Monster Cookies

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Loaded with peanut butter, chocolate chips, and chocolate candies, monster cookies are a monster hit! These chewy cookies are a must-have for the cookie jar.

My kids are always clamoring for homemade cookies, especially cookies with chocolate in them.

Who can blame them? Eating a warm, gooey cookie is one of the best pleasures in life, whether it’s a peanut butter cookie, snickerdoodles, or chocolate chip cookies. 

We’re big fans of peanut butter around here, so one of my favorite cookies to make is these chewy monster cookies.

They’re stuffed full of peanut butter, oats, chocolate chips, and M&Ms — basically everything we love. Plus I make them extra big so they are even more satisfying!

You’ll love these easy monster cookies too. They’re a must for any cookie fan.

Ingredients for monster cookies

Gather your ingredients for these cookies.

Peanut butter – Creamy peanut butter is perfect for monster cookies because it blends well with the sugars and butter.

If you use natural peanut butter where the oil separates, make sure to stir the oil back into the peanut butter before measuring. If the peanut butter doesn’t have enough oil, the cookies can turn out dry and crumbly.

Brown sugar – Light brown sugar works well, but you can use dark brown sugar if you like for a deeper flavor. 

I’ve noticed that there are variations in light brown sugar between store brands, but it won’t matter in this recipe if your brown sugar is darker or lighter than mine.

Granulated sugar – Using two kinds of sugar gives the ultimate chewy and soft texture for these cookies.

Unsalted butter – I use unsalted butter in these cookies even though no salt is added to the cookie dough. I find that the salt from the peanut butter is usually enough. If you want more salt flavor, you can use salted butter.

Make sure to let your butter soften before you make the cookies.

Vanilla extract – Use pure vanilla extract, not imitation extract. 

Eggs – Eggs work as the binder for this recipe. Use large eggs; jumbo or extra-large can add too much liquid to the cookies.

Rolled oats – Also known as old-fashioned oats, we want the kind that is whole oat flakes. Do not use quick oats, which are chopped rolled oats. 

Baking soda – Unlike other cookie recipes, this recipe just uses baking soda as the leavener.

Chocolate chips – I like to use semi-sweet chocolate chips. They are just bitter enough that they pair up well with the chocolate candies so the cookie is not overly sweet.

Chocolate candies – Milk chocolate M&Ms are the go-to here. Of course, there are so many varieties of M&Ms that you can use other flavors too!

How to make this monster cookie recipe

Preheat the oven to 350°F.

If you like, line two cookie sheets with parchment paper or reusable baking liner. This will help prevent sticking and make cleanup easier.

In a large mixing bowl, or the bowl of a stand mixer, beat together the peanut butter, brown sugar, granulated sugar, and softened butter until smooth and creamy.

Scrape down the sides of the bowl, then beat in the eggs and vanilla until smooth.

Stir the baking soda into the oats, then add the oats to the cookie dough and mix until evenly distributed. Fold in the chocolate chips and candies.

The dough will be somewhat sticky, so I recommend using a cookie scoop or two spoons to shape the cookies.

Scoop about 3 tablespoons of dough, shape into a ball, and drop onto the cookie sheet.

Leave space between each cookie to allow for spreading. You’ll be able to get 6 large cookies on each sheet, or 12 smaller cookies.

If you don’t want a domed top, flatten the cookie dough balls slightly.

Bake the cookies for 10-12 minutes, depending on size, until the edges are just browned.

Let cool for 3 minutes on the baking sheet before carefully transferring to a wire rack to cool completely. 

Cookies will be very soft out of the oven, but will firm up once cooled. 

Recipe suggestions

I love to make these into big cookies using a 3-tablespoon cookie scoop, which is also known as a size 20 scoop.

If you want to make smaller cookies, use a #40 or medium cookie scoop, which holds about 1 ½ tablespoons. You can also shape into balls using your hands.

Try this recipe with other nut butters, like cashew butter or almond butter. I’ve also made this with chocolate flavored peanut butter! If your nut butter is not as thick as peanut butter, use a little less.

Swap in your favorite kind of chocolate chips, like white chocolate, dark chocolate, or mini chocolate chips. Or, do a mix!

Try monster cookies with different flavors of M&Ms, or try other candies like Reese’s Pieces or candy-coated sunflower seeds. 

FAQ

Are monster cookies gluten free?

Monster cookies do not contain flour, so they are easy to make gluten free. Simply check the labels on your ingredients to ensure there are no wheat ingredients.

If you are sensitive to wheat or have celiac, check to make sure the ingredients were produced in a dedicated wheat-free facility. While oats are naturally gluten-free, there is a risk of cross-contamination.

Why are my cookies flat?

If your cookies spread too much and are flat, it could be for multiple reasons.

1. Your butter is too warm and melted too quickly in the oven. Make sure it is just soft enough and do not overbeat it.
2. Your oven is too hot. Many ovens are off by 25 degrees or more. It’s a good idea to invest in an oven thermometer to monitor the temperature and adjust as needed.
3. Your baking soda is expired and not causing the cookie to rise. If your baking soda is new and you’re still not getting the results you want, try swapping in baking powder instead.

Can I freeze monster cookies?

Cookies are perfect for freezing! You can freeze monster cookies before or after baking.

To freeze before baking: Scoop the cookie dough out onto a lined baking sheet. It’s OK if the dough balls are touching.

Place the baking sheet in the freezer and chill until the dough is solid.

Once frozen, transfer the dough balls to a freezer bag, label it, and store in the freezer until ready to use for up to 3 months.

To bake, remove as many cookie dough balls as you need and bake from frozen at 350°F for 12-15 minutes.

To freeze baked cookies: Let the cookies cool completely, then transfer to a freezer bag or container. If you like, lay a piece of parchment or wax paper between cookie layers to prevent sticking.

Label the bag and freeze for up to 3 months. Thaw cookies at room temperature.

More cookie recipes to love

Give these other cookie recipes a try:

• Easy Shortbread Cookies
• Mexican Hot Chocolate Cookies
• Raspberry White Chocolate Cookies
• Blueberry Cookies