Bob's Monster Cookies Recipe (2024)

FAQs

Why are my monster cookies so crumbly? ›

Too Much Flour

It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough. The cookies tasted good, but were dry and definitely crumbly. To make the cookies more tender, Betty Crocker suggests adding 2 to 4 tablespoons of softened butter, or 1/4 cup of sugar, to the batter.

These Crumbl monster cookies are thick, soft, and chewy. They are also packed with chocolate chips, peanut butter chips, and M&m's!

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Rest your dough.

The longer you let it rest, the chewier its cookies will be. This is because the liquid content in your cookies will actually evaporate. And while this may sound like it would create a dryer, more crumbly cookie, the higher sugar content (especially brown) will actually make them chewier.

This sweet and fantastically blue flavor features sweet cream ice cream and is stuffed with a mix of chocolate sandwich cookie pieces, chocolate chip cookie pieces, and a cookie dough batter flavored swirls. Each scoop is creamy, crunchy, chewy, and perfectly satisfies those cookie cravings… until you want more!

The recipe, roughly: Pancake mix, puffed rice, Grape-Nuts and instant coffee, with water in the mixture. The chocolate chips are made using hot glue sticks — essentially colored gobs of glue. The cookies do not have oils, fats or sugars. Those would stain Cookie Monster.

Monster Cookies are typically made with a peanut butter cookie base, and loaded up with oats, m&ms, and chocolate chips! Besides those mix-ins, you'll need a few other simple ingredients, which yield an incredibly delicious cookie! Butter – I love salted butter, but you can use unsalted if you prefer.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Which is better, baking soda or baking powder? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

There's an ingredient that will make your cookies extra flexible and soft. It's corn syrup. That's it! That, my friend, is the secret ingredient to the best SOFTEST chocolate chip cookies.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

If you think vegan baked goods are dry and crumbly, you probably haven't had one that's been made with the right fat (or the right amount of fat), according to Konya. Butter is what makes traditional baked goods so darn tasty—as well as helps keep it all together—so you can't merely eliminate it and hope for the best.

If you use cake or pastry flour, which are softer, your cookies will be fragile and crumbly. And if you use self-rising flour (which is a type of flour with the baking powder already mixed in), any number of things could go wrong. The right way: Use whatever flour the recipe specifies, most likely all-purpose flour.

Roll it too thin, and the dough will be really fragile and may easily tear or break. Roll it too thick, and you run the risk of the cookies not baking evenly or cooking all the way through. → Follow this tip: For super soft, tender sugar cookies, roll the dough to 1/4-inch thick.