Salted peanut & white chocolate monster cookies

Thank goodness for Friday 🙂  It’s been a very busy, tiring week and there’s only one cure for that…cookies 🙂

 

 

I’d never heard of/eaten monster cookies before I began my blogging journey a few short months ago.  They are a delicious mix of fine oats, M&Ms, peanut butter and chocolate.  After I had made them, I seriously questioned why I had not found these cookies before 🙂  They have just the right combination of soft cookie, peanut butter flavour and crunch from the M&Ms.

 

 

The first time I made this recipe I used peanut M&Ms as well as regular, which tasted great with the peanut butter in the cookie dough, however I found they were slightly too large for the dough to ‘hold’, so I swapped to regular for the version I’m showing you today 🙂  I also added salted peanuts, white chocolate and milk chocolate chips.  Hands up who likes the sweet/salty combination?  Hands up who pours chocolate buttons all over salted popcorn? *sheepish*

 

 

 

There is no need to chill this dough (unless it is really soft, in which case you could chill it for 30 minutes), which is great if you are impatient 🙂  These cookies stay soft for ages too, due to the high proportion of brown sugar in the recipe.  Not that they stayed around for long in my house!

Happy Friday everyone!

 

 

Ingredients (makes around 14 cookies):

• 115g unsalted butter
• 100g light brown sugar
• 50g caster sugar (superfine)
• 200g smooth peanut butter
• 1 tsp vanilla extract
• 1 large egg
• 210g plain flour
• 1/2 tsp bicarbonate of soda
• 60g oatbran (or superfine oats)
• 90g M&Ms
• 50g salted peanuts
• 40g milk chocolate chips
• 40g white chocolate chips

Method:

1. Preheat the oven to Gas 4/180C.  Line 2 baking trays with baking paper or a baking liner.
2. Cream the butter, brown sugar and caster sugar together until soft and fluffy.  Gradually mix in the peanut butter, egg and vanilla.  Fold in the bicarb, flour and oatbran.
3. Fold in the M&Ms, peanuts and chocolate chips.  Chill the dough for 30 minutes at this stage if it’s too soft to handle. Roll dough lightly into balls (2-3 tablespoons) and place on baking tray.
4. Flatten cookies slightly with your hand.  Bake for 9 minutes (no longer).  Leave cookies on baking sheet for at least 10 minutes after removing from oven so they can firm up, then place on a cooling rack.

Recipe adapted from Sally’s Baking Addiction.

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