These Monster Cookies are soft and packed full of flavor. They are stuffed with oatmeal, peanut butter, chocolate chips, and M&M's of all sizes. They taste amazing with a glass of milk or a cup of hot cocoa too. I have more cookie recipes too.
There's nothing better than hearing someone say that this is the best monster cookie recipe ever. I dare to say that my son was right though. Both he and my husband are sort of cookie connoisseurs.
They've surely eaten enough cookies in the last 7 years since I've been running Cookie Dough and Oven Mitt to earn the title. Not to mention, they taste-tested all of the cookies from The Easy Homemade Cookie Cookbook two summers ago.
Did I just toot my own horn? Oops!
What Ingredients Are in Monster Cookies
These are easy monster cookies! They have all of the typical ingredients that you'll find in a monster cookie recipe. Here's what you'll need:
- Butter - You can use either salted or unsalted butter, but if you use salted butter I recommend cutting the salt back to ¼ teaspoon.
- Peanut Butter - Creamy or chunky peanut butter can work in this recipe.
- Brown Sugar - Light or dark brown sugar will work for these peanut butter monster cookies.
- Granulated Sugar - Always level the top of the sugar when it's in the measuring cup.
- Eggs - Use large eggs for this recipe.
- Vanilla Extract - My go-to extract is Rodelle, but use your favorite.
- Quick Cooking Oats - You can substitute the quick cooking oats for old fashioned oats, if you must.
- All-purpose flour - To measure the flour, I like to "fluff" it by scooping it and dumping it back out a few times before measuring it.
- Baking Powder - The leavener that helps the cookies puff up to become light and airy.
- Baking Soda - the leavening that helps the cookies spread and become golden brown.
- Salt - Salt helps balance out all of the sugar.
- Chocolate chips - You can use milk chocolate, semisweet, or dark chocolate chips for these monster cookies.
- Candy coated chocolates - I LOVE to use regular and mini candy coated chocolates.
How to Make Monster Cookies
I love making cookies. They're always so quick to whip up and throw in the oven. Well, except for the cut-out cookies. They take a little longer, but they're still well worth it.
To make the cookies, add the butter and peanut butter in a bowl. Mix until the butter is creamed. Add in both sugars and continue to beat until light and fluffy. This usually takes 1 to 2 minutes with a hand mixer.
Add the vanilla extract and eggs one at a time and mix until each egg is worked in.
In a separate bowl, add the oats, flour, baking powder, baking soda, and salt. Whisk until combined. Dump the dry ingredients into the wet. Using the hand mixer, beat just until the flour is combined.
Stir in the chocolate chips and candy. Scoop the dough using a 1 ½ tablespoon cookie scoop. Bake for 11 minutes.
Can you freeze baked monster cookies? Yes. After baking, allow the monster cookies to cool completely. Place them on a parchment-lined baking sheet and place in the freezer until frozen. Once frozen, store in a freezer bag or a freezer-safe container. They'll keep in the freezer for up to 3 or 4 weeks.
How long do monster cookies last? Monster cookies will last 4 to 5 days stored in an airtight container at room temperature. They will also last 3 to 4 weeks in the freezer.
How to Tell When Monster Cookies Are Done
The edges of the cookies will turn a golden color. The top will look set up meaning it no longer looks wet and like cookie dough. Lastly, carefully push the sides of the cookie with your finger or spatula. If the edge feels firm, they're done. This works well for chocolate cookies like my double chocolate chip pudding cookies.
Can you freeze monster cookie dough?
Yes! I actually would recommend freezing the dough instead of baking them and then freezing them. They'll taste better this way.
To freeze the monster cookie dough, scoop the dough onto a parchment paper-lined baking sheet. The cookie dough scoops can be really close together since we're only freezing them and not baking them. Once the pan is full, place in the freezer until frozen. This will take 1 to 2 hours.
Pop the cookie dough balls in a freezer bag or in a freezer-safe container.
To bake them, place them on a baking sheet while they're still frozen and bake them. They will likely be fluffier and may take a little longer to bake than the 11 minutes. Just keep an eye out for the golden edges.
Get more monster cookie desserts
Monster Cookie Dough Dip | This monster cookie dough dip is loaded with peanut butter, oatmeal, candies, chocolate chips. Serve with pretzels for a sweet and salty taste!
Monster Cookie Dough Cheesecake | This Monster Cookie Dough Cheesecake has a peanut butter cookie base, with a peanut butter cheesecake with M&M’s and chocolate chips folded into it.
Monster Cookie Cake | Monster cookies get turned into a moist, delicious cake! It's loaded with oatmeal, chocolate chips, and topped with peanut butter frosting.
Monster Cookie Dough Bars | Monster Cookie Dough made into bars and topped with chocolate!
- ¾ cup butter room temperature
- 1 cup creamy peanut butter
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups milk chocolate chips or semisweet
- 1 cup candy coated chocolates regular and mini size
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat.
- In a large mixing bowl, add in the butter and peanut butter. Beat with a hand mixer on medium until creamed.
- Add in the brown sugar and granulated sugar and beat until light and fluffy.
- Add in the vanilla extract and the eggs one at a time. Beat in the first egg before adding the next. Scrape down the sides of the bowl.
- In a separate bowl, add the oats, flour, baking powder, baking soda, and salt. Stir with a spatula to combine.
- Add the dry ingredients in with the wet and beat on medium just until the flour is worked into the cookie dough.
- Add in the milk chocolate chips and candy coated chocolates. I typically use ½ of a cup of regular and ½ cup of mini candy coated chocolates.
- Stir until the chips and candy are evenly distributed in the cookie dough.
- Using a 1 ½ tablespoon cookie scoop, scoop the dough onto the prepared cookie sheet. Place in the oven and bake for 11 minutes or until the edges begin to turn golden.
- Let cool on the cookie sheet about 5 to 10 minutes before moving to a wire rack or paper towel to cool completely.
- Store in an airtight container at room temperature.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)