Equipment Needed
- Stand mixer or a sturdy hand mixer (this is a thick mix!)
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Serving bowl
- Plastic wrap for storage
Step-by-Step Instructions
We start by building our creamy base, and this step is all about patience with softening. In the bowl of your stand mixer fitted with the paddle attachment, combine the softened cream cheese, creamy peanut butter, and softened butter. Now, “softened” is key here. I leave these three ingredients on the counter for a good two hours. If they’re still cool, the mixture will be lumpy no matter how long you mix. Beat them together on medium speed for a full 3-4 minutes until the mixture is completely smooth, pale, and fluffy. Scrape down the bowl well. Then, beat in the vanilla extract and salt until combined.
Next, we’ll sweeten it up. With the mixer on low speed, gradually add the powdered sugar. I add it in about three additions to avoid a sugar snowstorm all over my kitchen. Once all the sugar is incorporated, increase the speed to medium and beat for another minute until the mixture is very smooth and holds stiff peaks. It will look and feel like a decadent frosting at this point. This is your blank canvas, and it already tastes incredible.
Here’s where we create the monster cookie magic. Turn off the mixer. You’ll fold in the remaining ingredients by hand with a sturdy rubber spatula. Add the rolled oats, chocolate chips, and mini M&M’s. Now, fold gently but thoroughly. I like to use a folding motion, turning the mixture over from the bottom, to evenly distribute everything without crushing the M&M’s or overworking the base. You’ll see the transformation happen—the creamy base becomes packed with texture and color. It’s a beautiful sight.(See the next page below to continue…)