Can I make 4th of July Monster Cookies ahead of time?

Yes. You can prepare the cookie dough up to 48 hours in advance and store it covered in the refrigerator. You can also freeze portioned dough balls for up to two months. When ready to bake, simply add a few extra minutes to the baking time if baking from frozen.

Why are my 4th of July Monster Cookies dry?

Dry cookies are usually caused by too much flour or overbaking. Measure flour carefully and remove the cookies from the oven when the centers still appear slightly soft. They will continue setting as they cool on the baking sheet.

Can I make these monster cookies gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free 1-to-1 baking flour blend. Also ensure that your oats and candies are certified gluten-free if needed. The texture remains soft and chewy with this substitution.

What is the best way to store 4th of July Monster Cookies?

Store the cookies in an airtight container at room temperature for up to four days. For longer storage, freeze the baked cookies in a freezer-safe container for up to two months. Allow them to thaw at room temperature before serving

4th of July Monster Cookies Easy Recipe

Name: 4th of July Monster Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 3/4 cup (170 g) unsalted butter, room temperature; 1 cup (200 g) light brown sugar, packed; 1/4 cup (50 g) granulated sugar; 1/2 cup creamy peanut butter, room temperature; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon vanilla extract; 2 1/4 cups (280 g) all-purpose flour; 3/4 cup (60 g) quick oats; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup (130 g) semi-sweet chocolate chips; 1/2 cup (85 g) white chocolate chips; 1 cup (190 g) red, white, and blue M&M candies

Description

4th of July Monster Cookies are soft, chewy, bakery-style cookies loaded with creamy peanut butter, quick oats, semi-sweet chocolate chips, white chocolate chips, and festive red, white, and blue M&M candies. These patriotic cookies require no chilling time and are perfect for Independence Day parties, summer gatherings, and family celebrations.

Ingredients

Scale

3/4 cup (170 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1/2 cup creamy peanut butter, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2 1/4 cups (280 g) all-purpose flour
3/4 cup (60 g) quick oats
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (130 g) semi-sweet chocolate chips
1/2 cup (85 g) white chocolate chips
1 cup (190 g) red, white, and blue M&M candies

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Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, granulated sugar, and peanut butter until light and fluffy, about 3 minutes.
Add the egg and egg yolk, mixing until fully incorporated.
Mix in the vanilla extract until combined.
In a separate bowl, whisk together the flour, quick oats, baking soda, and kosher salt.
Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips, white chocolate chips, and M&M candies using a spatula.
Scoop approximately 2-ounce portions of dough onto the prepared baking sheets, leaving space between each cookie.
Bake for 9 to 11 minutes or until the edges are lightly golden and the centers remain slightly soft.
Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use room-temperature butter, peanut butter, and eggs for the best texture.
Creamy peanut butter works better than natural peanut butter in this recipe.
Do not overmix the dough to keep the cookies soft and chewy.
Reserve a few M&M candies to press onto the tops before baking for a more festive appearance.
Slightly underbake the cookies for extra chewiness.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies or unbaked cookie dough for up to 2 months.

Prep Time: 10 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 320
Sugar: 24 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 35 mg