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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4.87 from 36 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

Ingredients

  • 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

Instructions

  • 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.

Video

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

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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Comments

  • Jill Bowman wrote:

    Is there no flour in this recipe?? I’m confused

    • Lori Lange wrote:

      No– no flour in these cookies!

  • Sarah Gem wrote:

    I’ve always loved monster cookies and once I found this recipe several years ago, I never even considered another. These have become my signature dessert. Always a crowd pleaser!

    The only caution: the times I’ve had to use natural peanut butter, this recipe hasn’t turned out for me. I’ve found the Jif (or generic equivalent, creamy or crunchy) makes for a soft and incredible cookie.

    Thanks for this great recipe!

  • Brittany wrote:

    I’ve made this recipe quite a few times now since my boyfriend absolutely loves them! However, I like slightly flatter cookies and for some reason they seam to come out a little more on the biscuit side. I’ve very diligent about following the recipe to a T and don’t use convection mode. I’m curious if you have any recommendations?

    • Lori Lange wrote:

      They’re a thicker, sturdier cookie than most.