Skip to content
Monster cookies with chocolate
Baking

Monster cookies with chocolate

Thick cookies with oats, chocolate and a layer of peanut butter in the dough. The mix is coarse and hearty. Candy eyes on top give a calm Halloween nod without making them sweeter.

ModernHalloweenWeekendAutumnBakingVegetarian
Shopping List
Rate:
67 min total
14 servings
Easy

Ingredients

servings
Units
  • 4.4 oz butter
  • 3.5 oz light brown sugar
  • 1.8 oz sugar
  • 1 stk egg
  • 1 tsp vanilla sugar
  • 4.2 oz peanut butter
  • 4.2 oz wheat flour
  • 3.2 oz rolled oats
  • ½ tsp baking soda
  • ½ tsp salt
  • 4.2 oz dark chocolate
  • 28 stk candy eyes

Instructions

  1. 1

    Mix the dough

    1. Beat the soft butter with brown sugar and sugar until creamy.
    2. Beat in the egg and vanilla sugar.
    3. Stir in the peanut butter until evenly mixed.
    4. Mix the flour, oats, baking soda and salt in another bowl.
    5. Fold the dry ingredients into the butter mixture until the dough comes together.
    6. Fold in the chocolate chunks.
    15 min
    Room temperature
    BowlSpoon
  2. 2

    Chill the dough

    1. Cover the bowl and chill the dough for at least 30 minutes.
    2. Cold dough gives thicker cookies with more chew.
    30 min
    5°C
    Bowl
  3. 3

    Shape and bake

    1. Preheat the oven to 175°C / 350°F.
    2. Line a baking sheet with parchment paper.
    3. Shape balls of about 45 g and space them well apart.
    4. Press them lightly flat. The dough is heavy and coarse.
    5. Bake for 10–12 minutes until the edge is set but the center still looks soft.
    12 min
    175°C
    OvenBakingSheet
  4. 4

    Candy eyes and cool

    1. Take the sheet out and press two candy eyes into the center of each cookie while the dough is still soft.
    2. Leave the cookies on the sheet for a couple of minutes.
    3. Move them to a wire rack and let them cool.
    15 min
    Room temperature
    WireRack

Explore more

More baking recipes

Details

Nutrition

Calories

210kcal

Protein

4g

Fat

11g

Carbs

24g

Serving Size

45g

Dietary

Allergens

GlutenEggMilkPeanuts

Serving

Suggestions

  • • Serve warm or cooled. The chocolate stays soft longest when they are warm.

Drink Pairings

  • • milk: Cold milk.

Side Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: Room temperature
  • • Method: Store in a closed tin at room temperature.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze cooled cookies without candy eyes, or add eyes after thawing.

Reheating

  • • Oven: Warm briefly at 150°C / 300°F until the center is soft again. (150°C)

Tips

Preparation

  • • The butter should be soft, not melted.

Cooking

  • • Candy eyes melt if they go in the oven too early. Add them when the cookies are baked.

Serving

  • • Wait a couple of minutes before breaking them. The chocolate is hot inside.

Variations

Flavor

  • If you avoid peanuts, swap the peanut butter for more butter and an extra tablespoon of oats.

Method

  • Bake one sheet at a time in the middle of the oven for even color.

Toppings

  • A few extra chocolate chunks on top before baking add depth.

Author

C

Camilla

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla