Monster cookies. Ultimate Chippers. Super Cookies. Regardless what you call them, kids love them. A cookie packed full of peanut butter, chocolate, and candy, it's a must have cookie for Halloween and perfect for any kid oriented event.
Still, adults shouldn't miss out. So while making this classic kiddy cookie, I decided to make a few tweaks for an adult version of The Monster. Studded with Heath toffee bar chips, dark chocolate, and pecans it's a very sophisticated sugar rush.
Personally I like to split the base dough into two parts; one half using kids mix-ins and the other using adult mix-ins. If you decide to split the dough into two different batches, halve the amount of the mix-ins, otherwise it will be all candy and no cookie. Of course feel free to add white chocolate, almonds, coconut or whatever you most enjoy, that way everybody wins.
- Dough ingredients:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs large, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
- Kids Monster Cookies Mix-Ins For Whole Batch
- 1/2 cup butterscotch chips
- 1 1/4 cups M&Ms
- 1 cup chocolate chips
- Adult Monster Cookies Mix-Ins For Whole Batch
- 1/2 cup chopped pecans
- 1 cup chocolate chips (dark chocolate preferable)
- 1 cup chopped Heath bar bits
Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.
Add the eggs and vanilla and beat for about 2 minutes on medium speed.
Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.
Add the flour and salt, a bit at a time until incorporated but do not overmix.
Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies.
Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.