4th of July Monster Cookies – Browned Butter Blondie Recipe
Nutty browned butter and peanut butter form a rich base for these patriotic cookies, balanced with oat texture and flag-colored chocolate. Easy baking with festive flair.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 tbsp (1.5 sticks) unsalted butter, browned and cooled
12.5 oz (355g) creamy peanut butter
1 cup (200g) packed brown sugar
1.25 cups (250g) granulated sugar
3 large eggs, room temperature
1 tsp baking soda
1 tsp salt
16 oz (450g) all-purpose flour
4.5 cups (425g) rolled oats
8 oz (250g) M&Ms (patriotic colors)
8 oz (250g) semisweet chocolate chips
Instructions
Preheat oven to 350°F (175°C)
In large bowl, whisk browned butter (cooled to 65°F) with both sugars and eggs until pale
Stir in peanut butter and mix to homogeneous texture
In separate bowl, sift together flour, baking soda, and salt
Gradually add dry ingredients to wet mixture
Fold in rolled oats
By hand, gently mix in M&Ms and chocolate chips
Portion 24 rounded tablespoons onto parchment-lined baking sheets spaced 2″ apart
Bake 10–12 minutes until edges are golden
Cool 5 minutes before transferring to wire rack
Notes
Use unsalted butter: salt content varies by brand
Substitute almond/cashew butter for nut-free
For crisper edges, replace 1/4 granulated sugar with Demerara
Store in airtight container up to 3 days