Chewy Nutella Monster Cookies With M&Ms
These chewy Monster cookies consist of an old-fashioned oats cookie dough base with M&M candies, chocolate chips, and Nutella. The oats add volume to these thick cookies, while the Nutella, chocolate chips, and M&Ms add decadence and rich chocolate flavor - perfect for a midday snack or to be paired with vanilla ice cream.
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INGREDIENTS
- ½ cup unsalted butter, room temperature
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup hazelnut spread, nutella is GF
- 1 large egg, room temperature
- 1 cup all purpose flour, or gluten free flour blend
- 1 ¼ cup old fashioned oats, or certified gluten free oats
- ¼ teaspoon salt
- ½ teaspoon baking powder, or certified gluten free baking powder
- ½ teaspoon baking soda
- ¾ cup m&m’s, gluten free if needed
- ½ cup chocolate chips
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- In a large mixing bowl combine butter and sugars. Beat on low with an electric mixer or in a bowl of a stand mixer or hand mixer until smooth and creamy. Add egg and vanilla, nutella. Mix on low speed until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Fold in M&Ms and chocolate chips. The batter will be thick, and a little sticky and I recommend refrigerating it. Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
- The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it’s softened slightly.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop 1 ½-2 tablespoonfuls of batter, rolling it into about 2-inch cookie dough balls. (Should be around 13-14 cookies)
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
NOTES
- It’s best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
- Can you substitute Nutella for peanut butter in cookies?
Absolutely! The texture of creamy peanut butter and Nutella spread is very similar and delicious in these cookies. When choosing both, check the certified GF label and ingredients. - For GF flour I like to use my own homemade gluten free flour blend, Bobs Red Mill, King Arthur's Measure to Measure or Schar Mix C Patisserie.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 322kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 402mgPotassium: 105mgFiber: 2gSugar: 24gVitamin A: 245IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
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