Go Back
–+ servings
A cooling rack filled with freshly baked cookies containing chocolate chips and colorful candy-coated chocolates, with a checkered cloth underneath.
Print Recipe
No ratings yet

Monster Cookies

Monster Cookies are the kind of cookie that have a little bit of everything, which is probably why everyone loves them so much. They’re soft and chewy peanut butter oatmeal cookies loaded with chocolate chips and colorful M&M candies. They’re fun to make, fun to eat, and always a hit with kids and adults alike.
Prep Time20 minutes
Cook Time15 minutes
Chill Time20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 36 cookies
Author: Melissa Griffiths

Ingredients

  • 1 cup butter softened
  • 1 cup smooth peanut butter
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips semi-sweet or milk chocolate
  • 1 cup M&M candies

Instructions

  • In a large mixing bowl, beat the butter and peanut butter together until smooth and creamy.
  • Add the granulated sugar and brown sugar and beat until light and fluffy.
  • Add the eggs and vanilla extract and mix until combined.
  • Add the flour, oats, baking soda, and salt and stir until just incorporated.
  • Fold in the chocolate chips and M&M candies.
  • Cover the dough and chill for at least 20 minutes or up to overnight.
  • Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
  • If desired, press a few extra chocolate chips or candies onto the tops of the dough balls to make the cookies extra pretty.
  • Bake for 12–15 minutes, until the edges are lightly golden and the centers are set.
  • Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • This recipe works best with a thicker peanut butter like Jif or Skippy. Natural peanut butter can be too oily and may affect the texture of the cookies.
  • Chilling the dough helps keep the cookies thick and chewy while baking.
  • Don’t overbake the cookies. They will continue to set as they cool and stay soft in the middle.
  • Old-fashioned oats give the cookies the best chewy texture, but quick oats can work in a pinch.
  • Feel free to swap the M&M candies for peanut butter candies, mini chocolate chips, or chopped peanuts for a fun variation.
  • Store cookies in an airtight container for up to 5 days.
  • The cookie dough freezes well and can be baked straight from the freezer with an extra minute or two of baking time.

Nutrition

Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 143mg | Potassium: 82mg | Fiber: 1g | Sugar: 16g | Vitamin A: 184IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code