Description
Apple Monster Cookies are chewy, festive oatmeal cookies packed with diced apples, peanut butter, chocolate chips, and colorful mini M&M’s. These kid-friendly treats combine the natural sweetness of apples with the rich flavors of peanut butter and chocolate, perfect for fall or any fun occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup quick oats
Add-ins
- 1 medium apple, peeled and finely diced (preferably Honeycrisp or Granny Smith)
- 1 1/4 cups mini chocolate chips
- 1/2 cup mini M&M’s
- 1/2 cup chopped peanuts or walnuts (optional)
- Candy eyes for decorating (optional, for a festive touch)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, peanut butter, light brown sugar, and granulated sugar together until the mixture becomes light and fluffy, ensuring proper incorporation for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, creating a smooth and uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just incorporated to avoid overworking the dough.
- Add Oats and Mix-ins: Stir in the old-fashioned oats and quick oats, then fold in the diced apple, mini chocolate chips, mini M&M’s, and chopped nuts if using to evenly distribute all add-ins throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Decorate Cookies: If desired, gently press candy eyes onto the top of each dough ball for a fun and festive monster look.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden and the centers are set yet still soft. Monitor closely to avoid overbaking.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, which helps maintain their chewy texture.
Notes
- Use firm apples like Honeycrisp or Granny Smith for the best texture and tartness that balances the sweetness.
- These cookies freeze well; store in an airtight container or freezer bag to maintain freshness and chewiness.
- Omitting candy eyes creates a more classic cookie suitable for any occasion.
- For nut allergies, omit the chopped peanuts or walnuts without compromising overall flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
