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These peanut butter Monster Cookies are slightly crisp on the outside, and soft and chewy in the center. They are loaded with oats, peanut butter, M&M candies and chocolate chips and they’re completely addicting!
These Monster cookies are like the beautiful step-child of a chewy oatmeal cookie, and a soft peanut butter cookie. Throw in some chocolate chips and m&m’s and you’ll see that they are cookie heaven!
Monster Cookies
We usually reserve baking for the weekends, or a lazy Sunday afternoon! My kids like to help, and cookies are our favorite thing to bake together. They especially love making Monster Cookies because the name is fun and there are lots of ingredients they can easily help measure and add to the bowl all by themselves. Plus, they have chocolate chips and m&m’s, and what’s better than a cookie with both of those?!
How do you make Monster Cookies?
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter, sugar, and brown sugar together on medium-high speed for 3-4, until light and fluffy.
- Add the peanut butter and mix until combined. Add the egg and vanilla and mix again until combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is fully incorporated.
- In a medium bowl whisk together the flour, oats, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet mixture and mix until just combined. Stir in M&Ms and chocolate chips by hand.
- Use a medium-sized cookie scoop to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between them. Bake for 9-11 minutes and be sure to not overbake them! They will look just set on the edges and a little doughy in the center.
- Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring to a cooling rack.
peanut butter.
How do you keep cookies from spreading?
During baking, cookies naturally spread, but the key is to make sure they don’t spread too much. To keep your monster cookies from spreading, be sure to use exact measurements (no guesstimating) and use room temperature ingredients, particularly the butter and eggs. You can also stop cookies from getting flat by chilling the dough for 15-30 minutes before baking.
Can you freeze Monster Cookies?
Yes, these cookies freeze well! You can freeze them after they’re baked and cooled by storing them in a freezer-safe container and freezing for up to 3 months. You can also freeze the cookie dough after scooping it into balls. When ready to bake, place the frozen cookie dough on a baking sheet and add 2-4 minutes to the baking time.
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Monster Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- ½ cup creamy peanut butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ⅔ cup mini M&M candies
- ⅔ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter, sugar, and brown sugar together on medium-high speed for 3-4, until light and fluffy.
- Add the peanut butter and mix until combined. Add the egg and vanilla and mix again until combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is fully incorporated.
- In a medium bowl whisk together the flour, oats, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet mixture and mix until just combined. Stir in M&Ms and chocolate chips by hand.
- Use a medium-sized cookie scoop to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between them. Bake for 9-11 minutes and be sure to not overbake them! They will look just set on the edges and a little doughy in the center.
- Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storing Monster Cookies
Store leftover monster cookies in an airtight container for up to 7 days. To keep them extra fresh, place a plain slice of sandwich bread in the container! This helps the cookies maintain moisture over time.
Tips For Making Monster Cookies
- I used mini chocolate chips and mini m&ms, but you may use the regular size of either or both of them! You may also swap one out for the other, or use milk chocolate chips instead of semi-sweet.
- For added crunch, use chunky peanut butter instead of smooth.
- You can use quick oats instead of old-fashioned, but they will make the cookie a little cakier instead of chewier as they tend to absorb more moisture.
- Don’t over-bake the cookies! If the edges have turned a deep golden brown, they have baked too long. These cookies need to be just barely set around the edges when they come out of the oven. The center will look under-baked, but they will continue to cook as they cool on the baking sheet.
I was looking for a cookie to help me use up the bits of things I had left over in my pantry and this hit all the marks, oats, m&m’s, semi sweet chocolates, peanut butter. It was extremely easy. I cooked them at 12 minutes just till slightly brown on the bottoms so they were nice and soft. Took them, and a batch of another set of cookies I made, to my mother in laws for dinner. She took the entire batch leaving none for my husbands grandfather who we were off to visit next. Which was perfectly ok with me my husband however was heart broke there were none left for himself. I made him another batch today tho. His grandfather got the pudding cookies I also got off this site. He loved them. My mother in law said she wanted to take some to her coworkers next day. I’m sure you could easily substitute nuts and raisins in this mix and make a great cookie. My hubby loves peanut butter and oatmeal raisin cookies so I might try that next. But even if you don’t substitute the m&m’s, light peanut butter flavor, and semi sweet chocolates are really the perfect mix of flavors. I used mini m&m’s which I prefer. I would recommend parchment paper sheets for ease of baking. I used a cookie scoop which really makes life easy. And a cooling rack which is extremely helpful. I used to never use them but I invested some money (not much) and I’m glad I did. But this recipe is definitely a keeper!
So tasty recipe. I really love it.