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!)
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.