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
Scale
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