Classic Monster Cookies are loaded with creamy peanut butter, chewy old-fashioned oats, melty chocolate chips, and colorful M&Ms. They’re the perfect cookie for those who like a little bit of everything!
If you love oatmeal in your cookies, then you have to try these Double Chocolate Oatmeal Cookies, Oatmeal Cranberry Cookies, and Oatmeal Chocolate Chip Cookies!
These Monster Cookies are a combination between my M&M Cookies and Peanut Butter Oatmeal Chocolate Chip Cookies!
They’ve got the texture of an oatmeal cookie with the flavor of a peanut butter cookie and a chocolate chip cookie. Essentially, they’re like all your favorite cookies wrapped up in one!
Then we add M&Ms to the batter for some fun color and texture.
These cookies are always a hit with the kids and are so easy to make. You can even make a few fun swaps to make these cookies your own!
Why we love these Monster Cookies:
- Ready in 25 minutes: These cookies couldn’t be quicker to make, making them great for last-minute parties or whenever you’re craving a warm, gooey cookie out of the oven.
- Make-ahead friendly: Scoop the dough into balls and freeze for later. Pop them into the oven straight from frozen for a no-fuss treat!
- Tons of texture and flavor: These cookies have a little bit of everything, from smooth peanut butter to chunky oats and melty chocolate chips and M&Ms.
Ingredients for Monster Cookies:
- Smooth peanut butter: Use a no-stir variety like Kraft, Jif or Skippy. Natural peanut butter can separate and make the dough greasy or crumbly.
- Butter: Unsalted is ideal so you can control the salt, but you can also use salted butter and omit the added salt.
- Sugars: I like to use a mix of white and brown sugar for these cookies. White sugar gives the cookies crisp edges, while brown sugar keeps them chewy and adds a hint of caramel flavor.
- Egg: Binds the dough and helps the cookies rise a little.
- Vanilla extract: Adds depth of flavor.
- Rolled oats: Stick with old-fashioned oats, not quick oats, for a thick, hearty cookie.
- All-purpose flour: You can swap up to half with whole wheat flour for added fiber.
- Baking soda: Helps the cookies spread slightly and gives them a light texture.
- M&Ms: Classic M&Ms create that Monster Cookie feel and add even more chocolate flavor!
- Chocolate chips: Semi-sweet chips are classic, but any kind works. They melt nicely and add pockets of chocolate throughout.
How to make Monster Cookies:
In a few simple steps, you can make the most bakery-worthy Monster Cookies ever! Don’t forget to check the recipe card for the full list of instructions.
- Beat peanut butter, butter, and sugars until smooth. Add the egg and vanilla and beat until combined.
- Mix in the oats, flour, baking soda, and salt until just combined.
- Fold in the M&Ms and chocolate chips. Feel free to make a few swaps if you like!
- Scoop dough into balls and bake until the edges are golden.
Variations and Substitutions
- Cookie ice cream sandwich: Grab two cookies and add a scoop of your favorite ice cream in between to make a cookie sandwich! If you’re feeling extra fancy, roll the outside of the ice cream in sprinkles or mini chocolate chips.
- M&M swap: Classic milk chocolate M&Ms are perfect, but you can use peanut, mini, or seasonal varieties too. Mini M&Ms spread out more evenly, while larger ones add extra crunch.
- Chunky peanut butter: For even more texture, swap regular peanut butter with chunky. Just make sure it’s the no-stir kind and not the natural variety.
How to store Monster Cookies:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Let the cookies thaw at room temperature before eating!
More cookie recipes you’ll love:
- Mom’s Double Chocolate Cookies
- Soft Molasses Cookies Recipe
- Chocolate Crinkle Cookies
- Chai Cookies Recipe
Hungry for more?
Check out these related recipes!
Monster Cookies recipe
written by Ashley Fehr
Ingredients
- ½ cup smooth peanut butter, (130 grams)
- ½ cup butter, (room temperature)
- ½ cup granulated sugar, (100 grams)
- ½ cup brown sugar, (110 grams)
- 1 egg
- ½ teaspoon vanilla
- 1½ cup large oats
- ¾ cup flour, (98 grams)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup M&Ms
- ½ cup chocolate chips
Instructions
- Preheat oven to 350℉.
- In the bowl of a stand mixer, or in a large bowl with an electric mixer, combine peanut butter, butter, granulated sugar and brown sugar until smooth. Beat in the egg and vanilla until combined.
- Add the oats, flour, baking soda, and salt and mix until just combined. Stir in M&Ms and chocolate chips with a spatula or wooden spoon.
- Line 2 baking sheets with parchment paper. Roll or scoop cookie dough into 1½" balls (about 2 tablespoons) and place 2" apart on the baking sheet (I do 12 to one baking sheet). Bake for 9-10 minutes until just slightly glossy in the center and golden at the edges. Remove from the oven and let cool for 10 minutes before removing to a cooling rack.
- If desired, press additional M&Ms into the tops of the cookies while they're fresh from the oven.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Leave A Reply