Monster cookies are a playful explosion of textures and flavors.
Chewy oatmeal dough packed with chocolate, peanut butter, and candy pieces makes each bite a sweet adventure.
These cookies are simple to make and endlessly customizable. Add extra chocolate chunks, M&Ms, or nuts to create your own ultimate monster.
Every bite of monster cookies is fun, indulgent, and satisfying, perfect for kids, adults, or anyone who loves a bold cookie experience.
How to Make Monster Cookies
Big, bold, and packed with oats, chocolate, and mix-ins, monster cookies deliver on every level. They stay thick, chewy, and satisfying from edge to center.
Clear your mixing bowl and let’s make a batch.
🔥
How to Get Your Monster Cookies Just Right
Monster Cookies are all about achieving the perfect balance of chewy, soft centers with slightly crisp edges, loaded with chocolate and M&M candies.
Follow these tips to consistently bake them to perfection:
1. Measuring Ingredients Accurately
- Flour: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make cookies dry and dense.
- Sugars & Peanut Butter: Creaming these properly ensures the cookies have a light and tender texture.
2. Mixing Tips
- Cream well: Beat the butter and sugars until fluffy. This traps air for soft, lift-y cookies.
- Add peanut butter, egg, and vanilla carefully: Mix until smooth, but avoid overmixing once the dry ingredients are added to prevent dense cookies.
3. Dough Consistency
The dough should be slightly sticky but firm enough to scoop. If it feels too loose, chill for 10–15 minutes to make portioning easier.
4. Baking Tips
- Oven temperature: Make sure your oven is fully preheated. 350°F (175°C) works well for evenly baked cookies.
- Portion size matters: Standard 1-inch cookie scoops yield soft and chewy cookies. Larger scoops may require 1–2 extra minutes of baking.
- Don’t overbake: The cookies will look slightly underdone in the center when you remove them—they firm up as they cool. Overbaking leads to dry, crumbly cookies.
5. Cooling Tips
Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This prevents them from breaking apart and allows the centers to set properly.
6. Common Mistakes to Avoid
- Using room-temperature eggs and butter ensures proper creaming. Cold butter or eggs can result in uneven texture.
- Overmixing once flour is added, which can make cookies tough.
- Adding too many mix-ins or packing them too densely, which can prevent even baking.
By following these expert tips, your Monster Cookies will come out perfectly soft, chewy, and full of chocolatey, candy-packed goodness every time.
Monster Cookies
24
cookies15
minutes10
minutesWant a monster of flavor? These monster cookies are loaded with oats, chocolate, peanut butter, and candy for a giant, chewy treat.
Ingredients
3/4 cup M&M candies (130 g)
1/2 cup peanut butter (130 g)
1/2 cup butter (115 g)
1 1/4 cups old-fashioned rolled oats (112 g)
1/2 cup light brown sugar (110 g)
1/2 cup granulated sugar (100 g)
1/2 cup semi-sweet chocolate chips (90 g)
1 cup all-purpose flour (120 g)
1 egg
1 teaspoon vanilla extract (5 ml)
1/2 teaspoon baking soda (2.5 g)
1/2 teaspoon baking powder (2 g)
1/4 teaspoon salt (1.5 g)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugars together in a large mixing bowl for 2–3 minutes, or until the mixture is light, fluffy, and well combined.
- Incorporate the peanut butter, egg, and vanilla extract, mixing until fully combined and smooth.
- Combine the dry ingredients in a separate bowl: measure and level the flour carefully, then stir in the oats, salt, baking powder, and baking soda.
- Add the dry mixture to the wet ingredients, mixing just until everything is evenly incorporated. Fold in the chocolate chips and M&M candies so they are distributed throughout the dough.
- Portion the cookie dough onto the prepared baking sheet using a cookie scoop (about 1-inch size) or your preferred portion size, spacing cookies 2 inches apart.
- Bake in the preheated oven for 10–12 minutes, or slightly longer for larger cookies. The edges should be set, but the centers will still look slightly soft—they will firm up as they cool.
- Cool the cookies on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Variation Tips
Monster Cookies are endlessly customizable.
Here are some easy and creative ways to make them your own while keeping that chewy, peanut-buttery base intact:
1. Switch Up the Nut Butter
Try almond butter, cashew butter, or sunflower seed butter for a nut-free version. Each brings a slightly different flavor and texture as sunflower butter gives a deeper, roasted taste.
2. Add Mix-In Variety
Instead of classic M&M’s and chocolate chips, try chopped Reese’s cups, butterscotch chips, mini marshmallows, or white chocolate chunks for a fun twist.
3. Make Them Chewier or Crispier
For chewier cookies, slightly underbake and let them cool on the baking sheet for a few minutes. For a crisper edge, bake an extra 1–2 minutes and flatten the dough balls slightly before baking.
4. Boost the Protein
Replace some oats with a scoop of unflavored or vanilla protein powder, or use high-protein peanut butter for a snack-worthy upgrade.
5. Add a Flavor Boost
Mix in a sprinkle of cinnamon, espresso powder, or a pinch of sea salt flakes for depth and contrast.
6. Make Them Gluten-Free
Use certified gluten-free oats to easily adapt the recipe without changing the flavor or texture.
7. Turn Them Into Cookie Bars
Press the dough evenly into a parchment-lined baking pan and bake for 20–25 minutes, then slice into squares once cooled for a fun, shareable version.
These variations let you tailor Monster Cookies to any craving — from indulgent to wholesome — while keeping that nostalgic, soft-and-chewy texture everyone loves.
Storage Tips
Monster Cookies stay deliciously soft and chewy for days if stored correctly. Here’s how to keep them fresh and flavorful:
1. At Room Temperature
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To keep them extra soft, add a slice of bread or a piece of apple inside the container as it helps maintain moisture without affecting flavor.
2. In the Refrigerator
If your kitchen is warm or humid, refrigerate the cookies in a sealed container for up to 7 days.
Let them come to room temperature before serving for the best texture, or warm them briefly in the microwave (about 10–15 seconds) to bring back that just-baked softness.
3. Freezing Baked Cookies
Place cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or airtight container with parchment paper between layers. They’ll stay fresh for up to 3 months.
Thaw at room temperature or warm in the oven at 300°F (150°C) for 5–7 minutes to refresh them.
4. Freezing Cookie Dough
Scoop dough balls onto a lined tray and freeze until firm. Store them in a freezer bag for up to 3 months. When ready to bake, no need to thaw but simply add an extra minute or two to the baking time.
5. Storage Mistakes to Avoid
Avoid leaving cookies uncovered or storing them while still warm. The trapped steam can make them soggy.
Also, don’t store them with strong-smelling foods in the fridge or freezer, as they can absorb odors easily.
With these storage tips, your Monster Cookies will taste just as irresistible, soft, chewy, and full of flavor, even days (or weeks) after baking.
Save for Later to Your Pinterest Board
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Yes! Quick oats work fine, though they’ll give the cookies a slightly softer and less chewy texture. For the best balance of chewiness and structure, stick with rolled oats.
What type of peanut butter works best for Monster Cookies?
Creamy peanut butter (like Jif or Skippy) gives the cookies the perfect texture. Natural peanut butter can be used, but make sure to stir it very well and expect a slightly more crumbly cookie. Avoid overly oily or runny peanut butters.
How can I make Monster Cookies gluten-free or dairy-free?
For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend. For dairy-free, swap the butter for vegan butter or coconut oil, and use dairy-free chocolate chips and candies.
Why did my cookies turn out dry or crumbly?
Overbaking is the most common reason. Monster Cookies should look just set when you remove them from the oven — they’ll continue to firm up as they cool. Also, ensure you’re measuring flour correctly by spooning it into the measuring cup and leveling it off, not packing it down.
How should I store Monster Cookies and how long do they last?
Store them in an airtight container at room temperature for up to 5 days, or refrigerate for 7 days. They also freeze beautifully for up to 3 months — either as baked cookies or cookie dough balls ready to bake later.
