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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  • Shelley wrote:

    Great recipe but I would cut down on the amount of m&m’s and chocolate chips. Go down to 1/2 cup each. Just made a batch and have alot of candies and chocolate chips sitting in the bottom of the bowl. Otherwise great,easy recipe!!

  • Marmar El wrote:

    These are great and freeze well. I make them with butter flavor Crisco and dairy free chocolate chips.

  • Phyllia Morrelli wrote:

    I printed this recipe for the first time 12/21/2012. The paper has become worn and difficult to read, so I’ve come back to print it a second time. This is the #1 requested cookie in my home because it’s got something for everyone. I love that it’s fast and simple to make but what I don’t like, is that they don’t last a day in the cookie jar. One cookie leads to another, and another. They are totally addicting.

  • Marlys Unrau wrote:

    Been using this recipe for 30 years and got it from my Mother…. they are the best!

  • evelyn wrote:

    So so so great i make these all the time and its a neighbourhood favourite!

  • laura buch wrote:

    absolutely the best monster cookie recipe i’ve found!!! even took these to the restaurant where i work for my co-workers and they requested more, more, MORE!!! they freeze well and are just as good! family loves them!!! thanks so much!!!

  • Jackie wrote:

    This recipe was amazing!!!! I baked for 12 mins total and rotated it half way through. Thank you for a great recipe!

  • Dirtman wrote:


  • Mandi wrote:

    Mine spread out and turned out thin and crispy rather than fluffy and thick…..any advice?

    • Lori Lange wrote:

      I’m not sure!

  • Amber wrote:

    These are the best cookies! I use peanut butter m&ms to make em extra tasty!!!

  • Sommer wrote:

    This just might be the perfect cookie!

  • Liz wrote:

    Oh wow! My boys would LOVE these cookies! I love how jam packed with fun they are!

  • Aimee Shugarman wrote:

    The perfect monster cookie recipe is here!

  • SABRINA wrote:


  • Sandy wrote:

    This recipe … so good and freezes well, too.

  • MaryAnn wrote:

    Is it really 4 and 1/2 cups of oats? I ended up with more like 4 dozen cookies (almost 5) instead of 36 lol. And the mixture was super thick and hard to mix the chips into, even in my stand mixer. They are delicious though! 🙂

    • Lori Lange wrote:

      Yes, the recipe is correct as written!

  • Carolee Halvorson wrote:

    I tried this recipe and found out if I bake them at 325 for 15 minutes they turned out better. At 350 for 12 minutes they came out dark and undone and I think I could have gotten away with using about 1/2 cup less granulated sugar

  • Sharon wrote:

    Can the raw mixture be kept in refrigerator to use as needed?

    • Lori Lange wrote:

      Yes, but I think I’d want to use it within about a week’s time.

  • Ashley @ Wishes & Dishes wrote:

    Love the idea of keeping these in the freezer!

  • Toni | Boulder Locavore wrote:

    A perfect treat for the kids!