Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Learn how to make this soft-baked, chewy, and totally delicious Monster Cookie Recipe. Simple to make and loaded with hearty oats, milk chocolate chips, peanut butter, and colorful m&m’s candies.
Monster Cookie Recipe
If there is one type of cookie that I make all the time for my kids, it would be classic monster cookies. These are chocolatey, chewy, peanut butter cookies full of goodness! A delicious mix between a thick & soft-baked peanut butter cookie, mixed with the hearty texture of an oatmeal chocolate chip cookie.
What Are Monster Cookies?
Monster cookies are a classic cookie that are always a popular choice! They’re essentially a mix between a peanut butter cookie + oatmeal chocolate chip cookie with some colorful m&m candies thrown in. Lots of texture thanks to the hearty oats and peanut butter. Little pockets of gooey chocolate with chocolate chips and mini m&m’s throughout.
They are basically all the good things about cookies (peanut butter, chocolate, oats, and m&m’s) rolled into one delicious cookie!
Why You’ll Love This Cookie Recipe
- These cookies can be made for any Holiday by using the corresponding colors of m&m’s.
- A hearty cookie that doubles as a fuel loaded snack. Between the hearty oats and peanut butter, they are actually very filling. Reminds me of these Monster Cookie Energy Balls.
- Fun to make and eat with all the colorful m&m’s!
Ingredients Needed
- All-purpose Flour – I prefer using unbleached all-purpose flour for all my baking and cooking.
- Baking Soda + Baking Powder
- Salt – Kosher salt or sea salt are the best choices for cookies.
- Butter
- Light Brown Sugar – This recipe uses more brown sugar than white sugar because it provides more chewiness to the cookie. If wanted, use 1/2 cup of brown sugar + 1/2 white sugar for a less chewy texture.
- Granulated Sugar
- Creamy Peanut Butter – Do not use any peanut butter that has ‘no-stir’ or ‘all natural’ on the label. Those peanut butter with the oil layer on top, tend to dry out baked goods.
- Large Eggs
- Vanilla Extract
- Whole Old-Fashioned Oats
- M&M’s – Use regular m&m’s or the mini sized m&m’s.
- Chocolate Chips – Use semi-sweet chocolate chips or milk chocolate chips. Whichever one you prefer. My family likes these cookies with milk chocolate chips.
How To Make Homemade Monster Cookies
Here are the easy, simple-to-follow directions for making monster cookies. Be sure and read to the bottom of the page where there is a printable recipe card with all my tips.
- Preheat the oven to 350 degrees F. Prepare two cookie sheets by lining with parchment paper. You can also spray them lightly with cooking spray if you don’t have parchment paper.
- Whisk together the flour, baking soda, baking powder, and salt in a small mixing bowl.
- To a separate larger mixing bowl, cream together the butter, light brown sugar, and white sugar with a hand mixer. Beat on low speed for about 30 seconds and then increase the speed to medium-high and beat for at least 1-2 minutes. The mixture will start out crumbly looking but as you beat it, it will form a smoother and creamier texture.
- Add in the peanut butter and mix on low speed to combine.
- Add in the eggs and vanilla extract and mix on low speed just until combined. Scrape down the sides of the bowl as needed with a rubber spatula.
- Add the dry ingredients and mix on low speed until combined and no flour spots or streaks remain in the cookie dough.
- Use a rubber spatula or wooden spoon to stir in the oats, m&m’s, and chocolate chips.
- Scoop about 1 1/2 tablespoons of dough and place 12 per cookie sheet. Press some m&m’s onto the top of each cookie dough ball if wanted (this is just for a pretty bakery looking cookie).
- Bake for 9-12 minutes or until the edges are just starting to turn a light golden brown.
- Allow the cookies to cool on the cookie sheet for about 10 minutes before removing them to a cooling rack.
FAQ’s + Expert Tips
- Bake One Cookie Sheet At a Time : Baking one cookie sheet of cookies at a time is important because you want the cookies to bake in the center if your oven. If one sheet is higher and lower, the cookies will all bake differently. You can prepare all the cookie sheets ahead of time, with the cookie dough scooped on there and ready to go, but only bake one cookie sheet per baking time.
- How To Store Leftovers? : These monster cookies will last for about 1 week when stored properly at room temperature. The cookies need to be in an airtight container or a Ziploc bag.
- Can I Freeze Them? : Yes, you can! Place the room temperature cookies inside a freezer-safe ziploc bag or container, and freeze for up to 3 months. Allow them to thaw in the fridge or at room temperature before eating. You can also warm it up in the microwave for a softer, warmer treat.
- Variations : Use peanut butter chips or white chocolate chips instead of milk chocolate chips. You can also use dark chocolate chips if you prefer. I always use milk chocolate chips but semi-sweet also works great. Try using a different variety of m&m’s like peanut butter or peanut. You can also chop up the m&m candies for a smaller texture inside the cookie.
- Use Parchment Paper : Lining the cookie sheet with parchment paper makes such a big difference and I highly recommend using it. Parchment paper helps the cookies bake more evenly and it prevents the bottoms of the cookies from getting too browned.
Easy Monster Cookie Recipe
Learn how to make this soft-baked, chewy, and totally delicious Monster Cookie Recipe. Simple to make and loaded with hearty oats, milk chocolate chips, peanut butter, and colorful m&m's candies.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1/2 cup (1 stick) butter softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter (not all-natural or no-stir varieties)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups whole old-fashioned oats
- 3/4 cup M&M's (mini size or regular)
- 3/4 cup chocolate chips (milk, semi-sweet, or dark)
Instructions
- Preheat the oven to 350℉. Prepare a cookie sheet(s) by lining with parchment paper. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a small mixing bowl.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon sea salt
- In a separate large mixing bowl add the softened butter, light brown sugar, and sugar. Cream together using an electric hand mixer, start at low speed for 30 seconds and increase speed to medium-high and beat for 1-2 minutes. * You can also use a stand mixer with the paddle attachment if wanted. At first, the mixture will look crumbly but keep beating it, because it does eventually form a creamier & smoother mixture.1/2 cup (1 stick) butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add in the peanut butter and beat until combined.1/2 cup creamy peanut butter
- Add in the eggs and vanilla extract and beat just until combined and incorporated.2 large eggs, 1 teaspoon vanilla extract
- Using a wooden spoon or rubber spatula, stir in the old-fashioned oats, M&M's, and chocolate chips until combined.1¼ cups whole old-fashioned oats, 3/4 cup M&M's, 3/4 cup chocolate chips
- Use a small cookie scoop, or measuring spoon, to scoop out about 1½ tablespoons of cookie dough and roll it into a ball. Place 12 per cookie sheet.
- Bake for 9-12 minutes or until the edges are just starting to turn a very light golden color. Remove the cookie sheet from the oven and allow the cookies to rest on the warm tray for 10-15 minutes before removing them to a cooling rack. * The cookies will cook slightly more as they cool on the warm tray, so it's important to not let them over bake in the oven. The edges of the cookies should look set but the middles might still look a little soft and underdone.
Notes
Butter & Salt : I use the sea salt as called for in the recipe + salted butter. You can use either salted butter or unsalted butter, whichever you prefer. If you use salted butter and don’t want more salt then just omit the extra salt called for in the recipe.
Oats : I have only ever made this recipe using the whole old-fashioned oats. Quick oats I am sure would be just fine if that’s what you have in your pantry already. Whole oats provide more texture and chewy factor, so if you don’t care about that then use quick oats.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 107IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.5mg
Did You Make This Recipe?
I’d love to see it! You can share it with me on @happy.familyrecipes and follow on Pinterest @happyfamilyrecipes or Facebook @happyfamilyrecipes for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.