• Sara Sanders

The Monster Cookie

I had a reoccurring dream about this cookie (recipe and all). I hope you enjoy them!

Peanut Butter Stuffed Monster Cookies (makes about 9 large cookies)

  • 1/2 cup Butter (I used vegan)

  • 1/2 cup White Sugar

  • 1/2 cup Brown Sugar

  • 1 tsp Vanilla

  • 1 cup All Purpose Flour

  • 2/3 cup Black Cocoa Powder

  • 1 tsp Baking Soda

  • 1/4 tsp Salt

  • 1/4 cup Almond Milk (more if dough is too dry)

  • ⅓ Cup Peanut Butter

  • ⅔ Cup Powdered Sugar

  • A bag of M&Ms (M&Ms are not dairy free so this is not a 100% vegan cookie)

Mix. Assemble. Bake.

Mix

  • Preheat the oven to 350°F (180°C).

  • Cream together the butter and sugars (brown and white). Mix in vanilla

  • Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.

  • Add the dry ingredients to the wet. Slowly add almond milk to form a thicker dough. Add more if the dough is too dry.

  • In a small bowl, mix the peanut butter and powdered sugar together to create the peanut butter dough for the middle

Assemble

  • Scoop out 1.5 tbsp of chocolate dough and flatten it to resemble a disk

  • Scoop about 1 tbsp of the peanut butter dough. Roll it into ball and slightly flatten while placing it on the chocolate dough disk

  • Cover the peanut butter dough with another chocolate dough disk creating a sandwich. Press the chocolate dough edges together tightly and smooth out.

  • Cover the cookie with M&Ms

Bake

  • These will spread so provide ample space for the cookies. There were 6 at the most on the tray.

  • Bake for 10-12 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.

  • Place baked cookies on a cooling rack and enjoy!

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© 2020 by Sara Sanders