Monster Cookies
Posted Jul 23, 2021, Updated Feb 26, 2024
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The best monster cookies recipe! These monster cookies are crispy on the outside and soft and chewy on the inside, plus they’re loaded with peanut butter, chocolate chips & M&Ms!
I can imagine how “monster cookies” came into existence; a craving for cookies struck but it was impossible to decide which kind to bake.
Peanut butter cookies? Oatmeal cookies? M&M cookies? Chocolate chip cookies? Why choose when you can have all four baked into one perfect variety – the monster cookie!
These monster cookies are crispy on the outside and soft and chewy on the inside, plus they’re loaded with peanut butter, chocolate chips & M&Ms!
Monster Cookies Recipe: Ingredients & Substitutions
Let’s discuss the ingredients, as well as possible substitutions, in this recipe.
- Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
- Creamy peanut butter. I recommend using a variety of peanut butter that is solid at room temperature. You can also use crunchy peanut butter if you like the little pieces of nuts in your monster cookies.
- Eggs. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments below!
- Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
- Granulated Sugar. Organic cane sugar is my granulated sugar of choice, but regular granulated sugar works perfectly.
- All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
- Fine sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Chocolate chips/M&Ms. The traditional mix-ins in monster cookies are chocolate chips and M&Ms. However you can choose to use whatever you’d like. Chopped peanut butter cups, peanut butter chips, white chocolate chips, etc.
How to Make Monster Cookies
These monster cookies are easy to make! We’ll walk through the process together and don’t forget to watch the video.
Begin by combing the flour, baking soda, sea salt, baking powder and cinnamon in a small bowl. Then, set it aside. Do not add the oats to this step, they are added in later.
Next, either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, peanut butter, brown sugar and granulated sugar together until light and fluffy.
Once the mixture is smooth, add the vanilla and egg and beat until combined.
Next, add the dry ingredient mixture and beat until combined.
Finally, add oatmeal, chocolate chips and M&Ms and stir until evenly distributed.
Once the monster cookie dough is finished, cover the bowl with plastic wrap, or transfer the dough to an airtight container with a lid and chill for at least 1 hour.
Portion & Roll Dough
Once the dough is chilled, preheat the oven. Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place on a cookie sheet lined with parchment paper.
Once the dough balls are on the parchment paper, gently and ever-so-slightly press the tops down. This will ensure even baking. (NOTE: Dough will be slightly tacky, but should still roll easily into balls).
Bake
Bake the monster cookies in the preheated oven for 10-11 minutes, or until cookies are just barely set. Be very careful not to over-bake, or you run the risk of making dry cookies.
Cool
Once the monster cookies are baked, let them cool on the baking pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
To Freeze the Dough
- Form dough into balls.
- Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
- Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
- Freeze for up to 1 month.
- To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
Store
Store these monster cookies in an airtight container at room temperature for 3-5 days (if they last that long)! You can also freeze baked cookies in an airtight container for up to 2 months.
Monster Cookies Recipe FAQs
Yes, quick-cooking oatmeal is a fine substitution for old-fashioned oatmeal.
Yes, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt int he recipe by 1/4 tsp.
First, make sure you do not over-bake or over-mix them. Second, be sure to store them in an airtight container.
The most common reason for dry cookies is over-baking. Check your oven’s temperature and bake for a shorter amount of time.
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Monster Cookies Recipe
Ingredients
- ½ cup salted butter softened
- 1 ¼ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1 cup old-fashioned oatmeal
- ½ cup chocolate chips
- ¼ cup M&Ms
Instructions
- In a small bowl, combine flour, baking soda, sea salt, and cinnamon. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat together butter, peanut butter, brown sugar and granulated sugar until light and fluffy.
- Add vanilla and egg and beat until combined.
- Add the dry ingredient mixture and beat until combined.
- Add oatmeal and beat until evenly distributed.
- Add chocolate chips and M&Ms and stir until evenly distributed.
- Cover dough with plastic wrap, or transfer to an airtight container with a lid and chill for at least 1 hour.
- After 1 hour, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Use a small cookie scoop to portion dough into 1 ½ Tablespoon portions, roll into balls and place evenly spaced on the prepared baking sheet. Gently press the tops down slightly. (Note: Dough will be slightly tacky, but should still roll easily into balls).
- Bake in the preheated oven for 10-11 minutes, or until cookies are just barely set.
- Let cool on the baking pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
Video
Notes
- Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
- Creamy peanut butter. I recommend using a variety of peanut butter that is solid at room temperature. You can also use crunchy peanut butter if you like the little pieces of nuts in your monster cookies.
- Eggs. Try to make sure the egg is room temperature! I have not made this recipe with an egg substitute, so if you do let me know in the comments below!
- Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
- Granulated Sugar. Organic cane sugar is my granulated sugar of choice, but regular granulated sugar works perfectly.
- All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
- Fine sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Chocolate chips/M&Ms. The traditional mix-ins in monster cookies are chocolate chips and M&Ms. However you can choose to use whatever you’d like. Chopped peanut butter cups, peanut butter chips, white chocolate chips, etc.
- Form dough into balls.
- Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
- Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
- Freeze for up to 1 month.
- To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good cookie!! I may have over mixed or over baked because they were crumbly.
So good! Cut the PB by 1/4 cup and substituted one of the eggs for a flax egg. Couldn’t of turned out any better.
The best monster cookies I’ve tried; such a simple recipe STUFFED with chocolate peanut butter flavor.