Thick, chewy monster cookies packed with peanut butter, oats, chocolate chips, and M&M’s—what’s not to love? These cookies are rich, satisfying, and perfect for sharing.
They’re always a hit with family and friends. If you haven’t tried monster cookies before, give this recipe a shot. They’re simple to make, store well, and are fun to assemble—kids especially enjoy adding the colorful M&M’s.
How to Make Monster Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter with the white and brown sugars until light and fluffy, about 3 minutes. Add the peanut butter and mix until smooth, then incorporate the eggs and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients and the rolled oats to the wet mixture and stir until combined. Fold in the mini chocolate chips and mini M&M’s.
Scoop dough into 3-tablespoon portions and place them on the prepared baking sheets about 2 inches apart. Press a few extra M&M’s on top of each dough ball for a colorful finish.
Bake for 9–10 minutes, or until the bottoms are golden brown. The tops may look slightly underbaked—that’s fine, they will set as the cookies cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Monster Cookies
- Line baking sheets with parchment paper. Spraying or greasing pans can make cookies greasy.
- Do not use melted butter. Slightly firmer butter helps cookies hold their shape. Melted butter makes them spread too much and become flat.
- If you soften butter in the microwave, cut it into small pieces and heat in 12-second intervals. The butter should be soft but not gooey—test by pressing with a finger; it should yield slightly without leaving a deep indent.
- “Spoon and level” the flour for accurate measurement: scoop flour into the measuring cup with a spoon, then level the top with a knife. Don’t scoop directly with the measuring cup.
- For chewy cookies, avoid overbaking. Even if the centers appear soft, they’ll firm up as they cool. Remove the cookies once the bottoms turn golden brown.
- If cookies lose their round shape while baking, use a round cookie cutter slightly larger than the cookie as soon as they come out of the oven; gently twist it to reshape the edges.
Bake them on your own or make them with children—either way, these thick and chewy monster cookies are sure to be loved by everyone.
If you make these cookies, feel free to tag @jessiebakestreats on Instagram and leave a review below. I’d love to hear how they turned out!
You Might Also Enjoy
- Funfetti Cookies
- Reese’s Pieces Peanut Butter Cookies
- Turtle Cookies
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Thick and Chewy Monster Cookies
Jessie M
Pin Recipe
15
10
20 cookies
Ingredients
Cookie Dough
- 1/2 C salted butter, softened
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 C creamy peanut butter
- 2 large eggs, at room temperature
- 1 & 1/2 tsp vanilla extract
- 1 C all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/4 tsp salt
- 2 C rolled oats (old-fashioned)
- 3/4 C mini semi-sweet chocolate chips
- 3/4 C mini M&M’s
Topping
- 1/4 C mini M&M’s for topping
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat butter and both sugars until light and fluffy, about 3 minutes.
- Add peanut butter and mix until smooth.
- Mix in eggs and vanilla extract.
- Whisk flour, baking soda, and salt in a separate bowl.
- Add dry ingredients and oats to the wet mixture and stir until combined.
- Fold in chocolate chips and M&M’s.
- Scoop 3-tablespoon balls of dough onto prepared sheets, 2 inches apart; press extra M&M’s on top.
- Bake 9–10 minutes, until bottoms are golden. Tops may appear soft but will set as they cool.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Do not use melted butter; melted butter causes excessive spreading and flat cookies.
“Spoon and level” the flour: spoon flour into the measuring cup and level with a knife for accurate measurement.
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