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On a table is a baking pan filled with Christmas Monster Cookies, more cookies next to it, a bowl of M&M's, and a bowl of white chocolate chips.

Christmas Monster Cookies

These Christmas Monster Cookies are bursting with peanut butter, M&M's, semi-sweet, and white chocolate flavors in a warm cookie with a soft center and crispy edges. It's a sweet twist on a classic cookie to enjoy all season long.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 24 cookies
Calories: 172kcal
Author: Braghan

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch optional
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 3/4 cup Christmas M&M's divided

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or grease. Set aside.
  • In a large bowl or stand mixer, cream together butter and sugars until it becomes light and fluffy- around 5 minutes. Mix in egg, egg yolk, vanilla extract, and peanut butter until smooth.
  • In a separate bowl, whisk together flour, oats, baking soda, baking powder, cornstarch, and salt. Add dry ingredients to wet ingredients and mix until blended.
  • Fold in the semi-sweet chocolate chips, white chocolate chips, and 1/2 cup of M&M's.
  • Scoop dough using a heaping tablespoon or cookie scoop and place onto the cookie sheet around 2 inches apart.
  • Bake for 9-11 minutes or until the edges are just slightly golden and the center looks just finished (it will continue to cook on the baking sheet). Remove from oven and top with additional M&M's. Allow to cool for 10 minutes on the baking sheet before removing to a cooling rack to finish cooling. Enjoy!

Notes

  • Cookies bake more evenly on cooled baking sheets. Alternate between two baking sheets or allow the baking sheet to fully cool before baking another batch.
  • Do not overbake these cookies to prevent the white chocolate chips from turning too brown. Remove from oven when the edges are just slightly golden and the center almost looks underdone. They will continue to cook on the cookie sheet while cooling.
  • Cornstarch is optional but it helps cookies keep their shape and gives them a great texture.
Storage: Store at room temperature in an air-tight container for up to 5 days or freeze for up to 2 months.

Nutrition

Serving: 24cookies | Calories: 172kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6.7g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1017mg | Potassium: 289mg | Sugar: 9g | Calcium: 114mg
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