Wow, your Cookie Monster cookies sound like a dream come true! They’re loaded with so many delicious flavors and textures—it’s like a party in every bite! I’m definitely intrigued by the combination of caramel, white and milk chocolate, peanut butter M&Ms, Heath bar chunks, and the extra sugar sprinkles for a bit of crunch. The milk chocolate drizzle on top is just the cherry on the cake!
Here’s a detailed breakdown of your recipe, plus some helpful tips to make sure your version of these epic cookies comes out perfect!
Cookie Monster Cookies
These Cookie Monster cookies are packed with a fun mix of sweet and salty flavors, creamy caramel, chocolate chips, candy, and crunchy Heath bar bits. The result? A cookie that’s indulgent, chewy, and sure to satisfy all your cravings. These are definitely a showstopper!
Ingredients:
For the Cookies:
- 2 1/2 cups All-Purpose Flour
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 cup Milk Chocolate Chips
- 1/2 cup White Chocolate Chips
- 1/4 cup Mini Peanut Butter M&Ms (or regular peanut butter M&Ms, chopped if preferred)
- 1/2 cup Heath Bar Chunks (you can break up small Heath bars or use Heath baking bits)
- 1/3 cup Caramel Candies, cut in half or smaller (like soft caramel squares or caramel bits)
- 1/4 cup Sugar Sprinkles (optional, for decoration)
For the Milk Chocolate Drizzle:
- 1/2 cup Milk Chocolate Chips
- 1 tbsp Heavy Cream (optional, for a smoother drizzle)
Instructions:
1. Preheat Oven & Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will ensure the cookies don’t stick and that they bake evenly.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed, helping your cookies rise and spread just the right amount.
3. Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together. Beat on medium speed until the mixture is smooth, creamy, and light in color, about 3-4 minutes. This step is crucial for getting that soft, chewy texture.
4. Add Eggs and Vanilla
Add the eggs and vanilla extract to the butter-sugar mixture. Beat on low speed until well combined, about 1 minute. Don’t overmix; you want to keep the batter light and fluffy.
5. Combine Wet and Dry Ingredients
Gradually add the dry flour mixture into the wet ingredients. Mix until just combined. Be careful not to overmix, as this could make the cookies dense.
6. Fold in the Goodies
This is the fun part! Gently fold in the following add-ins:
- Milk chocolate chips
- White chocolate chips
- Mini peanut butter M&Ms
- Heath bar chunks
- Caramel pieces (cut or broken into small bits)
The dough will be thick and chunky, but that’s exactly what you want. The mix-ins will give the cookies their wonderful variety of textures and flavors.
7. Scoop and Shape the Dough
Scoop out heaping tablespoons or use a cookie scoop to form the dough into large balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes. The cookies should be golden around the edges and slightly soft in the middle. Don’t worry if they’re soft when you take them out; they’ll firm up as they cool. If you like chewier cookies, take them out closer to the 10-minute mark; for crispier cookies, leave them in a bit longer.
9. Cool on Baking Sheets
Let the cookies cool on the baking sheet for about 2-3 minutes before transferring them to a cooling rack. This ensures they don’t fall apart as they cool and helps them hold their shape.
10. Drizzle with Milk Chocolate
Once the cookies are completely cooled, it’s time to drizzle them with milk chocolate.
- Melt 1/2 cup milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- If you prefer a smoother drizzle, add 1 tablespoon of heavy cream while melting the chocolate.
- Use a spoon or a small piping bag to drizzle the melted chocolate over each cookie. This adds a beautiful glossy finish and extra chocolate flavor.
11. Add Sugar Sprinkles (Optional)
For a fun pop of color and extra sweetness, sprinkle a little sugar or colored sprinkles over the cookies after drizzling the chocolate. This step is optional but adds a festive touch to your cookies.
Tips for Making the Perfect Cookie Monster Cookies:
- Softened Butter is Key: Make sure the butter is softened but not melted. This helps achieve that soft and chewy texture. Leave it at room temperature for about 30 minutes before starting.
- Chill the Dough (Optional): If you want your cookies to spread less and have a thicker texture, chill the dough for about 30 minutes before baking. This step isn’t necessary but can help control the spread.
- Caramel Placement: If you’re using soft caramel squares, be sure to chop them into smaller pieces (roughly the size of chocolate chips) so they don’t melt into the dough completely. You want the caramel to melt just a little bit but still stay intact inside the cookie.
- Mix-In Variations: Feel free to swap out or add more candy options based on your preference. Some great options to try:
- Mini Reese’s Pieces (for even more peanut butter flavor)
- Toffee bits (if you want extra crunch)
- Chopped Snickers or Twix bars (for a chewy, nutty twist)
- Check Oven Temperature: Oven temperatures can vary, so check your cookies at 8-10 minutes. You’ll want them to look golden around the edges, with a soft center. If you prefer chewier cookies, bake them for a little less time.
Storage and Freezing Tips:
- Storage: Keep your Cookie Monster cookies in an airtight container at room temperature for 5-7 days. They should stay soft and chewy for quite a while thanks to the caramel and brown sugar.
- Freezing Cookie Dough: If you want to bake these later, you can freeze the dough! Scoop the dough into balls and freeze them on a baking sheet until solid. Then, transfer the frozen dough balls into a zip-top bag and store for up to 3 months. When you’re ready to bake, just add 2-3 extra minutes to the baking time if baking from frozen.
- Freezing Baked Cookies: You can also freeze the baked cookies for up to 3 months. Place them in an airtight container or freezer bag, separating layers with parchment paper. Thaw them at room temperature before serving.
Q & A:
Q: Can I use caramel sauce instead of caramel candies?
A: It’s best to use solid caramel candies or caramel bits that won’t melt completely in the oven. Caramel sauce may make the dough too runny. However, if you prefer a more gooey center, you can drizzle caramel sauce on top of the cookies after baking.
Q: Can I make these cookies without peanut butter M&Ms?
A: Absolutely! If you’re not a fan of peanut butter M&Ms or have allergies, you can replace them with regular M&Ms, chocolate chips, or even chopped peanuts for added crunch.
Q: Can I skip the milk chocolate drizzle?
A: Yes, while the drizzle adds a beautiful touch, it’s entirely optional. The cookies are already loaded with enough flavor from the candy, chocolate chips, and caramel.
Your Cookie Monster cookies sound like a serious treat that’ll impress anyone who gets to try them. With all those mix-ins and the milk chocolate drizzle, they’re sure to be a crowd favorite! Enjoy baking these irresistible cookies!