MONSTER COOKIES
A recipe for classic flourless Monster Cookies loaded with peanut butter, oats, mini chocolate chips and M&Ms.
Provided by Kelly Senyei
Time 35m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
- Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
- Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)
Nutrition Facts : Calories 343 kcal, Carbohydrate 41 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 269 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
MONSTER COOKIES RECIPE
Provided by Shiran
Time 26m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
- In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
- Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.
GREEN-EYED MONSTER COOKIES
In honor of Valentine's Day, I present the "Jealousy Cookie", or the "Horny Toad Cookie". The more kid-friendly name because this is, after all, a monster cookie with only green M&M's, and everyone knows that the Green Eyed Monster is Jealousy; the black sheep relative of Love. The not-so-kid-friendly name is because most everyone is aware that green M&M's, *ahem*...increase romantic inclinations...
Provided by leithead
Categories Drop Cookies
Time 1h20m
Yield 30-40 serving(s)
Number Of Ingredients 12
Steps:
- Mix the ingredients in the order given. This is easy to do by hand and you don't need a mixer.
- The M&M's, chips, and nuts can vary to your preference and only need a stir by hand to incorporate them. Don't let them get mashed by your mixer.
- Drop by the spoonful onto a cookie sheet.
- Bake at 350* for 12-15 minutes.
- Also, you can do these as bar cookies and they are FABULOUS. Spray 9x13 pan with oil, dump the dough in (I used about 3/4 of the recipe) and mash it to an even consistency. Bake for 35-45 minutes at 350*.
Nutrition Facts : Calories 287.3, Fat 14.4, SaturatedFat 5.3, Cholesterol 28.3, Sodium 172.4, Carbohydrate 36, Fiber 2.6, Sugar 25.1, Protein 5.5
GREEN-EYED MONSTER
Don't be jealous! Just about anyone can make this cute green guy with a little frosting, candy and imagination. -Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 cupcakes.
Number Of Ingredients 5
Steps:
- Trim a corner from one short end of each marshmallow. Attach the marshmallows, cut side down, on top of the cupcakes with a dot of frosting., Spoon 2 tablespoons of vanilla frosting into a small resealable bag; set aside., Tint the remaining vanilla frosting neon green with the food coloring. Spoon the neon green frosting into a resealable 2-qt. freezer bag. Snip a very small corner (1/8 in.) from bag. Pipe dots of frosting along the outer edge of the cupcake with a pipe-stop-and-pull action to create spikes of frosting. Continue piping all over the cupcakes to completely cover all but the flat side of the marshmallow. Repeat with the remaining cupcakes and frosting., Snip a very small corner (1/16 in.) from the bag with the vanilla frosting. Pipe a dot of vanilla frosting in the center of each marshmallow and attach the chocolate-coated mint. Pipe a small line to add as the sparkle in the eye.
Nutrition Facts :
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