NYC Bakery Monster Cookies
Servings 12 cookies
Ingredients
- 1½ cups cake flour 195g, spoon and leveled
- 1½ cups all-purpose flour 195g, spooned and leveled
- 1 cup rolled oats 100g
- 1 tablespoon malted milk powder 10g
- 1 tablespoon corn starch 8g
- ½ teaspoon baking soda 6g
- 1 cup cold salted butter 227g
- 1⅓ cups light brown sugar 266g, packed
- ½ cup granulated sugar 100g
- ½ cup peanut butter 130g
- 1¼ teaspoons salt
- 2 large eggs
- 3 additional large egg yolks
- 1 tablespoon vanilla extract
- 10 ounces M&Ms 284g
- 8 ounces milk chocolate 250g, chopped
- 1½ cups semi-sweet chocolate chips 260g
- flaky sea salt for garnish
Instructions
- Whisk together the 1½ cups cake flour, 1½ cups all-purpose flour, 1 cup rolled oats, 1 tablespoon malted milk powder, 1 tablespoon corn starch, and ½ teaspoon baking soda in a medium bowl. Set aside.1½ cups cake flour, 1½ cups all-purpose flour, 1¼ teaspoons salt, 1 tablespoon corn starch, ½ teaspoon baking soda
- In a stand mixer fitted with a paddle attachment, cream together the 1 cup cold salted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar, ½ cup peanut butter, and 1¼ teaspoons salt. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute.1 cup cold salted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar
- Once combined, add in the 2 large eggs one at a time, followed by the 3 additional large egg yolks. Then, mix in 1 tablespoon vanilla extract.2 large eggs, 3 additional large egg yolks, 1 tablespoon vanilla extract
- Once smooth, mix in the flour mixture a little at a time until smooth.
- Add in the 10 ounces M&Ms, 8 ounces milk chocolate, and 1½ cups semi-sweet chocolate chips. Mix just until combined.10 ounces M&Ms, 8 ounces milk chocolate, 1½ cups semi-sweet chocolate chips
- Weigh each dough ball out to 6oz and place on a parchment-lined baking sheet and refrigerate for at least 2 hours.
- Preheat the oven to 425°F (NOT A TYPO) and place two 12x17-inch baking sheets on top of each other. Line the top one with parchment paper. Double layering the baking sheets helps prevent the bottom of the cookies from overbaking.
- Add 4 cookies to the lined baking sheet and sprinkle with flaky sea salt and bake for 9 to 11 minutes.
- Allow them to set on the pan for a few minutes before transferring to a wire rack to cool.
- Place the first top pan in the freezer to chill, and place a new pan on top of the original bottom pan and line with parchment paper and bake the next four cookies. Rotate once more to bake the remaining 4 with the sheet from the freezer.
Notes
- Once baked and cooled, these cookies can be stored in an air-tight container for up to four days.
- Do not use room temperature or melted butter in these cookies - cold butter only.
- Feel free to use half M&M's and half Reese's Pieces for extra peanut butter flavor.
- To make sure the cookies are uniform in size, it’s best to use a kitchen scale. This is also the best way to ensure that your ingredient measurements are correct by using grams instead of cup measurements. This is our favorite kitchen scale (affiliate link).
- These cookies are 6 ounces each, and while a kitchen scale is necessary to ensure your weighted measurement is correct, the dough is fairly soft, and a cookie scoop will help portion it out and shape it. We used our Vollrath No.8 Scoop (affiliate link). Most scoops hit the 6-ounce mark, but we took away or added a little cookie dough if needed.
- I highly recommend using a stand mixer for this recipe instead of mixing by hand or with a hand mixer. Since this recipe uses cold butter, it is much more difficult to cream properly, so a stand mixer with a paddle attachment (affiliate link) is the best way to get the job done.
- How To Freeze Dough: Portion the dough out onto a parchment-lined baking sheet (the balls can be close together) and flash freeze for 1 hour. Transfer to a freezer bag and remove any excess air and freeze for up to 3 months. Remove from the bag before thawing in the fridge, so the dough doesn’t stick to the bag. Bake for 9 to 10 minutes once thawed.
- How To Freeze Baked Cookies: Let the cookies cool completely after baking, then flash freeze for 30 minutes on a baking sheet to make sure the exterior bits of chocolate is firm and reduce the risk of making a mess. Transfer the cookies to a freezer bag and remove as much excess air as possible before freezing for up to 3 months. Thaw at room temperature a nuke in the microwave for 15 seconds before enjoying.
Nutrition
Calories: 781kcal | Carbohydrates: 80g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 386mg | Potassium: 471mg | Fiber: 6g | Sugar: 39g | Vitamin A: 650IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 6mg
Find it online: www.sugarandsoul.co/monster-cookies/