Monster Cookies

It’s always a good day when we get to tell you about a new book from Yossy Arefi, long-time contributor to Cup of Jo and one of my recipe writers who meets me where I am, namely: in no-fuss baked goods land. Her latest cookbook, Snacking Bakes, speaks my love language, promising treats (bars, brownies, cookies, cakes) that can be made in less than one hour, in one bowl, with no fancy ingredients or equipment.

Living in a small New York City apartment with no dishwasher, Yossy comes by it honestly. “I’ve made thousands of cookies and hundreds of cakes in my little galley kitchen,” she writes, “and it’s helped me streamline my cooking and baking so much.” (This is probably why her previous book, Snacking Cakes, was so popular with parents who wanted to bake with their kids.) Last night, I made these chunky chewy Monster Cookies (an excellent use for extra Halloween candy, btw), an Arefi family favorite, and it lives up to its promise: one bowl, no mixer, and no waiting around for butter to soften or eggs to come to room temperature. (Up next on my list? Mocha Banana Cake, Chocolate Cherry Pistachio Bars, Salt & Pepper Olive Oil Shortbread.)

Monster Cookies
From Snacking Bakes
Makes 24 cookies

Says Yossy: These are a true family favorite, and the baked cookies freeze exceptionally well. My family’s original recipe made about four times as many cookies as this, but I managed to scale it down without losing any of the chewy peanut buttery goodness. Bonus: these are naturally gluten-free!

2/3 cup packed light brown sugar
½ cup creamy conventional peanut butter (not natural)
6 tablespoons unsalted butter, melted
1 large egg, cold from the fridge
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 tablespoon cornstarch
½ teaspoon baking soda
2 cups quick-cooking oats (certified gluten-free, if needed)
½ cup semisweet chocolate chips
½ cup candy-coated chocolate candies (or chopped candy bars, mini peanut butter cups, or any flavored chip)

Position two racks as close to the center of the oven as possible and preheat to 350ºF. Line two large, rimmed baking sheets with parchment paper.

In a large bowl, combine the brown sugar, peanut butter, and melted butter and whisk until well combined, about 30 seconds.

Add the egg, vanilla, and salt and whisk until smooth, thick, and glossy, about 30 seconds.

Whisk in the cornstarch and baking soda. Fold in the oats, chocolate chips, and chocolate candies with a spatula and stir until well mixed. The dough will seem a little dry and crumbly, but don’t worry.

Use a 1½ tablespoon cookie scoop or heaping tablespoon to portion the dough into 24 cookies, 12 on each prepared baking sheet. Press the dough tightly in the scoop or use your hands to press each ball together tightly.

Bake the cookies until set and light golden, 12 to 14 minutes, switching racks and rotating the pans front to back halfway through baking.

Let the cookies cool on the baking sheets. (They will firm up as they cool.) Store in an airtight container at room temperature for up to 4 days.

Congrats on your beautiful cookbook, Yossy!

P.S. Yossy’s salty caramel peanut butter cake and Toby’s mind-blowing cookies.