Peanut Butter Monster Cookies Food

LOADED PEANUT BUTTER MONSTER COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
• Combine the peanut butter, butter, brown sugar, salt, baking powder, baking soda and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl and paddle with a rubber spatula.
• Add the egg and water, mix on low speed then increase the speed to medium, until smooth and combined.
• With the mixer running on low speed, add the flour and mix until just combined then add the oats and mix until just combined. Scrape the bowl and paddle with a rubber spatula.
• Reserve 2 to 3 tablespoons of the candy-coated chocolates and peanut butter cups for topping and add the rest to the cookie dough, along with the toffee bits and chocolate chips. Mix on low speed until combined.
• Scoop six 1/4-cup mounds of dough onto each of the prepared baking sheets. Flatten each mound to about 3/4 inch thick and arrange the reserved candy-coated chocolates and peanut butter cups on top of the cookies.
• Bake until puffed and slightly golden around the edges, 18 to 20 minutes, rotating and switching the positions of the baking sheets after 10 minutes. Let cool completely on the baking sheets.

PEANUT BUTTER MONSTER COOKIES

Steps:

• Heat oven to 350°F.
• Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, oats, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in chocolate chips and candy-coated chocolate pieces.
• Shape dough into 1 1/2-inch balls. Place, 2 inches apart, onto ungreased cookie sheets; flatten balls slightly. Bake 8-10 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets; transfer to cooling rack.

PEANUT BUTTER MONSTER COOKIES

Steps:

• HEAT oven to 350ºF. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and fluffy. Add peanut butter, eggs and water; mix well.
• COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
• DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• VARIATION JUMBO PEANUT BUTTER MONSTER COOKIES: Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen.

SOFT BATCH PEANUT BUTTER MONSTER COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy.
• Add in the peanut butter and vanilla and beat until smooth, about 2 minutes.
• Next add in both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
• Add in the eggs and yolk, one at a time, beating well after each addition. Turn mixer off.
• Add in the flour, oats, baking soda, baking powder, cinnamon, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
• Turn mixer off and use a spatula to fold in the M&Ms, chocolate chips, and peanuts.
• Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days.

PEANUT BUTTER COOKIES

Steps:

• Preparation method
• 1.Preheat the oven to 180C/350F/Gas 4.
• 2.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
• 3.With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
• 4.Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
• 5.Place in the oven and bake for ten minutes, or until just turning golden-brown.
• 6.Transfer the cookies to a wire rack and allow to cool for ten minutes.
• 7. Transfer to a plate and dust with icing sugar

NO BAKE MONSTER COOKIES

Steps:

• Prepare an 8-inch baking dish by lining it with either foil or parchment paper. Set aside.
• In a large mixing bowl, cream together the butter and sugars. Add peanut butter and mix well.
• Add in the 6 tablespoons of quick cooking oats (pulsed in food processor), vanilla, and salt. Slowly add the 11⁄2 cups of oats. Fold in 1⁄2 cup of M&M's.
• Press the mixture into the prepared pan.
• Melt the chocolate chips and heavy cream in a small bowl in the microwave, stirring every 30 seconds. Once the chocolate is smooth, spread it over the cookie dough mixture. Sprinkle with the remaining 2 tablespoons of M&M's.
• Cover and refrigerate for at least 2 hours or until set. Cut into squares.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375º.
• Mix first six ingredients.
• Add the rest of the ingredients.
• Mix well.
• Roll into balls and press down with a fork dipped in sugar or flour.
• Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.

MONSTER COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
• In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they're evenly incorporated.
• Working with an ice cream scoop or 1/4 cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you'd like your cookies to look extra pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.
• Bake 10 to 12 minutes, until they're just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
• If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

PEANUT BUTTER MONSTER COOKIES

Steps:

• HEAT oven to 350 degrees F. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and fluffy. Add peanut butter, eggs and water; mix well.
• COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
• DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• VARIATION
• JUMBO PEANUT BUTTER MONSTER COOKIES: Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen.