chewy christmas monster cookie bars
Or, as they say in Boston, “monstah.”
I usually post a savory recipe to kick off the week of FMG eats, but I was so hyped up by these delightful treats that I needed to throw them into the world right away. They’re so damn festive and happy, and who wouldn’t want a Tuesday to be festive and happy?
I’m pretty new in the recipe development world – I’ve taken FMG seriously for probably a year, maybe a tad more – and one thing I’m learning is that my gut is the best judge of what I should make any given day. When I’m called to a dish, it usually turns out fabulously, as opposed to when I force myself to slice and dice something that doesn’t fully excite me.
I know monster cookies aren’t an original idea, but when they popped to mind some random 4 am when my brain went hogwild developing random, dissociated thoughts, I figured I should follow that tendril to see if it still sounded fun after a day or two. Well, lo and behold, it did. And here we are today, sharing some cookie bars together.
What makes these rad? A chewy peanut butter oatmeal cookie base strewn with melty dark chocolate and joyous red and green M&Ms. They’re baked to a soft bite or, if allowed to cool longer, a decadently chewy finish. Perfect for kids as well, especially with the hands-on task of pressing some M&Ms into the dough before baking. Just don’t let those gremlins cough on your shit.
It’s Oatmeal, So It’s Breakfast, Right?
I mean, I don’t think the holidays come with rules. Maybe that’s just me.
The dough of these bars is quite similar to my Butterscotch Chocolate Chip Oatmeal Cookies, so very simple and quick. Classic wet ingredients, with the addition of a big heap of creamy peanut butter (I prefer the natural variety which uses palm oil, I find the texture to be best here). Then flour, oats, baking soda, and salt. Finish with a pile of chocolate chips and holly fucken jolly M&Ms.
Press the dough into a 9 x 13 inch cake pan lined with parchment. Enlist your helper elves and randomly press more M&Ms into the top of the dough to create a pretty finish once they’re baked.
How I Cookie Bar
Obviously, you don’t want to burn your cookies, but you don’t want them raw either. I found 25 minutes perfect for my baking time, but if you want a gooier finish, around 22 works. If you want them especially set, go up to 28. The cookie bars will set as they cool as well, so keep that in mind.
I don’t find the toothpick test very handy when dealing with cookies, since dough isn’t runny like brownie batter. Rather, I very lightly tapped the center of the dough to test for firmness. Don’t shove your thumb in, that defeats the purpose because your digit is going to sink no matter what. If you give it a gentle press and the top has a slightly crisp texture, you’re good to take them out of the oven.
Let the bars cool in the pan for about 30 minutes to set them enough to cut. They’ll still be warm after this period, so never fear. Cool them longer if you want them more cohesive. I love sprinkling a touch of flaky salt before I devour these bad boys.
I’d call these quintessential cookie box material. Which, by the way, will launch very soon once I’ve tested a couple more recipes for you. Can’t wait!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Embrace your inner cookie monster:
Maple Bourbon Glazed White Chocolate Chip Cookies
“Screwball” Chocolate Chunk Cookies
Easy Vanilla Orange Snowman Cookies
Peppermint Bark Chocolate Chunk Cookies
chewy christmas monster cookie bars
Ingredients
- 12 tbsp salted butter, softened
- 1 1/4 cup brown sugar
- 1/2 cup creamy peanut butter
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 2 1/2 cups old fashioned oats
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup dark chocolate chips
- 1 cup Christmas M&M candies
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment so a bit overhangs the side.
- In a large bowl, beat the butter, sugar, and peanut butter until soft and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla extract. Add the flour, oats, baking soda, and salt. Mix until just combined. Fold in the chocolate chips and 3/4 cup of the M&Ms.
- Pat the cookie dough evenly into the prepared baking sheet. Press the remaining 1/4 cup of M&Ms into the top of the dough, at random. Bake for 22-26 minutes until the edges turn golden and the center feels set when lightly tapped with a finger. Cool at least 30 minutes (preferably an hour or more). Sprinkle with flaky sea salt, if desired, slice and serve! Or let cool completely and store in an airtight container for up to 3 days, or in the fridge for up to a week.
