Monster Cookies
Monster cookies are soft, chewy, and slightly crisp on the edges. Made with peanut butter, oats, chocolate chips, and M&Ms, these cookies have a little something for everyone. My favorite monster cookies recipe!
Ingredients for Monster Cookies
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar –
- Peanut butter – Use regular creamy peanut butter, like Skippy or Jif. Natural peanut butter is not recommended.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor to the cookies.
- All-purpose flour
- Baking soda
- Salt
- Quick oats – I love using quick oats for this recipe. It adds a bit of texture without making the cookies feel like oatmeal cookies.
- Semisweet chocolate chips – I love the bittersweet flavor of semisweet chocolate chips. You could also use milk chocolate, white chocolate, or dark chocolate chips.
- M&M candies – Use regular M&Ms or use a color palette that reflects the season.
How to Make Monster Cookies
- Prep: Preheat the oven to 350 degrees F. Prepare baking sheet pans with silicone baking mats or parchment paper sheets.
- Make the cookie dough: Cream the unsalted butter, brown sugar, and granulated sugar until smooth and creamy. Add in the peanut butter and mix until smooth. Then, add the eggs and vanilla extract and mix well. Add in the all-purpose flour, quick oats, baking soda, and salt and mix on low until the cookie dough forms. Fold in the semisweet chocolate chips and M&Ms.
- Bake the cookies: Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on the prepared cookie sheets, allowing room for spreading. Press in additional chocolate chips and M&Ms, if desired. Bake the cookies for 11 to 12 minutes until the edges are set. Allow the cookies to cool on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to make the most out of this recipe.
- Press additional chocolate chips or M&Ms into the top of the cookie dough balls before baking for bakery-quality, beautiful cookies.
- Use the back of a spoon to gently shape the cookies and make them perfectly round immediately when they come out of the oven.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Portion the cookie dough using a large cookies scoop and chill the cookie dough balls. Store the cookie dough balls in a resealable storage bag in the refrigerator for 2 weeks or in the freezer for 3 months.
- To bake the cookies, bring the cookie dough to room temperature and bake as instructed.
Can I cut the recipe in half?
- Yes! The recipe is easily halved to make half a batch of cookies.
Other Cookie Recipes You Will Love
- Chocolate chip cookies
- Peanut butter cookies
- Oatmeal raisin cookies
- Cowboy cookies
- Double chocolate chip cookies
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Monster Cookies
Yield: 32 cookies
Monster cookies are soft, chewy, and slightly crisp on the edges. Made with peanut butter, oats, chocolate chips, and M&Ms, these cookies have a little something for everyone. My favorite monster cookies recipe!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 1 cup (258 g) creamy peanut butter
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (81 g) quick oats
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (180 g) semisweet chocolate chips plus more to press into the top of the cookies, if desired
- 1 cup (208 g) M&M candies plus more to press into the top of the cookies, if desired
Instructions
- Preheat the oven to 350° F (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add in the peanut butter and mix until smooth. Add the eggs and vanilla extract and mix until well combined.
- Add in the all-purpose flour, quick oats, baking soda, and salt and mix on low speed until the cookie dough forms. Fold in the semisweet chocolate chips and M&M candies until they are well dispersed throughout the cookie dough.
- Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on the prepared baking sheet pans allowing room for spreading. Press additional chocolate chips and M&Ms into the cookie dough balls, if desired.
- Bake the cookies for 11 to 12 minutes until set on the edges. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely .
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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