Make this Monster Cookie Recipe for the perfect soft and chewy cookie. These cookies are loaded with peanut butter, oats, M&Ms and chocolate chips to create the most delicious treat.
Why You’ll Love This Recipe
- Perfect flavor combination – this recipe creates thick, chewy cookies that combine salty peanut butter and sweet chocolate. The combination of rolled oats and all purpose flour adds lovely texture and makes them the best monster cookies!
- Great for parties – make a batch of these monster cookies for your next party and become the favorite person at that party. These cookies are always a hit, and with a total time under 30 minutes, they are a great addition to any menu.
- Serve with ice cream – these giant cookies are the perfect thing to crumble on top of some of your favorite ice cream for a fun dessert. You could also make cookie sandwiches with ice cream or buttercream frosting between the cookies.
These cookies are great to make for a cookie tray, alongside some chocolate chip cookies, like salted brown butter chocolate chunk cookies, and sprinkle cookies. If you are making a few desserts, add some chocolate dip for fruit for something different that has little prep time.
I love making these monster cookies with other kid friendly treats. If it is around Saint Patrick’s Day, I will make some with all green M&Ms and this leprechaun snack mix. To add a bit more chocolate to the mix, these fudgy brownie bites are a great mini treat for kids or adults.
- Unsalted butter – allow one stick of unsalted butter soften to room temperature so that it’s easy to cream with the sugars
- Light brown sugar and granulated sugar – the combination of sugars sweetens the cookie and helps keep it moist
- Large egg – allow your egg to get to room temperature. This helps make sure the the batter is cohesive.
- Vanilla extract – the vanilla helps bring out all of the flavors in this monster cookie recipe
- Creamy peanut butter – I like to use salted creamy peanut butter for this recipe, but you can use unsalted peanut butter or chunky peanut butter. Use Skippy, Jif, natural peanut butter, whatever you would like.
- All purpose flour – you can substitute your favorite gluten free flour if you would like
- Rolled oats – use old fashioned rolled oats to make these cookies. These hold their shape and texture best for baking. Quick oats do not work as well because they are quick-cooking oats, so they disappear in the cookie.
- Baking soda – the baking soda will help give you the soft and chewy texture for your monster cookie
- Kosher salt – the salt enhances the flavor of your ingredients. Make sure to use kosher salt, or cut down on the amount if you use table salt.
- M&Ms – M&Ms are part of what makes this a classic monster cookie
- Semi sweet chocolate chips – I like to use semi-sweet chocolate chips to balance out the sweetness from the M&Ms. You can use milk chocolate chips or dark chocolate chips if you prefer.
Feel free to use your favorite M&M variation for these monster cookies. Mini M&M candies or peanut M&Ms would be great. Experiment with other candies you love too! You can have fun with different mix-ins, like Reese’s pieces, white chocolate chips, or snickers.
To make this gluten-free, use a gluten free flour in place of all purpose flour. Also, be sure to use gluten free oats.
For a nut free variation, you could try this recipe with sun butter or even cookie butter.
How to make
Step 1: Mix Wet and Dry Ingredients
To begin, mix butter together with brown sugar and sugar using an electric mixer hand mixer or a stand mixer until smooth and fluffy.
Add egg, peanut butter and vanilla extract to the bowl and mix again (Image 1).
In a separate bowl combine the flour, oats, baking soda and salt with a whisk (Image 2). Pour the dry ingredients into the wet ingredients and mix again with the electric mixer (Image 3).
Step 2: Chill and Roll Dough
Fold the M&Ms and chocolate chips into the batter with a flat spatula.
Cover the bowl with the cookie dough and place it in the fridge to chill for at least 30 minutes.
While that chills, preheat the oven to 350F and line a cookie sheet with parchment paper or baking mats.
Step 3: Bake and Cool
Scoop out about 3 tbsp of the dough with a cookie scoop or spoon and roll into cookie dough balls (Image 4). Place on the baking sheet and bake at 350F for 15 minutes. Baking time may vary depending on your oven.
Cool on a wire rack before enjoying.
Storage and freezing
Allow the monster cookies to cool completely to room temperature and then transfer to an airtight container. Store on the counter for up to 5 days or in the fridge for up to a week.
Freeze fully baked cookies in an airtight container for up to 3 months. Remove cookies from the freezer one at a time or thaw the whole batch at once.
If you love this monster cookie recipe, try No Bake Cookie Butter Oatmeal Cookies recipe next!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- ½ cup unsalted butter (1 stick – room temperature)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 egg – room temperature
- 2 tsp vanilla extract
- ½ cup creamy peanut butter
- 1 ¼ cups all purpose flour
- ½ cup rolled oats
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup M&Ms
- ½ cup semi sweet chocolate chips
- Mix butter together with brown sugar and sugar using an electric mixer hand mixer or a stand mixer until smooth and fluffy.
- Add egg, peanut butter and vanilla extract to the bowl and mix again.
- In a separate bowl combine the flour, oats, baking soda and salt. Pour the dry ingredients into the wet and mix again with the electric mixer.
- Fold the M&Ms and chocolate chips into the batter with a flat spatula
- Cover the bowl with the dough and place it in the fridge to chill for at least 30 minutes.
- While that chills, preheat the oven to 350F and line a baking sheet with parchment paper.
- Scoop out about 3 tbsp of the dough with a cookie scoop and roll into a ball. Place on the baking sheet and bake at 350F for 15 minutes.
- Cool on a wire rack before enjoying
- Store the cookies in an air tight container at room temperature for up to 4 days on the counter or up to a week in the fridge.
- Store the cookies in a freezer for up to 3 months and defrost one at a time or a whole batch.