My Monster Cookies

I was working in the kitchen late one night

When my eyes beheld a tasty sight

For my Monster Cookies in the oven began to rise

And suddenly to my surprise

From the desert here in the great Southwest

To the Atlantic Coast where the big waves crest

Everyone came to take a lookie

At my very own version of the Monster Cookie

The foodies were having fun

The party had just begun

I was making my cookies with quite a bit of haste

Because everyone wanted to have a taste

I stirred in the peanut butter and all the ghosts were pleased

‘Don’t forget the banana chips!,’ Igor teased

I chopped the Abuelita, then stirred it in

And just then I saw Dracula start to grin

But just as everything was looking cool

I heard a shout from a troubled little ghoul

‘Don’t forget my raisins, you silly girl!’

So I added those, too, and gave the dough a final swirl

Now everything’s great, each batch baked up grand

And my Monster Cookies are the hit of the land

For you, the living, these cookies were meant too

When you get to my kitchen, tell them Scarletta sent you

Lyrics adapted from “Monster Mash” by Bobby “Boris” Pickett.

Southwest Monster Cookies

1 c. unsalted butter, softened
2 c. dark brown sugar, tightly packed
1/2 tsp. salt
2 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking soda
1 c. crunchy peanut butter
3/4 c. banana chips, crushed (I opted for unsweetened, organic chips here.)
3/4 c. Mexican chocolate, chopped (approximately 2 discs of Abuelita brand chocolate)
3/4 c. yogurt-covered raisins

Preheat oven to 350°.

Cream butter and sugar until light and fluffy. Add the eggs. Beat in flour, soda, salt and peanut butter. Fold in banana chip pieces, chopped chocolate and raisins, mixing just until you have a uniform dough. Shape cookies into large balls (I actually opted to use a two-tablespoon sized scoop here so my cookies were nice and uniform) and arrange on parchment-lined baking sheets. Note that these cookies will spread and I made mine quite large so you won’t want to bake more than 6 to a half sheet-sized pan. Bake cookies for 15-16 minutes – these cookies are actually best just before they’re baked all the way through. I recommend waiting until they’re cracked and golden on top, then removing them from the oven and allowing them to cool and set in shape.

YIELD:  approximately 30 cookies

Comments

  1. 6

    says

    Cookies set to music? Will you marry me?

    Except for those banana chips. We may need a prenup where you promise to never use those again. ;)

  2. 5

    says

    these look so perfect!! i love the banana chips and yogurt covered raisins thrown in – those are very different ingredients in monster cookies – great creativity! if i had rhyming skills like you, i’d be writing poetry all the time, haha

  3. 4

    says

    You made these cookies for me, no?? because everything I LOVE about cookies is right here in this recipe! pb, brown sugar, yogurt raisins, banana chips!! And now I can’t stop singing monster mash!!! This is a dangerous post to read because (1) I’m hungry and (2) need to be quiet as my boyfriend finishes his grad school work next to me. :(

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