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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/monster-cookies-recipe/