Christmas Monster Cookies
Christmas Monster Cookies
These Christmas Monster Cookies are the perfect sweet indulge for the entire family during the Holidays, especially as Santa's cookies the night before Christmas as a tradition. The best kid-approved, adult-loving cookies you'll ever try-----made with rich chocolate flavor, festive M&M's, and great texture from the oats. Super easy to make. No chill option. Gluten-free option.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
When it comes to cookies during the holidays, I'm always ready to get baking! I now understand why they call is cookie season for a reason and these Christmas Monster Cookies are so worth making! Every year, I bake cookies with my son so that he can leave them out with a glass of milk for Santa and these cookies will be this year's highlight for us.
The best part is that these cookies make for a great family baking experience and most kids will LOVE adding in the chopped chocolate, chocolate chips, and the M&M's. I literally had to stop my son from sneaking in a few M&M's in his mouth in the process. Haha.
If you're looking for something a little less festive for everyday consumption, these Big Bakery-Style Oatmeal Chocolate Chip Cookies are the perfect thing for you!
Don't worry---I'll be talking more about how to make the perfect cookies further below for anyone else who struggles like I did.
What Are Monster Cookies?
Basically, monster cookies are loaded with many different ingredients and can sometimes be referred to as "kitchen sink cookies". Usually, they come loaded with chocolate chips, cookie pieces, and stuffed with an oreo in the center. However, my rendition of these Christmas Monster Cookies is much more traditional to a standard chocolate chip cookie with the addition of chocolate candy (M&M's) and oats for a healthier take.
What I LOVE About These Christmas Monster Cookies
- TEXTURE - I'm not exaggerating when i say these are SOOO soft, chewy, + crispy all at once. Traditionally, monster cookies are thought to be hard and crunchy, but not with this recipe! The perfect amount of chewiness.
- MAKE AHEAD - You can prep the gingerbread dough or cookies in advance and even freeze the dough for quick Christmas cookies in a pinch.
- FESTIVE & FUN - I love getting my family involved in decorating these cookies, the kids LOVE it and it gets everyone in the mood for festivities.
- TASTE - Sweet and lightly spiced. YUM.
- EASE - This monster cookie recipe is foolproof, and gets you ready for the snuggly season ahead without any hassle!
How to Make Christmas Monster Cookies
These monster cookies take just less than 20 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:
- Unsalted butter. Always ensure that your butter is at room temperature, so your cookies stay nice and firm after baking. For an extra hint of flavor, you can also use salted butter.
- Brown sugar. Choose organic sugar to ensure it’s healthier.
- Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
- Vanilla. To balance the rich chocolate flavor.
- Eggs. This is the binder for your cookies.
- Molasses. I like to use a premium molasses. Just a little to help add color.
- Flour. I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
- Rolled oats. This adds a nice texture to these cookies without compromising the softness and chewiness. For GF, just ensure that oats are certified GF.
- Baking soda + baking powder. To help your cookies rise in the oven.
- M&M's. This adds a nice bite to these cookies. I use the festive holiday version!
- Chocolate + chocolate chips. I use 4 oz. or so chocolate bars from Ghirardelli or Hu Kitchen and chopped them roughly into medium sized pieces. I like to add chocolate chips as well for a nice play on texture in the two chocolate types.
Chilled vs. Non Chilled Cookie Dough. Results?
OK, so when it comes to making these Christmas Monster Cookies or any cookie rather, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked. Personally, I lean towards not chilling my cookie dough sometimes because I'm less concerned with the coming out perfectly, however, in other cases, I do chill for at least 1 hour!
The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. In addition, higher fat butters (depending on the brand), you'll definitely NEED to chill your dough!
Secondly, chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated-----this happens from the dry ingredients gaining moisture from the wet ingredients.
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2hours (the best results).
Making Christmas Monster Cookies Ahead And Freezing
Prepping the dough for these Christmas Monster Cookies so you can have cookies anytime is a great time saver during holiday craziness is such a lifesaver! Here's how you can do it:
TO MAKE AHEAD - Make the Christmas monster cookie dough and store it covered in the refrigerator for 3-4 days. Roll out and cut into cookies when ready to bake up a Christmas storm.
FREEZING - Make a ball out of the Christmas monster cookie dough and wrap it well in plastic wrap. Put it in a bag that can be frozen and keep it in the freezer for up to 3 months. Let the dough thaw in the fridge overnight before you try to roll it and bake!
The Secret to Making the Best Christmas Monster Cookies
Baking the best Christmas Monster Cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them along the years:
TIP 1: SOFTEN YOUR BUTTER.
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
TIP 2: CREAM THE BUTTER.
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
TIP 3: ALWAYS, ALWAYS USE PARCHMENT PAPER!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and avoids your cookies from browning too quickly and sticking to the pan.
TIP 4: ADD IN THE FLOUR IN BATCHES.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
TIP 5: FOLD IN CHOCOLATE OR CHOCOLATE CHIPS.
Never use a mixer when adding in chopped chocolate or chocolate chips. For one----you risk breaking the chocolate up into small pieces while mixing and two----again, you end up making the chocolate melt or get a little moist, which affects the batter. Simply fold in chocolate by hand a few times and you're done!
Best Substitutes for Molasses?
OK, so if you're not a fan of using molasses, then I completely understand. While molasses usually plays the most important role for the beautiful brown color in anything Gingerbread, there are definitely other options!
- Dark Maple Syrup (Just be sure to reduce other liquids slightly to avoid an overly wet dough)
- Dark Corn Syrup
- DIY Mix: ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup
Storing Leftover Christmas Monster Cookies
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
Should I Use the "Banging" Method for these Cookies?
I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
Can I Make these Monster Cookies Gluten-Free?
Yes absolutely! These Christas Monster cookies can be altered to suit the whole family's dietary needs! To make this cake GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). FYI If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
More Magical Holiday Baking Recipes
- Soft + Chewy Gingerbread Oatmeal Cookies
- Vegan Gingerbread Cake + Chai Buttercream
- Caramel Pumpkin Cheesecake + Pecan Crust
- Vegan Chai Latte Cinnamon Rolls
- Dutch Apple Pie
- Red Velvet Cake with Cream Cheese Frosting
- Baked Vegan Apple Cider Donuts
MADE OUR RECIPE(S)?
If you make this Christmas Monster Cookies, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Christmas Monster Cookies
Ingredients
COOKIES:
- 1 cup unsalted butter, softened at room temp.
- 2 cups organic all-purpose flour
- 1 cup organic thick-cut rolled oats
- 2 tsps baking powder
- 2 tsps baking soda
- 2 large organic eggs, at room temp.
- 1 cup organic brown sugar, dark
- ½ cup organic cane sugar
- ½ teaspoon sea salt
- 1 teaspoon molasses
- 2 tsps vanilla extract
- 1 ½ cups chopped dark or semi-sweet chocolate bars
- 1 ¼ cups holiday M&M's
- 1 cup semi-sweet chocolate chips, premium
Instructions
TO MAKE THE COOKIES:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the eggs, molasses, and vanilla, and continue to mix until combined.
- In a bowl, add together the flour, oats, baking soda, baking powder, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the chopped chocolate, M&M's, and chocolate chips.
- NOTE: For chewier, less spread out cookies, be sure to chill your dough for 1-2 hours before moving to the next step!
- Using a medium-size scoop, scoop (about 2 Tbsps or so) each cookie dough onto the prepared baking sheets, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely.
- Bake for 15 to 17 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk or hot chocolate.
- Bon Appetit!
Tips & Tricks
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- CHILL vs. NON-CHILL: To learn more, see the actual post for details!
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients! Also, you can use a smaller size scoop!
- TIPS ON THE PERFECT COOKIES: Read within the Post!
- MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Christmas Monster Cookies.
LOVE THIS RECIPE?
LET US KNOW!