Monster Cookies

These quick and easy Best Monster Cookies have the perfect blend of peanut butter, rolled oats, chocolate chips, and M&M candies. We love these tasty treats with all our favorite goodies in a soft buttery cookie with a slightly chewy texture.

I have never met a cookie I didn’t love. In fact, I live in a house full of cookie monsters. If you like these cookies, you need to try my chewy chocolate chip cookies, soft peanut butter cookies, or my peanut butter oatmeal cookies.

How to make Monster Cookies

First, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then using a stand mixer with the paddle attachment or hand mixer on medium speed, cream the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the peanut butter until smooth and creamy. Reduce the mixer to low and add the egg and vanilla extract, and mix just until combined. Add the dry ingredients to the wet ingredients in several intervals mixing just until combined. Scrape down the bowl and beater as needed.

Remove the bowl from the mixer and stir in the rolled oats, semi-sweet chocolate chips, and the M&Ms. Using a 1 1/2 tablespoon cookie scoop, drop the dough by rounded tablespoons onto a parchment-covered baking sheet. Bake in a preheated oven for 10-12 minutes or until very lightly browned. If desired, sprinkle the cookies with a little sea salt. Let the cookies cool for 5 minutes on the baking sheet before carefully moving them to cool on a wire rack.

Monster Cookie Recipe tips!

• Both regular and mini-size M&Ms work in this recipe.
• Soften the butter and warm the egg to room temperature.
• Use old-fashioned oats, not quick oats, for a bit of a chewy bite.
• For best results and taste, use regular creamy peanut butter, not all-natural peanut butter. I am a Jif gal, but Skippy and Planters work just as well.
• Cover your baking sheets with parchment paper or silicone baking mats.  They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
• For optimum results, bake one sheet of cookies at a time.  Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
• Pro-Tip – Make the first batch a test run.  Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test the baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
• Store the cookies on the counter in an airtight container for up to 5 days or freeze in a freezer-safe container for up to 2 months. See more below about freezing the dough for fresh cookies anytime.

How to have fresh baked cookies anytime

It is so easy to have freshly baked cookies whenever you want them. Perhaps you have very friendly neighbors who stop by unannounced, or maybe you have a whole bunch of friends who love cookies.

Simply prepare the dough and, using a 1 1/2-inch scoop, roll the cookie dough into balls. Place the cookie dough balls on a parchment-covered baking sheet with a little space between them so they don’t freeze together. Put the sheet on a level surface in the freezer. Once fully frozen, transfer to a freezer zipper bag and freeze for up to 2 months.

Anytime you want fresh baked cookies, simply take out how many you would like to bake and place them on a parchment-covered baking sheet with a couple of inches between them. Let them thaw a little bit while you preheat the oven to 350 degrees. Then bake for 12-14 minutes or until lightly browned. Let the cookies cool for 5 minutes before moving them to wire racks.

More cookie recipes to try

Monster Cookie Recipe

These scrumptious soft and chewy Monster Cookies are loaded with flavor from peanut butter, oatmeal, chocolate chips, and M&M's.   Enjoy a batch today, or freeze a batch for freshly baked cookies anytime.  

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Servings: 30 cookies

Calories: 167kcal

Author: Beth Pierce

Ingredients

• 1 cup all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter softened
• 2/3 cup brown sugar
• ¼ cup granulated sugar
• ½ cup creamy peanut butter
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 cup old fashioned rolled oats
• 1 cup semi-sweet chocolate chips
• ¾ cup mini M&M candy or regular sized M&M'S

Instructions

• Preheat oven to 350 degrees.  Cover a baking sheet with parchment paper. 
• In a medium bowl whisk together the flour, baking powder, baking soda, and salt.  
• In the bowl of a stand mixer with the paddle attachment or hand mixer cream the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the peanut butter until smooth and creamy.
• Reduce the mixer to low and add the egg and the vanilla extract.  Mix just until combined. Add the flour mixture in several intervals mixing just until combined. Scrap down the bowl and beater as needed. 
• Remove the bowl from the mixer and stir in the rolled oats, semi-sweet chocolate chips, and the M&M'S.  Using a 1 1/2 tablespoon cookie scoop drop the dough by rounded tablespoons onto a parchment covered baking sheet.  
• Bake for 10-12 minutes or until very lightly browned. Let the cookies cool for 5 minutes on the baking sheet before carefully moving to cool on wire racks. 

Notes

• Both regular and mini-size M&M'S work in this recipe.
• Soften the butter and warm the egg to room temperature.
• Use old-fashioned oats not quick oats for a bit of a chewy bite.
• For best results use regular creamy peanut butter, not all-natural peanut butter. I am a Jif gal but Skippy and Planters work just as well.
• Cover your baking sheets with parchment paper or silicone baking mats.  They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
• For optimum results, bake one sheet of cookies at a time.  Use multiple cookie sheets or let the single cookie sheet cool before dropping more dough on it as a warm cookie sheet can cause cookies to spread too fast.
• Pro-Tip – Make the first batch a test run.  Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test the baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
• Store the cookies on the counter in an airtight container for up to 5 days or freeze for up to 2 months. See more below about freezing the dough for fresh cookies anytime. 

Nutrition

Calories: 167kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 95mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 117IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg

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