Little Monster Cookie Bites are loaded with peanut butter, oats, m&m's and butterscotch chips. I made a Monster Cookie Recipe into mini cookies and I love the smaller version of this cookie .
It's time to make the holiday cookies! This week I already made Cinnamon Snowball Cookies and Soft Sugar Cookies with Sprinkles. While I thought I'd have some in the freezer all ready for Christmas, that just didn't happen. The cookies just disappeared as I tested them so I will be making more.
Today I will be making Little Monster Cookie Bites. Traditionally monster cookies are quite large and they are stuffed with yummy ingredients. This Monster Cookie Recipe is made into small bite sized cookies. This way you can eat more mini cookies than one or try some other cookies on a holiday cookie tray.
What ingredients are in this monster cookie recipe?
- butter - I use salted butter because salt brings out a bit of flavor in these cookies. The butter is brought to room temperature when using.
- brown sugar - make sure your brown sugar is soft. It can be microwaved in 20 second increments to soften and break up any hard lumps.
- white sugar
- peanut butter - creamy is the way to go for this monster cookie recipe.
- egg - large sized. Make sure egg is at room temperature.
- old fashioned oats - you can use the quick cooking oats too but I prefer the texture of the old fashioned ones
- flour - plain white flour
- butterscotch chips - you can also substitute chocolate chips, peanut butter chips or caramel chips
- m&ms - try different colored ones to make the cookies festive according to the holiday you are celebrating
Notes on Size of these Monster Cookie Bites
Traditionally monster cookies are larger cookies but I like to make small bite sized cookies. You really can do any size you like but make sure the whole baking tray are all the same size. This will make for even baking. A cookie scoop is the perfect tool to get perfect sized cookie bites.
Cookie Baking Tips for Perfect Monster Cookies
- Space mini cookies out about 1 to 2 inches apart so they don't spread into each other.
- Line your baking sheet with parchment paper. I used an Anolon pan but the parchment paper will prevent the bottoms of the cookies from browning too much.
- Take out the butter and egg about 30 minutes before making this monster cookie recipe. It will allow these ingredients to come to room temperature.
- Chill your cookie dough. You only have to do it for 30 minutes. It's another way to prevent the cookies from getting too well done on the bottoms.
- Place the baking sheet in the center of the oven. While you can do more than one baking sheet at a time, I prefer to do only one tray as the mini cookies bake very evenly this way.
- Make sure the baking sheet is completely cooled before making another batch of cookies.
Storing and Freezing Cookie Bites
Storing and Freezing Cookie Bites- Store cookies in an airtight container or plastic bag. Cookies will stay good for a week.
- These mini cookies freeze well. Make sure to wrap in plastic then put in an airtight container in the freezer for up to one month.
- Dough can also be premade then frozen. Defrost overnight in the refrigerator then proceed with scooping into balls and baking.
These mini cookies are perfect for the holidays! I buy colored M&M's based on what holiday we are celebrating. Of course multicolored ones are great for birthdays or just everyday cookies.
Enjoy!
More Holiday Cookie Recipes
- Cranberry Pistachio Shortbread Cookies
- Soft Sugar Cookies with Sprinkles
- Coconut Oil Chocolate Chip Cookies with Toffee
- Frosted Eggnog Cookie Bars by Family Around the Table
- Toasted Pecan Snowball Cookie Recipe by Swirls of Flavor
- White Chocolate Dipped Gingersnaps
If you like this monster cookie recipe, please give it a 5- star rating below.
RECIPE
Little Monster Cookie Bites
Equipment
- baking sheets
Ingredients
- ½ cup salted butter
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup peanut butter
- 1 egg
- 1 cup flour
- 1 cup old fashioned oats
- ½ cup butterscotch chips (see note)
- ⅔ cup m&m or other chocolate candies
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a mixing bowl, cream together the sugar, brown sugar and butter until light and fluffy. add the peanut butter and egg. Beat until smooth.
- Add the flour, and oats. Mix until combined, then gently stir in the butterscotch chips and M&Ms. Chill dough for 30 minutes.
- Scoop 1 ½ inch mounds of the dough using a small cookie scoop onto the baking sheets, spacing them 1 to 2 inches apart. Bake the cookies for 8-11 minutes or until they start to turn golden but not brown. Remove them from the oven and have them cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely. (see notes)
Barrie Mooney says
These look like a great cookie for my kids to make with me! My favorite cookie these days is actually a bar cookie that I make called "Hollywood Suares"- it's up on my blog, and I make it at least twice a year.
Wendy Klik says
I like having bitesize cookies. Especially when they are part of a cookie tray.
Karen @Karen's Kitchen Stories says
I bet these are delicious! I love the combo of butterscotch and M&Ms.
Lisa Kerhin says
What delicious cookie filled with everything I love in a cookie
Cindy Kerschner says
My kind of cookie with a little bit of everything!
Ellen says
So many good things in this cookie! Caramel chips sound like a delicious addition too.
Jolene says
Love bite sized cookies because I can have 3 or 4 and not feel guilty! These look so jam packed with good stuff!
Colleen - Faith, Hope, Love, & Luck says
Yes! Mini Cookies! Since they are smaller, I get to eat more of them!!!
Hezzi-D says
Cute! I love bite sized cookies!
Inger @ Art of Natural Liivng says
Wow these are loaded! Don't you just love the holiday M&Ms!
Jennifer Stewart says
These are packed with so much goodness! They are not going to last in my house.
Christie says
You can't go wrong with fun and festive red and green M&Ms in cookies. Super cute and fun for the kids.