4th of July Monster Cookies

If Independence Day had a cookie, this would be it! These 4th of July Monster Cookies are thick, chewy, and packed with peanut butter, oats, chocolate chips, and M&M candies. They’re colorful, celebratory, and incredibly easy to make—no chill time needed! Perfect for parties, cookouts, or any summer gathering, these cookies are a firework show in every bite.

Why You’ll Love This Recipe

• Chewy and Soft: Thanks to creamy peanut butter and quick oats.
• Festive & Fun: Loaded with red, white, and blue M&Ms for holiday flair.
• Quick & Easy: Ready in under 30 minutes.
• Beginner-Friendly: No special tools or chilling required.
• Customizable: Peanut-free and gluten-free options included.

Ingredients

• ¾ cup (170 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• ¼ cup (50 g) granulated sugar
• ½ cup smooth peanut butter, room temperature
• 1 large egg, plus 1 egg yolk, room temperature
• 1 teaspoon vanilla extract
• 2¼ cups (280 g) all-purpose flour, spooned and leveled
• ¾ cup (60 g) quick oats
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ to 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• 1 cup M&M candies (red, white, and blue)

Directions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper and set aside.

Cream Wet Ingredients

• In a stand mixer with a paddle attachment, beat butter, brown sugar, granulated sugar, and peanut butter on medium-high for 3 minutes, until fluffy.
• Scrape down the bowl, then add the egg and egg yolk. Mix until combined.
• Add the vanilla and mix briefly.

Add Dry Ingredients

• In a separate bowl, whisk together flour, quick oats, baking soda, and salt.
• Gradually mix into the wet ingredients on low speed until mostly combined—do not overmix.

Add the Mix-ins

• Remove bowl from mixer.
• Fold in M&Ms, semi-sweet chocolate chips, and white chocolate chips using a spatula.

Scoop and Bake

• Use a 2-tablespoon cookie scoop or form dough balls approximately 2 ounces each.
• Place onto prepared baking sheets, leaving room to spread.
• Bake for 9–11 minutes or until edges are golden but centers are slightly soft.

Cool and Flatten (Optional)

• To get flatter cookies, drop the baking sheet on the counter mid-bake and again after removing from oven.
• Cool cookies on the sheet for 10 minutes, then transfer to a wire rack.

Pro Tips and Variations

• Use room temperature butter and peanut butter for the best texture.
• Don’t overmix! Stop when the flour is just absorbed.
• Press a few extra M&Ms on top before baking for a festive look.
• For gluten-free, use 1:1 GF flour and certified GF oats.
• Swap peanut butter with almond butter if needed.

Serving Suggestions

• Serve with cold milk or a scoop of vanilla ice cream.
• Add to your 4th of July dessert tray next to flag cakes and berry trifles.
• Wrap in clear bags tied with ribbon for take-home treats.

Storage/Reheating

• Store in an airtight container at room temperature for up to 4 days.
• Freeze dough or baked cookies: wrap well and freeze for up to 2 months.
• To serve warm, microwave a cookie for 8–10 seconds.

FAQs

Can I use old-fashioned oats?
Yes—pulse them briefly in a food processor to mimic quick oats.

Can I omit the peanut butter?
You can substitute with almond or sunflower seed butter.

Can I chill the dough?
You don’t have to, but chilling can enhance flavor if you have extra time.

Do these ship well?
Yes! These hold their shape and softness, making them great for gifting.

Conclusion

These 4th of July Monster Cookies are chewy, chunky, and bursting with patriotic spirit. Quick to make and endlessly customizable, they’re perfect for parties, BBQs, or cookie lovers craving something sweet and festive. Whether you bake them day-of or freeze for later, these cookies are sure to be the star of your summer celebration!

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