I feel like the idea of Monster Cookies has become so familiar that there should be a great story out there to explain just how they got their name. I know they seem to take their inspiration from the popular trail mix made with peanuts, M&Ms, and raisins–the kind labelled “Monster” on the shelves at Target–but it feels like there should be more behind the story. What makes them “monster”?
Believe it or not, there is little to no information regarding the naming of this trail mix or the cookies that pull all of the ingredients together. I was kind of surprised to see so little out there too! Most of what I found was speculation from other bloggers, recipes, or links to jars of Archer Farms trail mix.
I guess most people don’t question it because really, who needs to question something when you already know what it is and that it’s going to be good? Instead, let’s just get on talking about these particular Peanut Butter Monster Cookies.
These cookies are full of all the good-things that make up the classic trail mix: peanuts, raisins, M&Ms, some additional chocolate chips, and–because I just can’t resist myself–pretzels. Add to that the fact that there’s peanut butter in the dough and you have yourself a solid cookie recipe. But I couldn’t just stop there with these cookies…
Nope. I wanted something more out of these so naturally, they’re stuffed. And not just with regular peanut butter like my Salted Dark Chocolate Peanut Butter Cookies, no these are stuffed with a filling similar to the one you’d find in a Peanut Butter Cup. It’s not gooey when you bite into it, but there’s that perfectly balanced sweet, salty, nuttiness present that just pairs so well with everything else that’s going on in this cookie. Everything plays with each other instead of fighting for attention, and that balance–plus the extra hit of peanut butter in the center–make these a pretty big crowd-pleaser.
With sweet, salty, crunchy, soft, and chewy all mixed into one–how could you not want to get your hands on one of these?!
| Cook Time | 12-15 minutes |
| Servings |
cookies
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- 2/3 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 Tbsp butter melted
- 1 tsp vanilla extract
Ingredients
Peanut Butter Filling
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- In the bowl of a stand mixer, or with a hand mixer, cream together the 1/2 cup butter, 1/3 cup peanut butter, light brown sugar, and granulated sugar on medium-high until light and fluffy (about 3-5 minutes).
- In a separate bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. Set aside.
- Turn the mixer to low and add the egg and 1 tsp vanilla one at a time, mixing until combined between each addition.
- 1/2 at a time, add the dry ingredients. Mix until the dough just begins to come together.
- Fold in the chocolate chips, peanuts, pretzels, M&Ms, and raisins. Allow the dough to chill 30 minutes.
- While the dough is chilling, mix together the 2/3 cup peanut butter, 1/2 cup powdered sugar, 1 Tbsp melted butter, and 1 tsp vanilla extract. Mix until completely combined and then set aside.
- Preheat the oven to 325°F and line a baking sheet or two with parchment paper. Using a large ice cream scoop, scoop out the cookie dough. Create a hole in the center using a knife or your finger to push the dough up the side of the scoop. Put some of the peanut butter mixture in the center and cover it with the excess dough. Line each scoop up on the baking sheet.
- Bake 12-15 minutes until the edges are a light golden brown. Immediately transfer to a cool baking sheet.