Behemoth Brownies
& double chocolate monster cookies
Somewhere between a chocolate chip cookie, a peanut butter cookie and an oatmeal cookie is what’s been affectionately labeled a “monster cookie”. That all sounds absolutely perfect as it is.. but of course, I said let’s double chocolate it (err, twice).
AND I can’t wait for you to see these insane brownies!!!!!!
new on the blog:
Chocolate Monster Cookies: Monster cookies made double chocolate! Packed with rolled oats, peanut butter, cocoa and loaded with m&ms and chopped up peanut butter cups.
P.S. add some of those candy eyes and you’ve got the perfect halloween bake.
their gluten-free sisters:
Oat Flour Chocolate Monster Cookies: the texture is softer and more brownie-like and the oat is blended in but they’re just as chunky, chocolaty and fun.
I love me some dough but let’s do it safely (and abundantly):
brown butter monster cookie dough: I’ll be honest, the sole reason for creating this recipe was because I really loved eating brown butter & peanut butter cookie dough together. It’s phenomenal. I added the rest of the ingredients to make it make sense and then I was very happy because toasted oats plus chocolate candy to that deliciousness???
don’t want too many? Your 2020 small batch cookie girl has you:
one yolk monster cookies: the recipe makes six (honestly in hindsight they should be bigger and I’d just make three) and it’s everything you’d want from a monster cookie & ready in ten.
reader review from this week
(dammit why didn’t I name them “smash pbc”s?!)
Sam is really killing it with these Smash PBCs! I love peanut butter cookies but no matter how good the bake or how much moisture is built into the recipe they are always a teensy bit dry, sort of a dusty quality if you will; it’s simply the nature of baking with peanut butter. But this recipe is super hydrated and with her trick of knocking the air out of the cookies to eliminate that airy-dustiness… well, it’s basically genius. Salty sweet crispy fudgy! I may never make the classic style again. - Jae
reads, notes & links
I’m old enough to remember when finding a blue m&m was very rare and for that reason, (even though you may say they all taste the same), the blue is my forever favorite and I will dutifully rearrange my photos and cookies to include more blue m&ms.
Don’t you just love mini m&ms? They’re tiny so you get more crisp, plus they distribute so well throughout a dough. Idk why some grocery stores think of them only as an ice cream topping (that’s the section where I usually I find them?), but now there’s going to be a pb version!!
Guyssss, the original ‘monster cookie’ recipe from 1971, was invented by a dad named Dick Wesley and called for corn syrup, walnuts, no butter, and jam. Wesley’s cookies were were published under the title “local man doesn’t skimp”. I want to be memorialized just as fondly.
Way back when, I used to get them confused, but it’s worth noting that ‘monster cookies’ are not ‘cookie monster cookies’ which would be more like these blue-dyed mounds stuffed with oreo and chocolate chip cookies from Britney Breaks Bread. They look like a kid’s dream cookie.
This was too enjoyable to not share with you: a history of the character Cookie Monster (and his origin story being his mother offering him a cookie, lollll).
anddd a recipe & step by step video exclusively for subscribers:
monster brownies!
Thick, fudgy brownies stuffed with all the monster things: hearty rolled oats, dollops of salty peanut butter, crunchy m&ms and chunks of peanut butter cups.
