Monster cookies are the stuff of my childhood. My close friend’s mom would make them so chewy and soft and humongous. Just like they are supposed to be! Naturally, once I got into sourdough, I had to try to adapt a sourdough discard recipe to create monster cookies. It’s only reasonable. These sourdough discard monster cookies are absolutely delicious. I love that you can make them seasonal by swapping out Easter M&M’s in spring time and Christmasy ones in the fall. Just like that you have a way to use up sourdough discard, a chewy and delicious cookie recipe, AND a festive option to bring to parties. I mean how good can it get?
I mean just look at that! Can you tell how absolutely chewy, flavorful, and delicious these are? I’ve been trying to keep myself from snacking on them all day. And not succeeding particularly well. 😂
Why You’ll Love These Sourdough Discard Monster Cookies
Do you need a chronological or alphabetic list of reasons? Seriously though, there are sooooo many reasons to love these cookies! Here are a few!
They Are Sourdough Discard Cookies– it may go without saying, but a recipe that uses up sourdough discard is always a win! Especially when it comes in the form of one of these amazingly chewy sourdough discard cookies. Can it get any better?
Unbelievably Chewy And Soft-I think it’s the delightful combo of brown sugar and peanut butter and egg yolk, but these cookies have the best texture. They key is not over-baking them. Over-baking cookies is always bad, but it’s pretty much a fatal error in peanut butter cookies since it causes them to turn rock hard and taste burnt. If you watch these in the oven carefully, they’ll turn out fantastic.
So Versatile- I love that these are total crowd-pleasers no matter where you go. Kids love them, adults love them, moms love them. You can even pass them off as a solid snack since they have peanut butter and oatmeal.
Adaptive Seasonally- I love that you can swap out the M&M’s and suddenly you have a perfect food to bring to a Holiday event. Going to an Easter Egg hunt? Throw in some Easter M&M’s and suddenly you’ve got a sweet treat to bring. Prepping for a Christmas party? Grab some red and green M&M’s and you’re ready to go!!
Ingredients In Sourdough Discard Monster Cookies
Sourdough Discard– I love that this recipe uses up sourdough discard! I think this may contribute to these cookies’ amazing texture!!
Peanut Butter– What would monster cookies be without peanut butter? I used creamy peanut butter but you could totally substitute crunch peanut butter.
Brown Sugar– this makes these cookies super soft and chewy! A total win!
Cane Sugar– Complements the brown sugar nicely!
Vanilla– such a key ingredient here! Adds so much flavor. I know there’s a whole tablespoon but don’t skimp! It is totally worth it!
Egg Yolks– adds so much softness and richness to these already amazing cookies!
Vegetable Oil– I honestly just didn’t have butter but this worked out just as well!
Flour– adds structure to these cookies. While I’d love to be able to do all oats, these cookies hold together so much better with flour than just oats.
Baking Powder– helps these become nice and puffy!
Salt– adds sooo much flavor…do not skip the salt! Salt is so overlooked until you forget it. Without it, even cookies and breads taste bland!
Rolled Oats– use rolled oats for an especially chewy cookies!
M&M’s– these make the cookies so fun and such a crowd-pleaser!!
Tips For Making Sourdough Discard Monster Cookies
- Don’t Overbake– as soon as these cookies are brown on the bottom, pull them out of the oven! Don’t even wait for the edges to brown significantly. It is crazy-easy to over-bake cookies that have peanut butter in them.
- Bake them on the top rack- this is key because the bottoms burn easily due to the peanut butter content. So worth it to take the time to move that rack on your oven to the top position!
- Refrigerate Dough- because these cookies contain vegetable oil, refrigerating them will help them keep their shape. I even refrigerate the bowl of dough in between oven batches to ensure the cookies stay nice and chewy.
Other Sourdough Recipes You’ll Love
Sourdough Discard Naan Bread– a great way to use up more of that sourdough discard! Such tender, chewy naan with great garlic flavor!
Sourdough Pretzel Bagels– requires active starter but these absolutely are crowd-pleasers! My husband took them to work and got several compliments.
Other Cookie Recipes You’ll Love
Peanut Butter Cookies Without Brown Sugar– so chewy and delicious and another favorite way to use up peanut butter around here!
Peanut Butter Edible Cookie Dough
Sourdough Discard Monster Cookies (So Easy!)
Ingredients
Instructions
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How To Make Sourdough Discard Monster Cookies
In a large bowl, combine wet ingredients- brown sugar, cane sugar, sourdough discard, vegetable oil, vanilla, peanut butter, and egg yolks. Whisk until smooth. -
In a medium bowl, whisk the flour, baking powder, and salt until combined. Next, add the rolled oats and mix until combined.
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Pour the flour/oat mixture into the peanut butter/sugar/oil/discard (wet ingredient mixture) and combine. Do not over-mix! Lastly, fold in the M&M's until just combined.
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Refrigerate for 1.5 hours.
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Preheat oven to 350 degrees Fahrenheit. Grease a cookie sheet and set aside. Move oven rack to the top position! This is important as these cookies are prone to burning on the bottom.
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Measure out 2 scant tablespoons of dough and roll into a ball. Place onto cookie sheet two to three inches apart from each other. After you shape the cookies, refrigerate any dough not being baked immediately to avoid cookies that spread too much. Refrigeration is key to the perfect cookie!
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Bake at 350 degrees on the top rack for 6-8 minutes until cookies have flattened and are golden brown on the bottom. If they are golden on the edges you've actually overcooked them, so watch them closely! As soon as they've flattened and are golden on the bottom they are done! Cookies should be soft and puffy when they come out of the oven and they will settle after they've been out of the oven a few minutes.
