Yummy Candy Monster Cookies
Indulge your sweet tooth with these Yummy Candy Monster Cookies—soft, chewy, and absolutely loaded with goodies! This crowd-pleasing recipe combines the perfect balance of creamy peanut butter (optional), hearty oats, and a delightful mix of mini candy-coated chocolates and semi-sweet chocolate chips. Each bite delivers a satisfying crunch of colorful candies and the melty sweetness of chocolate, making them the ultimate treat for kids and adults alike. With just 15 minutes of prep time and a quick 10-minute bake, these cookies are as easy to make as they are delicious. Perfect for parties, lunchbox treats, or an everyday snack, these vibrant cookies are sure to become your go-to recipe for a fun and irresistible dessert. Store them in an airtight container for up to five days—if they last that long!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups quick oats
- 1.5 cups mini candy-coated chocolates (e.g., M&M's)
- 1 cup semi-sweet chocolate chips
- 0.5 cup peanut butter (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and peanut butter (if using) until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the quick oats, mini candy-coated chocolates, and chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
