For a bakery-style cookie that’s quick, easy, and flavorful, look no further than Monster Cookies! These delicious cookies feature a hint of peanut butter and chocolate chips, ensuring they’re a hit with everyone. Plus, with the perfect ratio of M&Ms to dough, every bite is bursting with sweetness.
Looking for more cookies your family will love? Try my Kitchen Sink Cookies, No-Bake Butterscotch Cookies, and Peanut Butter Oatmeal Cookies.
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Over the years, I’ve made many cookie recipes for holidays, sports games, church, and everything else. My favorite is Snowball Cookies (it’s probably because of the pecans!), but my most requested cookie is, without a doubt, Monster Cookies. Now, I don’t know why they have such a funny name, but who cares? They are LOADED with so many yummy flavors and textures, which turns them into a monster mash-up recipe for delicious cookies!
Why You’ll Love This Monster Cookie Recipe
- Classic Flavors: I have never met a soul who doesn’t love these cookies! They are nostalgic and delicious.
- Ready in 30 Minutes: No one likes to wait for cookie dough to chill before baking. And this recipe can go straight from the bowl to the oven.
- Double or Triple It: This recipe can easily be doubled or tripled. Sometimes, I store half of the scooped dough in the freezer to pop it into the oven one at a time as I want it.
How To Make The Best Monster Cookies
Ingredients
- For the dry ingredients, you’ll need white sugar, brown sugar, baking soda, baking powder, old-fashioned oats, all-purpose flour, and salt.
- This recipe uses creamy peanut butter, unsalted butter, an egg, and vanilla extract to bring the dough together.
- Finally, we need M&M’s and semi-sweet chocolate chips to mix into the cookie dough. Sometimes, I use mini chocolate chips for a more concentrated chocolate flavor.
Recipe Variations
Baking is a science, so do not substitute any dry or wet ingredients unless noted below.
- In place of peanut butter, you can use almond butter, cashew butter, or sunflower butter (for a nut-free version).
- Quick oats will work instead of old-fashioned, but the texture will be less chewy.
- Any type of M&Ms and chocolate chips can be used, whether sugar-free, vegan, dairy-free, or otherwise.
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, brown sugar, and butter until light and fluffy. Add in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda, and salt until well combined. Add the oats and mix until combined. Fold in the M&M’s and chocolate chips using a wooden spoon or spatula.
- Using an ice cream scoop, place 2-3 tablespoons of cookie dough balls onto the prepared sheets about 2 inches apart.
- Bake in the oven for 12-15 minutes.
- Remove the cookies from the oven and let them cool on the baking pans for 5 minutes, then place them on a cooling rack. Serve and enjoy!
Donya’s Tips For Making Cookies
- If your butter isn’t at room temperature, you can speed it up. Slice it into 1″ thick slices on a plate. Microwave this for 5-second increments until it’s just soft enough.
- Space the cookies out enough for hot air to circulate all around. This ensures they cook evenly.
- Beating the sugar and butter together takes up to 3 full minutes!
- When you pull the cookies out of the oven, they should be slightly underbaked. They will continue to cook once removed, and then they will be perfect!
- As the cookies cool, they will continue to bake, so as hard as it is, it’s best to let them cool just a bit before digging in.
Frequently Asked Questions
These thick and chewy cookies can be stored in an airtight container on the counter for up to a week. Just let them cool completely before storing them.
Yup! You can either scoop the dough and flash-freeze it on a baking tray or freeze the baked cookies after they have cooled. Frozen cookie dough can be baked straight from the freezer; it will take a little longer to bake.
It’s unnecessary, but you can use one if it’s easier! I like to let them cool on the pan first so they firm up. Then, after 5 minutes, you can transfer them to a wire rack.
How To Serve Monster Cookies
I love to serve these M&M’s cookies with a dessert spread. Try them alongside Rocky Road Candy Clusters, Easy Oreo Truffles, or this Old Fashioned Caramel Snack Cake. My boys love them with a big cold glass of milk, too!
More Dessert Recipes You Will Love
If you tried this Monster Cookie Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- ½ cup White Sugar
- ½ cup Light Brown Sugar packed
- ½ cup Unsalted Butter room tempurature
- 1 large Egg
- ¾ cup Peanut Butter Chunky or Smooth depending on personal preference
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Old Fashioned Oats you can substitute quick oats if necessary
- 1 cup All-Purpose Flour
- ¾ cup M&M’s
- ½ cup Chocolate Chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy. Add in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
- Add the the oats and mix until combined. Using a wooden spoon or spatula, fold in the M&M’s and chocolate chips.
- Using an ice cream scoop, place 2-3 tablespoons of cookie dough on to the prepared sheets about 2 inches apart. Bake in the oven for 12-15 minutes. Remove from oven and let cookies cool on the baking pans for 5 minutes then place on a cooling rack. Serve and enjoy!
Notes
-
- In place of peanut butter, you can use almond butter, cashew butter, or sunflower butter (for a nut-free version).
-
- Quick oats will work instead of old-fashioned, but the texture will be less chewy.
-
- Any type of M&Ms and chocolate chips can be used, whether sugar-free, vegan, dairy-free, or otherwise. This recipe has the perfect ratio of M&M’s to dough, so don’t skimp!
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- These thick and chewy cookies can be stored in an airtight container on the counter for up to a week. Just let them cool completely before storing them.
- You can either scoop the dough and flash-freeze it on a baking tray or freeze the baked cookies after they have cooled. Frozen cookie dough can be baked straight from the freezer; it will take a little longer to bake.
Nutrition
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Tamara Conn
I am going to add walnuts and coconut
Diki Burns
I want to try your Monster and Peanut butter oatmeal cookies. Because of severe back pain It’s much easier and quicker to make bar cookies. Can either or both of these be made into bar cookies and how would I figure out baking times? Thanks!
I’ve never made bar cookies with eiher recipe. You might try this recipe – https://www.asouthernsoul.com/oatmeal-cookie-bars/
Let me know if you make them.
~Donya