Delicious Monster Cookie fresh out of the oven with chocolate chips and M&Ms

Monster Cookie Recipe

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why make this recipe

Monster cookies are a delicious and fun treat packed with flavor! Combining creamy peanut butter, chocolate chips, and M&M’s, these cookies are perfect for parties, holidays, or simply satisfying your sweet tooth. They are big, chewy, and full of texture, making them a favorite among both kids and adults. Plus, they are easy to make and require no flour, which gives them a unique twist!

how to make Monster Cookie Recipe

Ingredients:

Fats & Binders:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 ½ cups (385g) creamy peanut butter (avoid natural; no-stir varieties like Jif or Skippy work best)
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract

Sugars:

  • 2 cups (400g) granulated white sugar
  • 2 cups (440g) packed light brown sugar

Leavening:

  • 4 teaspoons baking soda

The “Flourless” Base:

  • 9 cups (720g) quick-cooking oats (do not use instant or old-fashioned rolled oats for best texture)

The Monster Mix-Ins:

  • 2 cups (340g) semi-sweet chocolate chips
  • 2 cups (approx. 400g) M&M’s chocolate candies (or similar candy-coated chocolates)
  • Optional: 1 cup (120g) chopped pecans or walnuts
  • Optional: 1 cup (170g) butterscotch or peanut butter chips

Directions:

  1. Preheat your oven to 350°F (175°C). Line several large baking sheets with parchment paper. This helps prevent sticking and ensures even baking. Set aside.

  2. In the bowl of your stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), combine the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl intermittently to mix everything well.

  3. With the mixer on low speed, add the eggs one at a time, beating well after each addition. This helps create a smooth mixture. Once all the eggs are in, mix in the vanilla extract.

  4. Sprinkle the baking soda over the mixture and mix on low speed for about 30 seconds.

  5. Turn the mixer to its lowest speed. Gradually add the 9 cups of quick-cooking oats, one or two cups at a time. Mix until just combined.

  6. Remove the bowl from the mixer. Use a spatula or wooden spoon to fold in the semi-sweet chocolate chips, M&M’s, and any optional nuts or chips. Be gentle and avoid overmixing.

  7. Use a large cookie scoop (about ¼ cup) to drop the dough onto your prepared baking sheets, leaving at least 2-3 inches of space between each cookie.

  8. Bake in the preheated oven for 12-15 minutes. The edges should be light golden brown, and the centers should look slightly soft.

  9. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack to cool completely.

how to serve Monster Cookie Recipe

These monster cookies are best served warm or at room temperature. You can enjoy them as is, or pair them with a glass of milk for a classic treat. They are great for sharing during parties or gathering with friends.

how to store Monster Cookie Recipe

Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in an airtight container or freezer bag for up to three months. Just be sure to let them thaw at room temperature before enjoying.

tips to make Monster Cookie Recipe

  • Make sure your butter is softened to room temperature for easy mixing.
  • Avoid overmixing, especially after adding the oats, to keep the cookies chewy.
  • Don’t flatten the dough balls; they will spread on their own while baking.
  • For extra crunch, add chopped nuts to the dough.

variation

Feel free to customize your monster cookies by adding different mix-ins like dried fruits, shredded coconut, or flavored chips such as white chocolate or dark chocolate. You can adjust the types of nuts or even leave them out completely based on your preferences.

FAQs

1. Can I use old-fashioned oats instead of quick-cooking oats?
No, old-fashioned oats may create a different texture. Quick-cooking oats are best for these cookies.

2. How do I know when my cookies are done baking?
The edges will be set and lightly golden brown, while the centers should still look slightly soft.

3. Can I make these cookies smaller?
Yes, you can use a smaller cookie scoop, but adjust the baking time accordingly, checking for doneness a few minutes earlier.

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