Monster Cookies

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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 with the cookie on top split in half to show the inside

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.

close up shot of a stack of 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!

stack of monster cookies on a white plate with a yellow and black background

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.

monster cookies piled haphazardly on a cooling rack

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.

overhead shot of a stack of monster cookies on a white plate with a teal blue background

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 on a white plate with a yellow and black background

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!

stack of monster cookies with the cookie on top split in half to show the inside
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4.86 from 35 votes

Monster Cookies

This is the absolute best recipe for Monster Cookies!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Calories 215kcal
Course Dessert
Cuisine American
Keyword best monster cookies recipe, cookies, monster, monster cookies


  • 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
  • cups quick cooking oats
  • 2 teaspoons baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup M&M's plain chocolate candies


  • Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
  • 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.
  • 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.
  • 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.


Serving: 1cookie | Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 136mg | Potassium: 129mg | Fiber: 1g | Sugar: 18g | Vitamin A: 245IU | Vitamin C: 0mg | Calcium: 46mg | Iron: 2.4mg
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Lori Lange of Recipe Girl

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  • Quinn wrote:

    Made these today and was super excited as I love any cookies with M&Ms as well as chocolate chips. Also love oat based cookies and make a lot of gluten-free goodies. However, these were really lacking. Sure – the M&Ms were still tasty. My 13yo felt there was too much vanilla in it. We tried adding some salt per another review and it made it a touch better, but still not great. Consistency was good. Nice crunch on the outside edges while soft & chewy toward the middle. Could see how they would travel well and work for both normal and GF eaters. Teens who show up at our house will still eat them (this recipe makes a lot!). However, would not make again as they just didn’t taste like much and if I’m going to eat cookies, I want them to really be worth it. Sorry.

    • Lori Lange wrote:

      All of matter of taste! I’m not offended by your review. You can see from the reviews that a lot of people like them. It’s still one of my favorite cookie recipes 🙂

  • Jodie Stites-Huff wrote:

    Not the greatest fan of monster cookies but my Son in Law loves them. Made a batch because he’s coming to do some work on my house. They came out GREAT! I will certainly make them again

  • Pat wrote:

    I first made this recipe in April when I wasn’t able to find flour in the grocery stores. I made the recipe as written and they turned out fantastic! Have made several times since then. Currently making a batch to take on vacation if I can keep my family out of them. Thank you for this recipe, it’s great!

  • Jen wrote:

    Soft, chewy and amazing! I make these often and by far the best recipe. So incredibly good!

  • Keisha wrote:

    My 11 yr old son and I made these tonight. Absolutely delicious!! Even better with a glass of cold milk. I’m sure vanilla ice cream would be good as well!

  • Melissa wrote:

    I’ve tried finding a good monster cookie recipe because I’ve always loved them, well, I finally found it! These are absolutely delicious! My search is over. Thank you! ?

  • Laurel Hay wrote:

    Can you make these without the peanut butter? Is there a different substitute you could use?

    • Lori Lange wrote:

      You could try another nut butter?

  • Joy wrote:

    I really selected this recipe for my grandchildren because it’s flour-free and uses more oats. Nice!

  • Alyce Staples wrote:

    Can you use old fashion oats instead of quick oats?

    • Lori Lange wrote:

      The recipe is meant for quick oats, but you can try using old fashioned.

  • Dana Schueler wrote:

    Easy and just delicious! Everyone that tries them loves them.

  • Sue K wrote:

    I was originally introduced to these cookies b my ex-mother-in-law. She mixed up enough cookies at one time she used the large Jif jar. They were always terrific. I did not have any M&Ms so I threw in raisins and coconut. I also use crunchy peanut butter. My other half says they are really good. I agree. Thanks for having them to remind me to bake them.

  • 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!