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–+ servings
Easter Monster Cookies

Thick and Chewy Easter Monster Cookies You'll Love

Delight in these Easter Monster Cookies, a fun and indulgent treat combining peanut butter and oats for a thick, chewy experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter swap for unsalted if preferred
  • 0.5 cup White Sugar coconut sugar can be used
  • 0.5 cup Brown Sugar both light and dark versions work
  • 1 cup Smooth Peanut Butter sunflower seed butter is a nut-free substitute
  • 1 tsp Vanilla Extract use pure extract for best flavor
  • 2 large Large Eggs preferably room temperature
For the Dry Ingredients
  • 2 cups All-Purpose Flour measure properly to avoid density
  • 1 tsp Baking Soda acts as a leavening agent
  • 0.5 tsp Salt enhances sweetness and balances flavor
For Added Texture and Fun
  • 1 cup Rolled Oats quick oats can substitute but may change texture
  • 1 cup Chocolate Mini Eggs any brand works well!
  • 1 cup Semi-Sweet Chocolate Chips dark chocolate chips can be used

Equipment

  • Stand mixer
  • Baking sheets
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. Crush chocolate mini eggs in a ziplock bag to mix fine crumbs and larger pieces.
  3. Cream together salted butter, white sugar, and brown sugar using a stand mixer for about 3 minutes.
  4. Add smooth peanut butter to the creamed mixture and mix until combined.
  5. Incorporate large eggs and vanilla extract, mixing until batter is smooth.
  6. Whisk together flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients.
  7. Fold in rolled oats, crushed chocolate mini eggs, and semi-sweet chocolate chips.
  8. Scoop dough into 3-tablespoon-sized balls and place them on baking sheets, spacing 2 inches apart.
  9. Bake cookies for about 10 minutes until golden brown, letting tops remain slightly undercooked.
  10. Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Use room temperature ingredients for better mixing. Do not overmix the batter after adding flour to ensure chewy texture.

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