Monster Cookie Bars
Get ready for a cookie experience like no other with these delightful Monster Cookie Bars! They bring all the flavors of a classic monster cookie into an easy-to-bake bar form, perfect for sharing (or not). With a combination of creamy peanut butter, oats, chocolate chips, and colorful M&Ms, these bars are a sweet tooth’s dream come true. Whether you’re preparing for a party, a bake sale, or simply wanting a treat for yourself, these Monster Cookie Bars will not disappoint.
What Sets This Recipe Apart
Monster Cookie Bars are incredibly versatile and can easily be customized to suit your tastes. Unlike traditional cookies, which can be time-consuming to scoop and bake individually, these bars bake in a single pan, making them a breeze to prepare. The combination of oatmeal gives them a chewy texture, while the peanut butter adds a rich flavor. And let’s not forget the irresistible bursts of chocolate and candy that make every bite a joy. The sprinkle of flaky sea salt on top balances the sweetness perfectly, creating a flavor profile that keeps you coming back for more.
What You’ll Gather
- 2 cups all-purpose flour, spooned and leveled
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
- 1 ½ cups M&Ms, divided
- Flaky sea salt, for sprinkling on bars
Gear Checklist
- Mixing bowls – For combining ingredients.
- 9×13 inch baking pan – The perfect size for these bars.
- Spatula – For spreading the batter evenly.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
- Parchment paper – Optional, for easy bar removal.
Monster Cookie Bars in Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your Monster Cookie Bars bake evenly and turn out perfectly chewy.
Step 2: Prepare the Baking Pan
Grease a 9×13 inch baking pan or line it with parchment paper, leaving some overhang for easy removal later.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, oats, baking soda, and sea salt. This will help evenly distribute the leavening agent and salt throughout the flour.
Step 4: Cream Butter and Sugars
In another bowl, use a hand mixer or stand mixer to cream together the unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Step 5: Add Eggs and Vanilla
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to over-mix; you want to keep that chewy texture!
Step 7: Fold in Chocolate Chips and M&Ms
Gently fold in the semi-sweet chocolate chips and 1 cup of M&Ms. Reserve the remaining ½ cup of M&Ms for topping.
Step 8: Spread in Pan
Pour the batter into the prepared baking pan, spreading it evenly with your spatula. Press the reserved M&Ms gently into the top.
Step 9: Bake
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay!).
Step 10: Cool and Serve
Once baked, remove the pan from the oven and let it cool in the pan for about 10-15 minutes. Then, lift the bars out using the parchment paper overhang and allow them to cool completely on a wire rack. Cut into squares, sprinkle with flaky sea salt, and enjoy!
Vegan & Vegetarian Swaps
- Butter: Use vegan butter or coconut oil instead of unsalted butter.
- Peanut Butter: Ensure your peanut butter is vegan-friendly (most are). You can also use almond or sunflower seed butter.
- Eggs: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
- Chocolate Chips: Choose dairy-free chocolate chips for a vegan option.
Learn from These Mistakes
When making Monster Cookie Bars, it’s important to avoid these common pitfalls:
- Using too much flour: Always spoon and level your flour. Too much can lead to dry bars.
- Overmixing the batter: This can lead to tough bars instead of chewy ones. Mix until just combined.
- Baking too long: Keep an eye on your bars. They continue to cook a bit after being taken out of the oven.
- Not letting them cool: Allow the bars to cool before cutting; this helps them set and prevents crumbling.
Storage & Reheat Guide
Monster Cookie Bars can be stored in an airtight container at room temperature for up to one week. If you want to keep them longer, they can be frozen for up to three months. Just wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container. To reheat, simply microwave for 10-15 seconds for a warm, gooey treat!
Common Qs About Monster Cookie Bars
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, the texture of the bars will be different. Old-fashioned oats give a chewier texture, which is perfect for these Monster Cookie Bars.
Can I make these bars gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend, and ensure that your oats are certified gluten-free.
How do I know when my bars are done baking?
The edges should be golden brown, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs. Remember, they will continue to cook while cooling!
Can I add other mix-ins?
Absolutely! Feel free to add nuts, dried fruit, or even white chocolate chips for a fun twist on these Monster Cookie Bars!
Similar Recipes
- Peanut Butter Chocolate Chip Cookies
- Oatmeal Raisin Cookie Bars
- Chocolate Chip Blondies
- No-Bake Granola Bars
That’s a Wrap
These Monster Cookie Bars are sure to become a favorite in your baking repertoire. With their delicious combination of flavors and ease of preparation, they are perfect for any occasion. Whether you’re indulging solo or sharing with friends, these bars are a guaranteed hit. Enjoy the chewy, chocolatey, and colorful goodness in every bite, and don’t forget to sprinkle that flaky sea salt on top for that perfect finishing touch! Happy baking!
Monster Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your Monster Cookie Bars bake evenly and turn out perfectly chewy.
- Grease a 9x13 inch baking pan or line it with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, whisk together the all-purpose flour, oats, baking soda, and sea salt. This will help evenly distribute the leavening agent and salt throughout the flour.
- In another bowl, use a hand mixer or stand mixer to cream together the unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to over-mix; you want to keep that chewy texture!
- Gently fold in the semi-sweet chocolate chips and 1 cup of M&Ms. Reserve the remaining ½ cup of M&Ms for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with your spatula. Press the reserved M&Ms gently into the top.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay!).
- Once baked, remove the pan from the oven and let it cool in the pan for about 10-15 minutes. Then, lift the bars out using the parchment paper overhang and allow them to cool completely on a wire rack. Cut into squares, sprinkle with flaky sea salt, and enjoy!
Notes
- Allow the bars to cool before cutting to prevent crumbling.
- For a vegan option, substitute eggs with flax eggs and use dairy-free chocolate chips.
- Store in an airtight container at room temperature for up to a week.
