Wowzers!! These Monster Cookies are LOADED with chocolatey goodness! Have you ever just thrown things together in a bowl, mixed it, and it came out fantastic!? Although I did not do that with these, I feel these monster cookies have that feel to them. These gooey monster cookies are full of chocolate chips, peanut butter chips, and m&ms. All the goodness! If you don’t like any of the candy options in these cookies, you can swap them out for different chocolates! These cookies are thick, chewy, melty, and so soft in the middle.
What equipment do I need for these Monster Cookies?
This recipe is SO SIMPLE you don’t need any fancy baking equipment. All you need is a medium bowl, large bowl, whisk, and rubber spatula or wooden spoon. If you have a hand mixer, you can use that to make the mixing process a little easier for you.
Why do I use cornstarch in this Cookie Recipe?
Cornstarch is that ingredient that is helpful, but not talked about. Most of us are familiar with cornstarch as a thickening agent when added to soups; however, baking it with your baked goods creates great texture as well.
Cornstarch is used in baking to help create a light and chewy dessert. The cornstarch in this recipe keeps the cookies light, fluffy, and thick when baking so there is no spreading.
How long do Monster Cookies keep?
These cookies will last a little longer than most. Keep them in an airtight container at room temperature for 3-5 days.
How do I Freeze Monster Cookies?
There are two different ways you can freeze these cookies.
- After mixing the dough, but before you bake, scoop out the cookie dough on a parchment paper lined cookie sheet. Freeze for 1-2 hours. After the dough is hard, move them to a ziplock bag. Keep sealed in the freezer for 1 month.
- After baking the cookies and they are completely cooled, transfer the cookies to an airtight container. Eat within 1 month.
- Use a large scoop. Other than the fact that I love a large scoop and a large cookie, using at least a 2 oz scoop will help your cookies bake better. Larger cookies bake better because it takes longer for the heat from the oven to reach the center. So what does that mean? That means that the outside will get nice and crispy and the inside will stay soft and chewy.
- Don’t over bake. This rule of thumb is great for really any cookie. You will find that perfect gooey center when you bake your cookies just enough. You want the edges to be slightly golden brown. SLIGHTLY golden brown. Cookies continue to bake outside of the oven.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these monster cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Looking for another cookie recipe? Try these Double Chocolate Chunk Cookies! They are gooey and delicious!
Coffee and Brownies,
- 2 Cups All-purpose flour
- 1 TBS Cornstarch
- 1Tsp Baking Soda
- 3/4 Tsp. Salt
- 3/4 Cup butter, room temperature
- 3/4 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Egg
- 1 TBS. Vanilla
- 1/2 Cup Peanut Butter chips
- 1/2 Cup Chocolate Chips
- Preheat oven to 350' F.
- Line a baking sheet with parchment paper
- In a medium bowl, whisk flour, cornstarch, baking soda, and salt
- In a large bowl cream together butter, brown sugar, white sugar at medium speed for two minutes, until the mixture is light and fluffy.
- Add egg and vanila. Mix until smooth
- Turn mixer to low and slowly add flour until the dough JUST comes together
- Add in your chocolate
- Using a large cookies scoop, drop dough onto preppared baking sheet about 2 inches apart.
- Bake for 14-16 minutes JUST until the edges are lightly golden brown.
- Remove and cool for 3 minutes, then transfer to a wire wrack.
- Store in an airtight container for 2-3 days