monster cookies

Truly the best monster cookie recipe! These peanut butter, oatmeal and chocolate chip cookies are perfectly crisp on the outside and tender on the inside. Recipe yields 18 cookies.

Monster Cookies

coconut sugar or 2 cups lightly packed brown sugar

coconut oil melted butter

eggs

baking soda

vanilla extract

quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)

chocolate chips

candy-coated chocolates (like M&M’s) chocolate chips

sea salt,

Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.

In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they&#8217;re evenly incorporated.

Working with an ice cream scoop or 1/4 cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you&#8217;d like your cookies to look extra pretty, dot a few extra M&amp;M&#8217;s and chocolate chips on each mound of dough before baking.

Bake 10 to 12 minutes, until they&#8217;re just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.

If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

My batter was very oily I think from not mixing the natural peanut butter enough. I would use regular peanut butter next time. Flavorful, chewy cookie overall.

Love these cookies! A big hit at our Extended family dinner tonight. I think roasted pecans would be a great addition too.

Dangerously good! My in-laws just texted to say that the batch I sent home with them are the best cookies they've ever had. Looks like I'll be making these for many future family events! I used Little Secrets brand chocolate candies since I don't eat artificial dyes (i.e. M&amp;Ms brand) and gluten free Bob's Red Mill quick oats. Turned out perfect. Stick to the baking times, they harden as the cool.  Great recipe. Thank you!

These cookies were amazing!  My kids decided to make these cookies and they had so much fun with them. I am a cookie snob, but these were excellent cookies in my book. 
 These make 18 large cookies. How do you store these for a longer period of time?  We won't go through them that quick.

These are a winner.  In case anyone is curious, they freeze great pre-baked as well.  Just scoop them, freeze and bag’em up to enjoy a plateful fresh baked any time you have the craving.

These are amazing! After I made them yesterday, I thought I should probably put some in the freezer because I was worried they wouldn’t get eaten fast enough, but never got around to it. My 16-year-old son had 4 of his friends over today and we are currently down to 1 cookie! I think there might be a fight for it  Thanks for sharing!

SO good!! Perfect for Santa. We let the dough sit in the fridge overnight and baked the next day.

10/10 will make this recipe again. These are perfect. I do not eat dairy/soy due to an intolerance with my breastfed baby. I subbed the candies for some crushed pretzels and omitted the salt. I didn’t mean to eat 4 today but — I did.

10/10 will make this recipe again. These are perfect. I do not eat dairy/soy due to an intolerance with my breastfed baby. I subbed the candies for some crushed pretzels and omitted the salt. Also added some soy free sprinkles for the colorful look of monster cookies.  I didn’t mean to eat 4 today but — I did.

Monster cookies stuffed full of chewy oats, savory, peanut butter, sweet chocolate chips and M&amp;M&#039;s are the perfect dessert solution!

butter (salted/softened)

brown sugar (packed)

sugar

egg (large)

vanilla

peanut butter

all purpose flour

½ cups quick oats

M&M's

Using a hand mixer or stand mixer on medium speed, cream together butter and both sugars.

Add in egg and vanilla and mix for a full two minutes.

Mix in peanut butter, then add in flour, and baking soda..

Add in the quick oats. Once well mixed, stir in chocolate chips and m&amp;ms.

Drop by rounded tablespoons onto cookie sheet. Optional - add a few extra m&amp;m&#039;s on top of each cookie.

Bake at 350 degrees for 10 - 12 minutes.

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MONSTER COOKIES

Use this cookie dough to make one giant monster cookie or 4 smaller monster cookies. Feel free to substitute the M&amp;Ms or chocolate chips with your favorite add-ins such as chopped peanut butter cups, raisins, white chocolate chips, or chopped nuts.

One Giant Monster Cookie

Tablespoons (29 grams) unsalted butter, softened to room temperature

Tablespoons (25 grams) packed light or dark brown sugar

Tablespoons

Tablespoons (31 grams) creamy peanut butter*

Tablespoons (46 grams) all-purpose flour (spoon & leveled)

Tablespoons (10 grams) old-fashioned whole rolled oats (or quick oats)

salt

(65 grams) M&Ms

Tablespoons (22 grams) semi-sweet chocolate

Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy. Add beaten egg, vanilla extract, and peanut butter then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, oats, baking soda, and salt on low speed, then beat in the M&amp;Ms and chocolate chips until combined. The dough will be sticky. If it&#8217;s too sticky to handle, chill in the refrigerator for 5-10 minutes.

Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools. If the cookie isn&#8217;t spreading as it bakes, remove it from the oven, then gently flatten with a spoon.

Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few chocolate chips into the top, if desired, for garnish. Cookie freezes well up to 3 months. Thaw at room temperature.

I love your XXL cookie recipes!  I have tried ALL of them.  They are perfect for making a treat when I don't want a whole batch leftover.

I made the XXL chocolate cookie linked in this post and it was an easy delight! When I don’t have to pull out the mixer to bake that’s a win (just like the monster cookie!) Thanks for bringing this one back to my attention.

This is my second time making these in a week (it's only one cookie though, right?!).  FABULOUS!  I love that it only makes a small batch and It doesn't take all afternoon to make a cookie.  Thanks for the great recipe!

I make this giant chocolate chip cookie that is so big it fills a 16" pizza pan. It is 1/2 thick and I make them for birthdays and decorate them as such. It cuts just like a cake into pie shaped servings, or you can cut off the edges to square it off and cut it into smaller squares. The choice is yours. I wish I could post a picture of it.

These were super easy and turned out beautifully! I used my 'hand' for mixing, never needed the mixer.
Next time will make them into oatmeal raisin and add cinnamon. Very easy recipe to make into a variety of different cookies. Thanks, Sally, another great recipe to add to my collection!
SusanD

Super peanut buttery and delicious!! Where did you come up with these recipes?

10/10 Would make again and again!!!!!!

Perfect recipe as is! I shared this cookie with my sister and she loved it too. Dangerously delicious and easy to make!

Thick and chewy Monster Cookies made with oats, peanut butter, M&amp;M candies and chocolate chips. These are always a huge hit with family and friends.

Thick and Chewy Monster Cookies

butter

brown sugar

all-purpose flour

oats

baking powder

M&M candies

Preheat oven to 350 degrees F.

Cream the butter and sugar together really well—at least 2-3 minutes until light and fluffy.

Add peanut butter and mix well. Add egg and vanilla and mix.

In a separate mixing bowl stir together the flour, oats, salt, baking powder and baking soda.&nbsp; (Be extra careful not to add too much flour).

Add to the wet mixture and mix to combine. Stir in chocolate chips and M&amp;M’s.

Bake at 350 degrees for 10-12 minutes, or a little longer if you make them bigger than a 1 inch cookie scoop. Don't over bake--they will look just set.&nbsp;

Remove them from the oven and allow them to cool completely on the pan.

https://content.jwplatform.com/videos/UUJNEcPA.mp4

These Thick and Chewy Monster Cookies are loaded with peanut butter, oats, M&M's and chocolate chips. They’re a cross between a chewy oatmeal chocolate chip cookie, and a peanut butter cookie, and they’re sure to be a huge hit with family and friends.

These are the best monster cookies ever! They're deliciously packed with peanut butter, oats, M&amp;Ms, and chocolate chips. No bite is boring! The cookies are soft-baked style and extra thick. No cookie dough chilling required, so this cookie recipe is simple and quick! 

Soft-Baked Monster Cookies

(100 grams) packed light brown sugar

(50 grams) granulated sugar

(185 grams) creamy peanut butter

egg,

(40 grams) quick oats*

(150 grams) M&Ms (any size or variety)

(90 grams) semi-sweet chocolate chips

Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.

In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix. On low speed, beat in the quick oats, M&amp;Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&amp;Ms on top for looks, if preferred. Bake for 11-13 minutes&#8211; the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

Store cookies covered at room temperature for up to 1 week.

I made these cookies for my dad for xmas two years ago.  They were definitely a favorite!  I usually make 3-4 different types of cookies for him and these were gone first.  You won't be disappointed!

These are amazing. I also LOVE LOVE LOVE your Fudge Ripple Monster Bars from your 'Baking Addiction' recipe book  . They are to die for!!!!  I'm curious, have you ever tried freezing them? The bars that is. Do they freeze well? I'd love to do that but I'm afraid they won't be as good.

I pinned this recipe ages ago and just now got around to making them. They are AMAZING!!!  Seriously delicious, super rich, and soft cookies. We will definitely be making these again.

I love love love this recipe. My cookies were perfect. Thank you for always posting the most precise recipes.

These cookies came out super dry and crumbly I followed the recipe exact even the creamy jiffy peanut butter ‍♀️

Love love love these cookies! I love how thick they are, they are kind of filling so I definitely can't have too many in one sitting which is good. Super easy to make. Im sure I will be making a lot of these in my future

This is the perfect recipe when you have a bunch of different kinds of chocolate chips/baking chips. I actually made these with whatever was in my candy bowl (I think it was a mix of reese's pieces, pretzel m&amp;ms and mini m&amp;ms) and the bottom of some white chocolate chip and chocolate chunk bags. Perfect recipe to clean out the cabinets!

Perfect cookie and such a nice change from a chocolate chip or Oatmeal and the M&amp;Ms give it a "I'm a happy cookie" look. Even though I've made thousands of cookies in my 70 years, I still read your Cookie Tips and paid particular attention to the butter. After 1 hour exactly, in my 75 degree home, my butter was exactly 65 degrees, per my Thermapen! I've had 100% success with every recipe I've made from your collection.

This recipe was exactly as described. Thick, fat, soft, chewy cookies. My favorite. So hard to go wrong with monster cookies. I added white chocolate chips and pretzels. Love that there’s no chill time. This will be my go-to monster cookie recipe.

These are delicious and look beautiful. Made them for my grandkids and they loved them! This is a keeper for sure.

I’ve made these several times and every single time I forget to pulse my Old Fashioned oats!  They still taste great, though, and I’ve added Quick oats to my shopping list.

Made these again, today, for company., at my twins’ request. They do not disappoint. So easy and so delicious! I could eat them without the M&amp;Ms and chips.

These are delicious and so easy! Highly recommend! My whole family loves them

Yup… the reviews are true. These are fantastic! Baked for exactly  11 minutes  with 2 tbsp dough balls and were baked to perfection!

These cookies are begging for salt!! I didn’t notice there’s none in the recipe until I ate one. They also truly do not spread. With some salt, they’d be 5/5 for me—I will make the second batch with sea salt on top.

The Best Monster Cookies are loaded with peanut butter, oats, chocolate chips, and m&amp;m&#039;s! They are thick, chewy, and a soft-baked cookie, with a surprise ingredient, that are crazy delicious.

The Best Monster Cookies

butter (softened)

cornstarch

quick oats

mini semi-sweet chocolate chips

mini M&M candies

Preheat oven to 350°. Line cookie sheets with parchment paper, use a silpat liner, or spray with cooking spray.

In a large bowl (or bowl of a stand mixer) cream together the butter, brown sugar, and peanut butter until light and fluffy, about 1-2 minutes.

Mix in the egg and vanilla, scraping down the sides of the bowl as needed.

In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.

With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.

Add the oats, chocolate chips, and M&amp;M candies. Mix on low speed just until dough is combined.

Use a medium cookie scoop, or about 2 tablespoons cookie dough, and place on the baking sheets. They should look like golf balls. 

Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.

Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.

** These cookies don&#39;t spread much after baking. If you gently press additional m&amp;m&#39;s onto the tops of each cookie that will help flatten the cookie to more of a &quot;cookie shape&quot;. You can also tap the hot cookie sheet against the countertop or stove top to help the cookies to fall.

https://content.jwplatform.com/videos/bjNZkiun.mp4

Embrace your inner Cookie Monster with these M&amp;M and chocolate chip laden Monster Cookies that are also loaded with plenty of chewy oats and creamy peanut butter! Just try your best to resist the dough so you can actually bake some of these first!

light brown sugar, (packed)

all-purpose flour, (scooped & leveled (141 grams))

table salt

mini m&m's (divided)

semisweet chocolate chips (divided)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In the large bowl of a stand mixer, beat the butter, peanut butter, and sugars on medium-high speed for 2 minutes until creamy and light.

Add eggs and vanilla and beat again, scraping the sides and bottom of the bowl until everything is combined.

Add the oats, flour, baking soda, and salt. Mix just until combined.

Stir in 3/4 cup each of the mini m&amp;m's and chocolate chips.

Use a large 1/4 cup cookie scoop to scoop mounds of cookie dough onto the prepared baking sheets, about 8 cookies per sheet. Space them out so they can spread a bit without touching. Press the reserved m&amp;m's into the tops of each cookie.

Bake for 10 minutes, just until set around the edges. Do NOT overbake these cookies. They may look slightly underdone, but they will continue to set up on the pan. Immediately press a few of the reserved chocolate chips into the top of each cookie. Transfer the cookies to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628342949/rhbqb6cbptk4iypbhdtd.mp4

Embrace your inner Cookie Monster with these M&M and chocolate chip laden Monster Cookies that are also loaded with plenty of chewy oats and creamy peanut butter! Just try your best to resist the dough so you can actually bake some of these first!

Soft and chewy monster cookies are loaded with oats, peanut butter, chocolate chips, and m&amp;m&#039;s. These cookies are so fun to make and will disappear quickly so make a double batch!

Soft and Chewy Monster Cookies

all-purpose flour ((215 grams), weighed

old-fashioned rolled oats (or quick cooking oats)

butter (1 stick, unsalted, softened)

dark brown sugar

egg (room temperature)

vanilla extract (not vanilla flavoring)

milk chocolate m&m's

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

Add the flour, oats, baking powder, and salt to a medium mixing bowl and whisk together until combined. Set the flour mixture aside.

Beat the butter, peanut butter, and sugars in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, until light and creamy, about 3 minutes. Start on low speed then gradually increase the speed to high.

Add the egg and vanilla and beat on medium until completely mixed in. Add the flour mixture to the bowl with the butter mixture and beat until no more streaks of dry flour are visible. Start on low speed, then gradually increase the speed to medium-high, scraping down the sides and bottom of the bowl to ensure everything gets evenly mixed.

Add the m&m's and chocolate chips to the bowl and beat on low until evenly mixed into the dough. The dough will be slightly crumbly.

Using a cookie scoop, scoop about 3 tablespoons (60g) of dough into your palm and pat them into cookies about 3/4 inch thick. Press a few more m&m's and chocolate chips into the tops of the cookies if you like and line them on the baking sheet, about an inch apart.

Bake the cookies in the preheated oven on a center rack for 8 to 10 minutes, or until the bottoms just start to turn light golden brown.

The cookies will look slightly underbaked and do not spread much at all while baking - that is exactly what you want! The cookies will continue to set as they cool and will be perfectly soft and chewy on the inside. Serve these cookies warm or at room temperature.

Santa's Favorite Monster Cookies

unsalted butter

peanut butter ((chunky

tsp baking soda

tsp salt

cinnamon

old fashioned oats

(total) semi sweet mini chocolate chips and white chocolate chips

extra m&m's and chocolate chips

Preheat oven to 350°F. Line baking sheet with parchment paper.

In a bowl cream together white and brown sugar with the butter until combined well and light and fluffy.

Beat eggs in one at a time and then beat in peanut butter, vanilla, cinnamon, baking soda, and salt until combined.

Add in the oats and mix together until combined well.

Stir in m&amp;m&#039;s and chocolate chips.

Scoop 3 tablespoon sized cookie mounds onto cookie sheet and space them about two inches apart otherwise they will run into each other.

Bake the cookies for 12 minutes then remove them from the oven and allow them to cool for at least 10 minutes on the cookie sheet before moving them to a cooling rack to finish cooling. *The key to most cookie baking is having them almost under baked a bit when removing from the oven and slowly finish &quot;baking&quot; just enough while on the cookie sheet. The perfect texture!!

Chewy monster cookies filled with peanut butter, quick oats, mini chocolate chips, and mini m&amp;m&#039;s. These cookies are so soft in the middle with crisp edges

All-purpose flour

tsp Baking soda

tsp Baking powder

Salt

Unsalted butter

Brown sugar (packed light or dark)

Peanut butter (creamy)

tsp Pure vanilla extract

Large eggs (room temperature)

Quick oats

Mini chocolate chips

Mini m&m candies

Sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

In a large bowl, mix the melted and cooled butter, brown sugar, sugar, vanilla, peanut butter, and eggs using a whisk.

Mix in the dry ingredients and use a rubber spatula to mix until combined. Add the oats, mini chocolate chips, and mini M&amp;M&#39;S.

Preheat

Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.

Bake

Scoop the cookie dough using a large cookie scoop. Line 6 cookie dough balls per cookie sheet. Bake for 12-14 minutes.

Cool

Cool for 4 minutes on the hot sheet before transferring to a cooling rack.

Soft and chewy Monster Cookies are an irresistible combination of peanut butter, chocolate chip oatmeal and M&amp;M cookies. Kids and adults love these and they&#39;re perfect for parties, after school snacks and special occasions.

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The most viewed monster cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Monster Cookies

Monster Cookies

One Giant Monster Cookie

Thick and Chewy Monster Cookies

Soft-Baked Monster Cookies

The Best Monster Cookies

Monster Cookies

Soft and Chewy Monster Cookies

Santa's Favorite Monster Cookies

Monster Cookies

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The most viewed monster cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine