Chocolate Christmas Monster Cookies
Chocolate Christmas Monster Cookies might be just the dessert you are searching for. One portion of this dish contains roughly 6g of protein, 15g of fat, and a total of 274 calories. This recipe serves 32 and costs 36 cents per serving. 137 people were impressed by this recipe. If you have baking soda, white sugar, creamy peanut butter, and a few other ingredients on hand, you can make it. Halloween will be even more special with this recipe. It is brought to you by Neighbor Food Blog. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 32 minutes. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Christmas Cookies: Norwegian Christmas Cookies, Carrot Spiced Plum Preserve Crescents and Chocolate Orange, Chocolate Monster Cookies, and Monster Chocolate Chip Cookies.
Servings: 32
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
2 teaspoons baking soda
2 ounces bittersweet chocolate, melted and cooled
1 cup packed brown sugar
3 Tablespoons cocoa powder
1½ cups creamy peanut butter
3 large eggs
1 cup red and green M & Ms, plus more for the top of the cookies
4½ cups old fashioned rolled oats
1 cup semi sweet chocolate chips
1 stick unsalted butter
1 Tablespoon vanilla extract
1 cup white sugar
Equipment:
baking paper
hand mixer
baking sheet
bowl
oven
Cooking instruction summary:
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.In the bowl of an electric mixer, combine peanut butter, sugars, and butter. Using the paddle attachment, beat until smooth and combined. Beat in melted chocolate and cocoa powder until smooth. Add eggs and vanilla and beat until smooth. With the mixer on stir, add oats and baking soda and stir until combined. (My mixer was really full at this point, so make sure to keep on low speed or you may end up with a peanut butter oatmeal splatter!). Stir in chocolate chips and M & Ms.Drop cookies by the heaping Tablespoon onto the prepared baking sheets. Press down gently with the palm of your hand. Press additional M & Ms onto the surface of each cookie if desired.Bake for 10 to 12 minutes or until cookies are puffed and set on the outside but still a little gooey in the middle. Remove from oven and allow to set up on the baking sheet for 5 minutes before removing. Always err on the side of under baking cookies. Even if they look a little “unset” in the middle, go ahead and take them out. They’ll set up on the baking sheet. Store in an airtight container for up to a week.
Step by step:
1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.In the bowl of an electric mixer, combine peanut butter, sugars, and butter. Using the paddle attachment, beat until smooth and combined. Beat in melted chocolate and cocoa powder until smooth.
2. Add eggs and vanilla and beat until smooth. With the mixer on stir, add oats and baking soda and stir until combined. (My mixer was really full at this point, so make sure to keep on low speed or you may end up with a peanut butter oatmeal splatter!). Stir in chocolate chips and M & Ms.Drop cookies by the heaping Tablespoon onto the prepared baking sheets. Press down gently with the palm of your hand. Press additional M & Ms onto the surface of each cookie if desired.
3. Bake for 10 to 12 minutes or until cookies are puffed and set on the outside but still a little gooey in the middle.
4. Remove from oven and allow to set up on the baking sheet for 5 minutes before removing. Always err on the side of under baking cookies. Even if they look a little “unset” in the middle, go ahead and take them out. They’ll set up on the baking sheet. Store in an airtight container for up to a week.
Nutrition Information:
covered percent of daily need
