The refrigerator was starting to get weighed down with butter, so I thought I would help offload some of it with cookies. Originally I was going to go for the standard chocolate chip cookie, which I’ve gotten from Allrecipes and absolutely love. But on a whim I decided to mix things up a bit. I had peanut butter and mini M&Ms. Why not offload the pantry too? So the result was these monster cookies, which aren’t really monstrous at all. They’re about the size of a silver dollar. (Not to be confused with a silver dollar pancake! That would be a regular cookie size in my opinion!) A coworker of mine called them “cookie vitamins” because they were so small, you could take them like a handful of vitamins. Whatever you call them, smaller cookies are cuter and you can feel less guilty eating them! This batch yielded about 50 mini cookies and 24 regular cookies.
Monster Cookies by Baker’s Theory
Makes about 48 regular cookies or 100 mini cookies
Ingredients
2 sticks of butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 tsp vanilla
2 tsp baking powder dissolved in 2 tsp hot water
1 tsp sea salt
3 cups all purpose flour
3/4 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1 cup mini M&Ms
Instructions
Preheat oven to 350F.
With a stand mixer or hand mixer, cream butter and sugar until light and fluffy.
Add in the eggs and vanilla, beating until smooth. Scrape in the baking powder solution, and add salt.
Add the flour one cup at a time, mixing between additions.
Fold in the peanut butter and add chocolate chips and M&Ms.
Roll or form into balls or cubes (about the size of a nickel in diameter for mini cookies or 1″ in diameter for regular cookies), and place on a parchment-lined baking sheet. You should be able to fit 25 mini cookies on the sheet or 12-16 regular cookies on a sheet. Bake for 11-13 minutes.
I could lick my computer screen right now looking at these cookies!