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Easter Monster Cookies

Easter Monster Cookies Bursting with Peanut Butter Bliss

Easter Monster Cookies are delightful treats made with peanut butter, oats, and colorful mini eggs, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Salted Butter Feel free to swap with unsalted butter if preferred.
  • 1 cup White Sugar Coconut sugar is a great substitute for extra depth.
  • 1 cup Brown Sugar Either light or dark brown sugar works beautifully.
  • 1 cup Smooth Peanut Butter Sunflower seed butter serves as a fantastic nut-free alternative.
  • 2 teaspoons Vanilla Extract Always use pure vanilla for the best taste.
  • 2 large Large Eggs For a vegan version, an egg substitute can be used.
  • 2 cups All-Purpose Flour For gluten-free, try a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Soda Always ensure it's fresh for optimum results.
  • 1/2 teaspoon Salt Adjust as needed if you're using salted butter.
  • 2 cups Rolled Oats Quick oats can work in a pinch.
For the Mix-ins
  • 1 cup Chocolate Mini Eggs Use any mini eggs you love, like Cadbury or Hershey's.
  • 1 cup Mini Semi-Sweet Chocolate Chips Dark chocolate chips add a richer experience.

Equipment

  • oven
  • Stand mixer
  • Baking sheets
  • parchment paper
  • Measuring cups
  • Measuring spoons
  • mixing bowls
  • Cookie scoop
  • Rolling Pin

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Take your favorite chocolate mini eggs and crush them in a zip-lock bag.
  3. In a stand mixer, cream together the salted butter, white sugar, and brown sugar for about 3 minutes.
  4. Add the smooth peanut butter and mix until well combined and smooth.
  5. Mix in the large eggs and vanilla extract until just combined.
  6. Whisk together the all-purpose flour, baking soda, and salt in a separate bowl, then gradually combine with the wet ingredients.
  7. Gently fold in the rolled oats, mini semi-sweet chocolate chips, and crushed mini eggs.
  8. Scoop about 3 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Sprinkle additional crushed mini eggs on top of the dough balls.
  10. Bake for 10 minutes or until the edges are lightly golden and the centers remain slightly soft.
  11. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.