These monster cookies are soft, chewy, and filled with oats, peanut butter, M&M’s, and chocolate chips. All of the delicious flavors that make this cookie very nostalgic. This is a family favorite loved by all. My easy monster cookie recipe yields 12 cookies and only requires a 30 minute chill time.
Soft. Chewy. Delicious. Nothing scary about these monster cookies.
Why you’ll love this monster cookie recipe
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- They are perfect for when craving only a few cookies.
- Yields 12 monster cookies.
- You can easily freeze the dough and have cookies on hand whenever you want!
- These cookies are soft and chewy just like my peanut butter chocolate swirl cookies and chocolate chip cookies.
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
- Add egg yolk, vanilla extract, and peanut butter. Mix until combined.
- Add salt, baking soda, flour, and oats. Mix until just combined. Mix in chocolate chips and M&M’s. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Add 3-4 M&M’s on top of each cookie dough. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 11-12 minutes.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Why do I need to chill the dough?
Chilling the dough for 30 minutes allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious.
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
What cookie scoop do you use?
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together. You could also use a small bowl that’s slightly larger than the cookies too!
What other mix-ins can I try?
White chocolate chips, butterscotch chips, raisins, or nuts. Be sure to limit the mix-ins to a max of 2 different types and a combined total of a 1/4 cup. Anything over will crowd the dough.
Tips for the best monster cookies
- Processed creamy peanut butter works best. I prefer creamy, but you could also do chunky. However, all natural peanut butter will not work. It will cause the cookies to spread too much.
- I suggest using old fashioned oats vs. quick oats. Old fashioned oats will lead to a more fluffy cookie whereas quick oats will cause the cookie to spread a bit more.
- Press M&M’s (and chocolate chips if you want) onto the tops of the cookie dough prior to chilling them in the refrigerator. This will guarantee a bakery worthy cookie with visible M&M’s on top after they’re baked.
- Hosting a Halloween party? Add some of these edible candy eyes for an extra spooky treat.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Monster Cookies
- Total Time: 51 minutes
- Yield: 12 cookies 1x
Description
These monster cookies are soft, chewy, and loaded with oats, peanut butter, M&Ms, and chocolate chips!
Ingredients
- 5 tablespoons (71g) unsalted butter
- 1/3 cup (72g) light brown sugar
- 2 tablespoons (26g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk (room temperature)
- 1 tablespoon (16g) peanut butter (creamy)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 1 tablespoon (72g) all-purpose flour
- 1/4 cup (20g) old fashioned oats
- 2 tablespoons (28g) mini semi-sweet chocolate chips
- 2 tablespoons (25g) mini M&M’s (plus more for topping)
Instructions
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined.
- Add vanilla extract, egg yolk, and peanut butter and mix until combined.
- Add salt, baking soda, flour, and oats and mix until just combined. There should still be some streaks of flour visible. Stir in chocolate chips and M&M’s.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Add 3-4 M&M’s on top of each cookie dough. Gently press them into the dough so they don’t fall of when transferring them. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 11-12 minutes. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
You can easily turn these into 6 larger cookies. Scoop out 6 cookies using a #20 cookie scoop (3 tablespoon). Add an extra 2-3 minutes to the bake time.
- Prep Time: 40 minutes
- Bake Time: 11 minutes
- Category: Dessert
- Cuisine: American
Matt
Incredible. Maybe my new favorites.