Monster Cookies

These Monster Cookies are seriously the best recipe for Monster Cookies on the internet.  Watch short video showing you how to make them, then scroll to the end of this post to print out the recipe so you can bake them at home.

Stack of Monster Cookies

Monster Cookies Beware!

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.

Monster Cookies

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.

And so it goes that these Monster Cookies are dangerous.  They’re dangerous to have around because you’ll want to gobble far too many of them!

The Best Monster Cookies recipe

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

Monster Cookies are basically a peanut butter- oatmeal cookie with chocolate chips and M&M candies mixed in.  There is no flour at all in the recipe!

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

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

Stack of Monster Cookies

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

If you’re looking for more recipes using M&M’s, you might like to try my M&M Pretzel Blondies or these Super Soft Peanut Butter- M&M CookiesNo Bake Monster Cookie Bars, M&M Shortbread Cookies and Kit Kat Cake are good recipes to try too!

4.93 from 27 votes
Print

Monster Cookies

This is the absolute best recipe for Monster Cookies!

Course Dessert
Cuisine American
Keyword best monster cookies recipe, cookies, monster, monster cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Calories 215 kcal

Ingredients

  • 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, at room temperature
  • 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

Instructions

  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 photos), 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.

Recipe Video

Recipe Notes

  • 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.
Nutrition Facts
Monster Cookies
Amount Per Serving (1 cookie)
Calories 215 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 23mg8%
Sodium 136mg6%
Potassium 129mg4%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 245IU5%
Calcium 46mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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Comments

  • Jennifer Grant wrote:

    Used almond butter in case there were peanut allergies where I was taking them and they turned out awesome!!

  • Maureen Andrieu wrote:

    I first made this recipe (or one very similar) when I was visiting my grandmother as a preteen; that was some 40 years ago! Definitely used an ice cream scoop and I’m sure the recipe that was in the newspaper made a ridiculous amount of cookies – lots for the freezer (and for us to sneak). These things hold up well for travel too. I brought a batch to an orphanage in India and there wasn’t a single one broken in the travels.

  • arden wrote:

    How do the cookies turn out with natural peanut butter (just peanuts and salt)?

    • Lori Lange wrote:

      I don’t recommend it. But you can certainly try!

  • Rich wrote:

    My go to Gluten-Free Cookie Recipe. You will forget that it is GF. Just have Old Fashion Oats, pulse them in a food processor and you are good to go.

  • Naomi wrote:

    These are so yummy! All my my friends and family love them!

  • Chris wrote:

    This is my favorite monster cookie recipe. I make up excuses to eat them for breakfast. I bake at high altitude and the only accommodation I do, is add an extra egg and they turn out perfect!

  • Paige wrote:

    These are excellent; remind me of my childhood. I have gotten so many compliments, and have made them twice within about 2 weeks. I like to add about a 1/2 teaspoon of salt to the batter, and sprinkle sea salt on top.

  • Mackenzie wrote:

    These couldn’t have turned out better! Excellent recipe! Planning to use this time and time again!

  • Leah wrote:

    Great cookies. Just felt like they needed a little salt after I tasted my first batch. I added salt to the rest of the cookie dough, and they were perfect after that!