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Halloween Candy Monster Cookies

Yea, so we have leftover Halloween candy; enough fun-sized M&Ms to make a double batch of these soft, peanut-buttery Monster cookies. I lost count of how many 16-piece fun-sized packets I had to open. It was worth it. I was able to get some of this candy into a cookie and out the door. This might just solidify fun-sized M&Ms as our “hand-out” candy every Halloween, at least it’s a candy that can be “repurposed.” Now I just have to figure out something to do with all of these wrappers. Paper mâché?

Recipe notes: 

– I used regular whole wheat flour instead of white whole wheat flour.

– Peanut butter chips and chocolate chips are optional. I replaced them with more M&Ms.

– For a prettier cookie than what is pictured below, reserve some M&Ms and press several on top of each dough ball prior to baking.

Monster Cookies

Monster Cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup firmly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons white whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup old fashioned rolled oats
  • 3/4 cup M&Ms (plain, dark chocolate, or any kind you like)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips

Directions

  1. Place rack in center of oven and preheat to 350ºF.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add peanut butter and beat until fluffy again, about 2 minutes. Beat in egg and vanilla until combined.
  3. In a separate bowl, stir together the whole wheat flour, all purpose flour, baking soda, and salt. With the mixer on low, gradually beat the flour mixture into the peanut butter mixture until fully combined. Slowly beat in the oats. By hand, stir in the M&Ms, chocolate chips, and peanut butter chips. If time allows, chill dough for 30 minutes or overnight.
  4. Drop dough by rounded teaspoons onto a cookie sheet lined with parchment paper or a silpat mat (or leave cookie sheet ungreased.) Bake for 10 minutes until lightly golden brown (cookies may appear underdone). Let rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool.
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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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