Monster Cookies – Marshmallow Fluff Based!
Don’t you just hate it when you’re gearing up to make/bake something and you know that you have the ingredients in. Then comes the time where you put your thoughts and efforts into action only to find that 1 or more of the ingredients you knew you had in.. well, isn’t in!
I knew for a fact we had crunchy peanut butter in. Not only 1, but I knew there were 2 jars of it. The giant man-baby doesn’t like PB so I’m guessing it met its death by him. I also knew I replenished the bicarbonate of soda (baking soda) too. And I knew that when I last ran out of it, that I went a little crazy and bought something stupid like 5 packages of the stuff. Know, know, KNOW!!!
So, where the devil are they? By this point I had already mixed half of the ingredients together and the oven was preheated. There was no backing out now. OK, OK so bicarb of soda is pretty darn important. But it was already 11pm and I was in my PJ’s (and apron, sexy!) So I was going to substitute for baking powder. That was nowhere to be seen neither. Gah! I had to use self-raising flour since all that contains is plain/all purpose flour with baking power added.
As for the peanut butter, what could I substitute that for? I opened my pantry cupboard and there it was staring right back at me. The little Donkey voice in my head was saying “Ooo, pick me.. pick me”. The Marshmallow Fluff was the answer to those prayers! And ¾ of the entire jar. Oh baby, yes!
So these bad boys are just that. I wrongly described them on Twitter as ‘heavenly’ but devilish is more appropriate with all those different candies in these puppies…
- Marshmallow fluff
- Shaved milk chocolate
- Munchies candy (which are milk chocolate-coated candy with a caramel and biscuit centre)
- Chocolate M&M’s
- Smarties (which are pretty much the same as M&M’s but slightly larger and flatter)
- Chopped Rolo’s
Badddddd! You ought to have seen the caramel leaking out and bubbling from the cookies as they were baking. I couldn’t wait the whole 12 minutes they took to cook.
Over all, they’re deliciously sweet and have a wonderful chewy inner with a slightly crispy outer. And everyone in my house is raving how yummy they are. My kids don’t even like oatmeal!
I’ve included my recipe below for these exact cookies. For the candy, I have called for ¾ of a cup but being honest, I eyeballed all of the candy used. Most of the candies I used were in small 113-200g bags and used all from the bags.
Also, for anyone wanting to replicate this outside of the UK, Smarties can be substituted for Reese’s pieces, Munchies can be substituted for roughly chopped Twix bars (1x two finger bar should be sufficient).
Monster Cookies Recipe
Prep Time: 15 mins
Cook Time: 10-12 mins
Yield: 26 large cookies
- 3 large eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp golden syrup/corn syrup
- 2 tsp bicarbonate of soda/baking soda
- 1 tsp salt
- ½ cup butter, melted
- ¾ jar Marshmallow Fluff
- 4½ cups rolled oats
- ½ cup plain/all purpose flour
- ¾ cup milk chocolate, shaved
- ¾ cup Munchies candy
- ¾ cup chocolate M&M’s
- ¾ cup Smarties candy
- ½ cup Rolo’s, roughly chopped
- Line 2 baking trays with parchment paper. I got to use my brand spanking new Silpats!
- Using an electric mixer, mix together the eggs, granulated and light brown sugars, vanilla extract, golden syrup (or light corn syrup), bicarbonate of soda (baking soda), and salt.
- Next, add in the melted butter, marshmallow fluff, followed by the oats and plain/all purpose flour. Mix until combined.
- Finally, gently fold in the shaved chocolate, munchies, chocolate M&M’s, smarties and chopped rolo’s. I leave this until last as I don’t want my mixer breaking up all the sugar shells on the M&M’s and Smarties. Leave the dough to rest for 30 mins. Meanwhile, preheat your oven to 180℃/350℉/Gas Mark 4.
- Using a cookie scoop, scoop even sized balls onto the baking sheets allowing enough room between dough for spreading during baking. Slightly flatten the balls with your fingers.
- Bake for 10-12 minutes, or until the cookies are a light golden brown colour. Allow to cool on the parchment paper on a wire rack until they harden enough to handle. Store in an airtight container. No need to refrigerate.
If you give these a try, do let me know if you like them.