Cookies and Bars

Valentine’s Monster Cookies

Our favorite Valentine’s Monster cookies are a thick and chewy cookie loaded with peanut butter, oats, Valentine’s M&Ms, and chocolate chips! No chilling needed either! If you’re feeling big, you can throw in pretzel pieces and white chocolate chips too for the ultimate loaded cookie.

pile of valentine's monster cookies

Easy Valentine's monster cookie

This easy Valentine’s cookie is straight forward – no fuss, no crazy ingredients, and no chilling!

While you don’t HAVE to chill, you absolutely CAN! Making cookie dough in advance is never a bad idea. In fact, no matter what the cookie, flavors have a longer time to settle together. I’ve never had a cookie I didn’t love more after it was chilled. But sometimes we don’t have time for that, so it’s nice to know we can just have a cookie right away too. Either way, chill or no chill, is a winner. 

scoops of cookie dough

Monster cookie add-ins

Another reason to love this cookie…it can be very versatile! Here are some ideas of what to substitute in. Whatever you choose to add, try to keep it at about 2 – 2 1/2 cups worth of add ins. More than that will change the overall dough consistency. Have fun with it!

  • pretzel pieces
  • white chocolate chips
  • nuts
  • craisins
  • potato chips 
  • chocolate chunks
  • coconut
scoop of cookie dough

Make ahead & storing tips

The best part about this recipe is that it’s easy to make last minute, and also a great make ahead option too. 

To make ahead:

Freeze dough: Form into balls, put them on a tray, and place in freezer. Once they are frozen on the tray, you can transfer them to a Ziplock bag for easier storing. Freezing them on the tray before hand rather than placing them directly in a bag prevents them from freezing together. 

– Refrigerate dough: dough will last in the fridge for up to 7 days. You can freeze just the bowl of dough and scoop into balls later, or you can scoop into balls and store the ready to go dough balls in the fridge. Both work, but if you have the time before hand to form them, it’s nice to have it ready to go!

When you’re ready to bake…let them sit it out while you preheat the oven, then bake! You can bake them cold, but they will keep their shape a lot more and be a bit puffier. So if you enjoy that, you can do that option! 

 

To store baked cookies: 

Store cookies airtight at room temperature for a few days. You can also freeze baked cookies for up to a few months! Defrost or eat cold! I love a good cold monster cookie!

hand grabbing a valentine's monster cookie
pile of valentine's monster cookies

Valentine's Monster Cookies

Lori Vaughn
Our favorite Valentine's Monster cookies are a thick and chewy cookie loaded with peanut butter, oats, Valentine's M&Ms, and chocolate chips! No chilling needed either! If you're feeling big, you can throw in pretzel pieces and white chocolate chips too for the ultimate loaded cookie.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 24 large cookies

Ingredients
  

  • ½ cup unsalted butter, room temperature
  • ½ cup creamy peanut butter
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 1 ½ cups all purpose flour *see note
  • 1 ¼ cup quick oats
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 cup m&m's
  • 1 cup semi-sweet chocolate chips (*see note for additional adder ideas)

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Using a hand or stand mixer, mix together butter and peanut butter until light and smooth. Add in brown sugar and granulated sugar. Mix again.
  • Add eggs, vanilla, and honey. Mix again until just combined. Don't over beat the eggs here.
  • Add in flour, oats, salt, cinnamon, and baking soda. Mix together until just combined.
  • Add m&m's, chocolate chips, and any other adders. Gently mix again one more time.
  • Scoop out balls of dough onto your baking sheet.
    I like to use a 4 tbsp cookie scoop to scoop the dough. (It's twice the size as your standard small scoop). It makes nice large cookies which a great for monster cookies! But you can also use a small scoop or spoon! For the large scoop, I bake 6 at a time on the baking sheet.
  • Gently press down on the tops of the cookies to flatten just a tad.
    Chill or bake right away. Bake for about 10 minutes until edges start to get lightly golden. Store airtight for a few days or in the freezer for a few months!

Notes

Flour: These are nice thick and chewy cookies. If you prefer a thinner, chewy cookie, easy! Just add 1/4 LESS flour. 
Additions: You can be creative with your mix-ins. Feel free to have fun with it. Just try to keep the mix-ins at about 2 cups to keep the over all consistency of the cookie. Some ideas:
  • pretzel pieces
  • white chocolate chips
  • nuts
  • craisins
  • potato chips 
  • chocolate chunks
  • coconut
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