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christmas monster cookies piled on lined sheet pan with red ribbon, red and green ornaments, and red and green M&M's in white bowl beside cookies with more cookies, white flowers, two forks, a plate, and a bowl of pretzels around on marble surface.

Loaded Christmas Monster Cookies

'Tis the season for all things sweet! Make Santa extra happy this holiday season with these Loaded Christmas Monster Cookies. Chewy brown sugar cookies, flavored with peanut butter, and loaded with oats, M&M's, chopped chocolate, and pretzels. They're so good and SO simple to make! The best part? They're ready in 30 minutes or LESS!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 21
Calories: 335kcal

Ingredients

  • 1 cup salted butter melted
  • ⅝ cup peanut butter
  • 1½ cups brown sugar firmly packed
  • 3 large eggs room temperature
  • 1½ teaspoons vanilla extract
  • 2¼ cups all purpose flour*
  • 1¼ cups rolled oats
  • 1 teaspoon baking soda
  • ¾ cup M&M’s
  • 2 ounces dark chocolate baking bar chopped
  • 2 ounces white chocolate baking bar chopped
  • ½ cup pretzels broken

Instructions

  • Heat oven to 350℉.
  • Line sheet pans with parchment paper. Set aside.
  • In a large bowl, whisk butter, peanut butter, and sugar together.
  • Whisk in eggs and vanilla.
  • Add flour, oats, and baking soda.
  • Mix only to blend.
  • Fold in m&m's, chocolate bars, and pretzels.
  • Use a 3 Tablespoon scoop to portion dough onto prepared pans.
  • Bake for 12-14 minutes, or until cookies are set and edges are lightly browned.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
What To Make With Leftover Cookies:
If you have any leftover cookies, here are a few delicious ways to use them up and make a fun, new dessert!
  • Make ice cream sandwiches!
  • Chop them and fold them into a brownie batter.
  • Crumble them and put them in a milkshake.
  • Decorate a cake with them!
How To Store:
IMO, I cannot resist these cookies as soon as they come out of the oven! But, if you have any leftover, these cookies can be stored in an airtight container or zip-top bag and kept in the fridge for 5 – 7 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!
You can also make these cookies all the way to step 8, then freeze the cookie dough on a lined sheet pan! Once the cookie dough is completely frozen, place them in a zip top bag and keep in the freezer for up to 3 months.
Easy Substitutions:
  • Crunchy peanut butter can be used instead of creamy, if desired.
  • Almost any nut butter you like can be used instead of peanut butter. Keep in mind that it may change the texture.
  • This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour and gluten-free pretzels.
  • These cookies can also be made vegan if plant-based butter, your favorite vegan egg, and your favorite vegan chocolate candies, as well as plant based chocolate bars are used.
Our Best Tips To Make These Christmas Monster Cookies:
  • Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
  • It’s best to use light colored sheet pans for these cookies.
  • Don’t forget to line your baking sheet.
  • It’s best to use a cookie scoop to ensure all cookies are the same size and they don’t get over-mixed.
  • The cookie dough can be frozen and baked at a later date.
  • Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.
  • These cookies spread A LOT! It’s best to place 6 cookies per pan and then use a large biscuit cutter to reshape your cookies.
How To Achieve A Perfectly Round Cookie:
The first step is to always use a cookie scoop! It helps get each cookie the exact same size; but also, there is a little trick that we almost always use when it comes cookies.
Using a biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!

Nutrition

Serving: 1cookie | Calories: 335kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 201mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 326IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg