I have seen a few posts floating around on American blogs about Monster Cookies and after reading the ingredients (mainly peanut butter and chocolate), I decided that I definitely needed to make these! I had two bags of non red and blue M&Ms left over from the Team GB Banana and Chocolate Cake to use up, and this recipe was the perfect opportunity for it. They are very simple and fun to make, and you can substitute ingredients to suit your taste – next time I am trying with nutella :)
The recipe is based on the Monster Cookie recipe by RecipeGirl.com – and adapted with a British twist (makes around 20 cookies).
185g crunchy peanut butter
55g butter (softened)
85g soft light brown sugar
155g granulated sugar
2 medium eggs
1 tsp vanilla extract
200g rolled oats
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
80g milk chocolate (chopped)
Preheat the oven to 180C and grease a baking tray. Beat together the peanut butter, butter and both sugars in a large bowl until well combined.
Place tablespoons of the mixture on the baking tray and lightly shape into balls (evenly spaced apart). Bake for 8 – 10 minutes or until the cookies start to slightly brown (be careful to not overbake them – even an extra few minutes will burn them). Leave the cookies to cool on the tray for 5 minutes to firm up, then transfer them to a wire rack and allow to cool completely.
The cookies will keep for 3 – 4 days in an airtight container. I would advise keeping them somewhere a bit out of reach so that you do not end up eating them all at once (which I almost did). Enjoy :)