Filled with peanut butter, oats, M&M candies, and chocolate chips, these Monster Cookies are always a crowd favorite. They are big, thick, and chewy and perfect for dessert.
If you love these Monster Cookies, you’ll also love these Peanut Butter Oatmeal Cookies with Chocolate Chips!
These Monster Cookies contain some of my favorite cookie ingredients – peanut butter, oats, and chocolate. It’s the perfect combination!
This is a classic cookie that is always a favorite. They are big, they are thick, and they are perfectly sweet. And I can pretty much guarantee that they will disappear fast every time you make them!
Ingredients
- Butter: I like to use unsalted butter. If you do use salted butter, you will want to cut back on the salt just a bit.
- Sugar: You will need both granulated sugar and brown sugar. I use light brown sugar.
- Peanut Butter: I find that for these cookies, a commercial peanut butter works better than natural peanut butter.
- Egg: You will need 1 large egg.
- Vanilla: Use a good vanilla extract for the best flavor.
- Flour: I use all-purpose flour in these cookies.
- Oats: You will want to use old-fashioned oats. If you swap in quick oats, the texture of the cookies will be a little different.
- Baking Powder & Baking Soda: I use both baking powder and baking soda to help with the texture and the rise of the cookies.
- Salt: The salt helps to balance the flavors.
- M&Ms: I use just regular m&ms, but you could also use mini m&ms.
- Chocolate Chips: I use semi-sweet chocolate chips. You could use milk chocolate chips if you prefer.
How to Make Monster Cookies
STEP 1: Cream the butter and both sugars together very well. You want to do this for a couple of minutes. Then mix in the peanut butter, followed by the egg and the vanilla.
STEP 2: Combine your dry ingredients in another bowl – the flour, oats, salt, baking powder, and baking soda. Add this to the bowl and mix in with the butter/sugar/peanut butter mix.
STEP 3: Add in the m&ms and the chocolate chips. Mix to combine.
STEP 4: I like to use a 2 tablespoon scoop to form the cookies. You can always go bigger, though! Bake the cookies until they are just starting to brown along the edges. Remove and let them cool.
Tips and Tricks
I like to add on some extra chocolate chips and m&ms after the cookie balls have been formed. You don’t have to do this, it is just a preference.
I like to underbake these cookies just slightly. Remember that they will continue to cook slightly on the hot baking sheet after you have taken them from the oven.
These cookies freeze well. You can freeze the cookie dough balls, or freeze them after they have been baked.
More Cookie Recipes
Chocolate Chunk Oatmeal Cookies
Cookies and Cream Cookies
Peanut Butter Cookies
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Monster Cookies
Ingredients
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup old fashioned oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup M&Ms
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven 350ºF.
- Cream the butter and both sugars together until light and creamy. You want to make sure it is light and creamy.1/2 cup butter, 2/3 cup granulated sugar, 1/3 cup light brown sugar
- Add the peanut butter and mix until combined. Then add in the egg and vanilla and mix just until combined.1/2 cup peanut butter, 1 egg, 1 teaspoon vanilla extract
- In another bowl, mix together the flour, oats, baking powder, baking soda, and salt.1 1/2 cups all-purpose flour, 1 cup old fashioned oats, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the m&ms and chocolate chips.3/4 cup M&Ms, 3/4 cup semi-sweet chocolate chips
- Using a 2 tablespoon cookie scoop, scoop the dough and place on a lined baking sheet, at least 2 inches apart. If desired, press more m&ms and chocolate chips into the cookie dough balls.
- Bake just until the cookies are browned around the edges, about 12 minutes.
- Let the cookies cool for several minutes before removing from the baking sheets to cool completely.
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