These M&M’s and Chocolate Chip Monster Cookies are such a fun twist on classic sugar cookies. While most recipes use peanut butter, I take a different approach.

Mine are based on the classic sugar cookie, giving them a soft, buttery texture. The sweetness from the M&M’s and chocolate chips creates the perfect balance for an indulgent treat.

They’re called “monster” cookies because they’re loaded with goodies, making them big, chunky, and colorful.

The combination of sweetness and a bit of crunch from the M&M’s, along with the melty chocolate chips, makes them a hit with everyone.

I love customizing them—you can throw in some nuts, pretzels, or different types of chocolate. This time, I added decorative candy eyes to make them spooky for the season.

These sweet treats are perfect for gatherings or just to surprise the family with something fun and festive. Do you have plans to bake them soon? I’m already looking forward to my next batch!

Freezing cookie dough is a great way to have fresh cookies on hand whenever you want them. Here’s how to do it:

1. Scoop or Shape the Dough: After preparing the dough, shape it into individual portions—like cookie dough balls—or a log for slice-and-bake cookies.
2. Flash Freeze: Place the dough balls or log on a baking sheet in a single layer and freeze for about an hour or until firm. This prevents the dough from sticking together.
3. Store in a Freezer Bag: Once the dough is frozen, transfer it to an airtight container or freezer bag. Be sure to label it with the date.
4. Baking from Frozen: When you’re ready to bake, you can either let the dough thaw in the fridge or bake it directly from frozen. If baking from frozen, just add an extra minute or two to the baking time.

Frozen cookie dough can last for up to 3 months, making it a convenient way to enjoy fresh cookies anytime!

Recipes you might like:

Anna’s Chocolate Chip Cookies

Crispy Chocolate Chip Cookies

Chocolate Chip Cookies

Let me know when you make these delightful M&M’s and Chocolate Chip Monster Cookies. Please, tag me on social media so I can see your creation.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Sandra’s Amazon Store:

Cookie Sheets for Baking Nonstick Set – 3-Piece

Yield: 12 Large Cookies

M&M’s and Chocolate Chip Monster Cookies

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Easy and tasty M&M’s and Chocolate Chip Monster Cookies

Prep Time 10 minutes

Cook Time 20 minutes

Rest Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 2 sticks unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup lightly packed dark brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 tablespoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
• 2 teaspoons vanilla
• 1 cup semi-sweet chocolate chips
• 1.5 cup M&Ms, save some for decorations.
• 1/4 cup decorative candy eyes.

Instructions

Making Dough:

1. With an electric mixer, room temp. butter and sugars until well combined, about 30 seconds to 1 minute.
2. Beat the eggs, and vanilla, until combined. Add to the creamed butter and sugar.
3. Add the baking soda, baking powder, and sea salt to the flour, then beat on low speed just until combined.
4. Add chocolate chips and M&Ms, then keep folding in until incorporated into the dough.

Resting:

1. Now, using an ice cream scoop make cookie dough balls and place them on the baking sheet, then chill your dough for at least one hour in the fridge. After they chill you can place them in a ziplock bag and freeze. Give them time to rest! You can even do it overnight!
2. Add a few M&Ms on top of each so they are visible.
   

Baking:

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. If you have a non-stick baking sheet you do not need to use parchment paper.
2. Place cookies on the pan, about 8 at a time (9x12 baking sheet), creating a bit of room for them to rise.
3. If they are larger (3 oz of uncooked dough) I bake them for 20 minutes, if they are regular-size cookies, 17 to 18 minutes at 350F or until the edges begin to turn golden brown. They will look underdone in the middle but while they are cooling they will continue to cook.
4. As soon as you pull them out of the oven, and while cookies are still hot and soft add more M&Ms, chocolate chips, and eye candy on each cookie, that way they will look so much better.

Notes

You may add pretzels if you like cookies with extra crunch.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 503Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 75mgSodium: 290mgCarbohydrates: 64gFiber: 2gSugar: 43gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I love simple recipes, alas my blog name, but seriously we don’t need to complicate things. 

This simple Banana Bread with Figs is delicious and easy and with most of the things you probably have in your kitchen just grab fresh figs from the store. 

Fig season varies by region and variety, but in the Northern Hemisphere, fresh figs are generally available from late summer to early fall. 

Since I am in Tennessee that means usually from August to September, we have a couple of fig plants which are bushes or small trees, growing in my backyard, and I love it.

• Can you use gluten-free flour for this recipe, yes you can. I like making gluten-free breads because for a few years now gluten doesn’t sit well on my stomach. I do eat it, but not as often as before. I usually use 1:1 Gluten Free Flour.
• Can you add different fruits? Of course! instead of figs add any fruit you like or have.
• You can use as little or as many figs. It all depends on how big they are and what type of figs are used. Turkey Figs are pretty big so you might use less, but it’s up to you.
• Would this make great muffins? I think it would be fantastic in muffin form make sure to adjust the timing. I think it would be done in about 25 minutes but check on it.
• In the case of sugars, I love using stevia, but you’re more than welcome to use regular granulated sugar.

My family really loves this bread as I make it often especially over the weekend. It’s just a great snack, brunch, or breakfast.

If you have a chance to make it please do because if you love banana bread, and figs then you will most certainly love this bread too.

It’s fantastic the next day when the stands a bit and flavors marry. Just make sure to cover it well. You could keep it in the fridge but it’s not necessary unless you can’t eat right away.

RECIPES YOU MIGHT LIKE:

• GF Banana Pumpkin Bread

• Cinnamon and Sugar Crescent Rolls

• Banana Chocolate Chip Bread

• Banana Nut Oat Muffins

• The Best Cinnamon Rolls

Let me know when you make this tasty Banana Bread with Figs. Please, tag me on social media so I can see your creation.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Sandra’s Amazon Store

• Goodful All-In-One Nonstick Bakeware Set

Yield: 9 SERVINGS

Banana Bread with Figs

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An easy and tasty recipe for Banana Bread with Figs.

Prep Time 10 minutes

Cook Time 35 minutes

Additional COOL Time 10 minutes

Total Time 55 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened
• 3/4 cup stevia (or granulated sugar),
• 2 bananas, ripe
• 2 large eggs
• 1/2 cup of water
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt
• 1 cup fresh figs, chopped (about 10 figs)
• Fresh figs, sliced in half for the top
• 1/2 cup chopped walnuts, optional
• Dust of powder sugar, OPTIONAL

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x9-inch square baking pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon. Set this dry mixture aside.
3. Beat the eggs with 1/2 cup of water, then stir in the vanilla extract, Greek yogurt, and mashed bananas.
4. Gradually add the dry mixture to the wet mixture. Mix until just combined.
5. Gently fold in the chopped figs, and walnuts, if using.
6. Pour the batter into the greased cake pan (you can use oil or butter to grease it, or simply use parchment paper), and smooth the top. Place sliced in half figs for the top.
7. Bake in the preheated oven for 35 to 40 minutes.
8. Allow the bread to cool in the pan for at least 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
9. If desired, dust a bit of powdered sugar.

Notes

You can use as little or as many figs. It all depends on how big they are and what type you're using Turkey Figs are pretty big so you might use less, but it's up to you.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving:Calories: 261Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 177mgCarbohydrates: 53gFiber: 3gSugar: 9gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

You will keep making this banana pumpkin bread with chocolate chips, nuts, and seeds this fall season because it is so good.

For this delicious GF Banana Pumpkin Bread, I used Gluten-Free 1:1 Flour; however, if you are not allergic to or sensitive to gluten, you can use all-purpose flour.

The ideal quick meal is toasting a slice of bread, slathering it with butter, and having it for breakfast or brunch with coffee or tea in the morning. It makes a delightful and healthy snack for both children and adults.

It can either be made without sugar, as I did, or with regular sugar. My children love to devour this bread after exercise since it is so wonderful and packed with delicious flavors.

Also, it’s amazing after sitting in the fridge for a few hours. Although I can see how so many would rather enjoy it warm and toasty with butter and jam, or perhaps chocolate spread, I love it cold.

I would recommend this delicious sweet bread regardless of how you like it.

On a more personal note…

Well, I am not sure why I post mostly low-carb or gluten-free recipes here, but with the consumption of gluten-free baked goods, my stomach does not feel bloated and upset.

Over the past four years, I have been intermittently following a low-carb and keto diet. Therefore, when it comes to indulging in baked goods, I prefer to prepare gluten-free options for my household.

TAP HERE FOR MORE TASTY BREAD RECIPES

Surprisingly, even though they may contain carbs, they don’t cause any discomfort to my stomach.

Since undergoing gallbladder removal surgery, I have diligently explored various food choices to determine what suits me best.

Anyway, during this process, I have realized that certain foods can be more harmful than beneficial, prompting me to reduce my consumption of red meat significantly, deep-fried food as well as carbs such as pasta, and various baked goods made from all-purpose flour, like pastries and bread, etc.

Nowadays, I only enjoy it sporadically, perhaps once every few months. Additionally, I make a conscious effort to steer clear of sugar, overly processed foods, all-purpose flour, and foods high in carbs.

Hey, friends, if you decide to make this easy Banana Pumpkin Fall Bread, please tag me on Instagram, Pinterest, and Facebook so I can see your tasty creations. 

Happy Baking!

The pan that I used for this recipe was “2 Medium 8″ x 4″ Nonstick Steel Bread Loaf Pans” which you can find on Amazon.

Gluten-free Flour I used: Bobs Red Mill, 1 To 1 Gluten Free Baking Flour

RECIPES YOU MIGHT LIKE:

Banana Chocolate Chip Bread

Gluten Free Corn Muffins with Scallions

Gluten-Free Banana Cocoa Muffins

Yield: 8 SERVINGS

Banana Pumpkin Bread

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This Banana Pumpkin Fall Loaf Bread is perfect for enjoying during autumn with its warm flavors of banana and pumpkin!

Prep Time 10 minutes

Bake Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup canned pumpkin puree
• 1 cup plain Greek yogurt
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons coconut oil
• 3 tablespoon softened unsalted butter
• 2 large eggs, mixed
• 1 teaspoon vanilla extract
• 2 cups gluten-free flour, Bob’s Red Mill 1:1 (or all-purpose flour)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Optional:

• 1/4 cup ground or chopped pecans, or other nuts
• 1/4 cup dark chocolate chips, plus for topping
• 1/4 cup semisweet chocolate chips, plus for topping
• 1/2 cup seeds, pumpkin seeds and sunflower salted seeds, plus of the top

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. You can use parchment paper to line up baking loaf pans. I use two smaller 8″ x 4″ Nonstick Steel Bread Loaf Pans, but you can use 9”x5” size.
2. In a large mixing bowl, combine the mashed bananas, pumpkin puree, coconut oil, softened butter, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon. NOTE* YOU CAN USE STEVIA OR SIMILAR IF YOU DO NOT USE REGULAR SUGAR.
4. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until just combined. No need to over-mix the batter.
5. If desired, fold in any optional mix-ins like chopped nuts or chocolate chips. I like adding pecans or walnuts and salted seeds as well as two types of chocolate chips in the bread and on top. Make sure to reserve about a small handful of each to add to the top.
6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. As I said you can use parchment paper if you do not have a nonstick baking pan. NOTE* Also, you can make this one in the 9” Square Pan as well. It is just as good!
7. Bake for approximately 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked through and golden brown on top, remove from oven. Allow it to cool in the pan for about ten minutes, then transfer it onto a wire rack to cool completely before slicing. If you cut it too soon, it will become mushy.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 413Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 307mgCarbohydrates: 54gFiber: 5gSugar: 22gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest