When it comes to recipes that have just about everything in it, I’m all about it. I love a good cookie that has 3 different types of chips, extracts and sugars as part of the ingredients. If you can put some ice cream in between those cookies, I’m really a happy girl. So when I saw that monster cookie bars were a thing, I had to tackle them. I’d seen a great monster cookie recipe before, but I’m so impatient when it comes to my treats, that the idea of scooping out individual mounds made cagey. I needed to throw it all in a pan, bake, and eat. So this is my attempt at making an awesome monster cookie bar recipe.
Monster Cookie Bars
1/2 cup all purpose flour
1 8-ounce package milk chocolate M&Ms
1 cup semi-sweet chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup (1 stick) unsalted butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla
2 large eggs
3 cups quick cooking oats
1 cup rice krispies
Preheat your oven to 350 degrees.
Place the flour, chocolate chips, M&Ms, baking soda, salt and baking powder in a medium bowl and stir together. Set aside.*
Place butter, peanut butter, vanilla and both sugars in a stand mixer. Beat together until fully incorporated.
Next, beat in one egg at a time. Make sure the first egg is fully mixed in before adding in the next. This is super important.
Slowly add in the oatmeal and let it completely mix into the dough.
Pour the chocolate/candy/flour mixture into the bowl and let it incorporate. Don’t over-mix it!
Take the bowl off of the stand mixer, and with a wooden or plastic spoon, fold in the rice krispies.
Spray a 9×13 pan heavily with cooking spray and place the cookie dough inside, spreading evenly.
Bake for 17 to 20 minutes, until the corners are a golden brown. Be sure to not over-bake.
Let your monster cookie bars cool for an hour or more (more is better), cut up and enjoy!
*By mixing the chips and candy in the flour, you’ll ensure that they won’t sink to the bottom of the bar when baking.