Recipe: Overloaded Monster Cookies

by Cate on June 19, 2013


Today has been three shades of exhausting.

But the very best kind.

The kind that starts with an awards ceremony in the morning, and ends with a graduation party at night. (Both Nick)

Complete with a disco ball and neon headpieces.


That being said, getting this recipe to you is the only thing standing between me and my pillow … so let’s go.

The past two weeks saw a flurry of activity in my kitchen. Namely the baking kind. I made two separate jumbo cookie recipes to give out to friends, and to the kids at the bus stop, as part of a last week of school hurrah.

If you like the sweet and salty combo (me! me!), then this one’s for you.


Big chunks of chocolate.

Small bits of salty pretzels.

A bit of coconut to give the cookie a nice chew.

Pretty much makes for an awesome cookie.

Mix everything in one bowl to make it simple.

I made this batch into half super size cookies, and half normal size.

You know.

To make e-v-e-r-y-b-o-d-y happy.

Tomorrow? Nick’s graduation!
Friday? Madeline’s graduation!


*A thousand thanks to all of you who bought bracelets from Nick – he’s sold 28 so far, amassing a small fortune to donate to the animal shelter. xoxo

Overloaded Monster Cookies
Recipe courtesy of Cate O’Malley


1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher or sea salt salt
2 cups miniature pretzels or pretzel rods, broken
1 cup flaked coconut
6 oz dark chocolate bars, broken into chunks


Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add in the flour, baking powder, baking soda and salt, mixing until thoroughly combined. Add the pretzel pieces, coconut, and the chocolate chunks, and gently fold in with a spatula until evenly distributed throughout the batter.

Using a large ice cream scoop or 1/4 measuring cup, place the dough balls approximately 3 inches apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks after five minutes to finish cooling.

Yield: Approximately 24

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{ 3 comments… read them below or add one }

Joanne June 20, 2013 at 6:19 am

I love those big chocolate chunks! And sweet/salty makes any cookie better.
Joanne recently posted..Recipe: Roasted Cherries and Cream Oatmeal with Balsamic Drizzle


Sherry Lee June 20, 2013 at 8:20 am

This recipe sounds awesome….looks like I will be baking this weekend


patsy June 20, 2013 at 3:51 pm

What a fun day! We’ve had a lot of 5th grade celebrations going on between moving up, a special breakfast and friends having parties… it’s exhausting!

Those cookies must have been met with huge thank you’s because they look ah-mazing!
patsy recently posted..Shrimp with Tomatoes and Capers {Recipe}


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