Chocolate Monster Cookie Balls are a combination of my mom’s M&M Monster Cookies and my Power Balls. Peanut butter, mini chocolate chips, mini m&ms, oatmeal, and honey…rolled into a ball and covered with melted chocolate and a peanut butter drizzle.
I got the idea to make these after I made my White Chocolate Oreo Truffles, which are super easy too. One of my favorite cookie recipes is my mom’s M&M Monster Cookies – and did I mention how much I love that cookie dough? Like WAY too much.
And my boys are super REALLY into eating my Power Balls for a quick pick-me-up. Mike eats a couple almost every night after dinner for “dessert”, and Josh is frequently calling me asking to “Send more power balls”. I just made him a double batch of those and will be sending him a college care package soon, along with a few other surprises (hello Chocolate Monster Cookie Balls). 🙂
As you can see below, I used my dipping tool that I ordered on Amazon to make this recipe. It’s really handy to use, and you don’t leave finger or fork marks all over the chocolate. The other bonus is that the chocolate drips off through the bottom as you shake a little off.
So, yes, these are really quick and simple to make. Most of the steps are just chilling. You just –>
- Throw oatmeal and mini chocolate chips in food processor and pulse.
- Add mini m&ms and stir.
- Dump in peanut butter and honey and pulse again.
- Remove dough to large bowl and chill in refrigerator.
- Roll into 30 balls.
- Put it in the freezer to harden.
- Melt chocolate almond bark and dip cookie balls to coat.
- Set on baking sheet and drizzle with peanut butter.
- Return to the freezer to completely set.
- Store in airtight container in the refrigerator or freezer.
a chocolate covered treat that combines a monster cookie and a power ball to get pure deliciousness
- 3 cups quick oats
- 1 cup mini chocolate chips
- 1/2 cup mini m&ms
- 1 1/2 cup chunky peanut butter
- 1/2 cup honey
- 24 oz. chocolate almond bark
- creamy peanut butter (warmed up) for drizzling
- or sprinkles
Using a food processor, add quick oats and mini chocolate chips and pulse until mixture forms course crumbs. Add mini M&Ms, peanut butter, and honey, and pulse again until well combined.
Pour mixture into separate bowl and refrigerator for an hour to make it easier to handle (less sticky).
Roll mixture into one inch balls and place on baking sheet lined with parchment paper. Put in the freezer for another hour.
Melt chocolate almond bark in the microwave on 50% power to avoid burning. Cool for a minute, check and stir, and then another 30 seconds until melted and creamy.
Using a dipping tool (link is above), dip balls in chocolate, roll around in mixture, and then lift out - letting some of the chocolate drip off. Carefully, set cookie balls on prepared baking sheet. Decorate with sprinkles (quickly before it sets) or a peanut butter drizzle.
Freeze again for at least an hour until completely set. Once set, you can stack the balls in an airtight container.
These store well in the freezer for at least three months.