Monster Cookies Recipe

Introduction

Monster Cookies are a delightful treat packed with peanut butter, oats, chocolate chips, and colorful mini M&Ms. They’re chewy, chunky, and bursting with flavor—perfect for satisfying your sweet tooth any time of day.

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 cup (240g) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 cups (170g) old-fashioned whole rolled oats
• 1 and 1/2 cups (345g) mini M&Ms
• 1 and 1/2 cups (270g) semi-sweet chocolate chips, plus more for topping if desired

Instructions

1. Step 1: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2. Step 2: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and continue beating until creamed, about 2 minutes, scraping down the sides as needed.
3. Step 3: Add the eggs, peanut butter, and vanilla extract to the butter mixture. Beat on high speed until combined, about 1 minute. Scrape down the bowl and beat again if necessary.
4. Step 4: Gradually add the dry ingredients and oats to the wet mixture. Beat on low speed until just combined. Fold in the mini M&Ms and chocolate chips; the dough will be thick and sticky.
5. Step 5: Cover and chill the dough for at least 30 minutes or up to 4 days. If chilled more than 1 hour, let the dough sit at room temperature for 30 minutes before baking.
6. Step 6: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop large mounds of dough, about 65g each (roughly 3 heaping tablespoons), and place them 3 inches apart on the baking sheets, about 6 per sheet.
8. Step 8: Bake for 14–16 minutes, until the edges are set and lightly browned. The centers will look soft but will firm up as they cool.
9. Step 9: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. While warm, press additional chocolate chips and M&Ms on top if desired for a nice finish.

Tips & Variations

• For a nuttier flavor, try using chunky peanut butter instead of creamy.
• Substitute mini M&Ms with chopped nuts or your favorite candy pieces to customize the cookies.
• Make sure to soften the butter to room temperature for easy creaming and better texture.
• Chilling the dough helps prevent spreading and improves the cookie’s chewiness.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. To reheat, warm cookies in the microwave for 10–15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for these cookies?

Yes, but natural peanut butter may alter the texture slightly and can make the dough a bit softer. It’s best to use creamy, stirred peanut butter for consistent results.

Why do I need to chill the dough before baking?

Chilling solidifies the fats in the dough, which prevents the cookies from spreading too much during baking and helps develop a chewier texture.

Monster Cookies Recipe

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★★★★★

4.5 from 76 reviews

These Monster Cookies are thick, chewy, and packed with peanut butter, oats, mini M&Ms, and chocolate chips. They combine classic cookie flavors with colorful candies and a delightful texture, perfect for satisfying any sweet tooth or sharing at gatherings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (including chilling)
• Yield: About 24 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 cup (240g) creamy peanut butter
• 2 teaspoons pure vanilla extract

Add-ins

• 2 cups (170g) old-fashioned whole rolled oats
• 1 and 1/2 cups (345g) mini M&Ms
• 1 and 1/2 cups (270g) semi-sweet chocolate chips, plus more for topping if desired

Instructions

1. Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside to ensure even distribution of leavening agents and salt.
2. Cream Butter and Sugars: In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened butter on medium-high speed until smooth, about 1 minute. Add granulated sugar and brown sugar and continue beating on medium-high speed for about 2 minutes until creamy, scraping down the sides as needed.
3. Add Wet Ingredients: Beat in the eggs, peanut butter, and vanilla extract on high speed until fully combined, about 1 minute. Scrape the bowl to ensure even mixing.
4. Incorporate Dry Ingredients and Oats: On low speed, add the flour mixture and oats to the wet ingredients and mix just until combined. Then fold in the mini M&Ms and chocolate chips with the mixer until evenly distributed, forming a thick, sticky dough.
5. Chill Dough: Cover and refrigerate the dough for at least 30 minutes and up to 4 days. If chilling longer than 1 hour, let the dough sit at room temperature for at least 30 minutes before baking to soften.
6. Prepare for Baking: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
7. Scoop and Bake: Scoop large mounds of dough weighing about 65g each (roughly a heaping 3 tablespoons per cookie), spacing them 3 inches apart on the baking sheets (about 6 per sheet). Bake for 14–16 minutes until edges are set and lightly browned but centers still look soft.
8. Cool Cookies: Remove from oven and cool on baking sheets for 10 minutes to finish setting, then transfer to wire racks to cool completely. Optionally press additional chocolate chips or M&Ms on top while warm for a decorative finish.
9. Storage: Store cookies covered at room temperature for up to 1 week to maintain freshness and texture.

Notes

• For best texture, do not overbake; centers should appear soft when removing from oven as they firm up while cooling.
• If chilling dough for longer than an hour, allow dough to warm slightly at room temperature for easier scooping.
• You can substitute creamy peanut butter with natural peanut butter but expect a slightly different texture.
• Extra chocolate chips and M&Ms pressed on warm cookies are purely for aesthetics and added indulgence.
• Use parchment paper or silicone mats to prevent sticking and ensure even baking.

Keywords: monster cookies, peanut butter cookies, chewy cookies, chocolate chip cookies, oatmeal cookies, M&M cookies, easy cookie recipe, holiday cookies