Description
This Crumbl Monster Cookie recipe delivers chewy, colorful, and indulgent cookies loaded with M&M’s, peanut butter chips, and semi-sweet chocolate chips. Perfectly soft on the inside with a lightly crisp edge, these cookies are easy to make and sure to satisfy any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter salted or unsalted, softened
- 1/3 cup brown sugar packed
- 3 tbsp granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/3 tsp salt
- 1/4 cup M&M’s
- 1/4 cup peanut butter chips
- 3 tbsp semi sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside while you prepare the dough.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer bowl, cream the softened butter with the granulated sugar and brown sugar until light and creamy, about 2-3 minutes on medium speed.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until completely combined and smooth.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients and mix just until the flour mixture disappears.
- Fold in Chips and Candies: Gently fold in the M&M’s, peanut butter chips, and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Use a large cookie scoop to form 8 equally sized dough balls. Place them spaced apart on the prepared baking sheet, then gently press each ball down to about 1 inch thick.
- Bake Cookies: Bake in the preheated oven for 13 minutes until edges are set and the centers look slightly soft.
- Add Toppings: Immediately after removing from the oven, top each cookie with a few extra chocolate chips, peanut butter chips, and M&M’s for a decorative finish.
- Cool and Set: Let the cookies rest on the baking sheet for 20 minutes to fully cool and set before transferring to a wire rack or serving.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- Alternatively, store in an airtight container in the fridge for up to 7 days to keep firmer; warm in the microwave for a few seconds to restore softness.
- Do not overmix the dough after adding flour to keep cookies tender.
- Parchment paper prevents sticking and helps with easy cleanup.
- Pressing the dough balls to 1 inch thick helps ensure even baking and the right cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg