Monster Cookies Recipe
Soft, chewy, and loaded with chocolate chips, oats, and colorful candies, the Best Monster Cookies are a peanut butter lover’s dream cookie. Every bite is packed with sweet and salty satisfaction.
These crowd-favorite cookies balance hearty oats with melty chocolate and the crunch of M&M’s, creating a texture that keeps everyone coming back for seconds (and thirds).
What Makes These Monster Cookies the Best?
- Creamy Peanut Butter – Adds richness, flavor depth, and that signature chewy texture we love in monster cookies.
- Rolled Oats – The heart of the cookie, giving structure, bite, and a comforting, rustic flavor.
- Brown Sugar – Brings a warm caramel undertone and softens the crumb.
- Chocolate Chips – Melty pockets of goodness that play perfectly against the nutty peanut butter.
- M&M’s – For crunch, color, and a playful burst of sweetness in every bite.
Let’s Bake These Monster Cookies!
Start by creaming butter with both sugars until light and fluffy, unlocking their sweetness. Beat in peanut butter, an egg, and vanilla for richness and warmth.
Next, gently fold in rolled oats, flour, baking soda, and salt. Stir in chocolate chips and most of the M&M’s, saving some for a final flourish. Chill the dough for 30 minutes.
Scoop dough balls onto a light baking sheet and bake just until set and golden at the edges. Press in the remaining M&M’s while warm, then let the cookies rest before enjoying.
Monster Cookie Tips & Variations You’ll Love
For the chewiest texture, don’t skip chilling the dough—it prevents spreading and deepens flavor. Use a light-colored baking sheet to ensure an even bake without over-browning the bottoms.
Feel free to mix in peanut butter chips, pretzel bits, or even butterscotch chips for creative variations. Want more crunch? Try chopped peanuts or toffee bits.
If you like a thicker cookie, scoop taller mounds of dough and chill longer. For flatter cookies, press the dough down slightly before baking.
Keeping Your Cookies Fresh & Freezer-Friendly
Once cooled, store the cookies in an airtight container at room temperature for up to four days. For longer storage, freeze baked cookies in a sealed bag with parchment between layers.
To freeze unbaked dough, scoop portions onto a tray, freeze until firm, then transfer to a bag. Bake from frozen with an extra 1–2 minutes in the oven.
Warm them slightly before serving to bring back that fresh-from-the-oven taste that makes them irresistible every time.
Monster Cookies Recipe
Ingredients
- 3/4 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 cup creamy peanut butter recommended: Jif
- 1/2 cup unsalted butter softened
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup M&M’s chocolate candies divided
Instructions
- Cream together the unsalted butter, brown sugar, and granulated sugar in a large mixing bowl for about 4 minutes until the mixture is fluffy and pale. Blend in the peanut butter, egg, and vanilla extract, continuing to beat for an additional minute.
- Incorporate the rolled oats, flour, baking soda, and salt, folding until the dough is just combined. Mix in the chocolate chips along with 3/4 cup of the M&M’s, keeping the remaining 1/4 cup aside.
- Cover the bowl and refrigerate the dough for 30 minutes.
- Preheat your oven to 365°F. Once chilled, portion the dough onto a light-colored baking sheet, allowing at least two inches between each scoop.
- Bake for 9 to 10 minutes. Upon removal from the oven, immediately press the reserved 1/4 cup of M&M’s gently into the tops of the cookies. Allow the cookies to rest for 5 to 10 minutes on the baking sheet before transferring.
