Marshmallow Monster Cookies
Delightful cookies featuring chewy oats, gooey marshmallow, and an explosion of colors from M&Ms, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, room temperature Ensure your butter is at room temperature for easy creaming.
- 1 cup creamy peanut butter Brands like Jif or Skippy work well.
- 1.5 cups light brown sugar, packed You can use dark brown sugar for a deeper flavor.
- 2 large eggs, room temperature Let the eggs sit out for about 30 minutes.
- 2 cups all-purpose flour Measure correctly for the best texture.
- 1 cup old-fashioned oats Essential for chewiness.
- 1 teaspoon baking soda For that perfect rise.
- 0.5 teaspoon kosher salt Enhances all other flavors.
- 1.5 cups plain M&M candies Grab a bag of mixed colors for visual appeal.
- 1.5 cups semi-sweet chocolate chips Go for good quality chocolate.
- 1 jar (7 ounces) marshmallow fluff This is the gooey center of your cookies.
- optional Mini M&M candies, for topping Fun for that extra pop of color on top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter on medium-high speed until smooth (about 1 minute).
- Mix in the creamy peanut butter and beat for about 2 minutes until well combined and smooth.
- Add the packed brown sugar and mix again on medium-high speed until smooth, about another 2 minutes.
- Incorporate the eggs one at a time, mixing for about 30 seconds after each addition. Scrape down the sides of the bowl as necessary.
- With the mixer off, add the flour, oats, baking soda, and salt. Mix on low until just combined.
- With the mixer still on low, gradually add the M&M candies and chocolate chips, mixing until incorporated.
- Using a 2-tablespoon cookie scoop, drop the dough onto the lined sheets and slightly flatten each into a disk.
- Add 1 tablespoon of marshmallow fluff to the center of each disk, placing another dough circle on top and sealing the edges securely.
- If desired, top each cookie with mini M&Ms for extra color and crunch.
- Place 2-3 stuffed cookies on each lined baking sheet, leaving about 4 inches between each.
- Bake for 15-16 minutes, until the edges are golden brown, but the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week; freeze dough for future baking!