These chewy Monster Cookies are soft and filled with peanut butter, oats, chocolate chips, and M&Ms.

After searching for the best Monster Cookie recipe and not finding one, I came up with my own! These are perfect!

MONSTER COOKIES

I’m a huge fan of all things Monster. Monster Cookie Dough Dip and Monster Magic Cookie Bars are a couple of my favorites.

I’ve been craving Monster Cookies for a while but after browsing Pinterest I didn’t find any that I really wanted to try so I thought I would develop my own. 

I knew what I wanted in a Monster Cookie. I wanted a soft cookie packed with peanut butter flavor, chocolate chips, M&Ms, and oats.

For some reason these almost seem healthy? Like a protein cookie? Maybe it’s the peanut butter.

I learned from my Oatmeal Raisin Cookies that less oats actually makes for a chewier cookie. Although I have had several fails, this my friends…was a success.

I like to hand place some M&Ms on top after I’ve rolled balls of dough to bake.

Even better, place them on the cookies right after they come out of the oven. That way they don’t crack because sometimes the M&Ms will crack under the heat.

It gives you more control of what the final cookies look like and gives them a more polished look. I used old fashioned oats because I love the texture of them.

The absolute key to these cookies is to not overbake them. Trust in the process and let them continue to cook on the pan even though you might not think they are done.

The middles of these Monster Cookies are soft and full of bursts of peanut butter, chocolate chips, and M&Ms.

CAN I USE QUICK OATS INSTEAD OF OLD-FASHIONED OATS?

I wouldn’t suggest it. Quick oats have a finer texture and therefore when measured will be more than if using old-fashioned oats which will result in a thicker, drier cookie.

HOW TO MAKE MONSTER COOKIES

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, cream together the butter, brown sugar, white sugar, and peanut butter.
4. Add the egg, egg yolk, and vanilla and mix well until creamy.
5. Slowly add the flour mixture until incorporated. Mix in the oats.
6. Stir in the peanut butter chips, chocolate chips, and M&Ms. 
7. Place balls of dough, around 1 1/2 Tablespoons each, on the parchment sheet. 
8. Bake for 9-11 minutes. Make sure not to overbake. The cookies will not be brown and will continue to cook as they cool on the pan.

If you liked these Monster Cookies, you’ll love these recipes:

Monster Cookie Dough Dip

Monster Cookie Cheesecake Bars

Monster Magic Cookie Bars

Monster Cookies

Yield: 30

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These chewy Monster Cookies are soft and filled with peanut butter, oats, chocolate chips, and M&Ms. After searching for the best Monster Cookie recipe and not finding one, I came up with my own! These are perfect!

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Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup 1 1/2 sticks unsalted butter, slightly softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter, (use crunchy if you like nuts)
• 1 whole egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 1/2 cups old fashioned oats
• 1 cup peanut butter chips
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup M&Ms

Instructions

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, cream together the butter, brown sugar, white sugar, and peanut butter.
4. Add the egg, egg yolk, and vanilla and mix well until creamy.
5. Slowly add the flour mixture until incorporated. Mix in the oats.
6. Stir in the peanut butter chips, chocolate chips, and M&Ms. You can use a mixer (if you're lazy like me) or stir in by hand. Stirring in by hand makes sure that the M&Ms don't break.
7. Place balls of dough, around 1 1/2 Tablespoons each, on the parchment sheet. You can hand place extra M&Ms on top, pressing slightly in, to give the cookies a professional look.
8. Bake for 9-11 minutes. Make sure not to overbake. The cookies will not be brown and will continue to cook as they cool on the pan.
9. Store in an airtight container. Makes around 2 1/2 dozen.

Notes

Source: The Girl Who Ate Everything