Hey y'all! monster cookies are packed with everything you love: peanut butter, oats, chocolate chips, and M&M's.
Perfect for kids' parties, bake sales, or just because, these cookies are gonna be a family favorite served with a tall glass of cold milk.
Table of Contents
- I think I have a new favorite cookie recipe!!!
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- ✍🏻 A note from Marye...
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- These cookies combine all your favorite flavors in one delightful bite. The blend of peanut butter, oats, chocolate chips, and M&M's creates a chewy, satisfying treat that everyone will adore.
- Monster cookies are geat for after-school snacks and bake sales. They definitely have a place on the Christmas baking list around here, too.
- For bake sales I like to use a big cookie scoop so the cookies are HUGE. They sell really well and the kids love 'em.
Be careful not to overcook these; when you take them out of the oven they should be slightly underbaked in the center.
Allow them to cool at least five minutes to firm up and become the amazing cookies they are destined to be. I based the recipe on my favorite oatmeal cookie recipe, the original from Quaker Oats.
I know you will want to have these on hand for snacks but also as an addition to any Christmas cookie tray you might do.
Oh...and don't forget the milk!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- chocolate overload: Add dark chocolate chunks for an extra chocolatey twist.
- nutty delight: Mix in some chopped nuts like pecans or walnuts for added crunch.
- fruity fun: Dried cranberries or raisins make a tasty addition.
🤫 Marye's secret for zhuzhing it up -
Add a sprinkle of flaked sea salt on top before baking for an extra layer of flavor that'll make these cookies truly unforgettable.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- large mixing bowls
- electric mixer
- measuring cups and spoons
- cookie scoop or tablespoon
- baking sheet
- parchment paper or silicone baking mat
🥫 Leftover love: how to store and reheat
Store leftover cookies in an airtight container at room temperature for up to a week. These cookies also freeze well for 3 or 4 months.
Marye's Tip o' the day
To keep cookies extra fresh, place a slice of bread in the storage container - it'll keep your cookies soft and chewy.
💭 Insider tips: things to know
- Don't overbake: keep an eye on the cookies and take them out when the edges are lightly golden but the centers are still soft. They'll continue to cook a bit as they cool on the baking sheet.
- Room temperature ingredients: make sure your butter is softened and your eggs are at room temperature for the best mixing results.
- Fold don't mix: fold in the candy and chocolate chips rather than using the mixer so you don't overwork the dough and make it tough.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Sure thing! Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.
Feel free to swap them out for more Reese's Pieces, chopped candy bars, or your favorite chocolate candies.
⏲️ Marye's time saving hacks -
xxxxx
Pre-Scoop Your Dough: If you're short on time, pre-scoop your cookie dough and refrigerate it. This way, you can pop them in the oven whenever you need a fresh batch.
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose
Crumbled cookie parfait: Crumble leftover cookies over vanilla ice cream or layer them with whipped cream and fruit for a delicious parfait.
📞 Wrapping it up: the last word
My monster cookies are crispy on the outside, tender and chewy on the inside, and full of 3 kinds of chocolate chips, M&Ms, Reeses Pieces, and peanut butter. Every bite is a flavor explosion.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Monster Cookies Recipe
Print Pin Recipe Rate RecipeIngredients
- 1 cup unsalted butter, , cut in small squares
- 1 cup peanut butter
- 1 cup firmly packed brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-½ cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups Quaker oatmeal, (not instant)
- 1 cup M & Ms
- 1 cup Reeses Pieces
- ½ cup semi sweet chocolate chips
- ½ cup Ghirardelli bittersweet chocolate chips, (or whatever you like - these are my favorite)
- ½ cup Ghirardelli white chocolate chips
- Colored sugar for sprinkling if desired
Instructions
- Cream together butter and peanut butter until well mixed.
- Add sugars.
- Cream until fluffy.
- Add eggs, one at a time.
- Stir in vanilla.
- Mix the flour, salt, and baking soda; add to butter mixture.
- Stir in the oatmeal until well mixed.
- Stir in the chocolate and peanut butter pieces. Don't over stir because it will cause cookies to be tough.
- Drop by teaspoon, tablespoon, or 2 tablespoon measure onto cookie sheet lined with silpat or parchment.
- Bake at 350F for 12 minutes or until set and starting to turn golden brown. Cookies will still be soft.
- Cool in pan for at least 5 minutes.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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First published November 8, 2010. Last updated July 19, 2024 for readability and editorial content improvements.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
November 2010
I had been kicking around a recipe for monster cookies for several months. It is how it works with me...flavors and ideas sort of float around in my brain like one-celled creatures in primordial ooze, and then once in a while, they will hit up against each other, and ...KABOOM...a new recipe is born.
In this case, it was hastened by a reader that asked if I had a recipe for Monster cookies.
Monster cookies usually are some form of oatmeal, peanut butter, and chocolate chip cookies...and they are made with a bigger scoop. You can make these however big you want. I used about 1 ½ tablespoons for these because I want to send some cookies to my son who is currently in Iraq playing with F-16s.
Tammy says
Monster Cookies are my favorite! So rich, perfect blend of crisp edges & chewy middle, chocolate chips and M&M’s…HEAVEN! So glad you put this recipe in this blog post.
Healing Tomato says
Any cookie that has M & Ms in it is my kind of cookie. Love all the ingredients in this monster cookie recipe.
Olivia @ livforcake says
These look amazing! I love how puffy they are. Pinning for later!