These M&M oatmeal monster cookie sandwiches are the perfect way to use up extra seasonal M&M candies! Or, make them just because! Between each soft-baked oatmeal monster cookie is a scoop of silky cream cheese frosting for extra deliciousness!
I always get suckered into buying colored holiday M&M’s. Why? Because they are always so cute and get me in the spirit of whatever holiday is around the corner! But typically, I buy a bag of the delicious chocolatey candies and then they sit… And sit. And sit. They never seem to get used!
This Easter, I bought a bag of those adorable pastel M&M’s and, of course, they never got used. So, I thought that making some M&M monster cookie sandwiches would be the perfect way to make good use of them! I’m not a big candy person, surprisingly. I’d much rather have baked goods, like cake or cookies, when it comes to indulging in sweets! If you are like me, this dessert will be the perfect treat for you too!
Tips for Making M&M Oatmeal Monster Cookie Sanwiches
I decided to make cookies that were not too large because I knew that there would be a lot of sweetness going on in these cookie sandwiches! For this recipe, I used a 1 tablespoon cookie scoop to make sure each cookie was even for the prettiest sandwiches!
First, you’ll want to make your dough from the recipe below (high altitude instructions are also included). I wanted to get perfectly chewy and pillowy oatmeal monster cookies, so I decided to refrigerate the cookie dough balls for 30 minutes before baking. This isn’t necessarily a required step, but it really does make the cookies extra fluffy and chewy! Plus, it keeps the cookies from spreading too much and becoming flat. If the butter is too warm in the cookie dough, this is what happens! Having a bit of patience and 30 minutes of refrigeration does the trick.
Also, make sure to cool your cookies completely on a wire rack before smooshing silky cream cheese frosting between two of these soft-baked monster cookies.
I actually had some leftover cream cheese frosting in the freezer from another recipe, so I decided to go ahead and use that for these cookie sandwiches. Did you know that you can freeze cream cheese frosting? It comes out just as delicious as when it was freshly made! All you will need to do is thaw the frosting out on the counter and then re-whip in a bowl using a hand mixer! This gives it the same, creamy texture that it originally has when you first make it. You can freeze leftover cream cheese frosting for up to 3 months in an airtight container to save for later use!
High Altitude Adjustments
For those of you living at high altitude (3,000 feet elevation and above), I have included a few adjustments that kept my cookies from spreading out too thin and becoming crunchy! For reference, I live at around 5,800 feet above sea level, and you may need to slightly adjust based on higher/lower elevation:
- Flour – increase by 1 tbsp. for extra structure.
- Eggs – use 1 egg extra egg for added moisture.
- Oven Temperature – increase to 350° F.
- Bake Time – Bake for 8 minutes and keep a close eye on the cookies so they do not burn!
- Refrigerate the Dough – Refrigerate for 30 minutes or more. This is more of a required step at high altitude. As I said above, this added step really helps the butter in the cookie dough solidify and decreases spreading. Refrigerating the dough is an extra step that has really made a difference in my cookies!
For more tips on high altitude baking, you can check out this article! I always post the recipe as is for sea level, and then these notes which will also be in the “Notes” section of the recipe.
I hope you have the best time baking these M&M oatmeal monster cookie sandwiches! The best part about these is that they can easily be adapted for any season with colored M&M’s. Or, even use chopped leftover holiday candy too – get creative with these!
For more cookie recipes, head over to the “Cookies” section on my blog!
And as always, if you end up making these cookie sandwiches, be sure to tag me on social media or leave a comment below! I love seeing you bake my recipes!
M&M Oatmeal Monster Cookie Sandwiches
Ingredients
For the M&M Oatmeal Monster Cookies
- 3/4 cup unsalted butter (1½ sticks at room temperature)
- 1½ cups brown sugar
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups old fashioned oats (uncooked)
- 2 cups M&M's
For the Cream Cheese Frosting
- 4 oz full fat cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 3½ – 4 cups powdered sugar (depending on the thickness you want!)
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
For the M&M Oatmeal Monster Cookies
- For high altitude instructions, see "Notes" section below.
- Preheat oven to 325°F. Line large baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy (about 2 minutes).
- Add the egg and vanilla and beat until well incorporated (about 1 minute).
- Add the flour, baking soda, baking powder and salt. Mix on low speed until just combined, but do not overmix. Scrape down the sides of the bowl with a spatula as needed.
- Add the oats and mix on low speed until just combined. Fold in the M&M's until just combined, but do not overmix.
- Using a 1 tablespoon cookie scoop, create cookie dough balls and place on a plate or baking sheet and chill in the refrigerator for 30 minutes or overnight.
- Remove cookie dough balls from the refrigerator and place on prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10 – 11 minutes, or until the edges are browned and the centers are set. Remove baking sheet from oven and cool cookies in the pan for 5 minutes on a wire rack. Remove cookies from pan and finish cooling on wire rack.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and cream cheese on medium-high speed until combined. Add in the vanilla and salt and mix until combined.
- Slowly add the powdered sugar and mix on low speed until combined. Increase mixer to medium-high speed and beat until light and fluffy.
- If frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
- Using a 1 tablespoon cookie scoop, place dollops of frosting onto a cooled cookie, and then sandwich using another cookie. Squeeze until frosting reaches the edges of the cookie. Repeat with remaining cookies and enjoy!
Notes
- Flour – increase by 1 tbsp. for extra structure.
- Eggs – use 1 egg extra egg for added moisture.
- Oven Temperature – increase to 350° F.
- Bake Time – Bake for 8 minutes and keep a close eye on the cookies so they do not burn!
- Refrigerate the Dough – Refrigerate for 30 minutes or more.
