The Peanut Butter Lover’s Monster Cookie is packed full of peanut butter flavor! Using both creamy and crunchy peanut butter plus peanut butter chips, these cookies are made for the PB fanatic.
I’ve had this Monster Cookies recipe in hiding for a quite a while now but wasn’t inspired to post it until I had a request from someone to make them the Pioneer Woman’s Monster Cookie recipe.
I had high expectations for the Pioneer Woman’s recipe but after one bite, I knew my own recipe was definitely tastier.
So, I offered a challenge to the original requester of the Pioneer Woman’s recipe — I’ll send you the cookies you requested but I’m also going to send MY version of Monster Cookies — the Peanut Butter Lover’s Monster Cookie and she could tell me who’s recipe was better.
You wanna know who won?
Well….I’m not going to tell you but let’s just say, I was inspired to post my Peanut Butter Lover’s Monster Cookie recipe after the votes were tallied!
So, if you love peanut butter and if you love Monster Cookies, these Peanut Butter Lover’s Monster Cookies were made for you! Oh, and they’re gluten-free, too — made with 100% rolled oats! That’s just an added bonus!
My Peanut Butter Lover’s Monster Cookies are packed with peanutty flavor starting with two kinds of peanut butter — both creamy and crunchy. Then to max out the peanut butter flavor, I added peanut butter chips.
Next up, I mixed in mini M&Ms for that traditional Monster Cookie speck of color and semi-sweet chocolate chips because PB & chocolate are besties.
Lastly, for a lit chew, I’ve added soft, sweet raisins — which are totally optional if you’re a raisin hater.
After you make the batter, roll the dough into HUGE balls, flatten them slightly on the cookie sheet and let them bake for 12-14 minutes. Afterwards, your house will smell like the most scrumptious peanut butter-filled palace. Enjoy!
If you’re up for the challenge I’d love to have you weigh in on the Pioneer Woman’s version and my PB Lover’s Monster Cookie recipe and let me know who’s you like better and why!
Happy Weekending, Friends!
- ¾ cup butter flavored shortening, like Crisco
- 1 cup light brown sugar, firmly packed
- 6 tablespoons granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- ¾ cup creamy peanut butter
- ¾ cup crunchy peanut butter
- 4 cups rolled oats**
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup peanut butter chips
- ½ cup semi-sweet chocolate chips
- ½ cups raisins
- 1 cup mini M&Ms
- Preheat oven to 350* and line cookie sheets with a parchment paper and set aside
- In a mediums size bowl, mix together oats, baking soda, and salt, set aside
- In the bowl of an electric mixer, cream together the shortening and sugars until light and fluffy
- Add the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low followed by both the creamy and crunchy peanut butter
- Scrape down the sides and prepare to add the dry ingredients
- Add the dry ingredients (the oat-mixture) in three separate additions, ensuring each is fully combined before adding the next
- Add the peanut butter chips, chocolate chips, and raisins
- Gently fold in the mini M&Ms (or combine them with the mixer on low) so as not to break the M&M shells
- Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
- Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size
- Bake the cookies in the preheated oven for 12-14 minutes until golden brown
- Once baked, let the cookies cool for an additional 3-5 minutes on the tray before transferring to a wire rack to cool completely
- Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months