These extra soft and thick Monster Cookies are loaded with creamy peanut butter, chewy oatmeal, chocolate chips, and M&M candy. They’re too delicious for words!
If you enjoy a classic cookie treat like this, you will most definitely love our Oatmeal Chocolate Chip Cookies and Walnut Chocolate Chip Cookies.
Table Of Contents
Recipe Details
Monster cookies are a classic M&M cookie that is loaded with quick-cooking oatmeal, creamy peanut butter, and melty morsels of semi-sweet chocolate chips. Seriously, what’s not to love?!
- TASTE: Sweet and filled with peanut butter, chocolate, and M&Ms, these cookies are an absolute treat.
- TEXTURE: Chewy and super soft, the oats in these Monster Cookies give them just the right amount of chew.
- TIME: They take just 12 minutes.
- EASE: This recipe is quick and easy. It’s your basic cookie recipe taken to the next level.
What You’ll Need
Ingredient Notes
- Oats- Use the quick kind because they are smaller and will break down a little more as they cook. This will give the cookies their great chew.
- Cornstarch- This will make the Monster Cookies tender and crumbly.
- Butter- Use unsalted to control the salt level and softened so the cookies have the right texture and don’t spread too much when baking.
- Eggs- These are the binder for the ingredients and they also add some leavening.
- Peanut butter- For some creaminess and delicious nutty flavor.
- M&Ms- These add a little candy crunch as well as sweet chocolate and lots of color to these cookies.
Add-ins and Substitutions
- Substitute other chocolate chips- You can use mini chocolate chips, or try this recipe with white chocolate chips, dark chocolate, or peanut butter chips.
- Make it allergen-friendly- Substitute gluten-free flour and oats (most usually are), use plant-based butter and vegan chocolate chips and M&M candies, and skip the peanut butter (or use sunflower kernel butter).
- Use different M&Ms- From peanut butter M&Ms to peanut M&Ms, to mint chocolate M&Ms, there are so many varieties to try in these Monster Cookies.
- Substitute old fashioned oats- These will add more chew to the cookies because the size of the oats is bigger, but they will work just as well otherwise.
How to Make Monster Cookies
- Combine the wet ingredients. Using a hand mixer, combine the butter, eggs, sugars, vanilla, and peanut butter in a large bowl.
- Combine the dry ingredients. Add the oatmeal, flour, cornstarch, baking soda, and salt to the same bowl. Mix thoroughly.
- Add the chocolate and candy. Add in the semi-sweet chocolate chips and the M&Ms.
- Scoop and roll the dough. Scoop out heaping balls of cookie dough and roll them between your hands for an even shape. Then, place them on a parchment-lined baking sheet.
- Bake. These monster cookies will bake for 10-12 minutes in a 350-degree oven.
Pro Tip: I find using a cookie scoop makes it easier to scoop out just the right amount of dough and keep the cookies uniform.
Recipe Tips
- Use no-stir peanut butter- Natural peanut butter tends to separate and make cookies greasy, so stick to the basic, no-stir variety for these cookies.
- Keep your butter at room temperature- Soft butter will make these delicious monster cookies spread out while they’re baking, not to mention nice and moist.
- Roll the dough into balls- This will keep the cookies from becoming too flat as they bake. Just quickly roll them between your hands after you scoop out the dough.
- Don’t overbake- These yummy cookies will lose their chewiness if they remain in the oven for too long. So, make sure to check them as the end of their baking time nears.
FAQs
A monster cookie is made with a combination of oats, chocolate chips, peanut butter, and M&Ms. You can add other things to the recipe, but those are the basic components of a classic Monster Cookie.
If your oven is too hot, or your butter is melted instead of softened, your Monster Cookies will go flat. Make sure the butter is only softened to room temperature and you bake the cookies at 350 degrees Fahrenheit.
No, you do not need to chill this monster cookie dough. When you chill cookie dough, it solidifies the fat. When you bake the dough, the fat will take longer to melt, causing less spreading and cookies that look more like balls than discs. The sugar in your cookie dough will also absorb the liquid, which causes less spreading out as the dough cooks.
Serving Suggestions
These Monster Cookies are so good and they work well with lots of other desserts. Serve them on a cookie platter or with cakes and other sweet treats.
- Cookies: Pair these cookies with some Jumbo Chocolate Chip Walnut Cookies, White Chocolate Macadamia Nut Cookies, Mint Chocolate Chip Cookies, or Chocolate Thumbprint Cookies.
- Cakes: Serve them alongside a slice of Easy Oreo Cheesecake (VIDEO), Chocolate Mousse Cake, Tiramisu Cake (VIDEO), or Gingerbread Cake.
- Sweet treats: Serve these Monster Cookies with Candied Pecans, Chocolate Covered Dates, Pecan Tassies, or Chocolate Pot De Creme.
- Beverages: Enjoy this dessert with coffee, tea, or Hot Chocolate. Or try a homemade Pumpkin Spice Latte or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: You can make the cookie dough for these Monster Cookies ahead of time and store them in the refrigerator or freezer until you’re ready to bake them.
Storing: Store the cookie dough in the fridge in an airtight container for up to 1 month. You can store leftover cookies at room temperature for up to 5 days, or in the fridge for 10 days.
Freeze: Just place the rounded balls on a baking sheet as if you were going to bake them, but instead place them in the freezer for about an hour. Once they are no longer sticky, you can place the dough balls in a ziplock freezer bag or a lidded container (they will last for 9-12 months).
When you’re ready to bake your monster cookies, you can put them straight into the oven, still frozen (though bringing them to room temp will enable more spreading as they bake).
More Scrumptious Cookies!
Full Recipe Instructions
Monster Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 3/4 cup peanut butter
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 2 cups cooking cooking oatmeal
- 2 cup semisweet chocolate chips
- 1 cup m&ms
Instructions
- In a large bowl combine the softened butter, brown sugar, granulated sugar, eggs, peanut butter, and vanilla extract. I like to do this with a hand mixer.
- Now add the flour, baking soda, cornstarch, and quick-cooking oatmeal. Then mix again thoroughly
- Once that’s all combined add the semisweet chocolate chips and m&ms.
- Now take your cookie scoop and scoop out heaping balls of the cookie dough onto a baking sheet lined with parchment paper. You can place them on top right away or roll them in your hands for a more even shape. Add extra m&m candies on top (optional).
- Now bake at 350 degrees Fahrenheit for about 10-12 minutes.
Notes
- Use no-stir peanut butter- Natural peanut butter tends to separate and make cookies greasy, so stick to the basic, no-stir variety for these cookies.
- Keep your butter at room temperature- Soft butter will make these delicious monster cookies spread out while they’re baking, not to mention nice and moist.
- Roll the dough into balls- This will keep the cookies from becoming too flat as they bake. Just quickly roll them between your hands after you scoop out the dough.
- Don’t overbake- These yummy cookies will lose their chewiness if they remain in the oven for too long. So, make sure to check them as the end of their baking time nears.
- Freeze: Just place the rounded balls on a baking sheet as if you were going to bake them, but instead place them in the freezer for about an hour. Once they are no longer sticky, you can place the dough balls in a ziplock freezer bag or a lidded container (they will last for 9-12 months).
Nutrition
- Bang Bang Chicken Skewers - June 9, 2025
- California Roll Sushi Bowls - June 4, 2025
- Caprese Chicken - May 31, 2025
Jan Heller says
What a delectable bite in a cookie… who knew! An ewwy, gooey, crunchy bite. I’m thinkin’ what an amazing summertime treat made into an ice cream sandwich.
Only change I made was 3/4 cup M&M’s and 1/4 cup dry roasted peanuts for the extra peanutty goodness.
Dina says
You are too kind Jan! 🙂 It makes me so happy that you loved these monster cookies so much! I love the ice cream sandwich idea. Thank you so much for taking the time to leave your awesome feedback. I hope you find more delicious recipes to enjoy from my blog! 🙂