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You’ll want to try this no-fail monster cookie recipe for your next get together. They are chewy, crunchy, and hard to eat just one!
We love this monster cookie recipe because they’re basically a combination of Oatmeal Cookies, Peanut Butter Cookies, and M&M Cookies! Just doesn’t get better than that.
We love this monster cookie recipe!
These monster cookies are the BEST!
My kids are constantly requesting this cookie recipe. I love to make them for so many occasions – birthdays, dinner parties, potlucks, church gatherings, picnics, or just a yummy after-school treat.
I love the color from the M&Ms and the chewiness from the oatmeal. If you’ve never made monster cookies before, TRUST ME, they are amazing.
These will definitely become your new favorite cookie and you won’t be able to live without this recipe. Plus – they’re easy to change up with all the different varieties of M&Ms!
How to Make Them
This monster cookie recipe is packed with chocolate and absolutely delicious!
PREP. Prepare a cookie sheet by lining it with parchment paper or using cooking spray. Make sure the oven is preheated to 350°F.
DOUGH. Use a hand mixer or stand mixer to combine the peanut butter, sugars, and butter. Mix these together and then add the eggs and vanilla. Next, mix in the quick oats and baking soda. Finally, stir in the chocolate chips and M&M’s.
BAKE. Use a cookie scoop for regular size or an ice cream scoop for giant cookies. Drop the cookie dough onto the baking sheet. (To make them picture perfect add a few chocolate chips and M&Ms to the top of the scoops. I love this trick!)
- Cookie Scoops: Bake for 10 to 12 minutes.
- Ice Cream Scoops: Bake for 18-20 minutes. Be sure you do not overbake!!
Allow the cookies to cool for a few minutes before transferring them to a wire rack to finish cooling off.
Altitude. I don’t live at high altitude so I couldn’t test it, but I read that one baker uses an extra egg to help her monster cookies come out perfect.
Monster cookie Tips
This best monster cookie recipe could be filled with even more chewy mix-ins!
Shape. I did not find that these cookies spread very much. Once the dough is on the cookie sheet lightly press the dough with the palm of your hand to give them shape. This is especially helpful if you choose to make larger cookies.
If your cookies are spreading too much double-check that you are using enough oatmeal and the butter is room temperature and cool to the touch. You can also chill the dough for 20-30 minutes before baking.
Prep the pan. Be sure to spray the cookie sheet, line it with parchment paper, or use a silpat mat.
Other mix-ins. We like using chocolate chips and plain M&M’s, but you can use your favorite mix-ins such as raisins, craisins, white chocolate or butterscotch chips, Reese’s Pieces, or mini M&M candies.
Be cautious to not add too many mix-ins otherwise, there will not be enough dough to hold it all together.
Storing Info
Store the dough. Cover the bowl of dough and keep it in the fridge for 1-2 days. For longer storage flash freeze the balls of dough and store them in a Ziploc bag in the freezer for 1-2 months. Thaw for 20-30 minutes before baking them.
Store baked cookies. Allow the cookies to cool completely before storing them. Keep in an airtight container for 1 week. Place a piece of white bread in the container to help keep them soft and fresh. These Monster Cookies can also be stored in the freezer for up to 6 months.
Recipe FAQ
The peanut butter is the “glue” that holds these cookies together. For the best result use regular peanut butter such as Jif or Skippy. You can try almond butter or natural peanut butter, but the result may be a dry crumbly cookie. You can also use regular crunchy peanut butter for a bit of texture.
I used quick oats because I like the texture and structure that it creates within the cookie. You can use regular oats if that is what you have on hand but do not use steel-cut oats or instant oats.
These cookies are made without using flour. However, you need to check the other ingredients, like the oats, to be sure they do not contain hidden gluten.
For More Cookie Recipes, Check Out:
- Oatmeal Chocolate Chip Cookies
- Caramel Cookies
- Flourless Chocolate Cookies
- Oatmeal Coconut Cookie
- Mini Peanut Butter Cookies
- Candy Bar Cookies
Monster Cookie Recipe
Ingredients
- 1½ cups creamy peanut butter or chunky
- 1 cup brown sugar packed
- 1 cup sugar
- ½ cup unsalted butter room temperature
- 3 large eggs
- 1 tablespoon vanilla extract
- 4½ cups quick cooking oats
- 2 teaspoons baking soda
- 1 cup milk chocolate chips
- 1 cup plain M&Ms
Instructions
- Prepare a cookie sheet by lining it with parchment paper or using cooking spray. Preheat the Oven to 350°F.
- Use an electric mixer to combine peanut butter, sugars, and butter. Mix well then add the eggs and vanilla. Next, mix in the quick oats and baking soda. Finally, stir in the chocolate chips and M&M's.
- Use a cookie or ice cream scoop to drop the dough onto the baking pan. (To make them picture perfect add a few chocolate chips and M&Ms to the top of the scoops.)
- Cookie scoops: Bake for 10 to 12 minutes. Ice Cream Scoops: bake for 18-20 minutes. Be sure you do not overbake!!
- Allow the cookies to cool for a few minutes before transferring them to a wire rack to finish cooling off.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are THE BEST cookies ever! Shared some with host at our campground and he said they were the best cookies he’s ever had! Totally agree! (I used semisweet chocolate chips rather than milk chocolate.)
I made these sugar free with stevia sugar and 2 kinds of sugar free chocolate chips! What can be better than gluten free and sugar free 🍪
I’m glad to hear they turned out well with no sugar! Thanks for sharing. Glad you enjoyed the cookies!
These are amazing! I’ve made a couple different monster cookie recipes and this is hands down the best!
Oh that makes me so happy to hear!! Glad you love the cookie recipe!
Monster cookies are a staple whenever grandkids visit! They love them (and so do we)!I use holiday M&Ms for the seasons!
Sooo yummy!
Can I reduce the amount of sugar? If so how much is safe without changing the batter/texture etc
I haven’t ever tried reducing the sugar… I imagine it would change the texture a bit. Here’s a great article about reducing sugar in cookies. Maybe this can help a bit if you decide you want to reduce the sugar: https://www.kingarthurbaking.com/blog/2017/03/15/reduce-sugar-in-cookies-and-bars