Patriotic Monster Cookies
If Uncle Sam had a sweet tooth and a mixtape, he’d totally be obsessed with these patriotic monster cookies! Packed with peanut butter, oats, melty semisweet chocolate chips, and a firecracker pop of red, white & blue M&M candies, this cookie recipe is more American than Bruce Springsteen in a denim vest.
Cue the synth and grab your Ray-Bans, because these patriotic monster cookies are red, white & chewy! Whether you’re picnicking on the Fourth of July, cheering on the Olympic dream team, or just honoring America, bake these bad boys and let freedom (and flavor) ring!
These cookies have all the things – packed with creamy peanut butter, chewy oats, semisweet chocolate chips, and red, white & blue M&M candies. With a crisp edge and chewy center, these patriotic treats will have you chanting U-S-A between bites! And what’s totally rad is that they are super easy to make! So grab a scrunchie, hit the kitchen, and show your true cookie colors—because freedom never tasted so gnarly.
If you love a little peanut butter in your cookies, check out my classic peanut butter cookies, flourless peanut butter cookies, and peanut butter blossoms.
Ingredients for Patriotic Monster Cookies
- Unsalted butter
- Light brown sugar + granulated sugar
- Peanut butter
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Quick oats
- Semisweet chocolate chips
- Red, white & blue M&M candies
How to Make Patriotic Monster Cookies
- Prep: Preheat the oven and line baking pans with silicone mats or parchment paper.
- Make the cookie dough: Cream the butter and sugars. Add the peanut butter, eggs, and vanilla extract. Mix in the flour, oats, baking soda, and salt. Fold in the chocolate chips and M&Ms.
- Portion the cookie dough: Scoop the cookie dough with a large cookie scoop. Press additional chocolate chips and M&Ms into the cookie dough balls.
- Bake the cookies: Bake the cookies for 12 minutes and then transfer the cookies to a cooling rack.
Courtney’s Expert Cookie Baking Tips
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough to create round and uniform-sized cookies.
- Press additional chocolate chips and M&Ms into the cookie dough balls before baking for additional color, texture, and chocolate.
- Underbake the cookies slightly for the perfect cookie texture with crisp edges and chewy centers.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
Frequently Asked Questions
For this recipe, I recommend going with a regular creamy peanut butter for the best texture. Natural peanut butter does not work well in this recipe.
Sure! You could use white chocolate chips, milk chocolate chips, peanut butter chips, or butterscotch chips in place of the semisweet chocolate. Keep the mix ins to about 2 cups in the cookie dough.
Yes! If you would like a smaller cookie, use a medium cookie scoop which contains 1 1/2 tablespoons of dough. Bake the cookies for about 10 minutes until the edges are set and the centers are slightly underbaked.
If you try out these patriotic monster cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
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Patriotic Monster Cookies
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 for adding on the top of the cookies
- 1 cup (208 g) red, white & blue M&M candies plus more for adding on the top of the cookies
Instructions
- Preheat the oven to 350℉ (177℃). Line 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 bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the peanut butter and mix until smooth, Then, add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the all-purpose flour, quick oats, baking soda, and salt and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed. Fold in the semisweet chocolate chips and red, white & blue M&M candies.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place on the prepared baking sheet pans, allowing room for spreading. If desired, press additional chocolate chips and M&Ms into the cookie dough balls.
- Bake the cookies for about 12 minutes until the edges are golden brown and set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough 30 minutes before baking and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
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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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