posted in Cookies and Bars

Monster Cookies

These Monster Cookies are seriously the best.  Here is a short video showing you how to make them.  Scroll to the end of this post to print out the recipe.

This post should be titled, “Out of Sight, Out of Mind!” or “Hiding Cookies in Your Freezer is a Good Idea!” Or better yet, “When Cookies Are in My Freezer, I Don’t Remember They’re There!” Only I’d be lying to myself. I bake cookies and put them in little ziploc baggies and place them in the freezer for instant munching for the boys in my house. I tell myself that since they’re in the freezer, they’re totally safe. Safe from ME. Safe from my strong desire to eat something sweet at a certain time of day.

That little trick seems to work at first, until my cravings turn mad and uncontrollable.  I try to tell myself that frozen cookies aren’t any good.  But guess what?  They’re good.  They’re actually better than un-frozen cookies.

The Best Monster Cookies recipe - from

Monster cookies aren’t anything new.  They’ve been around a very long time, and this recipe was tucked into my collection sometime way back in my pre-teen years.

Someone… somewhere made them up- Betty Crocker, I’m guessing.  They are indeed a cookie recipe worth keeping around for decades.

The Best Monster Cookies recipe - from

Monster Cookies are basically a peanut butter- oatmeal cookie with chocolate chips and M&M candies mixed in.  I dot extra M&M’s and chocolate chips on top of each blob of cookie dough on the baking sheet.  This ensures that they will be extra pretty when they are all baked up and ready to eat.

The Best Monster Cookies recipe - from

I opted to make giant Monster Cookies (using an ice cream scoop to dole out the dough), and I came up with 22 fabulously large cookies.  If you’d like to make a normal-sized cookie, you’ll get 36 cookies.

Make some Monster Cookies today, and keep them in the freezer… where they’ll be safe 😉

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Monster Cookies


  • 1 1/2 cups creamy or chunky peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated white sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 1/2 cups quick cooking oats
  • 2 teaspoons baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup M&M's plain chocolate candies


  1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
  2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
  3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.
  4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.


  • If you are preparing this cookie as gluten-free, just be sure to make sure you are using brands of the following items that are known to be GF: peanut butter, vanilla, oats, chocolate chips and M&M's.
  • If you'd prefer to make giant cookies, use an ice cream scoop instead to scoop the dough onto the cookie sheet. They'll need to bake for 18 to 20 minutes, and you'll end up with about 22 cookies.

189 Responses to “Monster Cookies”

  1. postedDec 3, 2013 11:18 AM

    Can I make them without the peanut butter? Just wondering if they would cook the same? We have a cookie exchange at work and cookies have to be nut free because of food allergy.

    • postedDec 3, 2013 3:09 PM

      Peanut butter holds them all together!

  2. postedDec 15, 2013 2:22 AM

    I have never made monster cookies before but my boyfriend had them for the first time over thanksgiving and told me about them. I went searching for a recipe and found yours. Thank you for sharing!

    They turned out great! I followed the recipe exactly. I think they needed to bake a tad longer than suggested (19 minutes vs. 12 minutes for the small to medium size cookies) but otherwise these were perfect. Thank you again!

  3. postedDec 21, 2013 12:32 PM

    I just finished making a triple batch, yes, a triple batch of these for gifts. I used a very large scoop for them. The size of the scoop was 3.25 oz. and I leveled it off with the dough. Here is the scoop I used: To give you an idea of the size of these things, only 6 can fit on a standard size cookie sheet. 🙂 I cooked them 15-16 minutes. They weren’t overdone, but were still just a tad crisp on the outside, but soft, if that makes sense. Perfect for holding together, but they aren’t brittle. Thank you for the wonderful recipe!

  4. postedDec 23, 2013 9:04 AM

    Too flat, greasy and thin awful!!! Batter was thick like stated what happened?

    • postedDec 24, 2013 6:22 AM

      I’m not sure! Did you try to use margarine in place of butter?

  5. postedDec 28, 2013 9:03 AM

    These turned out amazing!! One of my favorite cookie recipes now 🙂

  6. postedJan 6, 2014 11:17 AM

    These cookies are delicious! I made them last night & can’t stop eating them. I baked each batch for 10 minutes & they turned out perfectly soft & slightly chewy.

  7. postedJan 20, 2014 1:43 PM

    These are amazing!! I have made them twice, and for me, they make so many more than 36. And I make a batch of large ones, and then have several batches of smaller ones. This time I rolled them into balls and put them in the freezer to have ready to bake later. They are SO addictive!! Thanks for the recipe!

  8. postedJan 26, 2014 3:49 PM

    I am planning on making these but I only have steel cut oats versus the quick baking oats. I was wondering if anyone knew whether or not the cookies would come out different or if I would need to adjust the cook time. Thanks!

    • postedJan 26, 2014 10:18 PM

      I’m not sure steel cut oats will work out in this recipe. They are awfully rough, and they are not meant for baking!

  9. postedFeb 1, 2014 1:51 PM
    Cassie DeFreee

    Is the batter suppose to be sticky?

    • postedFeb 3, 2014 7:24 AM

      It should be a lot like regular cookie dough.

  10. postedFeb 10, 2014 4:09 PM

    I am wanting to use cookie cutters, do you think I could roll these out between wax paper & use cutters?

    • postedFeb 10, 2014 10:41 PM

      No, it is not a cut-out sort of cookie. It would likely just spread out.

  11. postedMar 20, 2014 9:29 AM

    Hi Lori
    I made these last night and they are AWESOME. I needed a great cookie recipe to make for the welcome bags for my son’s wedding in May. I think this may be the cookie I am going to make for them. One quick question… would you think it would be better to make the cookies and freeze them or make the dough and freeze the individually? The wedding is may and I have to do at least some of the work in advance.
    Thankyou so Much.!!!

    • postedMar 20, 2014 8:51 PM

      Hmm, I’ve never frozen the dough and baked from there. Since it’s not until May, why don’t you make a batch and experiment? Freeze some dough and bake a week later. And freeze some cookies and take them out of the freezer in a week. See which one you like better!

  12. postedApr 4, 2014 1:35 PM
    Jeanie Roberts

    I just tried your monster cookie recipe today and it is wonderful. I have never had very good luck with these and thought I would try your recipe. I am so glad that I did. Thank you for sharing it.

  13. postedMay 1, 2014 10:15 PM
    Deanne Postma

    Flour? I kept looking to see if there was flour in these cookies. Did I miss it? Nope. And yet they are still very cookie tasting and just to die for! Love these. Thank you for sharing!

    • postedMay 2, 2014 7:20 AM

      yep, no flour needed!

  14. postedMay 27, 2014 10:19 AM

    I get the best compliments when I make these cookies! Thanks for the great recipes!

  15. postedJul 10, 2014 10:35 PM

    Made these tonight. Got just over 6 dozen cookies using my favorite size cookie scoop (approximately 1″). They were lovely. I did dot the tops of them with an extra M&M or two after I dropped the balls on the pan so they would look extra purty. 😉 I baked them for 9:30, 2 pans at a time (a dozen on each pan) at 350. 🙂

  16. postedAug 14, 2014 1:04 PM

    Need help, I have been changing my food habit. I love these cookies and cant seem to not let myself eat them. Can anyone help me figure out the calories per cookies or know how much is in just the batter. Thanks

  17. postedAug 31, 2014 7:00 AM

    These are a huge hit with my family at get togethers my favorite!

  18. postedSep 10, 2014 7:17 PM

    This recipe is great. I would recommend taking the stick of butter it calls for and melting it prior to adding it to the ingredients, it mixes better that way. I would also recommend using “mini” m&m’s and chocolate chips, it looks prettier and is easier to form.

  19. postedOct 1, 2014 7:30 PM
    Devasena Sistu


    Can I use egg substitute like “Flaxseed meal” for eggs in this recipe…..?!?!?!?!

    Thanking in anticipation.


    • postedOct 1, 2014 9:31 PM

      I don’t really know anything about flaxseed as a sub for eggs, so I’m afraid I cannot answer that!

  20. postedOct 19, 2014 8:11 AM

    I just found this recipe- thank you!! This is a wonderful cookie recipe! I love the idea of a flour-less cookie, something I don’t have in my regular baking rotation. The tip to add additional candies to the top of the dough before baking makes for a picture- perfect cookie. Even my kids were impressed with the presentation before they gobbled up a cookie. Thank you!

  21. postedNov 9, 2014 5:24 PM

    Just made these but I made them with leftover halloween smarties, seed butter mix (I think flax & sunflower) and a couple scoops of vanilla protein powder.

    They turned out pretty good except that they only needed to be baked for about 12ish minutes, some got a little crunchy!

  22. postedDec 16, 2014 10:47 PM
    Sarah dake

    These cookies are amazing I’ve been making them for the past 2 years ..Thank you for sharing AMAZING!!!!!

  23. postedJan 12, 2015 1:09 PM

    Do you think I could make one big cookie pizza with this recipe? I’m thinking I would just use a pizza pan. I promised my coworkers one big cookie, but this recipe looks great.

  24. postedJan 16, 2015 6:00 PM

    Love these! I used 3/4 cup peanut butter, and 3/4 cup nutella, and I was able to eliminate the cup of white sugar.

  25. postedJan 17, 2015 1:29 PM

    The best monster cookie recipe on the web! My husband (who is the pickiest eater on the planet!) loves this recipe! Simply delicious!

  26. postedFeb 24, 2015 11:36 AM

    I’ve been trying this recipe in Mexico City and it turns out into a gooey, flat, super crispy on the ends and kinda raw in the middle cookie. Would it help if I roll the dough and put it in the freezer for a few hours before cutting and bake them?
    Thanks a lot!

  27. postedMar 7, 2015 6:16 PM

    A young man that I often bake for sent me a link to the recipe for Monster Cookies on Pinterest.  He just had one request:  Use Nutella instead of Peanut Butter.  OMG!!  They were so absolutely amazing.  I think I need to whip up another batch.  LOL  HAPPY BAKING EVERYONE!! 

  28. postedMar 13, 2015 3:53 PM

    Thank you for the delicious recipe!  My two-year-old loves Monster Cookies from the coffee shop and no recipe we attempted has even come close to those… until yours. 🙂   So, thank you for saving me $4.00 for a cookie at the coffee shop and creating a recipe we will be making for years to come.

  29. postedMay 6, 2015 6:35 AM

    I have made these a few times now and every time that I do, I get numerous people asking for the recipe! These are amazing cookies!

  30. postedJun 12, 2015 11:02 AM

    would like to try these they looks so good but cannot use eggs any subs…

    • postedJun 16, 2015 10:01 AM

      Google “subs for eggs in baking”- I’m sure you’ll get some good tips 🙂

  31. postedAug 8, 2015 3:14 PM
    Krista R.

    My step mom has made these every year for the last 25 years. I always felt hers were dry, hard and unappealing. I have made this recipe several times for my children. We absolutely LOVE it! I am not into sweets like others. But this cookie recipe, is the first recipe that I have made ‘just because’, and just for myself. I actually took a batch to work a couple of weeks ago and was told they are amazing. My cookies turn out beautifully every time. Thanks for the recipe. This will definitely be the one to be around for the next 25 years!

    • postedAug 11, 2015 7:51 PM

      Happy this one works out so well for you!

  32. postedOct 5, 2015 12:27 PM

    This is the best monster cookie recipe ever!!!!!

  33. postedDec 3, 2015 7:56 PM

    Would I be able to substiute the peanut butter with sunflower butter?  

    • postedDec 3, 2015 9:22 PM

      I don’t know much about sunflower butter, but I think that would probably work.

  34. postedDec 31, 2015 3:42 PM

    These are THE BEST cookies ever!!! Love that they can be made gluten free and after following the recipe exactly these were bakery worthy cookies…so good! My six year old and two year old declared these their favorite cookies…my family will be making these for years to come…thank you so much for the recipe!

  35. postedFeb 2, 2016 11:37 AM

    I Love these cookies!!

    The last batch I prepared was a go for the healthier side. I substituted the white sugar for baking Stevia, and replaced the M&M’s with a crushed 1/2 C walnuts, and an extra 1/2 C mini choc chips. This way, I allow myself to have a few more 😉

  36. postedFeb 21, 2016 3:32 PM

    How long with they keep, after baking them, in the freezer? BTW I love this cookie recipe and get compliments on it every time I bring them to a social event!

    • postedFeb 22, 2016 12:55 PM

      I’d say a month is a good amount of time to use them up from the freezer!

  37. postedMar 24, 2016 4:35 PM
    Christina Williams

    That Monster Cookie recipe gets four stars!

  38. postedMar 28, 2016 8:26 PM

    very delicious!!! turned out perfectly. I used chopped up reese’s cups instead of m&ms. Thank you!! 

  39. postedApr 14, 2016 2:20 PM
    Janel Holbrook

    Mine are definitely not as pretty as yours are. My dough was a tad wet. They’re cooling now so I have not yet tried them but I’m a little skeptical. Although, the dough is amazing ????

  40. postedMay 8, 2016 8:14 AM

    This recipe is similar to monster cookies, but is not quite right. I’ve been making them since the 70s. REAL recipe uses both white and brown sugar, plus corn syrup.

  41. postedMay 19, 2016 2:27 PM

    This recipe is the best!!! I have tried many other recipes and this one is simply the best.  Love them!!! Hubby approved!!!

  42. postedJun 13, 2016 7:46 PM

    These cookies are phenominal! I’ve made them in various sizes (but adjusted the cooking time by visually checking for lightly browned edges) and have had great results every single time! This is hands-down my favorite cookie recipe! 

  43. postedAug 23, 2016 7:20 PM
    Amy Darin

    Best Best Best cookie recipe ever!! Love these Monster Cookies! Thanks!

  44. postedSep 23, 2016 5:14 PM

    I like to use some peanut butter chips also. 

  45. postedOct 4, 2016 6:22 AM

    I doubled the batch… do not double the batch… I have over 75 chewy, sticky like, jaw breaking toffee cookies. Will not make again.. these need flour or something 

    • postedOct 4, 2016 7:37 AM

      You must have done something wrong somewhere with your doubling… they don’t turn out like that!

  46. postedDec 15, 2016 5:02 PM

    Are you sure it’s a Tablespoon of Vanilla?

  47. postedDec 28, 2016 4:27 PM

    AMAZING RECIPE!.  I chilled the dough balls on the cookie sheet for 10 minutes before baking and they kept a nice round shape.  Thanks for publishing this recipe!

  48. postedJan 15, 2017 8:03 PM

    Yay! I love these every time I make them… Booo, they didn’t turn out tonight! 🙁 Not really sure why, but my poor cookie dough was so dry. The only difference tonight was that I used a more natural peanut butter rather than my typical skippy. Hmmm, anyone else have this problem? Fortunately, not all is lost. NO ONE hates crumbled up cookies on top of ice cream! 🙂

    • postedJan 20, 2017 5:03 PM

      I think the peanut butter was definitely the culprit. I always use the regular Skippy or Jif.

  49. postedJan 27, 2017 4:54 PM

    Love the no flour…however, adding M & Ms makes this too sweet for me.  I cut up a combination of figs, dates and dried cranberries (one cups worth). Almost like a high energy cookie.  Also, used the 2 tbsp of Karl syrup to make them softer.  Thanks for this recipe

    • postedFeb 3, 2017 5:13 AM

      Sounds like a good variation!

  50. postedFeb 1, 2017 10:52 PM

    thank you so much for this recipe…. way too good and definitely my to go cookies. and i love your page. 🙂

  51. postedFeb 10, 2017 1:50 PM

    These cookies never spread! I ended up overbaking them because they never took on a cookie shape.  Does anyone press them before baking, or do you leave them in scoop form?

    • postedFeb 13, 2017 6:10 PM

      I haven’t had a problem with that- are you using regular peanut butter — like Skippy or Jif?

  52. postedMar 12, 2017 9:53 AM

    These were excellent!

  53. postedJun 17, 2017 6:12 PM

    These cookies are awesome, but how do you get the batter to stick to the candies and the chocolate?

  54. postedSep 22, 2017 10:39 AM

    That’s 370 calories for the Large cookie. For a normal size cookie it’s about 230. Thought I would clarify.

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