Monster Cookies (Gluten-Free)

In anticipation of my sweet little niece coming to our house for a sleepover, I wanted to have the house stocked with Princess fruit snacks, chocolate candies, lots of cookies and maybe some grapes...or something. Since she takes after her other female family members, she is a huge chocolate lover and her big brown eyes light up whenever some comes into reach.

Monster cookies can be made with just about anything as a filler, and as soon as I saw peanut butter AND chocolate in the ingredients I knew that these would be a winner. They came out soft and chewy; perfect for kids. I made these cookies as big as her little head and put them in a pretty cookie stand while awaiting her arrival.

In the 24 hours she was at our house, not once did she even look in the direction of these cookies. I think I had too much chocolate lying around for her to even consider switching it up. I probably overwhelmed the poor girl. Guess I asked for that!

On the bright side, two of my brothers came over for dinner that same weekend and they really enjoyed these! My younger brother is on a gluten-free diet, and since these are made without flour he was able to happily indulge. So even though the little princess wasn't having these, at least the three men gobbled them up. I'll take what I can get. Enjoy!

Printable Recipe

Ingredients

• 3/4 cups reduced-fat creamy peanut butter
• 1/2 cup packed light brown sugar
• 1/2 cup granulated white sugar
• 4 tbsp. (1/2 stick) unsalted butter, softened
• 1 large egg plus 1 egg white
• 1/2 tbsp. vanilla extract
• 2 1/4 cups quick cooking oats
• 1 tsp. baking soda
• 1/2 cup Reese's peanut butter pieces
• 1/2 cup M&M's plain chocolate candies

Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.

In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the Reece's and M&M's.

Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.

Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Source: Adapted from Recipe Girl