These monster cookies are soft, chewy and absolutely irresistible. This version of Monster cookies uses cookie butter or chocolate hazelnut spread instead of peanut butter so that those with nut allergies can enjoy them too!
I absolutely adore the giant M&M cookies that they sell at Costco.
At least I think they still sell them there…I remember they used to sell them when I was younger but it’s been a while since I’ve had or seen them around.
So being that I actually know how to bake now, I decided to whip up a batch of them on my own because as we all know, being able to have cookies straight out of the oven is by far the BEST way to have any cookie.
As much as I wanted to re-create the original version of the cookies, I was feeling a little spontaneous that day…which meant that….I decided to get creative!
I’ve always wanted to make monster cookies but have never gotten the chance to bake up a batch because one of the main ingredients in them is peanut butter and my house is a peanut free zone!
Plus, I’m one of those people who doesn’t actually like peanut butter. Yeah I know, pretty crazy but I’ve just never been a fan of the texture of any nut/seed butters. If anyone has any recommendations for things of similar consistency, please let me know!
Cookie butter!
So, I opted to use the best sweet thick spread I know…COOKIE BUTTER.
Oh goodness, I swear I could eat the whole jar if I’m not too careful. Except I should probably be careful about it because you can’t buy cookie butter in Canada and we’re on our very last 1/3 of a jar of it.
Someone please send me some. I need my cookie butter.
Okay I kid, but until I get another jar, I’m going to stash the remaining bit of it in my room and use it sparingly….
Monster cookies recipe
- 1/3 cup coconut oil or butter (softened)
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 3/4 cup oats
- 3 tablespoons cookie butter*
- 1 tablespoon corn starch
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- pinch of salt
- 1/2 cup M&M’s
- In a large bowl, cream the coconut oil and brown sugar together until fluffy. Whisk in the egg, vanilla, and cookie butter (if using).
- Sift in the flour, corn starch, baking soda, and salt. Mix everything together until just combined.
- Fold in the M&Ms and oats (if using). Refrigerate the dough for 30 mins – 1 hour until firm. While the dough is chilling, preheat the oven to 375F.
- Roll the dough into golf ball sized cookies and place them 2″ apart on a lined baking sheet. You may want to press them down slightly.
- Bake at 375F for 8 – 10 minutes until golden brown.
- Store in an airtight container at room temperature for up to a week.
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