Published: · Modified: by Allison · 10 Comments
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Get ready to sink your teeth into big, thick cookies packed full of chocolate, peanut butter, oats, and M&M’s. The cookies are soft in the center, crisp on the edges, and loaded with flavor and texture. Two special mix-ins make these the BEST Monster Cookies ever!
We’re back to school around here and we’re continuing our tradition of celebrating the first day of school with a batch of homemade cookies. Last year we had Cookie Cups and this year we had Monster Cookies. After one bite I knew I needed to share these with you. In my opinion these are the BEST Monster Cookies. Want to know why? Read on!
Jump to:
- Recipe overview
- Two special ingredients
- Why you’ll love this recipe
- Recipe tips
- More cookie recipes
- Recipe
Recipe overview
Cookie dough:This quick and easy peanut butter-based dough comes together in minutes (it’s the same dough as my Peanut Butter Oatmeal Cookies). Using a hand mixer or stand mixer, combine butter and peanut butter. Add egg and vanilla. Add flour, oats, baking soda, and salt.
Add the mix-ins: Stir in a generous amount of chocolate chips, M&M’s, and my two special additions: peanut butter chips and honey roasted peanuts!
Scoop them BIG: Monster cookies should be big! I scoop ¼ cup dough balls and place them on a lined baking sheet.
Bake: You can bake these cookies immediately; no need to chill the dough. Bake until edges are set but the center of the cookies is still underbaked. They will firm up as they cool.
Two special ingredients
- Peanut Butter Chips
- Honey Roasted Peanuts
Monster Cookies are typically made with chocolate chips and M&M’s as the only mix-ins. I really wanted a bolder peanut butter flavor so I also add peanut butter chips and honey roasted peanuts. This adds a pop of peanut buttery flavor to contrast with the chocolate. TIP: Nestle Toll House sells combination chocolate chips and peanut butter chips in the same bag! That’s what I used for this recipe.
Why you’ll love this recipe
- Flavor: Chocolate + peanut butter in a buttery brown sugar dough.
- Texture: Crisp edges, soft centers, and chewiness throughout from the oats.
- Ease: No fancy techniques or equipment needed. You can use a hand mixer or stand mixer for preparing the dough.
- Easily adaptable: These cookies are best when made with the mix-ins suggested, but if you have more of one and less than another feel free to play around with different chips and nuts.
- No chill time: Cookies right when you want them. Whip up the dough and bake immediately.
Recipe tips
- Butter should be softened but still cool to the touch.
- Use an emulsified commercial brand of peanut butter (not the kind with oil on top).
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- Use a cookie scoop for evenly sized cookies. These cookies are big, so I use an ice cream scoop; ¼ cup is the perfect size.
- Press down gently on the dough balls before baking. This will help them spread evenly.
- Add a few extra chocolate chips and/or M&M’s to the top of the dough balls before baking (this makes for a prettier cookie).
- Underbake the cookies. You should remove these cookies from the oven when the edges are barely set but the centers are undercooked. They should be so soft that you cannotpick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Once the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
More cookie recipes
- Chocolate Cookies
- Sugar Cookie Bars
- Cheesecake Cookies
- Hot Chocolate Cookies
- Chocolate Peanut Butter Cookies
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Recipe
Monster Cookies
Get ready to sink your teeth into big, thick cookies packed full of chocolate, peanut butter, oats, and M&M's.
5 from 13 votes
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Course: Cookies, Dessert
Cuisine: Dessert
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 15 large cookies
Calories: 292kcal
Author: Allison – Celebrating Sweets
Ingredients
- ¾ cup all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old fashioned rolled oats
- ½ cup unsalted butter, softened but still cool
- ⅔ cup creamy peanut butter*, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 ½ cups combination of: chocolate chips, peanut butter chips, M&M's, and chopped honey roasted peanuts**
- ¼ cup chocolate chips and/or M&M's for topping the cookies, optional
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, combine flour, baking soda, salt, and oats. Set aside.
In a large bowl, with a hand mixer or stand mixer fitted with the paddle attachment, beat butter and peanut butter until smooth. Add both sugars and beat until combined. Beat in egg and vanilla, scraping the sides of the bowl as needed. Add flour mixture and mix on low speed until thoroughly combined. Stir in 1-½ cups of mix-ins**.
Scoop the dough into generous ¼-cup balls (I use an ice cream scoop) and place the dough balls a couple inches apart on the prepared baking sheets. Flatten the dough mounds slightly. Using the remaining ¼ cup chocolate chips/M&M's press several onto the tops of each dough mound (this makes for a prettier cookie).
Bake for 10-13 minutes, rotating the baking sheets front-to-back/top-to-bottom once during bake time. Bake until the edges are just beginning to darken but the centers are still undercooked (the cookies should be so soft/underbaked that you can't pick them up yet). Place the baking sheets on wire racks to cool and firm up.
Video
Notes
*I prefer an emulsified/no-stir peanut butter for this recipe because it produces the most consistent result.
**I used ⅓ cup peanut butter chips, ⅓ cup chocolate chips, ⅓ cup chopped honey roasted peanuts, and ½ cup M&M’s inside the cookie dough.
Nutrition
Calories: 292kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 159mg | Potassium: 117mg | Fiber: 1g | Sugar: 23g | Vitamin A: 207IU | Calcium: 19mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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5 from 13 votes (8 ratings without comment)
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Comments
Gina
These were my favorite cookies as a kid and it’s so fun to make them again as an adult, can’t beat M&Ms!Reply
Shadi Hasanzadenemati
Just tried this recipe and my family loved it. Thank you so much!Reply
CJ
I’ve been looking for a monster cookie recipe for a long time and these ones are close to perfect. Thank you so much for sharing – they really are delicious!!Reply
Allison
I’m so glad you enjoyed them! Thanks for taking the time to comment. 🙂
Reply
Nicci
Just the recipe I was searching for. Thank you! They’re awesome 😊Reply
Allison
You’re welcome! I’m glad you enjoyed them 🙂
Reply
Karen Holmes
I love this recipe and so does my hubby. What I love about it is that it’s very versatile. It’s a great way to use up ingredients in your cupboard. This recipe is a keeper. Thanks!Reply
Allison
You’re welcome! Thanks for stopping by. 🙂
Reply
Susie
These cookies look so good. Do you use regular size m&m’s or mini ones?
Reply
Allison
You can use either. Enjoy!
Reply
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About
Hi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....
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