These chewy monster cookies are big, thick, peanut butter-packed favorites loaded with rolled oats, chocolate chips, and M&M’s. They bake up soft in the middle, golden brown around the edges, and hit that sweet spot people remember long after the last bite.
They’ll vanish so fast you’ll swear Cookie Monster got there first!
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I first tried Monster Cookies at a backyard get-together, and I remember thinking all cookies should taste like this!
That soft peanut butter base hits you first, followed by the chewy oats, and those pockets of warm chocolate bring it all together. The M&M’s add that perfect crackly snap of sweetness in every bite.
I went home and started experimenting with the ingredients until I achieved the perfect texture and balance. The recipe is simple, reliable, and always the first thing gone from the cookie jar.
They’re called Monster Cookies, but with simple ingredients and no fancy tools, they’re not a monster to make.
And it’s only 12 minutes to mix the dough, another 12 to bake the cookies, and 30 minutes to test your patience while the dough chills in the fridge.
If you love cookies with a bit of a wild side, our Cowboy Cookies Recipe brings big flavor with oats, chocolate chips, and buttery pecans all in one bite.
Or try our Kitchen Sink Cookies, packed with chocolate chips, potato chips, and pretzels (basically everything but the sink).
Ingredients
Gather the ingredients to prepare our Monster Cookies recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Absolutely, cookie recipes like this are so easy to tweak with the flavors you love.
We made classic Monster Cookies with creamy peanut butter, but you can use chunky peanut butter for a little extra crunch.
For a peanut-free option, sunflower seed butter works well as long as it’s smooth and fully mixed. And if you’re baking without eggs, a flax egg will do the job just fine.
If you love chewy cookies, stick with old-fashioned oats; however, you can swap them for quick oats if you prefer a softer texture.
To cram even more chocolate in, try using a mix of milk chocolate chips and chocolate chunks, or even add chopped candy bars.
You can also swap in white chocolate chips, butterscotch chips, or peanut butter chips for a simple twist.
You can replace the M&M’s with Reese’s Pieces, flavored or mini M&M candies, or mix them up for a classic candy bowl vibe.
How to Make Monster Cookies
Follow along with my simple step-by-step instructions to learn how to make Monster Cookies in your home kitchen.
- Add the unsalted butter, brown sugar, and granulated sugar to the large bowl of a stand mixer, fitted with the paddle attachment. You can also use a normal large mixing bowl with a hand mixer.
- Whip for 3-4 minutes, until the mixture is light and fluffy.
- Add the creamy peanut butter, room-temperature egg, and vanilla extract to the creamed butter.
- Mix until just combined.
- Add the rolled oats, all-purpose flour, baking soda, and table salt to the mixture.
- Mix just enough to combine the dry ingredients with the wet ingredients.
Preheat the oven to 350°F.
- Add the chocolate chips and M&M’s to the batter.
- Fold them in with a rubber spatula. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Form the chilled dough into 16 cookie dough balls.
- Place them at least two inches apart on a baking sheet lined with parchment paper. Then place the baking sheets on the center rack of the preheated oven and bake for 10-12 minutes.
Remove the pans from the oven and immediately lightly press the reserved M&M’s into the tops of the cookies.
Place the pan on a wire rack and let it cool completely. Then, transfer the cookies to the rack to finish cooling.
Chef Tips
- Use old-fashioned oats for the best chewy texture.
- Chill the dough to prevent excess spreading.
- Use a cookie scoop for a uniform size so they bake evenly.
- Mix in the M&M’s last to keep their colors bright.
- Bake until the edges are golden brown, but the centers appear slightly soft. They’ll firm up as they cool.
- Let the cookies rest for 5 minutes before transferring them to a rack. They’re fragile when hot.
Monster M&M Cookies fit right in at every gathering, from holiday cookie trays to bake sales to casual Saturday afternoons.
Our Monster Cookies aren’t just cookies; they’re an experience. They’re the kind of cookies that make everyone smile. Whether you bake them for a bake sale, party, the holidays, or just because, they’re guaranteed to become a family favorite.
Serving Suggestions
- Perfect with a cold glass of milk.
- Make ice cream sandwiches using two cookies.
- Pack them in lunchboxes or wrap them as bake-sale favorites.
- Serve on a dessert board with brownies and fudge.
How to Store and Freeze
For best results, store leftover Monster Cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for 8-10 days.
To get that fresh-baked feel again, microwave each cookie for 8-10 seconds until just warm and soft.
Freeze baked cookies in a freezer bag or an airtight container for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
Absolutely. Swap the peanut butter for almond butter, sunflower butter, or even cookie butter for a nut-free or allergy-friendly version.
Usually, it’s due to skipping the chilling step or not measuring the flour and oats correctly. Make sure the dough rests in the fridge for 30 minutes and use rolled or old-fashioned oats for structure.
Some Monster Cookie recipes leave out the flour to make it more of a chewy oatmeal chocolate chip cookie, but this version won’t hold up well without it. If you want flourless Monster Cookies, look for a recipe that’s built for it from the start.
Classic mix-ins are M&M’s and chocolate chips, but you can also add pretzels, dried fruit, toffee bits, nuts or any of your favorite baking chips.
More Recipes You’ll Love!
Monster Cookies Recipe
Ingredients
- ½ cup unsalted butter -softened
- ½ cup brown sugar -packed
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg -room temperature
- 2 teaspoons vanilla extract
- ¾ cup rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ¾ cup chocolate chips
- ¾ cup M&M’s
- ¼ cup M& M’s reserved for the top of the baked cookies
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Instructions
- Add the unsalted butter, brown sugar, and granulated sugar to the bowl of a stand mixer, fitted with the paddle and whip for 3-4 minutes, until light and fluffy.
- Add the creamy peanut butter, room temperature egg, and vanilla extract to the creamed butter and mix until just combined.
- Add the rolled oats, all-purpose flour, baking soda, and table salt to the mixture. Mix just enough to combine.
- Add the chocolate chips and M&M’s to the batter and fold them in with a rubber spatula.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Form the chilled dough into 16 cookie balls.
- Place them on a parchment lined baking sheets at least two inches apart.
- Place the baking sheets on the center rack of the preheated oven and bake for 10-12 minutes.
- Remove the pans from the oven and immediately lightly press the reserved M&M’s into the tops of the cookies.
- Place the pan on a wire rack and cool completely before removing them from the pan.
Notes
- Use old-fashioned oats for the best chewy texture.
- Chill the dough to prevent excess spreading.
- Use a cookie scoop for a uniform size so they bake evenly.
- Mix in the M&M’s last to keep their colors bright.
- Bake until the edges are golden brown, but the centers appear slightly soft. They’ll firm up as they cool.
- Let the cookies rest for 5 minutes before transferring them to a rack. They’re fragile when hot.
- Perfect with a cold glass of milk.
- Make ice cream sandwiches using two cookies.
- Pack them in lunchboxes or wrap them as bake-sale favorites.
- Serve on a dessert board with brownies and fudge.
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