Chewy monster cookies filled with peanut butter, quick oats, mini chocolate chips, and mini M&Ms. These cookies are so soft in the middle with crisp edges
These monster cookies are the perfect cookie. Monster cookies combine the good stuff from everyone's favorite type of cookie, oatmeal, chocolate chip, peanut butter, and M&M all together. To make the best monster cookies recipe I made these thick cookies, because I LOVE chewy cookies with a crispy edge.
For more candy filled desserts try, Chocolate Peanut Butter Cake, Oreo Cheesecake, and Twix Cake.
Why This Recipe Works
- All Star Cookie- This cookie is an all-star mashup of a chocolate chip cookie, peanut butter cookie, oat cookie, and m&m candies so that every delicious cookie makes it into this family favorite.
- Easy to make- This great recipe is very simple and quick to make. You can whip these up if you are craving a dessert, or need a school snack, without spending all day baking.
- Chewy cookies- The best cookie is one with a little bit of crunch on the edge and a big soft middle. This is the best monster cookie recipe because it has that, while keeping every good thing about the classic monster cookie.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking to get it to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Peanut butter- I used regular grocery store peanut butter. Natural peanut butter could affect the texture of the cookies.
- Eggs- Pull this out 2 hours before baking to get it to room temperature.
- Quick oats- I used instant oats, but old fashioned oats will work as well if you blitz them in a food processor first.
- Mini chocolate chips- I recommend semi-sweet chocolate chips as milk chocolate will be sweeter. Regular size will also work, but mini mix with all of the other flavors without overpowering them easier.
Step By Step Instructions
Here is how to make and bake these monster cookies. You don't need an electric mixer to make these cookies.
STEP 1: Dry ingredients. Sift your all purpose flour, baking powder, baking soda, and salt into a medium bowl.
STEP 2: Wet ingredients. In a large bowl, mix the melted butter, brown sugar, sugar, vanilla extract, and eggs using a whisk.
STEP 3: Combine ingredients. Add in the dry ingredients and use a rubber spatula to mix it in. Then, add the oats, mini chocolate chips, and mini m&ms.
Let the dough rest for 10 minutes while the oven preheats.
STEP 4: Scoop. While they chill, preheat the oven to 350°F and place parchment paper on 2 cookie sheets. Then, scoop the chilled dough using an ice cream scoop and scoop 6 balls of dough per sheet.
STEP 5: Bake. Bake for 12-14 minutes. Make sure to bake only 1 sheet at a time. Once the edges are lightly golden brown, take them out of the oven.
STEP 6: Finishing touch. Once they leave the oven, place extra m&m on top of the cookies to flatten them a bit and make them prettier.
Optional: You can use a large biscuit cutter to "scoot" the cookies into a perfect circle.
STEP 7: Cool. Let the cookies cool on the baking sheet for 4 minutes, then transfer them to a cooling rack.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the monster cookies at room temperature in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
- 2 ¼ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- ¾ cup Peanut butter creamy
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Quick oats
- 1 cup Mini chocolate chips
- 1 cup Mini m&m candies
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.2 ¼ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt
- In a large bowl, mix the melted and cooled butter, brown sugar, sugar, vanilla, peanut butter, and eggs using a whisk.1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup Peanut butter, 1 teaspoon Pure vanilla extract, 2 Large eggs, ¾ cup White granulated sugar
- Mix in the dry ingredients and use a rubber spatula to mix until combined. Add the oats, mini chocolate chips, and mini M&M'S.1 cup Quick oats, 1 cup Mini chocolate chips, 1 cup Mini m&m candies
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
- Scoop the cookie dough using a large cookie scoop. Line 6 cookie dough balls per cookie sheet. Bake for 12-14 minutes.
- Cool for 4 minutes on the hot sheet before transferring to a cooling rack.
Dani T says
I love your recipes! This one was so great. Other recipes I’ve tried resulted in dry/to crumbly monster cookies. These were the perfect texture and we love them.
I will be making these tomorrow! I can’t wait!! What size cookie scoop do you use?
Stephanie Rutherford says
i used a 3 TBSP cookie scoop.
What can I substitute the peanut butter with ( or can it be substituted)?My daughter is allergic to peanuts.
Stephanie Rutherford says
You can use almond butter or sunflower butter.
This recipe will be my go to recipe for monster cookies. Crisp and chewy. Wonderful!
I made these for a gathering and I'm not joking when I say every single person came up and told me how much they loved them!
Eileen R says
These are on my favorites list! SO good!
Crystal Garman says
These look fantastic! My kids will love these!
Stephanie Rutherford says
They are a perfect cookie for a kid! I hope you enjoy!