Monster Cookie Dough Balls

Mix the creamy base:

Combine butter cream cheese and peanut butter in a large bowl Use a sturdy spoon or hand mixer to blend until completely smooth and streak free The mixture should look pale and fluffy making the perfect base for the rest

Sweeten and flavor the mix:

Add vanilla light brown sugar and powdered sugar Stir vigorously so no dry spots remain The dough may look a bit thick at this point but that is exactly what you want

Incorporate the dry ingredients:

Pour in the quick oats and flour Gently stir until everything is well distributed This step builds the chewy soft bite that makes these treats so addictive

Fold in the mix ins:

Gently fold in half of the mini mms all mini chocolate chips and peanut butter chips Stir just enough times so the candy and chips are scattered throughout Avoid over mixing to keep the dough soft

Shape and finish:

Scoop dough into tablespoon size portions and roll into balls Roll each ball in the reserved mini mms pressing gently so the candies stick Place finished balls on a plate as you go

Chill to set:

Refrigerate the cookie dough balls for at least one hour so they firm up and flavors meld This step is key for texture and taste The dough becomes denser and easier to eat

My favorite ingredient is the mini mms My kids love picking their favorite colors to press into the tops and it always turns the kitchen into a happy colorful mess We once made a double batch and delivered extras to neighbors after a snowstorm and now everyone asks for the recipe

Storage tips

Store the dough balls in an airtight container in the refrigerator for up to five days For longer storage freeze in a single layer before transferring to a freezer bag They thaw quickly on the counter

Ingredient substitutions

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