Tame the Hangry Monster Cookies
Ever been so hungry you're just plain angry...in other words HANGRY! Sometimes you really need a powerful snack to overcome that level of hunger. When I was a kid, the only thing with the power to tame the hangry monster was MONSTER COOKIES! On very rare occasions my Mom would get a bunch of different mix-ins and make these giant cookies that you couldn’t eat in one sitting. They were so good. Well now that I’m on the Trim Healthy Mama plan I usually eat every three hours or so as the plan prescribes. But sometimes I get caught on conference calls for four or five hour straight and by that time a giant cookie at the convenience store might just tempt me off plan. So what’s a guy to do? Make Tame the Hangry Monster Cookies of course.
Ingredients
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1 standard Jar (12-16oz) of Creamy No Sugar Added Peanut Butter
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1 Cup of THM Gentle Sweet*
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2 Large Eggs
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Your favorite mix-ins
Supplies
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Large mixing bowl (2-quart size works for me)
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Rubber or Silicone spatula
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Fork
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1 Cup Measuring device
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Non-stick spray, I prefer coconut oil spray
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Standard Cookie Sheet
For this batch of Tame the Hangry Monster Cookies I used
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A bar of caramel from the Trim Healthy Pecan Square Recipe
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1 Bar THM Dark Chocolate*
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1 Cup THM Chocolate Chips*
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1 Cup Pecan Halves, chopped
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1 Cup Lily’s Chocolate Salted Carmel Baking Chips
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1 Cup Lily’s White Chocolate Baking
Cooking Instructions
Use the spatula to dump out the peanut butter into the mixing bowl, try to get as much of the can as possible not to waste any.
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Preheat the oven to 400 degrees
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Use the measuring device to get 1 Cup of THM Gentle Sweet dump that in the mixing bowl
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Crack the eggs and dump them into the mixing bowl. Pro-tip if you crack the eggs into the measuring device you can get any shells out before you dump them in the mixing bowl
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Use the fork to stir the whole mixture in the bowl. At first, it’s going to be the consistency of kind of runny peanut butter and look sticky. The more you stir the more it will take on the consistency of play-do. It’s important when you think you’ve got it right to kind of flip the whole ball of dough upside down because sometimes the bottom won’t be mixed well. Mix in any sticky parts you find into the center.
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Dump in the Mix-ins and stir until they are consistent.
Note: If you have a Kitchen Aid mixer I use the egg beater to mix this all up because it gets pretty heavy to just use the spoon
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Next, you’ll form disks about a half inch thick and two-three inches in diameter. My Mom always used flour to keep it from sticking to her hands, but that doesn’t work here that whole carbs and fat thing. So I spray my hands with cooking spray to keep the dough from sticking.
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Place the disks about two fingers apart on the cookie pan with two fingers from the edge too. Depending on the size of your pan you’ll get two or three in a line. Then just lay them out to fill up the pan.
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Put the first pan in the top rack and others going down from the top and set the timer for 12 minutes.
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After 12 minutes they should be a little browned and cracked in places.
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You need to let them sit and cool for a good hour for everything to harden up or they’ll disintegrate when you pick them up. I learned that its best to cook them on parchment paper so you can transfer to a cooling rack without disturbing them.
Note: While Tame the Hangry Monster cookies are on-plan you should eat them with some restraint. My wife and I usually split one, which brings up a slightly different way to make this treat.
Tame the Hangry Monster Skillet Cookie
If you are not so hangry, but maybe looking for a "date night surprise" you could go the skillet cookie route. All the instructions are the same except you fill a little cast iron skillet completely with cookie dough, then put the skillet in the oven.
It will come out a little bubbly around the edges and super hot. We haven't tried this with on-plan ice cream on top just like at a steak house, but we're sure that would be delicious.
The big difference here is it will be super crumbly while the skillet is hot. So you'll need a spoon!
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