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Easter Monster Cookies

Jessie M
These thick and chewy Easter monster cookies are not only delicious but easy to make. Full of peanut butter, oats, chocolate chips, and chocolate mini eggs. Perfect for Easter and Spring baking.
Prep Time 15 mins
Cook Time 10 mins
Course dessert, Holiday
Cuisine American, Canadian
Servings 20 cookies

Equipment

  • baking sheet

Ingredients
  

  • 1/2 C salted butter at room temperature
  • 1/2 C white sugar
  • 1/2 C brown sugar
  • 1 C smooth peanut butter
  • 1 & 1/2 tsp vanilla extract
  • 2 large eggs at room temperature
  • 1 C all purpose flour spooned and levelled*
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 C rolled oats
  • 1 C chocolate mini eggs plus some extras for topping the cookies
  • 3/4 C mini semi sweet chocolate chips

Instructions
 

  • Preheat oven to 350 F and line baking pans with parchment paper.
  • Place mini eggs inside a zip lock bag and crush the eggs into small chunks. Set aside.
    1 C chocolate mini eggs
  • In a large bowl on stand mixer beat butter and sugars together until light and fluffy. This usually takes about 3 minutes.
    1/2 C salted butter, 1/2 C white sugar, 1/2 C brown sugar
  • Add in the peanut butter and mix until smooth.
    1 C smooth peanut butter
  • Mix in the eggs and vanilla extract.
    2 large eggs, 1 & 1/2 tsp vanilla extract
  • In a separate medium sized bowl whisk the flour, salt, and baking soda together.
    1 C all purpose flour, 1 tsp baking soda, 1/4 tsp salt
  • Add the dry ingredients to the wet and mix until combined.
  • Mix in the rolled oats.
    2 C rolled oats
  • Fold in the chocolate chips and crushed mini eggs.
    1 C chocolate mini eggs, 3/4 C mini semi sweet chocolate chips
  • Scoop 3 tbsp sized balls of dough and place them on a baking sheet 2 inches apart. Add the extra crushed mini eggs on top of the cookie dough balls.
  • Bake 10 minutes or until the bottom of the cookies are a golden brown. The top may still seem undercooked but the cookie will stiffen up after cooling.
  • Let cookies cool to room temperature on the pan before moving.

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
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