Cookies

Spring Mini Monster Cookies

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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!

Spring Mini Monster Cookies
Recipe Type: Dessert
Ingredients
  • 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}
Instructions
  1. In the biggest mixing bowl you have, combine the eggs, brown sugar, and sugar. Mix until smooth.
  2. Add salt, vanilla, peanut butter, and butter. Mix well until fully incorporated.
  3. Add baking soda and oats. Stir well.
  4. Mix in M&Ms and white chocolate chips.
  5. Cover and refrigerate 1-2 hours.
  6. Preheat oven to 350 degrees F.
  7. Roll dough in your hand to form a ball, about 1 tablespoon in size.
  8. Bake for 6 to 8 minutes, or until just slightly golden brown. Don’t overbake! {They will continue to cook on cooling rack}.
  9. Let stand 2 minutes and transfer to cooling rack.
  10. 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.
  11. Enjoy!
Notes
This recipe will make LOTS of mini cookies! If you’d prefer larger cookies, or the typical “monster,” simply increase baking time.
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Fancy Favors Blog Hop

prettypinkposh_favors1Who is ready for some yummy treats and lots of inspiration? Today is the Fancy Favors Blog Hop over on the DeNami blog and I have a feeling there are going to be lots of pretty favor ideas! If you started the hop from the beginning, you should be coming from Tammy’s blog.

It’s no secret that I tend to have a hard time deciding on which stamps to feature for blog hops. So many choices to choose from! I decided I would go with something more bold and immediately thought of going the boy route. After all of the pastel and girly items I’ve been creating, this was a welcome break.

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Just about every kiddo likes cookies, so I thought they would be the perfect item to stick inside the pillow boxes. The DeNami outer space stamps are adorable and I was so happy I got to pull them out again! A little masking, some coloring and a few sequin additions and I was able to whip these up quickly.

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Your next blog hop stop: Rochelle Washington’s blog! Be sure to leave a comment on each stop- you never know where the winning comments will be picked from. Oh, and did I mention there’s prizes? Two lucky people will win a $20 DeNami gift certificate for leaving a comment!

Thank you so much for joining me today. I hope you were inspired!