Chocolate Monster Cookies
It seems like everyone has a recipe for a huge, decadent cookie, known usually as Monster Cookies. I’ve certainly made them before. I don’t think I’ve ever seen any with a chocolate cookie. I also started thinking that I don’t bake nearly enough with cashews. So, that’s how I ended up with these cookies.
And they are fabulous. The flavor and texture of them reminds me a lot of those chocolate no-bake cookies that most of us are familiar with. You know the ones with the peanut butter, chocolate, and oats that are made in a saucepan. I made a similar cookie using Nutella earlier this year.
As with most “monster” cookies, these are jam-packed with flavors. Chocolate, peanut butter, and cashews supply plenty of crunch, while the oats add the chewiness of an oatmeal cookie.
Chocolate Monster Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 & 1/2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 1 cup coarsely chopped cashews
Instructions
- Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
- Beat butter until smooth. Add sugars, baking powder, baking soda, and salt. Beat until combined. Add eggs, one a time, mixing well after each addition. Add vanilla and beat until combined. Gradually add flour and cocoa powder until just combined. Stir in oats, chocolate chips, peanut butter chips, and cashews.
- Drop dough by 1/4-cup portions onto prepared baking sheets. Place cookies about 3 inches apart.
- Bake for 12 to 14 minutes or until done. Let stand for 1-2 minutes on baking sheet. Then transfer to wire racks to cool completely.