Brady's Bakehouse

Tag: cookies

  • Monster Cookies

    Sometimes a simple cookie won’t cut it. Sometimes you need something a bit crazier. Sometimes you need a monster cookie. With peanut butter, oats, M&M’s, and chocolate chips. These are the cookies for you. They are tasty and will make you want another. And probably one more after that.

    Ingredient Notes

    1. With the peanut butter in this recipe, I’ve found that creamy peanut butter makes the mixing process easier as the nuts in chunky don’t allow the batter to mix as well.
    2. My go to M&Ms for this recipe are the mini peanut butter M&Ms. They add a touch more peanut butter flavor and still have that signature M&M flavor. Normal M&Ms work great too in this recipe but the peanut butter ones go the extra mile for the flavor.
    3. For the chocolate chips, I will either use semi-sweet either in normal size or mini. I’ve tried dark chocolate chips and they contrast a little too much to the peanut butter and make the cookie a bit too complex.

    Monster Cookie

    • Servings: 24 medium cookies
    • Print

    This combination of peanut butter and chocolate wrapped in a cookie may cause you to go as crazy as the cookie monster after trying these.




    Ingredients

    • 1 and 1/4 cups (155 grams) of All-Purpose Flour
    • 1/2 cup (45 grams) Oats
    • 1 teaspoon of Baking Soda
    • 1/2 teaspoon of Salt
    • 1 stick (112 grams) of Room Temp Unsalted Butter
    • 1/2 cup (100 grams) of Light Brown Sugar
    • 1/4 cup (50 grams) of Granulated Sugar
    • 3/4 cup (185 grams) of Creamy Peanut Butter
    • 1 Egg (50 grams) at Room Temp
    • 1 teaspoon of Vanilla Extract
    • 1/2 cup (90 grams) of any size Semi-Sweet Chocolate Chips
    • 3/4 cup (150 grams) of any size or flavor M&Ms

    Directions

    1. In a large bowl whisk together flour, baking soda, and salt and set aside for later.
    2. In a medium bowl or stand mixer with a paddle, cream together butter, brown sugar, and white sugar. This takes about 2 minutes.
    3. Next add in the peanut butter, egg, and vanilla extract. Mix until well combined.
    4. Add in the flour mixture and stir with either a rubber spatula or the paddle attachment with a stand mixer. Once well combined, add in the chocolate chips and M&Ms and mix until combined.
    5. If you like a thinner cookie you can bake now. If you like a thicker cookie, cover the dough and let rest in the refrigerator for 2 hours or up to 2 days.
    6. If placed in fridge, let dough warm up for a few minutes for easier scooping. Preheat your oven to 350F.
    7. Using an ice cream scoop or spoon, scoop and shape 1″ balls of dough. I like to form into a tight ball but loose works too. Repeat until sheet pan is full. Place on sheet pan and bake for 10 to 12 minutes.
    8. Remove from the oven when lightly brown on the edge. They will continue to bake once out of the oven. Let rest of sheet pan for 2 to 10 minutes then remove with a spatula and place on a wire rack to finish cooling.
    9. They will stay fresh for a week at room temp but I personally prefer these cookies in the fridge. Either way we both know these aren’t lasting a week because they are so tasty.

    Nutrition


    Per Serving:
    170 calories;
    11 g fat;
    19 g carbohydrates;
    4 g protein;

  • Chocolate Chip Cookies

    These are my favorite go to cookies when I want a sweet treat or need an easy dessert for a crowd. They come together in under an hour or if you have the time, make a day prior for an even better cookie. These cookies balance flavor, complexity, and effort to make a dessert that people will want over and over again.

    These cookies can be made by hand which I personally did for years or in a stand mixer which does make it easier. If you do not have a stand mixer, don’t worry this cookies will still turn out just as great and sometimes even better. I have overmixed the dough a few times with the stand mixer and you can get a tougher cookie. Let’s get to the recipe.

    Chocolate Chip Cookies

    • Servings: 24 medium cookies
    • Print

    A simple cookie is needed in any baker's arsenal. Make sure to have this one in your tool belt




    Ingredients

    • 2 and 1/4 cups (280 grams) of All-Purpose Flour
    • 1 teaspoon of Baking Soda
    • 1/2 teaspoon of Salt
    • 1 stick (112 grams) of Melted Unsalted Butter
    • 3/4 cup (150 grams) of Light Brown Sugar
    • 1/2 cup (100 grams) of Granulated Sugar
    • 2 Eggs (100 grams) at Room Temp
    • 2 teaspoons of Vanilla Extract
    • 1 and 1/4 cup (225 grams) of any size Semi-Sweet Chocolate Chips

    Directions

    1. In a large bowl whisk together flour, baking soda, and salt and set aside for later.
    2. In a medium bowl or stand mixer, whisk together melted butter, brown sugar, and white sugar until no clumps remain.
    3. Next add in the egg and vanilla extract. Mix until the batter is a light yellow in color.
    4. Add in the flour mixture and stir with either a rubber spatula or the paddle attachment with a stand mixer. Once well combined, add in the chocolate chips and mix until combined.
    5. If you like a thinner cookie you can bake now. If you like a thicker cookie, cover the dough and let rest in the refrigerator for 2 hours or up to 3 days.
    6. If placed in fridge, let dough warm up for a few minutes for easier scooping. Preheat your oven to 350F.
    7. Using an ice cream scoop or spoon, scoop and shape 1″ balls of dough. I like to form into a tight ball but loose works too. Repeat until sheet pan is full. Place on sheet pan and bake for 10 to 12 minutes.
    8. Remove from the oven when lightly brown on the edge. They will continue to bake once out of the oven. Let rest of sheet pan for 2 to 10 minutes then remove with a spatula and place on a wire rack to finish cooling.
    9. They will stay fresh for a week at room temp but I personally prefer these cookies in the fridge. Either way we both know these aren’t lasting a week because they are so tasty.

    Nutrition


    Per Serving:
    150 calories;
    7 g fat;
    24 g carbohydrates;
    3 g protein;