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.
How I created this recipe.
I get a lot of my recipe ideas from my current recipes. Some recipes can easily be edited into a whole new recipe. Others can be mashed together – sometimes two, sometimes more. Many of my recipes are inspired by the Food Network or Pinterest, or just simply grocery shopping. At any given time, I’m creating 4-5 recipes at one time. I often have to tell myself to SLOW DOWN already.
This recipe? It’s a mish mash of my M&M Monster Cookies and my Peanut Butter Power Balls. My Monster Cookie recipe is actually my fav cookie recipe to EAT THE DOUGH. Yup, I don’t eat much dough anymore, but this one is hard to resist. Try it, you’ll see. The Peanut Butter Power Balls is the recipe I keep in my freezer. At all times. Mike eats one or two per day, and sometimes I send them with Josh to college.
So the creation of this one was easy peasy.
I love this dipping tool that I ordered on Amazon. 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 gently tap it on the bowl. I used about 3/4 of the package of Ghirardelli Chocolate Dark Melting Wafers.
Be careful when melting chocolate in the microwave! Burnt chocolate is no bueno.
These treats are really quick and simple to make. Most of the steps are just chilling.
Steps to making Chocolate Monster Cookie Balls:
- 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 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.
Make these treats next: White Chocolate Oreo Truffles
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
A chocolate covered treat that combines a monster cookie and a power ball to get the best of both worlds!
- 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
- 10 oz. Ghiradelli dark chocolate melting wafers
- 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.
- Refrigerate cookie dough before rolling into balls. This will make it easier to work with.
- Be careful to not burn the chocolate wafers. Microwave at 50% power in increments.
- The peanut butter drizzle is optional, but delicious.
- These cookie balls store well in the freezer for at least three months.