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.
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.
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!
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 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.
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.
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 Cookies. No Bake Monster Cookie Bars, M&M Shortbread Cookies and Kit Kat Cake are good recipes to try too!
Monster Cookies
Recipe Details
Ingredients
- 1½ 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
- 4½ 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.
Best Monster Cookie recipe I’ve ever used… they’re soooo good. I used the chocolate chunks instead of chips, though. I also got 48 cookies vice the 36 she said. Guess I made them smaller than I should have?
I have been making these cookies for YEARS – first time I have seen the same recipe, my family begs me to make them, as do my co-workers, excellent cookie. I use chuck chocolate and peanut m&m’s – chuncky peanut butter as well.
Just wondering, Paula’s recipe includes salt, is there a reason you left it out? Also you have a whole tablespoon of vanilla and hers calls only for a 1/2 a teaspoon. Just wondering if I’m missing something or if you figured out its better this way!
Paula who? This is just my recipe for Monster Cookies- didn’t follow anyone’s recipe in particular 🙂
This is a favorite with all my friends and family . I always get asked to make these. I use mini chocolate chips and mini m&m’s.
These are perfect for my bake sale next month now i just need 4 more!lol
LOVE these!!!!! I did alter them slightly & they were fabulous! I halfed both types of sugar & only put in 2/3 cup of each chocolate chips & m&m’s to lower the calories. I have a giant sweet tooth & did not miss the sweetness one bit. They still have TONS of chocolate in each & every cookie. Thanks for the recipe.
My 7 yr old who won’t eat peanut butter or peanuts or oatmeal ate these. Yes, it’s a lot of sugar, but it’s also a fair amount of protein and fiber, so I’m happy. Wonder if she’ll eat one today…
My cookies spread out A TON, too. I’m in the middle of a test batch. I will add more oats for a thicker batter and cross my fingers.
AWESOME! I have NO idea why anyone would post that these were not good cookies. They turned out perfectly and taste amazing! THANKS FOR SHARING!
Yep, using real butter. Tried just letting it soften at room temperature instead of melting it….. the only thing I can think of trying next is increasing the oven temp……???
HELP!!! I have made these cookies 3 times….. changed out the baking soda for fresh. . .chilled the dough before baking….. they keep falling FLAT!!! HELP!
You’re using real butter, not margarine, right?
Crap..I should have read the comments first..used margarine..no butter in house..they are thin but still nummy!
Made today to use up some M&Ms from Easter. I was skeptical at first because there was no flour in them…. Boy was I wrong. These are fantastic and one of m new favorites. Will definitely use this recipe again and again!!!
This recipe is awful they didn’t turn out at all. Sticking to my own recipe!!!
this is the exact recipe my Grandpa used, except his was x4 it takes pounds not cups & makes 12 dozen, also dropped onto cookie sheets using a 1/4cup measure. & can be frozen since they contain no flour. AWESOME cookies though, one of my favorites
I love making these cookies when I need something for a group. Making a batch now, that I turned into bars, for a teen lock-in tomorrow night.
How many calories per cookie?
no idea.
These turned out perfectly. Made the gluten free version and they were truly one of the most delicious cookies I’ve had since going gluten free!
Mine came out flat too so I’m trying all the tips… but I do have one question… should I maybe try to freeze them fist before cooking?
I suppose you could try that.
Fantastic!!! Just made these and they are wonderful. Super easy to make. I also scooped some and put in freezer so I can just pop them out later to make. I did add in some butterscotch chips with the chocolate chips. Yummo!!!