CookieDough Electric Cheetah’s Monster Cookies

Electric Cheetah’s Monster Cookies

Photo by Dana Blinder
Photo by Dana Blinder

Attention America: this is a public service announcement. Due to an overload of pumpkin spice flavor on our taste buds, I’m requesting that we pack up our pumpkin recipes for the year. Yes, I know this is a large ask, but after two months of pumpkin drinks, breads, bonbons and lord-knows-what-else, I think it’s time to call it quits for the year. I know secretly you’re ready, too.

Let me recommend a dessert to aid in your cold weather pound putting on process—monster cookies. These beauties are a staple at Wealthy Street’s Electric Cheetah, a place that, ahem, I may have talked about before.

Their cookies are huge (excuse the pun) monstrosities. They’re baked to order, which means you’ll have to be proactive about your cookie ordering. Once you taste these warm, chunky, and chewy delights, you’ll never eat at Electric Cheetah without placing a pre-order for post-lunch cookies.

I think my favorite monster cookie trait is their unique crunch and spreadability. The batter levels out in the oven and what you’re left with is a wide mass of chocolately bumps and crunch. Beyond that, I love the addition of the rice cereal. Oddly enough, it sort of does snap, crackle, and pop in each cookielicious bite.

There’s something about the no-frills items on Electric Cheetah’s menu that make these cookies an obvious fit. That whole menu is filled with palm-to-forehead smacking moments of: “grapes and turkey on a salad? Why didn’t I think of that?!” The monster cookies are similar. They’re the crazy aunt of the traditional chocolate chip cookie family: over the top, constantly surprising, and best when consumed in small doses.

Monster cookies in general are a joy to make. There’s something about the haphazard dumping of cookie additions that seems to defy the measure, measure, measure preciseness of baking in the most mischievous way. You can bake yours with M&Ms, or you can throw tradition out the window and toss in whatever you like.

For my version I added Reese’s Pieces, two handfuls of oatmeal, and, please don’t skip this in your own version, rice cereal. Yes, rice cereal, I said it! It adds a unique airy crunch to cookies that I’m not sure I ever want to be without. Also for the brave fearless-of-raw-egg soldiers, it adds a texture to cookie dough that makes it even more addictive. As if that was possible.

I highly suggest whipping a batch of these up to keep your sugar levels happily elevated between the holidays.

Photo by Dana Blinder
Photo by Dana Blinder

Electric Cheetah Wannabe Monster Cookies

1 stick butter, softened
¼ cup white sugar
¾ cup brown sugar
1 egg
¾ cup flour
¼ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
a handful of rice cereal
plus another handful (or two) of whatever add ins you want—think chocolate chips, peanut butter chips, dried fruit, chopped nuts, whatever.


  1. Pre-heat oven to 350.
  2. Cream butter and sugars.
  3. Add egg and vanilla and combine well.
  4. Add in dried ingredients and stir until combined.
  5. Add add-ins and stir. Add rice cereal last.
  6. Roll into 1-2 tablespoon sized balls. Spray cookie sheet well and space cookies out generously.
  7. Bake at 350 for 8-10 minutes until they flatten out and turn golden brown.

Dana Blinder, Contributing Writer

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