Some cookies are good, some are great, and then there are Monster Cookies—a combination of everything we love in a cookie packed into one chewy, chocolatey, peanut buttery delight. These cookies live up to their name, bursting with texture, flavor, and color thanks to a mix of oats, peanut butter, chocolate chips, and M&Ms.
Perfect for snack time, parties, or simply satisfying a sweet craving, Monster Cookies bring together the best elements of classic cookies while being incredibly easy to make. Whether you’re a beginner baker or a seasoned pro, this recipe will quickly become a go-to favorite in your kitchen.
What Makes Monster Cookies Special?
Monster Cookies are not your average cookie—they combine different elements from some of the most popular cookie types into one irresistible treat.
- Oatmeal Cookies: The oats give these cookies a hearty texture and chewy consistency.
- Peanut Butter Cookies: Creamy peanut butter adds richness, nuttiness, and a soft bite.
- Chocolate Chip Cookies: The melting chocolate chips bring indulgence and a hint of bitterness.
- Candy Cookies: The M&Ms add crunch and color, making every bite fun and vibrant.
The result is a thick, chewy, and slightly crispy cookie with layers of flavor—the kind of cookie you can’t resist reaching for again and again.
Ingredients:
Cookie Dough:
- Peanut Butter: 1 cup (255g), creamy
- Unsalted Butter: 1/4 cup, room temperature
- Light Brown Sugar: 1/2 cup (100g), packed
- Granulated Sugar: 1/2 cup (100g)
- Eggs: 2 large, room temperature
- Vanilla Extract: 2 teaspoons
- Baking Soda: 1 teaspoon
- Kosher Salt: 1/2 teaspoon
- Quick-Cooking Oats: 3 cups (260g)
Mix-Ins:
- M&Ms: 1 cup (reserve 2 tablespoons for topping)
- Semi-Sweet Chocolate Chips: 1 cup (reserve 2 tablespoons for topping)
Directions:
- Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Wet Ingredients:
- In a large bowl, mix peanut butter, butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Scrape the sides of the bowl for even mixing.
- Add Eggs and Vanilla:
- Add eggs and vanilla extract, then beat for 2 minutes until smooth.
- Incorporate Dry Ingredients:
- Add baking soda and salt, beating for another 30 seconds.
- Gradually add oats, mixing on low speed until fully combined.
- Fold in the Mix-Ins:
- Stir in M&Ms and chocolate chips, reserving some for topping.
- Scoop and Shape:
- Use a medium cookie scoop to portion dough into 1 1/2-inch balls.
- Place them 2 inches apart on the prepared baking sheets.
- Press reserved M&Ms and chocolate chips onto each cookie.
- Bake the Cookies:
- Bake for 12–16 minutes, rotating the pans halfway through.
- Remove when edges are golden brown.
- Cool and Serve:
- Let cookies cool on baking sheets for 5 minutes.
- Transfer to a wire rack to cool completely.
Nutritional Information (Per Cookie):
- Calories: 210
- Protein: 5g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 2g
- Sodium: 95mg
The Origin of Monster Cookies
There’s no definitive origin of Monster Cookies, but they are believed to have Midwestern roots in the United States. Unlike traditional cookies made with flour, Monster Cookies rely on oats as the base, giving them a unique texture that stands out from most cookie recipes.
Over time, bakers have added their own twists to the recipe, making it highly customizable. Some versions are extra chewy, while others have a crispier texture, depending on baking times and ingredient variations.
Why You’ll Love This Monster Cookie Recipe
- One Bowl, No Fuss:
You don’t need fancy equipment or multiple mixing bowls—just one bowl and a spoon to bring these cookies together. - No Flour, All Flavor:
The oats serve as the base, making these cookies naturally gluten-friendly when using certified gluten-free oats. - Perfectly Balanced Texture:
Soft and chewy in the center with slightly crispy edges, these cookies offer the best of both worlds. - Endlessly Customizable:
Monster Cookies allow for creative mix-ins. You can swap out M&Ms for Reese’s Pieces, add chopped nuts, or drizzle melted chocolate for an extra indulgent touch. - Make-Ahead & Freezer Friendly:
The cookie dough can be frozen and baked fresh whenever you need a sweet fix.
The Secret to Soft and Chewy Monster Cookies
There’s nothing worse than a dry or crumbly cookie when you’re expecting chewy goodness. Follow these simple baking secrets to get the perfect texture every time:
1. Use Quick Oats Instead of Old-Fashioned Oats
Quick oats have a finer texture, helping the cookies hold together better while remaining chewy. If you only have old-fashioned oats, pulse them a few times in a food processor to break them down.
2. Don’t Overbake
Monster Cookies continue to cook on the baking sheet after being removed from the oven. Take them out when the edges are just golden, even if the centers look soft—they’ll firm up as they cool.
3. Let the Dough Rest
For the best texture and flavor, let the dough rest for 10–15 minutes before baking. This allows the oats to absorb moisture, preventing the cookies from spreading too much.
4. Use Room-Temperature Ingredients
Butter and eggs should be at room temperature to ensure smooth mixing and even baking. Cold ingredients can lead to dense, uneven cookies.
5. Press M&Ms on Top Before Baking
For picture-perfect cookies, reserve a handful of M&Ms and chocolate chips to press on top before baking. This creates a colorful, bakery-style appearance.
Common Mistakes to Avoid
Even the best bakers can run into issues. Here are some common mistakes and how to fix them:
- Problem: Cookies are too dry.
- Fix: Reduce the baking time by 1–2 minutes and make sure you’re not over-measuring the oats.
- Problem: Cookies spread too much.
- Fix: Chill the dough for 15–20 minutes before baking, and make sure you’re using quick oats instead of old-fashioned oats.
- Problem: Cookies are too thick and don’t spread.
- Fix: Slightly flatten the dough balls before baking and avoid over-mixing the batter.
Fun Variations of Monster Cookies
One of the best things about this recipe is how adaptable it is. Here are some creative ways to switch things up:
1. Nut-Free Monster Cookies
If you have peanut allergies, replace peanut butter with almond butter, sunflower seed butter, or cookie butter for a different flavor.
2. Extra Crunchy Monster Cookies
Add chopped pecans, walnuts, or toasted coconut flakes for a crunchier bite.
3. Chocolate Lover’s Monster Cookies
Replace half of the oats with cocoa powder and use dark chocolate chunks instead of chocolate chips for an ultra-rich version.
4. S’mores Monster Cookies
Mix in mini marshmallows and crushed graham crackers to bring in a s’mores-inspired flavor.
5. Protein-Packed Monster Cookies
Swap peanut butter for protein peanut butter and add a scoop of vanilla protein powder to make these a more nutritious snack.
Frequently Asked Questions (FAQs)
1. Can I Make These Cookies Without Peanut Butter?
Yes! You can substitute peanut butter with almond butter, sunflower seed butter, or even Nutella.
2. How Do I Store Monster Cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.
3. Can I Freeze Monster Cookie Dough?
Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a ziplock bag and bake straight from the freezer—just add 1–2 extra minutes to the baking time.
4. Can I Make Monster Cookies Without Oats?
Oats are essential to the chewy texture, but you can replace them with crushed cornflakes or shredded coconut for a different take.
5. Why Are My Cookies Falling Apart?
If your cookies are too crumbly, try adding an extra egg or slightly reducing the amount of oats.
6. Can I Make These Gluten-Free?
Yes! Just use certified gluten-free oats to ensure there’s no cross-contamination.
Conclusion: A Cookie You’ll Want to Bake Again and Again
Monster Cookies are the perfect blend of textures and flavors, making them an instant favorite for kids and adults alike. Whether you’re making them for a holiday treat, a bake sale, or a weekend indulgence, they’re guaranteed to be a hit.
With simple ingredients, endless customization options, and an unbeatable chewy texture, this cookie recipe is one you’ll come back to time and time again.
So, grab your mixing bowl, preheat your oven, and start baking—your next favorite cookie is just a batch away.
Print
Monster Cookies | Easy & Chewy Cookie Recipe
- Total Time: 30 minutes
- Yield: 22 cookies 1x
Description
These Monster Cookies are a chewy, peanut-buttery, chocolate-filled delight that bring together all the best parts of classic cookies. Packed with oats, M&Ms, and chocolate chips, they’re the ultimate treat for any occasion. Perfect for parties, snack time, or just indulging your sweet tooth, these cookies are as easy to make as they are delicious.
Ingredients
For the Cookie Dough:
- 1 cup (255g) creamy peanut butter
- 1/4 cup unsalted butter, room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups (260g) quick-cooking oats
Mix-Ins:
- 1 cup M&Ms (reserve 2 tablespoons for topping)
- 1 cup semi-sweet chocolate chips (reserve 2 tablespoons for topping)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Cream the Wet Ingredients:
- In a large bowl or stand mixer, combine the peanut butter, butter, brown sugar, and granulated sugar.
- Beat on medium speed for 2 minutes, stopping once to scrape down the sides of the bowl.
- Add Eggs and Vanilla:
- Add the eggs and vanilla extract.
- Beat for another 2 minutes until the mixture is smooth and creamy.
- Incorporate Dry Ingredients:
- Add the baking soda and salt to the mixture, beating for 30 seconds.
- Gradually add the oats and mix on low speed until fully combined.
- Fold in the Mix-Ins:
- Reserve 2 tablespoons each of the M&Ms and chocolate chips for topping.
- Stir the rest of the M&Ms and chocolate chips into the dough with a spatula.
- Shape the Cookies:
- Use a medium cookie scoop or spoon to portion the dough into 1 1/2-inch balls.
- Place the balls 2 inches apart on the prepared baking sheets.
- Press the reserved M&Ms and chocolate chips onto the tops of the cookie dough balls.
- Bake the Cookies:
- Bake for 12–16 minutes, rotating the pans halfway through.
- The cookies are ready when the edges are golden brown.
- Cool and Serve:
- Allow the cookies to cool on the baking sheets for 5 minutes.
- Transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Make-Ahead Option: Freeze unbaked cookie dough balls on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
- Customizable: Add nuts, dried fruit, or swap M&Ms for Reese’s Pieces for a unique twist.
- Gluten-Free: Use certified gluten-free oats to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 12–16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
