Description
Loaded Cookie Monster Cookies packed with chocolate chips, nuts, pretzels, oats, and sprinkles!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- 1 cup white chocolate chips
- 1 cup chopped walnuts (optional)
- 1 cup chopped pecans (optional)
- 1 cup mini pretzels, broken into small pieces
- 1 cup rolled oats
- 1 cup shredded coconut (optional)
- 1/2 cup rainbow sprinkles
Instructions
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in chocolate chips, nuts (if using), pretzels, oats, and coconut (if using). Fold in sprinkles last.
- Cover and chill dough in the refrigerator for at least 30 minutes (or longer, even overnight).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
- Bake for 9-11 minutes, or until edges are golden brown and centers are set.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overmix the dough.
- Chilling the dough is crucial.
- Use softened butter.
- Don’t overcrowd the baking sheets.
- Bake until the edges are golden brown.
- Let the cookies cool completely.
- Get creative with the mix-ins.
- For extra chewy cookies: Substitute bread flour for some of the all-purpose flour.
- For thinner cookies: Use melted butter instead of softened butter.
- For thicker cookies: Use cold butter and cut it into small cubes before creaming it with the sugars.
- Store the cookies in an airtight container.
- Freeze the dough: You can freeze the cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes