Monster Cookies (Recipe Inspired by MORNING IN THIS BROKEN WORLD)

You’re going to become a Cookie Monster for these Monster Cookies. 

See what I did there? You know I can’t resist a good play on words. 

Um, what is a Monster Cookie?

The first time I discovered Monster Cookies was about ten years ago. Mr Tart immediately fell in love with these thick, chunky, chewy peanut butter oatmeal cookies, and they’re the cookie he always asks me to make.

Monster Cookies are a little salty, a little sweet, and they’re FULL of fun mix-ins.

I don’t know why they’re called Monster Cookies, but my theory is that it’s because so much stuff is packed into the cookie dough, it kind of takes on a monstrous life of its own.

Also, because you’ll gobble these cookies down, one right after the other, like a true Cookie Monster. 

Why are Monster Cookies the book-inspired recipe for Morning in this Broken World

Since one of the main characters, Cooper, is a budding teenage chef, there’s no shortage of food in Morning in this Broken World.

While I was tempted to make the salted caramel and chocolate cake that shows up toward the end of the book, Mr Tart persuaded me to make Monster Cookies. 

So he could eat them all. 

Monster Cookies are pretty pivotal in Morning in this Broken World. They’re Vivian’s favorite dessert that Cooper makes when their families start living together, and the success of these cookies is lures Cooper out of his angry shell and nudges him toward pursuing the culinary arts.

What’s in a Monster Cookie?

One of the great things about Monster Cookies is that you can throw any kind of candy or crunchy item into the cookie dough; it’s really versatile.

Peanut butter and oatmeal are the key “monster” ingredients, and Cooper’s version in the Morning in this Broken World packed in M&Ms, chocolate chips, and Rice Krispies.

So, that’s what I did, too.

Why I love Monster Cookies

I’ve made a couple of Monster Cookie recipes before, but these cookies are, hands-down, the fluffiest, lightest Monster Cookies I’ve ever had.

Seriously, even though you’re stuffing a good amount of oats, peanut butter, chocolate, sugar, butter, and Rice Krispies in your face, it’s like you’re eating air.

And these cookies have so much texture. Between the adorable mini chocolate chips and the candy-coated shells of the M&Ms and the crunchy, slightly chewy Rice Krispies, there’s just so much going on.

Bonus: Monster Cookies are great cookies to make for any kind of holiday since you can use seasonal M&Ms. I used the “regular” multi-colored version since there isn’t a holiday right around the corner, but you can use fall colors, Christmas colors, Easter colors, Valentine’s Day colors, etc.  Go wild!

Monster Cookies require monster mixing power

You know how I usually try to avoid using my stand mixer when I bake? Well, that stand mixer is the first thing I haul out when I bake a batch of Monster Cookies.

There is so much stuff in these cookies that the cookie dough becomes really thick. When I make a double batch of cookies, the cookie dough almost overflows the mixing bowl.

It’s a happy sight, yes, but a death sentence for your arm muscles.

While you could use a hand mixer if you had to, don’t be a hero.

Break out the stand mixer if you have one.

Attach that paddle.

Your biceps will thank you around the time you’re adding in the chocolate chips.  

What should you serve with Monster Cookies?

Nothing goes better with a plate of Monster Cookies than an ice-cold glass of milk. To get a nice peanut butter and jelly dessert vibe, serve them up alongside my Raspberry Jam Thumbprint Cookies.

If you’re hankering for other chocolate-chip-based cookie recipes, check out Macadamia Nut Dark Chocolate Chip Cookies and Totally Different Chocolate Chip Cookies. For my favorite oatmeal-based cookie, there’s Vanilla Oatmeal Cookies.

Monster Cookies

Fluffy, lighter-than-air peanut butter oatmeal cookies stuffed with mini chocolate chips, M&Ms, rolled oats, and Rice Krispies will be your new family favorite cookie.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Cookies, Desserts

Servings 4 dozen cookies

Ingredients

  

• 2/3 cup unsalted butter, at room temperature
• 1/2 cup creamy peanut butter (I use Skippy)
• 2/3 cup brown sugar, packed
• 1/2 tsp vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup old fashioned rolled oats
• 3/4 cup mini semi-sweet chocolate chips
• 3/4 cup M&Ms
• 1 cup Rice Krispies cereal

Instructions

 

PREP INSTRUCTIONS

• Preheat your oven to 350F.
• Line four baking sheets with parchment paper and set aside.

BAKING INSTRUCTIONS

• In a large bowl of a stand mixer** cream together the butter, brown sugar, and peanut butter until smooth. Scrape down sides of the bowl as needed.
• Beat in the eggs, one at a time, mixing well between each addition.
• Beat in the vanilla extract.
• In a separate, medium-sized bowl, whisk together the flour, salt, and baking soda.
• Slowly add the flour mixture into the wet ingredients, beating thoroughly in between additions and scraping down thsides of the bowl as needed, until incorporated. Cookie dough will be thick.
• In this order, add the oats, the chocolate chips, the m&ms, and the rice krispies, giving the mixer a quick turn in between each addition to incorporate the mix-ins. You want to add the Rice Krispies last so they don’t break apart in the mixer.
• Scoop Monster Cookies onto prepared baking sheets; you should be able to fit 12 cookies on each sheet since they don’t spread much in the oven.
• Bake Monster Cookies at 350F for 9-10 minutes, or until the bottoms have just started turning brown. The cookies will look underdone, but they will harden as the cool.
• Cool the Monster Cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Eat within 1-2 days of baking.

Notes

**You can use a hand mixer for this recipe, but a stand mixer works best since the dough gets pretty thick.

Keyword oatmeal, peanut butter, Rice Krispies