Spring Mini Monster Cookies
Happy Memorial Day, y’all!
I was just so thrilled with the positive response from my very first recipe! Thank you all for such a warm welcome, I know I’m going to love contributing recipes to y’all… get ready!
I couldn’t wait to create something just as delicious, and exclusive, for Pretty Pink Posh readers! The classic monster cookie recipe is one of my favorites, and is something that I grew up with. I have fond memories of coming home from school to a house smelling of fresh baked “monsters” and an icy cold glass of milk waiting for me on the counter. Those were the days :)
Today, I’m sharing a “spring-y” version of monster cookies with you. There are just a few minor changes that make them brighter and more enticing for those hot summer days! They are perfect for picnics, hikes, after school snacks, BBQ treats, or just because. Everyone LOVES them, and they’ll be the hit of the party! Mini or “monstrous,” the size doesn’t make any difference in taste! Bonus: they’re gluten free! {You can ensure this by using gluten free oats}
Tip: At my house, we freeze cookies after baking them, and can enjoy them for up to 6 months! On a regular basis, I’ll find Grant munching on some frozen cookies- a nice and chilly treat for when the days really heat up!
Enjoy – I hope you have a fun-filled day with friends and family ahead!
- 3 eggs
- 1 1/4 c. packed light brown sugar
- 1 c. sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 c. creamy peanut butter
- 1 stick butter, softened
- 1 c. Spring M&Ms {or regular, only the color changes!}
- 1 c. white chocolate chips
- 2 1/2 tsp. baking soda
- 4 1/2 c. quick cook oats {not instant}
- In the biggest mixing bowl you have, combine the eggs, brown sugar, and sugar. Mix until smooth.
- Add salt, vanilla, peanut butter, and butter. Mix well until fully incorporated.
- Add baking soda and oats. Stir well.
- Mix in M&Ms and white chocolate chips.
- Cover and refrigerate 1-2 hours.
- Preheat oven to 350 degrees F.
- Roll dough in your hand to form a ball, about 1 tablespoon in size.
- Bake for 6 to 8 minutes, or until just slightly golden brown. Don’t overbake! {They will continue to cook on cooling rack}.
- Let stand 2 minutes and transfer to cooling rack.
- When cool, freeze in Ziploc bags for up to 6 months, or keep at room temperature in an airtight container for 4 to 5 days.
- Enjoy!
These look yummy Hilari! I like them made with the pastel candies.a fun spring look!