Description
This Crumbl Monster Cookie recipe delivers soft, chewy, and indulgently sweet cookies packed with M&M’s, peanut butter chips, and semi-sweet chocolate chips. Perfect for a delightful treat, these cookies balance a rich buttery dough with colorful candy pieces for a fun and satisfying bake.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter salted or unsalted, softened
- 1/3 cup Imperial Sugar brown sugar, packed
- 3 tbsp Imperial Sugar granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/3 tsp salt
Add-ins
- 1/4 cup M&M’s
- 1/4 cup peanut butter chips
- 3 tbsp semi sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper, then set it aside to use later.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer bowl, cream the cold butter with granulated sugar and packed brown sugar together until the mixture is light and creamy in texture.
- Add Egg and Vanilla: Add in the egg and vanilla extract to the creamed butter and sugar, mixing until all ingredients are fully combined.
- Incorporate Dry Ingredients: Sift in the all purpose flour, baking soda, and salt, then mix gently just until the flour mixture disappears and is evenly distributed.
- Fold in Candy Chips: Gently fold in the M&M’s, peanut butter chips, and semi sweet chocolate chips so they’re evenly incorporated without overmixing the dough.
- Form Cookies: Using a large cookie scooper, scoop out 8 equally sized dough balls and place them spaced apart on the prepared baking sheet. Gently press each cookie dough ball down to about 1 inch thickness.
- Bake Cookies: Bake the cookies in the preheated oven for 13 minutes until edges are set but centers remain soft.
- Top and Cool: Immediately upon removing from oven, top each cookie with a few extra chocolate chips, peanut butter chips, and M&M’s for extra texture and visual appeal. Let the cookies rest on the baking sheet for 20 minutes or until fully cooled and set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Alternatively, refrigerate cookies in an airtight container for up to 7 days; warm briefly in the microwave to restore softness and chewy texture.
- Pressing the dough to about 1 inch thick ensures even baking and a nice chewy center.
- Do not overmix dough after adding flour to prevent tough cookies.
- Use cold butter instead of softened to achieve a creamier dough texture when creaming with sugars.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
