Monster Cookies consist of peanut butter, oats, chocolate chips, and M&M, all held together with the chewiest, softest cookie dough around! These are hands down the best Monster Cookies ever!
Monster Cookie Recipe
I am a huge fan of cookies if you haven’t already noticed! They are easy to make and have so many different varieties that it’s practically impossible to eat every type of cookie out there. One of the cookie varieties you do want to make a point in trying is this monster cookie. Combining oats, peanut butter, chocolate chips and M&M’s, you have a single cookie that combines some of the greatest cookie ingredients in every bite!
Monster cookies may sound a bit scary or like they were designed for Halloween, but they’re actually called monster cookies because of all of the stuff they contain making them the monster of all cookies. It has nothing to do with ghostly ghouls or cackling witches!
If you’re like me and enjoy eating raw cookie dough, you can check out my edible monster cookie dough (it’s egg-free). Raw or baked, you can’t go wrong with either as this cookie is delicious either way.
What’s in these monster cookies?
- Salted Butter
- Peanut butter
- granulated sugar
- Brown sugar
- All purpose flour
- Old fashioned oats
- Baking soda
- Mini chocolate chips
- Mini M&M’s
Make sure you have all of these ingredients on hand before getting started! Nothing is worse than realizing you don’t have brown sugar! 😉
How to make these easy monster cookies
Preheat your oven to 350 degrees before you start making the cookie dough. Once the oven is preheating, cream together the butter, peanut butter, and sugars until they are light and fluffy in a large bowl. I tend to use my stand mixer, but you can use an electric hand mixer if you’d prefer.
Add in the eggs and vanilla, mixing until just combined.
Add the flour, oats, salt and baking soda. Mix until the cookie dough forms (it will be slightly sticky). Fold in the mini chocolate chips and the mini M&M’s. If you use your mixer to fold them in, I won’t tell. 😉
Scoop into large balls that are approximately 3 tablespoons worth of dough. Arrange on an ungreased cooking sheet. The cookies will spread slightly, but not a ton. I like to add extra m&m’s and mini chocolate chips on top of the scooped cookie dough for the looks. This is totally optional.
Bake the cookies at 350 degrees for 9 to 11 minutes, taking them out when they are barely starting to turn a golden brown.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
How long do cookies last in a Ziploc bag?
At a normal room temperature, you can keep your homemade baked monster cookies fresh for up to 3 days.
How do you freeze fresh cookies?
After your cookies have completely cooled, place them on a parchment-lined baking sheet and freeze flat. After they’re frozen (about 2 hours) remove from the tray and place into a Ziploc bag and freeze for up to 5 months. For the best results, I recommend that you eat them within a few months. Allow the cookies to come to room temperature before serving.
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Want ALL the cookie recipes?? Find my Favorites below!
- Gingersnap Cookies
- Best Ever Chocolate Chip Cookie Recipe
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies
- Sugar Cookie Recipe
- Sprinkle Cookies
- Brownie Mix Cookie
- Twix Cookies
- Raspberry Cheesecake Cookies
- Christmas Cookies
- 1/2 cup salted butter
- 1/4 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cup all purpose flour
- 1 cup old fashioned oats
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup mini chocolate chips
- 1/2 cup mini M&M's
- Preheat oven to 350°.
- Cream together butter, peanut butter and sugars until light and fluffy with either a stand mixer or electric hand mixer.
- Add in the eggs and vanilla, mix until just combined.
- Add in the flour, old fashioned oats, salt and baking soda. Mix until the cookie dough forms. Dough will be slightly sticky.
- Fold in the mini chocolate chips and mini m&m's.
- Scoop into large balls (approx 3 tbsp worth of dough), arrange on an ungreased cookie sheet and bake at 350° for 9-11 minutes, taking them out when they are barely starting to turn golden brown.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.