Monster Cookies
Monster Cookies
These Monster Cookies are the ultimate chewy, peanut-buttery, chocolate-packed treat. Made with oats, peanut butter, M&M’s, and chocolate chips, they’re soft in the center, slightly crisp around the edges, and loaded with all the fun mix-ins that make them look as good as they taste. Every bite has a little bit of everything — sweet, salty, chocolaty, colorful, and totally irresistible.
They’re one of those classic, old-fashioned recipes that everyone loves, and they’re perfect for holidays, after-school snacks, cookie swaps, or keeping in the freezer for when the craving hits.
Why You’ll Love This Recipe
- No flour required
- Soft, chewy, and loaded with texture
- A perfect balance of peanut butter + chocolate
- Colorful and kid-friendly
- Great for bake sales or gifting
- Freezer-friendly
Ingredients
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking soda
- 3 cups old-fashioned oats
- 1 cup M&M’s
- 1 cup chocolate chips
Instructions
1. Cream the Butter and Sugars
In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
2. Add Eggs and Vanilla
Mix in the eggs and vanilla until fully combined.
3. Add Dry Ingredients
Stir in the baking soda and oats until well mixed.
4. Fold in the Mix-Ins
Add the M&M’s and chocolate chips, folding them gently into the dough.
5. Scoop and Bake
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Scoop dough into balls (about 2 tablespoons each).
- Bake 10–12 minutes, or until edges are set and centers look slightly soft.
- Let cool on the baking sheet for a few minutes before moving to a cooling rack.
Jennie’s Thoughts
There’s just something nostalgic about Monster Cookies — the oats make them hearty and chewy, the peanut butter adds richness, and the mix of M&M’s and chocolate chips makes them feel playful and fun. These bake up thick and soft, and the colorful candies make them stand out on any cookie tray.
They’re perfect warm out of the oven when the chocolate is melty, but they’re also amazing cooled because the texture gets even chewier. I also love that this dough doesn’t require chilling — when you want cookies fast, these are the best!
More Cookie Recipes You’ll Love
If you enjoyed these Monster Cookies, try one of these next:
Tips & Variations
- Use mini M&M’s for even better distribution
- Add chopped peanuts for extra crunch
- Swap half the chocolate chips for butterscotch chips
- Press a few extra M&M’s on top before baking for a pretty finish
- Make jumbo cookies by using a large scoop and adding 2–3 extra minutes of bake time
Storage
- Store in an airtight container for up to 5 days
- Freeze baked cookies for up to 2 months
- Freeze dough balls and bake straight from the freezer (just add 1–2 minutes of bake time)
