Mini Krispie Monster Cookies + Recipe History

Mini Krispie Monster Cookies 4

These tiny, colorful cookies are a riff on a typical monster cookie recipe. While the regular cookie uses oats for texture, this version uses Rice Krispies cereal. I’ve used the traditional peanut butter add-in but mini M+Ms instead of full size. Read on for the recipe and the story of the original monster cookies!

Monster cookies were created by Michigan State University (We’ll forgive him for that.) photographer Dick Wesley. Wesley initially intended to whip up a batch of peanut butter cookies but ran out of flour. He made some oat flour by running rolled oats through his blender and used that instead. Wesley had six kids of his own plus another four clearing out his pantry so its understandable that he would later omit the grinding step and just use whole oats. Who has time for that?

Wesley would usually just wing it based on what he had on hand so there is no ‘official’ recipe for monster cookies. Mrs. Wesley, amateur carpenter to her husband’s amateur baker this is the cutest family ever, gave her husband a large stainless steel bowl one Christmas. Any related leftovers got tossed in there for whenever he made cookies next. Be prepared for some rough patches though. Wesley burned out not one but two mixers on this recipe and would later mix it with an electric drill. These cookies are monsters alright!

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Mini Krispie Monster Cookies

  • Servings: 3 dozen cookies
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients:

½ cup unsalted butter, softened

¼ cup creamy peanut butter

1 cup granulated sugar

1 egg, beaten

1 teaspoon vanilla extract

1 ½ cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

2 cups Rice Krispies cereal

1 cup mini M+M’s

Directions:

Preheat oven to 350° F.

Cream together butters and sugar.

Beat in egg and vanilla.

In a separate bowl, sift or whisk together flour, baking soda and salt.

Add to butter mixture.

Mix in cereal and M+M’s.

Press dough into greased cups of mini-muffin tin.

Bake 10 minutes.

Allow to cool on sheet 2 minutes before removing to wire rack.

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