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03 April 2013

Soft Pudding Monster Cookies



I feel so content right now. Today I was working on about 20 minutes of sleep :/ Maybe less. Have you ever had one of those moments where you do not quite remember falling asleep but know that you woke up? I had one of those. I was working on a paper and a homework assignment-- I know I was typing and then all I know was that I woke up. That was the extent of my sleep. At first it was okay-- but then as the day progressed I think I may have become increasingly incoherent and just silly. Like on a tired high? And I think what made everything so funny for me-- was that I was too tired to process anything or understand. It was truly redunkulous ;)

You know, I always really admire people who can pull all nighters, do not need naps and just can work off very little sleep. Justin is like that. I must be addicted to sleep or my body just requires it because if I do not sleep...I just plain do not function! Well after coming home from school today I passed out! And now I feel so good :) I now have more work ahead of me #lifeofagradstudent#lame :) hahahah. But I am excited for the week to pass because tomorrow is Ninja Face's birthday AND then, this weekend my sister and brother-in-law are coming to San Antonio, Texas! That is only about 2 1/2 hours away from us! So we are going to spend some fun Riverwalk time with them. You do realize that I will probably be visiting every cupcakery in the area ;) Oh the burdens that I have ;)

Have you guys every heard of monster cookies? I had never heard of them! One day, one of the other graduate students in our Lab (Krista, so far I think I have introduced you to Ashley and Mike when I went to Boston)- made Monster Cookies. I was intrigued! I had completely forgot about it, until one day on Pinterest I saw this recipe for chewy (soft) Monster Cookies. 

Okay- so I have to go on another tangent here (and we all know how I love to go on those ;) ... I do NOT like crunchy cookies. I cannot stand when they are "hard." BUT I LOVE LOVE LOVE chewy and soft cookies. I cannot get enough of them, hence my infatuation with pudding cookies! So, this recipe caught my eye and I thought I would give my go at it. I must really love the combination of pudding and peanut butter given that one of my favorite recipes of all time are my chocolate peanut butter pudding cookies so I modified the recipe to be a pudding based cookie. And then you add in M&Ms, chocolate chips, peanut butter chips, and oats? I am sold :) And they are soooo soooo good ::droool:: Make them...now :)







SOFT PUDDING MONSTER COOKIES

INGREDIENTS

Preheat Oven to 350F Degrees

1 1/2 c. all purpose flour
1 box (3.4oz) vanilla pudding 
1 tsp. baking soda
1 stick of butter, softened 
1/2 c. peanut butter
2/3 c. brown sugar
1/2 c. white sugar
1-2 eggs
2 tsp. vanilla
1/2 c. quick cooking oats
1 c. mini M&Ms
1/2 c. chocolate chips
1/2 c. peanut butter chips

*The recipe usually works out but I have had some feed back that the dough is too dry and the cookies, therefore, are a bit crumbly. Monster cookies will be a tad bit crumbly because of the oats, but when biting into them should be moist because of the pudding. If your dough seems to dry add an additional egg.

DIRECTIONS

In a medium bowl combine flour, baking soda, and vanilla pudding- set aside. in the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter, peanut butter, and sugars until light and fluffy (about 5 minutes). Then add egg and vanilla. Scrape down sides. Reduce to low speed and add flour (dry) mixture. Combine until just incorporated. Add oats, M&Ms, chocolate chips, and peanut butter chips. The batter should be thick enough to work with and roll. 

Line cookie sheets with either aluminum foil, parchment or a baking mat-- and scoop 2 tbsp. ball (I used 1 inch cookie scoop, and combined two cookie balls)- yes you want these cookies to be large (they are MONSTER cookies) and you do not have to worry as they spread very little. Roll into ball shape between palms and space cookies 2 inches apart. Slightly press down on cookie balls to flatten (again, do not worry, they wont spread much-- that is why you need to press down). Bake for 10 minutes. Let cool for 5 minutes before transferring to cooling wrack. And consume :)

Enjoy,
Chika 

64 comments :

  1. Is the pudding prepared or dry when you use it? Looks yummy!

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    1. Hi Jen! The pudding is dry. You add the dry pudding mix with the other dry ingredients :) Please let me know if you have any other questions. These cookies are definitely yummy!

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  2. Instant or cook pudding?

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    1. Hi! The pudding is "instant"-- in that you by the dry 3.4-3.56oz pudding boxes. Hope that helps! Thanks for stopping by and I hope you enjoy the cookies!

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  3. Can I use a hand mixer instead of the stand mixer?

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    1. Hi Jeni! Yes- you can definitely use a hand mixer instead of a stand mixer. If you have different attachments for your hand mixer- just make sure not to use the whisk attachment! :) Hope that helps and let me know if you have any other questions!

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  4. Oooey goooey deliciousness!! This is recipe is going into my top favorite cookies! YUM! Only thing I changed was I used Reese pieces instead of mini m&m (that's all I had on hand) and I had to cook them about 2-3 minutes longer.. hehe I guess I took 'monster' to literal! :) thank you so much for sharing this delicios recipe!

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    1. Hi! I am SO glad to hear that you enjoyed this recipe! And it's always great to tweak recipes based on what you have or what you like ;) Baking time will depend on your oven (and sometimes altitude)- glad you were able to figure that out :) I hope you stop by some more and you are very much welcome! Your message was so sweet!

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  5. Any tips for the cookies being crumbly? Mine were falling apart.
    They definitely are delicious!

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    1. Hi! Sorry it has taken a bit! I seem to have fallen off the earth for a week ;) Hmm...were they crumbly before and after you baked them? A little crumbly before you bake them is okay but not so much after wards-- the moistness of the pudding should help with this.

      If you followed the recipe and its still crumbly try either adding an extra egg or some milk. This will give more moisture to the dough! Let me know if that solves the issue! Hope I could help!

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  6. I am not a huge fan of peanut butter. Are you able to omit the peanut butter to have a basic cookie with the add ins?

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    1. Hi! I am so sorry its taken a bit to get back to you! dropped off the face of this blog for a it due to school! Yes- you can omit peanut butter and have a basic cookie with the add ins. I would use this basic pudding cookie recipe (http://fortheloveofdessert.blogspot.com/2013/07/chocolate-chip-pudding-cookies.html)

      and then add in the things you like (M&Ms)-- and that way the consistency of the cookie will be great. Hope that helps! Thanks for stopping by and let me know if you have any other questions-- Ill make sure answer right away! :)

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  7. I followed this recipe to the letter, and the dough is very dry and crumbly. I ended up adding a second (beaten) egg to the batter, which helped a little. But it looks like I just wasted a lot of good peanut butter and chocolate.

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    1. Hi! I am so sorry to hear that your cookies did not work out and that you feel you wasted some great ingredients. I know the feeling! I have had a lot of people make these cookies and have only gotten two people (including you) mentioning they are dry :/ I wish I could offer more suggestions as to why. I've looked up some other monster pudding cookie recipes (as well as the one this one was adapted from)-- and each only call for one egg per the flour ratio mentioned. i think that was awesome thinking to add another egg. And had been my suggestion above to another commenter (and milk). i added a note on the recipe for others who may be having a similar issue but have just not contacted me. I'd love to brainstorm with you on what happened. Feel free to email me. And again I am so sorry. Baking can be affected by a number of things, some just not under my control. I hope that helps (if just a little) :)

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  8. Hello! These look awesome! How many cookies will this make (roughly)? I am going to send them to school with my son on the day he is to bring snacks and just need to know if I should double it.

    Thanks!
    Shauna

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    1. Hi Shauna! Thanks for stopping by! How lucky is your kid tat you make him cookies to bring to school! :) LOVE IT! I made this awhile ago, and so am not 100% sure, but I believe it makes 16-20 large cookies (monster sized- I used a cookie scoop and made 1 monster cookie out of two cookie scoops). But if you make them more standard cookie size (1 cookie scoop) you will get more out of it. I hope that helped and answered your question! Let me know if you have any other questions or I can clarify! Have fun making these and save a few for you to eat ;)

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    2. Awesome! One batch will be plenty and will leave me with a few...if I eat them before my husband finds them :) Thank you!

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  9. I added 1/2 stick of butter, made the peanut butter a whole cup and also increased the brown sugar (dark) to 3/4 c. They turned out perfectly moist and sooo yummy! I took them to work and everyone loved them. Thanks this was a really nice recipe!

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  10. Hi Anonymous :) Thank you for stopping by! I am so glad to hear the recipe came out great and that you loved your adaptations. I love tweaking recipes to make it my own! I love the changes!

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  11. This looks so amazing!!! I want to make these for my boyfriends birthday Thursday. He is allergic to peanut butter, however. Will the cookies have the same texture without the peanut butter? I've made some recipes omitting the peanut butter before and they turned out kind of dry.

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  12. Hi Anonymous! What a sweet girlfriend you are!

    If he is allergic to peanut butter I would use this basic pudding cookie recipe (http://fortheloveofdessert.blogspot.com/2013/07/chocolate-chip-pudding-cookies.html)

    Just for the oats- add 1/2 c. less of flour and add in the 1/2 c. of oats.

    and then add in the things you like (M&Ms) and leave out the things he is allergic too-- and that way the consistency of the cookie will be great and he can have all the things he loves in there. Hope that helps! Thanks for stopping by and let me know if you have any other questions-- Ill make sure answer right away! :) Can't mess up a birthday ;)

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  13. I have no idea why my previous comment posted as "anon", but thanks for the pointers! I made the original recipe for my boyfriend and just added M&M's to it. He loved them and ate about six for breakfast. They are amazing!

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  14. Steph: yay! Glad it turned out great! Hahaha..your bf sounds just like my hubby ;)

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  15. Made these today. They were delicious! This recipe will replace my former monster cookie recipe. Thanks

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  16. Hi Anonymous! YAY! I am so glad you thought they were delicious! I completely agree ;) Pudding cookies have replaced all my other cookie recipes! :) Thanks for stopping by!

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  17. I just wanted to say that I followed the recipe exactly. They turned out amazing and were a big hit. I used natural pb blended, but it had separated so the oil was plenty. I know not all pb is created equal so I thought I would share my findings. Making a second batch tonight. Thanks for the recipe. I added toffee, butterfinger, and candy corn m & m's. They were awesome.

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  18. Hi Anonymous! Thanks for the input! They seem to come out great for most people-- it seems that for some, it comes out crumbly, but I have not I figured out why. But I am so glad they came out perfect! And what a fun "fall-ey" re-take on the monster cookie! I love it! :) Thanks so much for visiting!

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  19. With my experience the longer you beat the eggs in the more crumbley they will be. Putting in the fridge for a hour or so also helps

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  20. Oh I also added more bsugar, 3 eggs and 1/2 stick more butter like other poster :)

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  21. Hi Anonymous! Thanks for the feedback! Hope you enjoyed the recipe :)

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  22. how many dozens does this recipe make?

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  23. This comment has been removed by the author.

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  24. Hi! I just made these cookies and followed the recipe to a T and they were amazingggg! Not dry or crumbly at all, and I only used one egg. This is definitely a keeper and I've already recommended it to a few friends and family members. Thank you!!

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  25. Hi Heather! Sorry it took so long for me to reply! It is finals for me :/ So I have been caught up in school for a bit.

    I believe it makes 16-20 large cookies (monster sized- I used a cookie scoop and made 1 monster cookie out of two cookie scoops). But if you make them more standard cookie size (1 cookie scoop) you will get more out of it. I hope that helped and answered your question! Let me know if you have any other questions or I can clarify! Have fun making these!

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  26. Hi Linzy!!! YAY! I am so glad to hear! It's always tricky when something works in your kitchen and you hear back from a few that it did not quite work out for them, so it is great to hear that it worked out perfectly! I love this recipe too and totally agree that it is a keeper, for sure! No problem! Thanks so much for the great feedback and let me know if you have any other feedback or questions :) Have a wonderful holiday!

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  27. Hi I Heart KPop! I see your comment was removed but I believe the question was:


    Unfortunately, peanut butter cannot be bought where I come from. :( What is a good substitution, if any? :)

    If you cannot buy peanut butter a great substitute would be cookie/biscoff butter? Do you have that? That would be a perfect substitute in terms of texture and creaminess :) Have a wonderful holiday!

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  28. I made these to bring in to work so I doubled the recipe and made a HUGE batch. After reading all the comments, I decided to use 3 eggs because the recipe calls for 1-2 eggs for just one batch. I was concerned about the cookies being too dry so I added just a splash of 1% milk and they were perfect! Almost the consistency of regular cookie dough but still hearty because of all the oats, chocolate chips,m&m's and such. BUT, if you decide to add milk or an extra egg to your batter they will spread a bit more than you expect, so space them out. My coworkers loved them and I will definitely be keeping this recipe.

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  29. I have made these cookies three times now and I have never had a problem. I made them for the boys basketball team and they devoured them. Make sure to add the two eggs and you won't have crumbly dough. This is the BEST monster cookie recipe I have tried by far. Thanks for sharing!!

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  30. REgarding the pudding, I know it's dry, but do you buy the instant box or the cook and serve box???

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  31. @Rhiannon: I am so glad this worked out for you and the use of extra eggs. Your additions/ recs seems great for those who experience a drier dough! Thanks so much for sharing that! And for stopping by :)

    @Anonymous: YAY! YAY! YAY! I am glad this has worked out for you each time and that you and the basketball team love the recipe! :) HOW FUN! And I think my smile grew exponentially when i read you think this is best monster cookie recipe! :)

    @Anonymous: im sorry sorry! That is quite vague above. it is one box of dry INSTAN pudding :) Thanks for pointing that out so I could clarify!

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  32. I accidently bought chocolate pudding but it turned out to be a wonderful "accident". My husband told me they were the best cookies he's had in a really long time. Just an FYI, I used 3 medium eggs and they were not dry or crumbly at all.

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    1. Hi Tina! Really?!? I never thought to try it with chocolate pudding! That is a wonderful accident! How fun that your hubby thought they were the best cookie! What an awesome feeling right?!? hahahaha. Glad the extra eggs helped with the consistency! I'm def gonna have to try the chocolate pudding. Thanks for stopping by!

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  33. Made these this weekend and didn't even follow the directions OR use oats and they came out AMAZING! I also just bought the Reese's chocolate/PB chips and used those since you got both in one :) My family ate the entire batch in one day! They are so soft and colorful. I had to bake them a little longer than the recipe said but other than that I would recommend these to everyone!

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    1. Hi Anonymous! Awesome! Glad they worked out well for your family! Gonna have to be on the look out for those Reese's chip :)

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  34. These are DELICIOUS and they have the most amazing texture. Thank you so much for this recipe. We gobbled these up quickly and I can't wait to make them again.

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    1. Hi Carrie :) Yay! I am so glad you and your family loved the recipe! Thanks for stopping by and letting me know!

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  35. This looks delicious! I will try it out. Thanks for the recipe.

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    1. Hi Hong Kong Compliance! First, thanks for stopping by! So how did the recipe come out for you?!?! :)

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  36. Thanks for the recipe. Its look delicious. I will try it.

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    1. Hi Entertainment Story Updates! Were you able to try out the recipe? Hope you liked it! Thanks for stopping by.

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  37. Hello! Has anyone tried these cookies with "actual" pudding. Not the powder but made pudding? That should make them very moist.

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    1. Hi Anonymous! I have not tried using "actual" pudding instead of boxed pudding mix. I think you are right that it would make the batter moist (but I think given that some thought the recipe was originally a little dry and maybe crumbly -- I think adding an egg or two is the best method for solving this because it would add moisture and keep the dough together). Also pudding is different than boxed pudding mix, because the mix has other ingredients like emulsifying agents, etc. Substituting with pudding instead of boxed pudding would change the texture and the flavor a bit. Hope that helps and sorry it was a bit long! If you try the pudding instead of the pudding mix -- let me know how it turns out :) Thanks for stopping by!

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    2. i tried pudding instead of mix it made them more cake like

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  38. Can u you use chocolate pudding instead of vinilla

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    1. Hi Crystal! You can BUT you will get a chocolate monster pudding cookie...which would change the flavor. Let me know if you have any other questions :)

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  39. Ive read so many monster cookie recipes that its coming out my ears. Your cookies are good..cause I baked them as written. But I want more PB flavor & be able to taste the pudding mix & have less dryness (not have flour stick to my throat). Next time I will use 1 1/2 cups PB. OMIT the flour since the pudding mix equals 9 tablespoons (which is a 1/2 cup + 1 tablespoon. Use 1 & 1/2 sticks of UNsalted butter. Add 1/4 teaspoon salt. Add for moisture- 1 teaspoon light corn syrup. Add 1 cup each of both sugars. Add 2 teaspoons vanilla and 1 cup oats. Put the dough in fridge for 1/2 hour & keep in fridge between baking times. Will bake 9 minutes only as they sit on baking sheet for 5 mins & they continue to firm up on the cooling rack. Most monster cookie recipes have no flour & use 4 & 1/2 cups of oats! Thats alot of oats assumimg there needs to be that much to hold up the 1 & 1/2 of PB. But here, we have the pudding mix & less oats that will form the dough. Will let you know how this recipe turns out. Thx for your great site!

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    1. BTW, 3 eggs, 2 teaspoons of baking soda & the candy with choc chips is thrown in the mix too!

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    2. Hi! Yes -- making tweaks to recipes so that is perfect for you is what I am about! I do it all the time! How did the tweaks turn out for you?

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  40. I made these tonight and followed the recipe alteration the gal had about 1C of Peanut Butter etc PLUS I used non instant vanilla pudding and added 2tsp of cornstarch. PERFECTION!!!!!

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  41. Oh these are just my favorite! adding the extra egg is a great addition. Love your blog!

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  42. I just LOVE your recipes! This is one of my favourites :) I add an additional egg as well and find that works quite well!

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  43. These cookies are amazing! My fiancé loves monster cookies and this is the recipe she decided that she wanted to give as favors at our wedding this fall. Before I start my baking frenzy, do you know how well these hold up in the freezer?

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