Excuse me, you want to combine four of my favorite cookies into one? Sign me up! These Monster Cookies are like if a chocolate chip cookie, oatmeal cookie, peanut butter cookie, and M&M cookie all came together and had a baby. The texture is out of this world. You get the chewy cookie base, texture from the oats, a little crunch from the M&M’s, and those smooth, melty chocolate chips in every bite.
If cookies are basically their own food group in your house too, try my Apple Pie Cookies, Rolo Cookies or Ranger Cookies next. These are the kinds of cookies I like having around for after-school snacks, lunchboxes, or when somebody suddenly remembers at 8 PM that they need to bring something somewhere tomorrow.
Stephanie’s Tips
• Chill the cookie dough for at least 15 minutes before baking. This helps keep these big cookies from spreading too much in the oven.
• Use old-fashioned oats, not quick oats. They give the cookies that chewy oatmeal cookie texture without disappearing into the dough.
• Save some of the M&M’s for the tops. It makes the finished cookies look so much better and guarantees plenty of M&M’s in every cookie.
• Don’t overmix once you add the flour mixture. Mix just until the dough comes together.
• Give these cookies plenty of room on the sheet pan. A 3-tablespoon scoop makes a pretty big cookie.
• Let the cookies sit on the hot sheet pan for a couple of minutes before moving them to the cooling rack. They’ll continue to set as they cool.
Equipment
- Measuring cups and spoons
- 2 sheet pans
- Parchment paper
- Whisk
- Medium mixing bowl
- Large mixing bowl
- Electric mixer
- 3-tablespoon cookie scoop
- Wire cooling rack
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Monster Cookies ingredients
- All-purpose flour: Gives the cookies structure while still leaving plenty of room for all those oats, M&M’s, and chocolate chips.
- Old-fashioned oats: Add chewiness and that classic oatmeal cookie texture.
- Baking soda: Helps the cookies spread and brown while they bake.
- Salt: Balances the sweetness from the brown sugar, M&M’s, and chocolate chips.
- Light brown sugar: Keeps these cookies soft and chewy while adding a little caramel-like flavor.
- Unsalted butter: Make sure it is softened so it creams properly with the brown sugar.
- Eggs: Help bind everything together and add moisture to the cookie dough.
- Creamy peanut butter: Gives you that peanut butter cookie flavor and adds even more richness to the dough.
- Vanilla extract: Adds another layer of flavor to the cookie base.
- Semi-sweet chocolate chips: Semi-sweet chocolate works really well with all the sweetness already happening here.
- M&M’s: Save about ¼ of them for pressing into the tops before baking.
For full ingredients and directions, scroll down to the recipe card below.
How to make Monster Cookies
Preheat the oven to 350°F and line two sheet pans with parchment paper.
Whisk together the flour, old-fashioned oats, baking soda, and salt in a medium mixing bowl.
Cream the brown sugar and softened butter with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the peanut butter, eggs, and vanilla extract and mix until combined.
Slowly add the flour mixture and mix just until the cookie dough comes together.
Set aside about ¼ of the M&M’s for topping the cookies. Add the remaining M&M’s and chocolate chips to the dough and mix just until incorporated.
Use a 3-tablespoon cookie scoop to portion the dough. Place the cookie dough in the refrigerator for at least 15 minutes to chill.
Arrange the chilled cookie dough about 2 to 3 inches apart on the prepared sheet pans. Press a few of the reserved M&M’s into the top of each cookie.
Bake for 15 to 16 minutes, or until the bottoms are golden brown.
Let the Monster Cookies rest on the sheet pans for a couple of minutes before transferring them to a wire cooling rack.
How do I serve Monster Cookies?
- These are great for after-school snacks when everyone comes home starving.
- Pack them into lunchboxes for a sweet treat.
- Make them for parties, bake sales, sleepovers, or game days.
- Warm one for a few seconds in the microwave when you want those chocolate chips nice and melty again.
FAQs (Because Life’s Too Busy for Guesswork)
Yes. Prepare the cookie dough up to 48 hours before baking and keep it covered in the refrigerator. I recommend scooping the dough into balls before refrigerating because the dough becomes firmer when it is cold. Then they are ready to go straight onto your sheet pan when you want fresh cookies.
Measure your ingredients accurately and don’t skip the 15-minute chill. If your kitchen is especially warm or the dough still feels very soft after 15 minutes, give it a little longer in the refrigerator before baking.
Yes. Crunchy peanut butter is an easy way to add some extra texture. You can also add chopped peanuts, pecans, or walnuts.
They are definitely a rich cookie because you are combining brown sugar, chocolate chips, and M&M’s, but the peanut butter and oats help balance everything out. If you prefer less sweetness, dark chocolate chips are an easy swap for the semi-sweet chocolate chips.
I recommend sticking with old-fashioned oats. Quick oats are cut into smaller pieces and absorb moisture differently, so you won’t get quite the same chewy texture.
For this recipe, yes. You’re working with a large 3-tablespoon scoop of dough, and chilling helps control how much the cookies spread while baking. It only needs about 15 minutes.
Substitutions and variations
- All-purpose flour: For a gluten-free option, use a 1-to-1 gluten-free flour and add one additional egg.
- Light brown sugar: Dark brown sugar can be used if needed. It will give the cookies a slightly deeper molasses flavor.
- Unsalted butter: Salted butter works too. Reduce the added salt by ¼ teaspoon.
- Creamy peanut butter: Use crunchy peanut butter if you want little pieces of peanuts throughout the cookies.
- Semi-sweet chocolate chips: Milk chocolate, dark chocolate, or white chocolate chips all work.
- M&M’s: Regular or mini M&M’s can be used. Seasonal M&M’s are also an easy way to turn these into holiday cookies.
How should I store Monster Cookies?
- Store completely cooled Monster Cookies in an airtight container or zip-top bag at room temperature for up to one week.
- For longer storage, freeze the baked cookies in a freezer-safe airtight container or bag for up to 3 months. Let them thaw at room temperature before serving.
- You can also freeze the scooped cookie dough. Freeze the dough balls on a sheet pan first, then transfer them to a freezer-safe bag once solid.
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Monster Cookies
Equipment
- Measuring cups and spoons
- 2 Sheet pans
- Parchment paper
- Whisk
- Medium mixing bowl
- Large mixing bowl
- Electric mixer
- 3-tablespoon cookie scoop
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups light brown sugar packed
- 1 cup unsalted butter softened
- 2 large eggs
- 1 1/4 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 10-ounce package M&M’s, divided
Instructions
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- Whisk together the flour, oats, baking soda, and salt in a medium mixing bowl.
- In a large mixing bowl, cream the brown sugar and butter with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the peanut butter, eggs, and vanilla extract, then mix until combined.
- Slowly add the flour mixture to the mixing bowl and mix just until the dough forms.
- Reserve about 1/4 of the M&M’s for topping. Add the remaining M&M’s and the chocolate chips to the dough and mix just until incorporated.
- Using a 3-tablespoon-size cookie scoop, scoop out balls of dough and place them onto a sheet pan. Place the dough in the refrigerator for at least 15 minutes to chill.
- Place the cookies on the prepared sheet pans about 2 to 3 inches apart. Press a few of the reserved M&M’s into the top of each cookie.
- Bake the cookies in the preheated oven for 15 to 16 minutes, or until the bottoms are golden brown.
- Allow the cookies to rest on the sheet pans for a couple of minutes before transferring them to a wire cooling rack to cool.
Notes
- Store Monster Cookies in an airtight container or zip-top bag at room temperature for up to 1 week.
- For longer storage, freeze the baked cookies in a freezer-safe bag or airtight container for up to 3 months.
- The dough can be prepared up to 48 hours ahead and stored covered in the refrigerator.
- If using salted butter, reduce the added salt by 1/4 teaspoon.
