Monster Cookie Bark — Monster Cookies as Bark
Back in October, before cookie season really started, I posted a recipe for Brownie Bark. If you haven’t tried it and are in the midst of holiday baking, it’s really good! Since posting, I’ve made it a couple of times for myself and for friends. I also created a super easy Monster Cookie Bark. I have to admit, cookies in bark are one of my favorite things because it’s hard to know how many you are eating — a little shard here, another shard there. Was it one cookie or 10? They can be a little dangerous, but at least this bark has oats so there’s some fiber.
Monster Cookie Bark, No Mixer Required
Monster Cookie Bark requires one mixing bowl and a spoon, so you don’t have to bother with an electric mixer (Hooray!). I used regular colored M&Ms because that’s all I had in the pantry, but if you want to spruce it up for the holidays you could use the red & green ones. Also, my favorite monster dough contains a little flour (some don’t), but since it only contains a small amount, you might be able to replace it with 1.5 weigh ounces of your favorite gluten-free baking mix to make it gluten free. Or try a mixture of rice flour and tapioca. If you’re a gluten free baker, you probably already have some ideas. If you try it, let me know how it goes since this is a new recipe. I think I like it better than actual Monsters!
Monster Cookie Bark
- 2 large eggs
- 2/3 cup granulated sugar (130 grams)
- 2/3 cup packed light brown sugar (135 grams)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon Kosher salt (Morton), scant
- 3/4 teaspoon corn syrup
- 1 teaspoon vanilla extract
- 1 cup peanut butter 9 1/2 ounces on a scale (270 grams)
- 5 tablespoons plus 2 teaspoon unsalted butter melted and cooled (80 grams)
- 1/3 cup all-purpose flour (42 grams)
- 3 cups quick cooking oats the kind that says 1 minute, not instant
- 1/2 cup peanut butter chips or however many you want
- 1/2 cup mini candy coated chocolates or however many you want
- Any other type of candy bits you like
- Preheat the oven to 250 degrees F. Line two large (about 13×18), rimmed, heavy duty baking sheets with nonstick foil. Parchment is probably okay too, but I’ve been using nonstick foil.
- In a large mixing bowl, stir together the eggs, both types of sugar, baking soda, salt, corn syrup and vanilla. Stir in the peanut butter and melted butter. When mixed, add flour and stir until blended. Lastly, stir in the oats, all the different chips and the candies.
- Empty onto the two baking sheets and divide dough on each sheet into two sections/ Dampen fingers and press each section to make two very thin slabs on each cookie sheet. You could make one big slab on each sheet, but making two gives you more edge pieces, and those are the best!
- Bake one sheet at a time at 250 degrees for 45 minutes (total bake time will be an hour). Remove from the oven and run a pizza cutter through the slabs to make big and little triangles – do not separate at this point.
- Return to the 250 oven and bake for another 15 to 20 minutes. Let cool for about 10 minutes on baking sheet and carefully transfer to a wire rack to cool completely. It should crisp as it cools.
- If you have some thicker pieces that aren’t crunchy enough for you even after they are completely cool, throw them back in the 250 oven for another 10-15 minutes, then let cool. The thinner you press the slabs, the better chance you have of getting crunchy bark.