One of the cookies I usually ask my mom to make for Christmas (when I know I’ll be seeing her and enjoying her cookies) is Monster Cookies made with peanut butter and M&Ms. So when I found a recipe from Better Homes and Gardens described as a “monster” cookie I knew I needed to add these cookies to my Christmas cookie repertoire this year.
I’m not a huge fan of toffee so this cookie isn’t the obvious choice of cookie for me to make; however, I don’t mind toffee in small amounts or mixed with other ingredients. I just wouldn’t chomp on some toffee or buy a heath bar.
That being said, I was very pleased with this cookie. And so were all my coworkers. You can find red and green chocolate chip cookies made by Nestle around the holidays, but red and green M&Ms would work well too.
- 1/2 c. butter, softened
- 1/2 c. shortening
- 1 c. packed brown sugar
- 1/2 c. granulated sugar
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 tsp. vanilla
- 2 3/4 c. all-purpose flour
- 2 c. red and green candy-coated chocolate pieces or chocolate chips
- 1 c. toffee pieces
- 2/3 c. pecans, coarsely chopped
- Flakey sea salt, optional, for topping
- In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in chocolate pieces, toffee pieces, and pecans.
- Refrigerate for 4 hours or overnight.
- Preheat oven to 350 degrees F. Roll dough into 1 to 1 1/2 inch balls and place on cookie sheet lined with parchment paper. Sprinkle with flakey sea salt, if desired.
- Bake for 12 to 16 minutes or until edges are light brown. Cool on cookie sheet.
I am a huge fan of sprinkling flakey sea salt on top of most any dessert so I decided to add some in this occasion. I can’t think of a time when adding sea salt on top didn’t work well for me but I’ll be the first to admit that I’m a huge fan of salt.