Peanut Butter Free Festive Monster Cookies

These festive cookies are a peanut butter free take on the classic monster cookie recipe (with a holiday twist!) The cookies are dressed up with white chocolate chips, red and green M &Ms, and peppermint candies! They are a fun and delectable treat for gift giving, for cookie exchanges, or to indulge yourself!

Ingredients

2 cups all-purpose flour 

2 teaspoons baking soda

2 teaspoons baking powder

1 1/2 teaspoons of salt

1 cup (2 sticks) of unsalted butter (room temperature)

1 cup packed light brown sugar

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs 

2 egg yolks

2 cups mixed red & green M & M’s

2 cups rolled oats

2 cups pretzel sticks (chopped)

1 1/3 cups peppermint puffs (chopped) or peppermint candies (chopped)

1 1/3 cups white chocolate chips

Directions

Preheat oven to 350 degrees.

1. In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined. 
2. In a large bowl, combine the butter, brown sugar, and granulated sugar and beat with an electric mixer on medium-high speed for 3 minutes. 
3. Beat in the vanilla, then add the eggs, one at a time, then the yolks, one at a time.  
4. Add the flour mixture, and beat on low until the dough combines, being sure not to over mix.
5. Add the chocolate candies, oats, pretzels, peppermint puffs, and white chocolate chips and stir with spoon.  Be sure the ingredients are evenly mixed. 
6. Scoop 1/3-cup portions of dough, then roll dough into balls.
7. Press the dough balls into disks with the palm of your hand onto a cookie sheet. Be sure that the cookies are spaced at east an inch and a half apart to allow room for them to spread while baking.
8. Bake for 17-20 minutes (edges should be golden brown). 
9. Cool the cookies on the baking sheets for about 90 seconds, then transfer them to a wire rack to cool completely. 

Print Recipe

Peanut Butter Free Festive Monster Cookies

These festive cookies are a peanut butter free take on the classic monster cookie recipe (with a holiday twist!)

Course: Dessert

Equipment

• Oven

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 cup (2 sticks) unsalted butter (room temperature)
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs 
• 2 egg yolks
• 2 cups mixed red & green M & M’s
• 2 cups rolled oats
• 2 cups pretzel sticks (chopped)
• 1⅓ cups peppermint puffs (chopped) or peppermint candies (chopped)
• 1⅓ cups white chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined. 
• In a large bowl, combine the butter, brown sugar, and granulated sugar and beat with an electric mixer on medium-high speed for 3 minutes. 
• Beat in the vanilla, then add the eggs, one at a time, then the yolks, one at a time.  
• Add the flour mixture, and beat on low until the dough combines, being sure not to over mix.
• Add the chocolate candies, oats, pretzels, peppermint puffs, and white chocolate chips and stir with spoon.  Be sure the ingredients are evenly mixed.
• Scoop ⅓ cup portions of dough, then roll dough into balls.
• Press the dough balls into disks with the palm of your hand onto a cookie sheet. Be sure that the cookies are spaced at east an inch and a half apart to allow room for them to spread while baking.
• Bake for 17-20 minutes (edges should be golden brown). 
• Cool the cookies on the baking sheets for about 90 seconds, then transfer them to a wire rack to cool completely.