Marshmallow Monster Cookies
These Marshmallow Monster Cookies boast a soft, chewy texture surrounding a gooey marshmallow fluff center. Bursting with vibrant M&M candies and chocolate chips, they're the perfect solution for your sweet tooth cravings!
Servings: 19 large cookies
Calories: 540kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (258 g) creamy peanut butter
- 1 ½ cups (300 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 cup (90 g) old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups plain M&M candies
- 1 ½ cups (252 g) semi-sweet chocolate chips
- 1 jar (7 ounces) marshmallow fluff
- mini M&M candies, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment (or a handheld mixer), beat the butter on medium-high speed until smooth (about a minute).
- Add the peanut butter. Beat for about 2 minutes, or until smooth.
- Add brown sugar. Mix on medium-high speed until smooth (about 2 minutes).
- Add eggs, one at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl and beat ingredients together again, if necessary.
- With the mixer off, add the flour, oats, baking soda, and salt. Mix on low until just combined, being careful not to overmix.
- With the mixer still on low (or by hand), add the M&M's and chocolate chips and mix until incorporated. (If using an electric mixer, only mix for a few seconds.)
- Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape. You should have about 38 cookie dough disks.
- Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of a disk of dough. (You can also add the fluff to a piping bag and pipe dollops onto the dough disk.)
- Place a second dough circle on top of the fluff. Press around the outer edges to firmly seal the disks together. Repeat with the remaining dough disks and fluff. (I had a total of 19 stuffed cookies.)
- Top each cookie with mini M&M's (optional).
- Place 2-3 stuffed cookies onto a lined baking sheet, leaving about 4 inches of space between each cookie. These cookies are large.
- Bake for 15-16 minutes, or until the edges are golden brown.
- Let the cookies cool completely on the baking sheets before serving.
Video
Nutrition
Serving: 1cookie | Calories: 540kcal