Monster Cookies
Monster Cookies are soft and filled with peanut butter, oats, chocolate chips, and M&Ms. After searching for the best recipe and not finding one, I came up with these easy chewy cookies 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 quite fit the bill 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 this monster cookie recipe 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.
WHY DO MY MONSTER COOKIES GO FLAT?
I’ve never had anyone complain that these cookies were flat. These are thick and delicious!
HOW TO MAKE MONSTER COOKIES
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the butter, brown sugar, white sugar, and peanut butter until light and fluffy.
- Add the egg, egg yolk, and vanilla and mix well until creamy.
- Slowly add the flour mixture until incorporated. Mix in the oats.
- Stir in the peanut butter chips, chocolate chips, and M&Ms.
- Place balls of dough, around 1 1/2 Tablespoons each, on the parchment sheet.
- 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.
OTHER PEANUT BUTTER RECIPES:
- Peanut Butter Cup Cookies
- Turtle Buckeye Brownies
- Cutler’s Peanut Butter Cookies
- Reese’s Peanut Butter Cupcakes
- No-Bake Cookies
- Homemade Reese’s Bars
- Monster Cookie Cheesecake Bars
Monster Cookies
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 these easy chewy cookies my own! These are perfect!
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
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Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a large mixing bowl, cream together the butter, brown sugar, white sugar, and peanut butter.
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Add the egg, egg yolk, and vanilla and mix well until creamy.
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Slowly add the flour mixture until incorporated. Mix in the oats.
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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.
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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.
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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.
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Store in an airtight container. Makes around 2 1/2 dozen.
Recipe Notes
Source: The Girl Who Ate Everything
I made these cookies for a treat for my sons class. The kids loved them! Of course what seven year old wouldn’t like m&m’s in their cookies!
Hi there,
This is the first time I have tried this recipe and for some reason my cookies did not flatten out in the oven and remained in a ball. They are also extremely dry which is strange because I weighed out the flour to two cups and did not over mix.
I have half the dough still in the fridge, do you have any suggestions on how to make the remaining dough more moist?
I believe the secret is to not overbake them! They do well with a slight underbake. What kind of oats did you use?
I used old fashion oats like you had recommended. I only baked them at the time and temperature listed in the directions so I am not quite sure what happened. The hot chocolate cookies turned out the exact same, like little hockey pucks. I don’t believe it’s your recipes, something has to be going on with my oven or maybe I’m adding too much flour who knows. 😖 thanks for getting back to me regardless!
How long should you leave them on the pan to cool after baking for the 9-11 minutes?
Just a couple of minutes. 2-3 is plenty.
Can the peanut butter be natural or are you suggesting a major brand like skippy or JIF? I read some other monster cookie recipes which advised against natural or real peanut butter and I’m not sure what you recommend.
I do not think natural peanut butter would be ideal because it’s too runny.
I LOVE this recipe. I found it 3 years ago and it’s my go to cookie recipe. It’s so consistent that it’s easy for me to not mess up! I’ve made them 5-6 times a year. Trust the process you guys ! Leaving them to finish cooking on the pan is the key ! Thank you so much for creating this awesome recipe ! ❤️
Thank you Kaytlynn for that vote of confidence.
I found this recipe 4 years ago and have made it 4-5 times a year since. It’s my most requested cookie, even my grandmother needed to have my recipe! The only permanent alterations I’ve made are to add 1/2 teaspoon baking powder for a little more puffiness and 3/4 teaspoon of cinnamon, the warmth makes the peanut butter chocolate combo even more delicious. I mix up the ratio of sweet/semi/dark/peanut butter/butterscotch chips and M&M’s every time but always use 2.5 cups in the dough. Every time I say I’m not going to take the time to press more pieces on top, but I always do because it gives the cookies such a great look. I don’t even bother with anything less than a double batch and always have at least a dozen in the freezer for “emergencies”! Thank you for this recipe, it’s become my signature cookie!
That makes me want to cry with happiness. Thank you!
Hi. If I’d like to leave out the M&Ms is there any adjustment I would need to make?
Nope! You’re good to go.
Not very chewy at all came out rather dry. I tried to cut baking time, but got the same result after they cooled.
Alicia,
I’m so sorry to hear that. It could be possible you had too much flour? You should spoon your flour into your measuring cups.
Honestly, I have been using this recipe for a few years now. It is my go-to for any occasion that I am told to bring something. And oh man do I get compliments. These are seriously the best cookies ever. They never last more than 2 days in my house.
They are soooo one of my faves. Glad you agree.
I’ve been craving monster cookies for a few weeks, I’ve had the ingredients for a while just looking for the”right”recipe. I tried yours tonight! Perfection! Love ❤️ them! Delicious! My sons are scarfing them down as I type this! Thank you for your receipe and the easy directions!
These are honestly one of my faves! Glad you agree.