Description
Delicious and chewy Monster Cookie Bars packed with creamy peanut butter, rolled oats, semisweet chocolate chips, and colorful M&M candies. These bars have a perfect balance of sweetness and texture, with an optional touch of flaky sea salt for a gourmet finish. Ideal as a snack or dessert, they are easy to prepare and perfect for sharing.
Ingredients
Wet Ingredients
- 4 tablespoons (57 grams) unsalted butter, at cool room temperature
- 3/4 cup (203 grams) natural peanut butter, very well stirred
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) lightly packed dark brown sugar
- 1 large egg plus 1 egg yolk, at cool room temperature
- 1½ teaspoons vanilla extract
Dry Ingredients
- 2 cups (198 grams) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Add-ins
- 1/2 cup (85 grams) semisweet chocolate chips, plus extra for topping (optional)
- 1 cup (200 grams) M&M candies, plus extra for topping (optional)
Optional Topping
- Flaky sea salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment paper and spray it with nonstick cooking spray for easy removal of the bars.
- Cream Mixture: In the bowl of an electric mixer, beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Then beat in the egg, egg yolk, and vanilla extract until fully incorporated.
- Add Dry Ingredients: Mix in the rolled oats, baking soda, and salt on low speed until just combined. Avoid overmixing to keep the texture perfect. Carefully fold in the semisweet chocolate chips and M&M candies with a rubber spatula for an even distribution.
- Press Dough: Evenly press the dough into the prepared pan, creating a smooth and compact layer. For an extra festive touch, dot the top with additional M&Ms and chocolate chips if desired.
- Optional Refrigeration: If time allows, cover the pan with plastic wrap and refrigerate for 24 to 48 hours. This step enhances chewiness and deepens the flavors of the bars.
- Bake: Bake in the preheated oven for 23 to 25 minutes, or until the bars no longer appear wet on top, the center is set, and the top is a golden brown color. Remove from oven and place the pan on a wire rack.
- Finishing Touch: While still warm, sprinkle flaky sea salt over the top of the bars if using, to introduce a savory contrast that enhances the peanut butter and chocolate flavors.
- Cool and Slice: Let the bars cool completely in the pan to achieve the best texture and flavor development—patience is rewarded! Once cool, lift the bars out using the foil or parchment paper and slice into 16 servings.
- Storage: Store the cookie bars in an airtight container at room temperature for up to 3 days to maintain freshness and chewiness.
Notes
- Refrigerating the dough before baking is optional but recommended for chewier, more delicious bars.
- Use room temperature ingredients (butter, eggs) to ensure proper mixing and texture.
- Flaky sea salt topping is optional but adds a nice balance to the sweetness.
- To make cleanup easier, line the pan with foil or parchment and spray it well.
- For a gluten-free version, substitute the oats with certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
