Monster Cookies - The Valentine's Version

It's been a hot minute since I wondered whether or not I should post another recipe for a cookie. Like a thick, chewy, loaded with flavors, chocolatey cookie having a bit of a whimsical holiday flair to it. But the decision seemed more like a 'no-brainer' rather than a 'labored over' one. With Valentine's Day less than a month away and Valentine's Day merchandise everywhere, I thought a recipe for Monster Cookies made with red and pink holiday milk chocolate M&Ms was one we all needed sooner rather than later. And if you happen to live in a part of the world where winter days are cold, dreary, and gray, what better way to lift your spirits than with an incredibly scrumptious, irresistible colorful cookie. A cookie that is much more than a cross between a peanut butter cookie and an oatmeal chocolate chip cookie. With its' crispy edges and chewy tender center, these Monster Cookies are loaded with a myriad of flavors. Forgive me, but they are seriously, monstrously good!

Do a search for Monster Cookies and you will find many different variations for them. While all monster cookies should have the four core ingredients of peanut butter, oatmeal, chocolate chips and M&Ms, they often have a myriad of mix-ins. Colorful M&Ms are what give the cookies their added monster appeal. These cookies stay true to the four core ingredients, but they also include sweetened shredded coconut, mini-M&Ms (or mini chocolate chips) and butterscotch chips. The combination of all of those ingredients makes for an even thicker, chewier, delicious monstrous cookie! 

I used both regular sized milk chocolate M&Ms as well as mini milk chocolate M&Ms. If you can't find the mini-M&Ms, use mini chocolate chips. If you like an even more peanut buttery flavor use peanut butter filled M&Ms instead of the regular milk chocolate M&Ms.  Using holiday colored M&Ms certainly makes for an even more inviting, beautiful cookie, but the mere presence of even the regular colored M&Ms will still give this cookie it's 'wow' factor. 

The recipe yields 12 monster cookies! Large enough to share or the perfect size to indulge your sweet tooth!

Cookies made with peanut butter can sometimes have the tendency to spread if baked immediately after the dough is assembled. To prevent a significant spread and ensure the cookie will have some heft to it, the dough should be scooped into balls and chilled for at least 24 hours. Although you will get an even thicker cookie if you chill the dough in the refrigerator for 48 hours. Note: You bake half the cookies after 24 hours and the other half after 48 hours to decide for yourself which length of chill time you prefer.

Before baking, sprinkle the cookies with some flaky sea salt as well as press a few more M&Ms into the top of the cookies! Baking time ranges from 16-18 minutes or until the edges are golden (the center may appear to be soft). Allowing the cookie to rest on the warm baking sheet after it's removed from the oven prevents overbaking and ensures the cookies chewy texture.

To get that beautiful bakery look finish to your cookies, use a small glass bowl or large round cookie cutter to round out the edges of the cookies as soon as they come out of the oven. Just as you wouldn't consider going out of the house without at least brushing your hair, rounding out the cookies gives them that same kind of finishing touch. A platter of beautifully rounded cookies will always be the one everyone gravitates towards.

There are several recipes for 'large' sized cookies on the blog using some similar ingredients. There are the Bakery Style Ranger Cookies, Cowboy Cookies, and Butterscotch, Oatmeal and Coconut Cookies, however, the ingredients as well as ingredient ratios in these cookies differ from those. Which means you need to put them on your MUST MAKE list! Other than someone having great powers of restraint, who could possibly resist a cookie made with colorful M&Ms? And, heck, who knew that the addition of M&Ms could make cookie monsters of many of us!

M&Ms have a pretty good shelf life. During the holidays, pick up some extra bags of the colorful holiday M&Ms. A gift of pink and red M&Ms filled Monster Cookies would be fun to give year-round, not just at Valentine's Day.

Recipe

Monster Cookies - The Valentine's Version

Makes 12 monster cookies

Ingredients

1 cup (130g) all-purpose flour

1/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/4 cups (112g) old-fashioned oats

1/2 cup (113g) unsalted butter, room temperature

1/2 cup (110g) light brown sugar

1/3 cup + 1 Tablespoon (80g) granulated sugar

1/2 cup (130g) creamy peanut butter (e.g., JIF)

1 large egg, room temperature

1 large egg yolk, room temperature

1 Tablespoon vanilla

1/2 cup (40g) sweetened coconut flakes

1/2 cup (85g) mini-M&Ms or mini chocolate chips

1/3 cup (57g) butterscotch chips

1/2 cup (80g) to 3/4 cup (120g) milk chocolate M&Ms (Valentine Holiday)

1/2 cup (85g) dark chocolate or semi-sweet chocolate chips (see notes)

Flaky sea salt (e.g., Maldon Sea Salt)

Directions

1. In a medium sized bowl, whisk together the flour, baking powder, baking soda and Kosher salt. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, briefly cream the unsalted butter.

3. Add in the light brown sugar and granulated sugar. Beat until creamy (about 2-3 minutes).

4. Add in the peanut butter. Mix until well blended.

5. Add in the egg and egg yolk. Mix until well blended.

6. Mix in the vanilla.

7. Add in the dry ingredients. Mix until blended.

8. Add in the coconut, mini-M&Ms, butterscotch chips, Holiday M&Ms, and chocolate chips. Mix to ensure ingredients are well distributed. Remove the bowl from the mixing stand. Use a spatula to scrape the sides and bottom of the dough before scooping out with a cookie/ice cream scoop. You want to make sure the dough is well blended.

9. Using a 2 1/4" inch sized cookie/ice cream scoop (I use the one made by Piazza), form 12 balls of dough (or form balls the size of large golf balls). Place on a small baking sheet. Cover well with plastic wrap and chill overnight or up to 2 days.

10. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Place 5 to 6 of the chilled cookies on a baking sheet. Sprinkle with flaky sea salt. Note: You can and should press some additional M&Ms into the cookies before baking to ensure their colorfulness!!!

11. Bake for 16 to 18 minutes (the edges should be golden). Remove from the oven. Using a small bowl or large round cookie cutter, round out the edges of the cookies while the cookies are still warm. Let the cookies rest on baking sheet for 10 minutes before removing to a cooling rack.

12. Finish baking the remaining cookie dough balls.

13. Eat the cookies warm or wrap in cellophane or glassine bags. Store at room temperature. The cookies will be fresh for 4-5 days. You can also reheat the cookie in the microwave on high for 12 seconds to give it that fresh baked warm flavor.

Notes: (1) I like using the Guittard Semi-Sweet Dark Chocolate Super Cookie Chips. (2) You can make these cookies year-round with milk chocolate M&Ms. Use the regular bag of M&Ms or the holiday bags of M&Ms. (3) I use a stainless cookie scoop made by Piazza. It is much sturdier and easier to use than the one made by OXO. (4) The cookies are chilled in order to prevent their spread and keep their height. The cookies baked after 2 days of chilling were much more 'monster' like! 

2026 is the year of Horse. Photo taken in Door County, Wisconsin.

Classic Sour Cream Coffee Cake

We all have a beloved recipe, one that often becomes an expected tradition at gatherings, one that becomes a source of comfort for family and/or friends, and one committed to memory because we have been making it for decades. The recipe for this Classic Sour Cream Coffee Cake aka my friend Trish's Coffee Cake (originally called "The Most Wanted Sour Cream Coffee Cake in the World") is one of those. It's the coffee cake she has brought to her annual winter getaway girls' weekends for years, the one she made weekly for an ill friend, as well as the one she makes for her family. It's a signature dish that has stood the test of time.

Who knows what took me so long, but I finally got around to asking her for the recipe. After a quick scan of the list of ingredients I realized I had everything I needed to make it. Less than 24 hours after getting her recipe, the Classic Sour Cream Coffee Cake was in the oven. But before assembling it I had one question "did it need to be made in a bundt pan?". The answer was yes.

As with most recipes written more than 30 years ago, there was often not a differentiation between the use of salted or unsalted butter, using table salt versus Kosher salt, specifying whether the eggs and/or butter should be chilled or at room temperature, or whether the nuts should be toasted or untoasted. Which meant I had some decisions to make. I decided to use unsalted butter and increase the amount of salt from a 1/4 teaspoon to a 1/2 teaspoon. I took the eggs and butter out the night before to bring them close to room temperature. And I toasted the nuts before chopping them up. Other than that, I followed the recipe as it was given to me with one exception. I finished off the baked coffee cake with a generous sprinkling of confectionary sugar.

I used a traditional 10" non-stick fluted bundt pan but I think a 9" bundt pan might work even better. To help ensure the coffee cake would unmold perfectly, I decided to let the pan chill in the refrigerator (after it was buttered and floured) while I made the batter. The recipe recommended waiting 15 minutes before unmolding and I waited exactly 15 minutes. Whether it was the cold bundt pan or the generously buttering it or giving it exactly 15 minutes of resting time before unmolding or the combination of all three of those factors that resulted in a flawless unmolding I can't say for certain. However, going forward I will do those same three things again. Because there is nothing more satisfying than having a cake come out of a bundt pan perfectly.

In just one bite, I understood why this coffee cake has been one of my friend's treasured recipes. The exterior of the coffee cake has a bit of crunch to it while the interior is tender and moist crumbed. It has the kind of flavor and texture you would expect a great classic sour cream coffee cake should have. 

After eating a piece of the coffee cake shortly after it came out of the oven and then again the next day when it had cooled completely, I decided serving it slightly warm optimized the flavors and texture of the coffee cake. Reheating it in the microwave on high for 15-16 seconds made me understand completely why this coffee cake was originally described as "The Most Wanted Sour Cream Coffee Cake in the World". One bite of a warm slice of this Classic Sour Cream Coffee Cake makes you feel as if you are eating something incredibly indulgent. And, you are.

This just become one of your most beloved coffee cake recipes. The one you bring to gatherings, the one you make for much loved friends, and the one for your family. 

Recipe

Classic Sour Cream Coffee Cake

Serves 10-12, depending on how you slice it

Ingredients

1 cup (226g) unsalted butter, room temperature

2 cups (400g) granulated sugar

2 large eggs, room temperature

1 cup (240g) sour cream

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1 1/2 teaspoons good quality vanilla

1/2 cup (75g) pecan or walnut halves, toasted and chopped

1/4 cup (50g) light brown sugar

1 1/2 teaspoons cinnamon

Confectionary sugar for finishing

Directions

1. Preheat oven to 350 degrees (F). Generously butter and dust with flour a 9" or 10" non-stick bundt pan. Put in the refrigerator to chill while assembling cake.

2. In a medium sized bowl, mix together to chopped pecans or walnuts, light brown sugar and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately 1-2 minutes.

4. Add in the granulated sugar and beat until creamy (about 3-4 minutes).

5. Add in the eggs, one at a time, beating well after each addition.

6. Mix in the vanilla.

7. Add in the sour cream. Mix until well blended.

8. Sift the flour, baking powder and Kosher salt. Add the sifted dry ingredients to the mixing bowl. Beat until the flour has been incorporated.

9. Spoon 1/3 of the batter into the prepared bundt pan. Smooth out as much as possible. Evenly sprinkle half of the nut/sugar/cinnamon mixture on top. Spoon another 1/3 of the batter into the pan. Again, carefully smooth out. Evenly sprinkle on the remaining nut/sugar/cinnamon mixture. Finish with spooning on the remaining 1/3 batter. Smooth the top.

10. Place the bundt pan on a baking sheet and place in the oven. Bake for 50-65 minutes or until a tester inserted comes out clean.

11. Remove from the oven. Allow to sit for 15 minutes.

12. Invert the cake onto your serving platter. Allow to cool for at least 15 minutes before generously dusting with confectionary sugar.

13. Serve immediately or cover and serve later. Highly recommend warming cut pieces of the room temperature pound cake in the microwave (about 15-16 seconds on high) before serving to optimize the eating experience.

Notes: (1) Always toast your nuts before chopping and using. In a 350-degree (F) oven, pecans and walnuts will be toasted in 7-8 minutes. (2) To ensure the layers of the cake were even, I measured them out. If you are good at eyeballing dividing the dough into thirds, I envy you. 

Grand Tetons, September 2024

Boursin, Fig, Pistachio & Hot Honey Dip

In 2025 multiple versions of this Boursin, Fig, Pistachio & Hot Honey Dip went viral. Everyone and their brother were posting it on Instagram, TikTok and/or their blogs. Being somewhat of a skeptic, I am not always a fast follower to recipes that go viral. Because honestly you can't believe or trust everything you see and/or read about them.  However, in the case of this dip, it was hard not to be swayed into making it. Creamy Garlic and Herb Boursin, sweet fig jam, chopped pistachios and hot honey were a sweet and savory flavor combination difficult to resist. 

After just one bite, I understood why everyone had jumped on this dip's bandwagon and called it everything from showstopping, crowd-pleasing, impressive, heavenly, scrumptious, to indulgent. Those were some serious and as it turns out well-deserving verbal accolades. Especially given the fact that it may also be one of the easiest ever appetizers to assemble and perfect for last minute entertaining.

My take on the Boursin, Fig, Pistachio & Hot Honey Dip doesn't vary significantly from the hundreds, if not thousands, of recipes out there. But with two exceptions: (1) This recipe serves 2-4 people and (2) It calls for the dip to baked for 7-9 minutes in a 350 degree (F) oven. While the recipe can easily be doubled for a larger gathering, sometimes you have invited only a couple of friends over or maybe it's an at home date night. This recipe is sized perfectly for either of those options. Many more recommended serving the dip 'cold' versus 'warm'. However, the creaminess of the Boursin cheese and sweetness of the fig jam were further enhanced when it was served warm. Additionally, the warm dip was so much easier to spread on a cracker! I am definitely on 'team warm' when it comes to this dip.

Essentially this is a layered dip, not a mixed dip. The bottom layer is the Boursin Cheese, followed by the fig jam, followed by the pistachios and ending with the hot honey (and flaky sea salt). What you end up with is a creamy, crunchy, sweet, savory bite of pure deliciousness. Honestly, it's absolutely one of the most addictive dips I have ever made. One where there is very little likelihood of there being any leftovers. The ultimate testimony of its' unbelievable delectableness.

The heat from the honey might be what sends this dip over the top. I recommend drizzling about 2 Tablespoons of the hot honey over the dip as that seemed to be the amount that brought it all together. There are many brands of Hot Honey. My personal favorite is Mike's, but there are a number of others out there on the market. I recommend you use your favorite one or the one available in your neck of the woods.

If 2025 was the year of pistachios (they were everywhere), then next to a Dubai Chocolate Bar, this dip should be the poster child for pistachios. The pistachios add flavor, crunch and nuttiness to each bite. Use lightly salted, roasted pistachio for this dip. They are easily found at the grocery store, but I almost always buy the ones from Trader Joe's.

This dip calls for a great buttery, sturdy cracker (e.g., Townhouse). Although crostini, sliced baguettes, or other less buttery kinds of crackers have been ones others have recommended. 

If you are keeping things simple, serve the boldly flavored Boursin, Fig, Pistachio & Hot Honey Dip with some (unpitted) Castelvetrano Olives and the beverage(s) of your choice. If you are looking to further elevate an already impressive appetizer, serve with some Prosecco, sparkling wine or Champagne. Sparkling water would also be a great choice, especially if you have committed to a dry lifestyle. 

This may be the first time I have jumped on the 'viral' recipe bandwagon. If all viral recipes were this incredibly, brain altering delicious, who knows, I might attempt a few more in the year ahead. And yes, I might, without any hesitation, even decide that the internet needs yet another recipe post to add to the thousands already out there. Anything is possible in 2026. 

However, there is one thing that should be unquestionable in 2026. And that's making this Boursin, Fig, Pistachio & Hot Honey Dip for your family and/or friends. I strongly recommend you make it sooner rather than later. Because it's that darn good.

Recipe

Boursin, Fig, Pistachio & Hot Honey Dip

Serves 2-4

Ingredients

5.3 ounce (150g) container of Boursin Garlic and Fine Herb Cheese

1/2 jar of fig jam (8.5 ounce sized jar), highly recommend the Dalmatia Brand

1/3 cup chopped salted, roasted pistachios

2 Tablespoons Hot Honey, highly recommend Mike's Hot Honey

Optional, but good: A sprinkle of flaky sea salt

Crackers (e.g., Townhouse Crackers)

Directions

1. Preheat oven to 350 degrees (F).

2. In the bottom of small, shallow oven proof dish (i.e., 6" in diameter) spread the Boursin Cheese.

3. Next spoon and spread the fig jam on top of the cheese layer.

4. Sprinkle the chopped pistachios evenly over the fig jam layer.

5. Generously drizzle with the hot honey and a light sprinkle of flaky sea salt if using.

6. Place the baking dish on top of baking sheet. Bake for 7-9 minutes or until the cheese has warmed through.

7. Serve immediately with crackers.

Notes: (1) The dip can be assembled ahead of time, covered and stored in the refrigerator. However, do not add the pistachios or the honey until ready to bake. (2) You can serve the dip warm or cold. Personally, I think it's much more flavorful served warm. (3) You can easily double this recipe. A 9" or 10" pie plate or oval baking dish would be the perfect size to use.

Shortbread Cookie aka the Best Shortbread Cookie

 

With a dozen recipes for shortbread cookies on the blog, why on earth would I possibly add one more?  Well, the truth is I have been debating for more than a year on whether or not I would even share this recipe with you. Not because I have any plans to open up a bakery or cookie catering business. Not because it's such a difficult cookie to make that no one would be enticed to make it. Not because I am launching a Substack and plan on charging for this recipe. And definitely not because I am going to write a cookbook someday and am holding onto to this recipe until then. No, not for any of those reasons. So exactly what has kept this absolutely BEST shortbread cookie in my 'recipe vault'? 

This is the first recipe where the measurements are only in either grams or teaspoons. For all of my friends who live outside of the United States this wouldn't actually be a good enough reason to hold out on sharing a recipe. And for all of my friends who I have been able to convince over the past ten years that weighing out ingredients when baking is the preferred, best, only way to bake, this too would be a lame reason for keeping this drop-the-mic, throwdown worthy cookie recipe to myself. But for anyone else who still uses measuring cups when baking, this may not be a recipe you are inspired to make. Unless of course, you tasted them and then instantly converted to becoming the baker who weighs their ingredients/ And you finally discover firsthand just how much of a huge difference it makes in the taste, texture, and consistency of your baked confections.

The second, and maybe the most important, reason I have not let this recipe see the light of day is because there is one (potentially deal breaking) ingredient not easily accessible at the grocery store. An ingredient that turns a better than ordinary shortbread cookie into an incredibly spectacular, swoon worthy, throw down winning worthy, could make you famous one day shortbread cookie. And that ingredient is the flour. Yes, the flour. Because flour can make a significant difference in baking as not only does its' protein content highly influence structure, texture and flavor, it turns out that how flour is milled matters too. Stone milled versus rolled all-purpose flours can result in richer, nuttier, more flavorful baked goods. In other words, stone milled flours are a baker's best friend. Last, but not least, the kind of wheat used in the flour has a significant influencer on flavor. What I discovered in the last year is that Janie's Organic All-Purpose Flour, a high-quality flour, stone milled in a small town in central Illinois, is one of those flours that significantly affect the quality, taste and flavor of baked goods. Especially in these Shortbread Cookies.

After a great deal of deliberation, I decided perceived inaccessibility to a key ingredient wasn't a good enough reason to keep this recipe to myself. Because even if you can't find it where you live, it can be ordered directly from Janie's Mill. In a day in age where we think nothing of ordering online, being able to purchase an organic all-purpose flour from a family-owned farm in Illinois from your phone or computer truly makes the world flat. And, without exaggeration, this flour might also enable you to make the most spectacular shortbread cookies in the universe. Or at least worshipped amongst your family and friends.

The dough for this shortbread comes together easily and doesn't need chilling. Additionally, it is completely unnecessary to sift the flour. As it turns out, sifting flour when making dense, crisp cookies versus when making softer, lighter cookies like macaroons, is a wasted step. Today's flours are much more refined than they were in the past, thus eliminating the clumps that sifting process had provided. Whisking the flour and salt together provides the necessary aeration and will break up any rogue clumps.

The shortbread cookies should be rolled out to a thickness of somewhere between 3/8" and 1/4". Baking time might vary slightly between these two thicknesses. 

How much sparkling sugar you put on the rolled out dough will depend on whether or not you plan to dip or drizzle them in chocolate. For a non-chocolate dipped cookie, be more generous with the sparkling sugar. For a chocolate dipped cookie, you might want to (but don't have to) sprinkle the sugar on one half of the cookie, saving the other half for dipping. 

These Shortbread Cookies are absolutely delicious without the additional chocolate and/or chopped nuts. However, the addition of the chocolate and nuts significantly raises the deliciousness bar! I have dipped them in both milk/dark chocolate and in white chocolate. Personally, I like the flavor combination of the rich buttery shortbread cookie and the creaminess of white chocolate. 

If I ever go back to making cookie boxes at Christmas, these will definitely be one of the cookies included in them. Although, this Shortbread Cookie shouldn't be pigeon-holed in the Christmas cookie category. It's a cookie so divinely delicious; it's one you should be making all year round. These Shortbread Cookies would make great hostess gifts, get well gifts, housewarming gifts and/or should be brought to your book clubs. They would also be great to just have on hand to enjoy with a cup of tea or coffee. 

They say 2026 will be a year characterized by new beginnings. I genuinely hope making the recipe for these Shortbread Cookies aka the Best Shortbread Cookies is one of many of your new beginnings. While I don't where this blog is headed in the year ahead, it's possible there will be more recipes that get you to rethink (i.e., change) how you cook, how you bake, and how you entertain. We can grow and change together. I wish you only best days ahead in 2026!

Recipe

Shortbread Cookie aka the Best Shortbread Cookie

Makes 22-24 4 inch cookies

Ingredients

340g unsalted butter, highly recommend a European style butter (see notes)

150g granulated sugar

2 1/2 teaspoons good quality vanilla

475g organic all-purpose flour (see notes)

1/2 teaspoon Kosher salt

Sparkling sugar (not granulated sugar)

226g white, milk or dark chocolate, melted

Finely chopped pistachios or toasted hazelnuts

Directions

1. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until creamy (approximately 2-3 minutes).

3. Add in the granulated sugar and beat for another 3-4 minutes. Mixture should be smooth and fluffy.

4. Beat in the vanilla just until blended.

5. Whisk together the flour and the Kosher salt. Add in the dry ingredients in three additions. Beat until the dough comes together and begins to pull away from the side. 

6. On a lightly floured surface scoop out half of the dough. Roll out to at least 3/8" thickness but not more than 1/4" thickness. Cut out with preferred cookie cutter shape. Transfer cookies to one of the prepared baking sheets. Sprinkle with sparkling sugar.

7. Place in oven and bake for 20-22 minutes or until the edges of the cookie have browned. Rotate cookie sheet midway through the baking process.

8. Remove cookies and allow to cool on the cookie sheet for another 6-8 minutes. Then transfer to a cooling rack.

9. Repeat the rolling, cutting, sprinkling with sugar and baking with the remaining dough.

10. When all of the cookies have cooled completely, dip half of them in melted white chocolate. Before the chocolate sets, sprinkle with finely chopped pistachios or hazelnuts.

11. After the chocolate has completely set, serve and enjoy! Or package up into containers and/or cellophane bags and share with friends!

Notes: (1) For the absolute best shortbread cookie, use only Janie's Mill Organic All-Purpose Flour. You can find it at some specialty grocery stores and/or at some bakeries. Or you can purchase it online. Once opened, store the unused flour in the refrigerator. (2) The amount of butter used equates to three sticks of butter. Use either all European style butter (i.e., Kerrygold) or 2 sticks of a European butter and 1 stick of another good quality unsalted butter. Both options will yield great results. (3) You can make this shortbread using King Arthur's Organic All-Purpose Flour but I can't guarantee that everyone will be doing handstands when they eat this cookie. (4) This is the cookie cutter from Williams-Sonoma I used when making these cookies.

The Grand Tetons, one of my happy places. September 2024.