Let’s dive into how you can make these monster cookies that’ll have everyone asking for seconds.
Utensils You Need
To get started, you’ll need just a few simple things. Here’s the list:
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper (optional but helpful for easy cleanup)
- Cooling rack
- Measuring cups and spoons
- Electric mixer (if you don’t want to mix by hand)
Important Info
- Servings: This recipe makes about 24 cookies.
- Estimated Cost to make this recipe: It’ll cost you around $10 to make these monster cookies.
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Additional time: None
- Calories per serving: Approximately 250 calories per cookie.
- Cook method: Baking
- Season: These cookies are perfect for any time of the year, but they especially hit the spot in Fall and Winter.
- Courses: Dessert
- Cuisine: American
- Diets: Vegetarian
How to Make Marshmallow Monster Cookies
Now, let me walk you through how to make these deliciously monster-sized cookies.
Ingredients you need
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 1/2 cup M&Ms (optional but totally recommended for that extra crunch)
Alternative Ingredients
If you don’t have some of these ingredients on hand, no worries! You can swap them out for something else.
| Original Ingredient | Alternative Ingredient |
|---|---|
| Unsalted butter | Margarine or coconut oil |
| Brown sugar | Coconut sugar or white sugar |
| Eggs | Flax eggs (1 tbsp ground flax + 3 tbsp water) |
| All-purpose flour | Whole wheat flour or gluten-free flour |
| Rolled oats | Quick oats |
| Mini marshmallows | Large marshmallows (cut into smaller pieces) |
| M&Ms | Peanut butter chips or nuts (like walnuts or pecans) |
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. You can do this with a hand mixer or by hand if you’re feeling strong.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring until combined.
- Now it’s time for the fun stuff. Stir in the oats, chocolate chips, mini marshmallows, and M&Ms (if using). Mix until everything is evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. The centers might look a little soft, but they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
- If you want your cookies extra chewy, don’t over-bake them. Take them out as soon as they start turning golden around the edges.
- You can add in other goodies like dried fruit, white chocolate chips, or even pretzels for a salty-sweet combo.
- Keep an eye on the marshmallows—some of them might melt out of the cookies, but that’s part of the fun!
- If your dough seems too soft to handle, chill it in the fridge for 30 minutes before baking.
What to Serve with Marshmallow Monster Cookies
These cookies are perfect on their own, but if you’re looking for something to go with them, why not try a cold glass of milk or a cup of hot chocolate? They’ll make the perfect snack or dessert for any time of the day.
How do you serve the recipe?
For serving, simply place the cookies on a nice dish or cooling rack. If you’re doing a cookie spread, you could stack them high for a fun presentation.
Where do you serve this recipe the most?
These cookies are great for a family movie night, a birthday party, or just when you want something sweet. They’re also perfect for the holiday season, especially with those colorful M&Ms making them look festive.
Storage
Short-term storage (room temperature)
- Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to 4 days. If you’re in a hot climate, it’s best to keep them in a cool, dry spot to avoid them getting too soft.
Refrigeration
- For longer storage, pop the cookies in an airtight container and refrigerate them for up to 7 days. Let them come to room temperature before serving for the best texture.
Freezing
- Want to save some for later? Freeze these cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll stay good for up to 3 months. When you’re ready to eat them, let them thaw at room temperature or warm them in the oven for a few minutes.
Frequently Asked Questions
Can I use regular butter instead of unsalted butter?
Yes, you can use regular butter, but it might make the cookies a bit saltier, so reduce the amount of salt you add to the recipe by half.
Can I skip the oats?
If you’re not a fan of oats, you can leave them out, but they give the cookies a great chewy texture. Try using rice cereal or crushed graham crackers as a substitute.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the center is slightly soft. They’ll firm up as they cool, so don’t worry if they look a little undercooked in the middle.
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can cut regular marshmallows into smaller pieces. Just be sure to chop them into bite-sized chunks so they spread well through the cookie dough.
Are these cookies good for kids?
Absolutely! These cookies are a hit with kids because they’re loaded with fun ingredients like marshmallows and candy. Just make sure the marshmallows aren’t too hot when serving them to little ones.