Salted Caramel Monster Cookies

Happy Sunday, friends!

We celebrate our hospital’s Dietetic Internship this past week (congratulations, graduates!) and nothing says party like these Salted Caramel Monster Cookies!

I got the idea for these cookies when I went to a socially distant dinner/movie night in a friend’s backyard. My friend Evi planned out the cutest popcorn bar and my friend Toni brought along movie candy – Milk Duds + hot salty popcorn for life! Toni upped the ante by bringing CARAMEL M&M candies… world changed.

So when I wanted to make some cookies this weekend to bring to work, I thought about those Caramel M&Ms and how I could work them into a cookie. And there is no more classic cookie than a Monster cookie. And these are monstorous (they are 3-4 tablespoons of dough each!).

What I love about this cookie dough is that it’s simple, comes together with just a hand mixer (but you can totally use your stand mixer if you want!), and tastes like a M&M oatmeal cookie was mixed with a Peanut Butter Kiss cookie!

It also is flour-free, which means that it’s a great cookie to bring if you’re unsure if people are gluten-free. As a dietitian with three dear friends with Celiac disease, I like knowing that I am bringing a dessert that everyone can enjoy!

Also who can’t resist the combo of peanut butter + dark chocolate + caramel + sea salt. These are your new cookie jar staple!

Have a sweet day, everyone!

Catherine

Salted Caramel Monster Cookies

Makes 23-24 cookies | Time: 60 minutes

Ingredients:

• 1 stick of butter, softened
• 1 cup brown sugar, loosely packed
• 1 cup granulated sugar
• 3 eggs
• 1 1/2 cups creamy peanut butter
• 1 tablespoon vanilla extract; if unavailable, use bourbon or whiskey
• 2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 1/2 cups of rolled oats
• 1 cup caramel M&Ms
• 1 cup dark chocolate chips
• Sea salt for sprinkling

Steps:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl (or in the bowl of your stand mixer), combine butter and both sugars. Beat with either a hand mixer or a stand mixer until light and fluffy.
3. Add in the eggs, vanilla, and peanut butter. Continue to beat until smooth, scraping down the sides of the bowl intermittently.
4. Add in the rolled oats, baking powder, baking soda, and salt. Stir to combine.
5. Add in the caramel M&Ms and chocolate chips and stir to combine.
6. Portion out heaping 3-4 tablespoons of dough onto the parchment-paper lined baking trays. Bake the cookies for 11-12 minutes, rotating the baking sheets halfway through.
7. Sprinkle cookies with some sea salt immediately after removing from the oven. Allow the cookies to cool 5-10 minutes on the baking sheets and then move to a wire rack to cool completely.