Today I’ve got another version of one of my and my families favourite cookies, monster cookies! My Easter monster cookies are similar to my regular monster cookies but I’ve added some optional lemon zest that is very subtle and of course mini eggs!
These Easter monster cookies are so quick and easy to bring together for any kind of holiday gathering and will be an easy crowd pleaser. I mean who can resist anything that has mini eggs! Plus, with the mini eggs and m&m’s, they won’t disappoint in the colour department.
Monster cookies will forever be one of my favourite kinds of cookies so I knew I needed an Easter version. I wanted to do a little more than just adding mini eggs so I decided to add some lemon zest as well. If this scares you, you can absolutely skip it but I love the flavour it adds. It’s not a lot but you can notice it a little.
If you’d like some other variations on monster cookies, check out my original monster cookie recipe or my pumpkin monster cookies, both of which are also gluten free. For a completely different take on monster cookies, check out my monster cookie icebox cake, similar to an ice cream cake if you pop it in the freezer.
Can I Skip the Lemon Zest?
Absolutely! I love the addition but it is very subtle. If you don’t like the idea or don’t have any lemons, then just skip it.
How to Decorate?
You can use anything you like, Easter sprinkles, Easter m&m’s, mini eggs, etc. You can’t buy Easter m&m’s in Canada anymore that I can find so I just picked out the colours I wanted from a regular bag of m&m’s.
Are These Easter Monster Cookies Gluten Free
Yes! Just ensure you use gluten free certified oats and ensure the brand of mini eggs you use are also gluten free. Some may have cross contamination.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
If you’d like a different kind of gluten free cookie, then try my double chocolate almond flour cookies or my almond flour chocolate chip cookies.
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these Easter monster cookies to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- If you don’t want to add the lemon zest than just skip it.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Easter Treats
Today’s song is a classic from the one of the all time greatest singers and piano players, Sir Elton John. Here’s Don’t Go Breaking My Heart by Elton John and Kiki Dee. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Easter Monster Cookies
Ingredients
- Zest from 3 lemons (optional)
- 1 cup (200g) granulated sugar
- 1 cup (180g) brown sugar (packed)
- 1/2 cup (113g) unsalted butter , room temperature
- 1 1/2 cups (330g) smooth peanut butter
- 3 large eggs
- 1 tsp vanilla extract
- 4 cups (480g) quick oats (gluten free if necessary)
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (110g) Easter m&ms
- 1/2 cup (80g) semi sweet chocolate chips
- 3/4 cup (150g) mini eggs, crushed (gluten free if necessary)
Instructions
- Preheat oven to 350℉ and line a baking sheet with a silicone mat or parchment paper.
- In the bowl of a stand mixer or large mixing bowl, add your lemon zest if using (*see notes) and sugars. Using your fingers, rub the zest into the sugars.
- Then add in the butter and beat for 1 minute on medium-high speed. Add the peanut butter and beat for an additional minute.
- Mix in eggs, one at a time until fully incorporated. Add the vanilla and mix an additional 10 seconds.
- Then add your oats, baking soda, and salt. Mix at low speed until combined.
- Add in the m&ms, chocolate chips and mini eggs. Mix until combined.
- Scoop 2 tbsp scoops onto your cookie sheet, making sure they're at least 2 inches apart. Bake for 8-10 minutes or until the edges just start to feel firm.
- Let fully cool before storing in an airtight container for up to 5 days and enjoy!
