Melty chocolate in an ooey gooey peanut cookie: what's not to love! I have never been this excited to share a recipe with all of you. It has been my goal since starting THM to come up with an amazing, on plan version of my monster cookies recipe. Monster cookies have always been "my thing." Whenever my friends are in town, they want me to make monster cookies. When someone in my family is going through something hard, I made them monster cookies. When there's something to celebrate, what do my cousins request? Monster cookies! You get the point- I love monster cookies!
Here's the thing you need to know. While this recipe fits into a THM S setting, each cookie has about 5.5 carbs, so you can't overdo it unless you are okay with tandem fueling. Here's the good news, I made them into big, thick 1.5 inch cookies!
Finally, the trick to making this recipe taste like the original version of monster cookies is NOT TO OVER BAKE. Seriously, take them out when they're just set and a little brown on the edges. They are so much better. I'm speaking from experience!
Preheat oven to 375 degrees. Cream the peanut butter, butter, and sweetener on medium-low in a stand mixer for at least 5 minutes, or until combined. Add the eggs, one at a time, until well combined. Add the remaining ingredients and mix to combine. Scoop the cookies onto a cooke sheet lined with parchment paper into 1.5 inch balls. Press down to flatten slightly, then back for 7 minutes, until just set and slightly golden around the edges. Do NOT over bake! Allow to cool on the cookies sheet for for 5 minutes. They will continue to cook. Then, remove from the sheet and enjoy with a big glass of your favorite almond milk!Monster Cookies
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