Easter Monster Cookies
My Easter monster cookies are just like the traditional cookie but with the addition of mini eggs and some optional lemon! A quick and simple Easter dessert that can also be made gluten free!
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!
Notes
*The lemon zest is completely optional and will only add a subtle flavour. I love the addition and totally recommend trying it though!
Nutrition
Serving: 1 cookieCalories: 196kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 19mgSodium: 107mgPotassium: 133mgFiber: 2gSugar: 14gCalcium: 21mgIron: 0.9mg
Tried this recipe?Let us know how it was!