Monster Cookies

Overhead view of a monster cookie on a cooling rack with additional cookies off to the side.

Monster cookies are a must-try if you enjoy chewy cookies! Loaded with peanut butter, chocolate chips, M&Ms, plus oats for texture and bulk, these cookies are bound to be your new favorite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Chill Time 10

Total Time 40

Servings cookies

Calories 293kcal

Author John Kanell

Equipment

Mixing Bowls
Electric hand mixer or stand mixer
Baking Sheets
Wire cooling rack

Ingredients

1½ cups all-purpose flour (180g)
¾ teaspoon baking soda
½ teaspoon salt
1 cup old fashioned oats (112g)
1 cup creamy peanut butter 250g
1 cup unsalted butter room temperature (226g)
¾ cup packed light brown sugar (165g)
⅔ cup granulated sugar (133g)
2 large eggs
2 teaspoons pure vanilla extract
1 cup M&Ms or candy-coated chocolate pieces (200g)
½ cup semisweet chocolate chips (75g)

Instructions

Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl, whisk or sift together the flour, salt, and baking soda. Stir in the oats and set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter together on medium speed, then scrape the bowl down and add both sugars. Beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, then add the vanilla. Scrape down the bowl and beat again until well mixed and fluffy, about 1 minute.
With the mixer on low, gradually add in the flour mixture, and beat until just combined. Stir in the M&Ms and chocolate chips.
Scoop the dough into 2 tablespoon-sized portions and roll into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. (If desired, you can cover and chill the dough or dough balls for at least 20 minutes and up to 72 hours before baking.)
Bake for 10 to 12 minutes or until the cookies are golden around the edges, but still soft in the center. For crispy cookies, bake closer to 15 minutes
Let the cookies cool on the pans for a few minutes, then trransfer to a wire rack, and let cool completely.

Video

Notes

Use room temperature eggs and butter. Room temperature ingredients blend with other ingredients better, giving you a smoother cookie dough.
Weigh the flour. Adding too much flour will give you dry, crumbly cookies. The easiest way to use the correct amount is by weighing it with a kitchen scale. If you don’t have one, first fluff the flour with a spoon in its bag or container, sprinkle it into a measuring cup, and use a knife to level it off.
Ingredient variations: Mix it up by using crunchy peanut butter, stirring in salted peanuts or other chopped nuts, chopped pretzels, milk chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or dried fruit.
For a prettier cookie: You can press a few chocolate chips and M&Ms on top of each cookie before baking.
Add flaky sea salt for a flavor boost. Finish the cookies with a generous sprinkle of sea salt on top right when they come out of the oven to take these cookies to the next level. I prefer a large flaked sea salt like Maldon.

Nutrition

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