Get ready for the ultimate sweet-and-salty treat! These Monster Cookies combine peanut butter, chocolate chips, and colorful M&M’s for a chewy, festive cookie!
The first time I had a Monster Cookie was in the summer of 1979. It was one of those scorching Texas afternoons, and my friends and I were desperate to escape the heat. So, we decided to stay inside and bake. My neighbor had this recipe for monster cookies, and I’d never heard of them, but I was excited to try them. We pulled out all the usual ingredients—flour, sugar, eggs, butter—and started mixing everything together, not knowing we were about to make something special.
Since then, I’ve grown to love baking all kinds of cookies. Some of my favorites are Madeleine Cookies, Alfajores, Sparkling Shortbread Cookies, and Vegan Oatmeal Chocolate Chip Cookies.
Table of Contents
Why I Love These Cookies
- Peanut butter, chocolate chips, and M&M’s give the perfect balance of sweet and salty.
- No need to chill the dough, so you can have fresh cookies in no time.
- These cookies freeze well, making it easy to have a batch ready!
Recipe Ingredients
Salted Butter – Adds a delicious buttery taste to the batter. You can use unsalted butter here; just add ¼ teaspoon salt with the flour to balance the flavors.
Peanut Butter – Opt for creamy peanut butter like Jif or Skippy for the best texture. Natural or crunchy peanut butter tends to make the cookies dry and crumbly.
Quick Oats – Quick oats work best for a uniform texture and help bind everything together. If you only have whole oats, pulse them in a food processor a few times.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add-ins – Mix in semi-sweet chocolate chips, butterscotch chips, peanut butter chips, white chocolate chips, chocolate chunks, or dark chocolate for a fun flavor twist.
Nut-Free – Swap peanut butter with sunflower seed butter to make it allergy-friendly without changing the texture.
Oat-Free – Replace oats with flour or almond meal for a denser cookie but still tasty.
Spice It Up – Add cinnamon or pumpkin spice for a warm, comforting flavor.
Holiday Twist – Change M&M colors for different holidays like red and green for Christmas or pastels for Easter.
Sandwich Cookies – Spread frosting, Nutella, or peanut butter between two cookies for a fun, extra-sweet treat.
How to Make Monster Cookies
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step #2: Spray cookie sheets with nonstick spray or line with parchment paper or silicone mats. Use 4 cookie sheets to allow one set to cool while the next set is baking.
Step #3: Set aside ⅓ cup of the M&M’s for adding to the top of the cookies later.
Step #4: In a large mixing bowl, combine the peanut butter, butter, white sugar, brown sugar, and corn syrup. Use an electric mixer to mix until well combined.
Step #5: Mix in the eggs, vanilla, baking soda, and flour.
Step #6: Mix in the oats.
Step #7: Stir in the chocolate chips and M&M’s (just 1 cup, keep the other ⅓ cup for later).
Step #8: Make large cookie dough balls and pat them out into rounds that are about 3 ½ inches in diameter and ½ inch tall. Place them on a cookie sheet with space around them to expand. You should only put 6 per cookie sheet. For the 60-minute cook time, bake 2 cookie sheets at a time.
Step #9: Add a few of the saved M&M’s to the top of the cookies for decoration.
Step #10: Bake for 10-12 minutes until the edges turn golden brown. Be careful not to overbake them.
Step #11: Let the cookies cool for 5 minutes on the cookie sheets.
Step #12: Transfer to wire racks and allow them to cool completely before storing them in an airtight container with wax paper between the layers of cookies to prevent sticking.
Step #13: Optionally, freeze some for later.
Holiday-Themed Monster Cookies
Spring Monster Cookies
Halloween Monster Cookies
Christmas Monster Cookies
Fourth of July Monster Cookies
Dietary Variations
Gluten-Free Monster Cookies – Use a gluten-free baking mix or 1:1 flour substitute, and certified gluten-free oats to avoid cross-contamination. This keeps the cookies safe for gluten-free diets while maintaining their chewy texture.
Dairy-Free Monster Cookies – Swap butter for a dairy-free alternative or coconut oil, and replace M&M’s with dairy-free chocolate chips or candy. The cookies will still turn out just as delicious.
Vegetarian – The recipe is naturally vegetarian, so no changes are needed.
Vegan Monster Cookies – Replace eggs with flax eggs, butter with a vegan substitute or coconut oil, and swap out M&M’s for vegan chocolate chips or candy. These simple changes keep the cookies both tasty and plant-based.
Expert Tips
Slightly Underbake for Chewier Cookies – Take them out when the edges are golden but the centers are still soft. They’ll firm up as they cool.
Size Consistency – To get evenly sized cookies, use the same sized dough balls. This helps them bake uniformly and gives each cookie the same texture and thickness.
FAQs
Just use a cookie scoop for smaller portions. Don’t forget to adjust the baking time since smaller cookies will bake faster.
No, but it can make mixing easier, especially for thick dough. A paddle attachment helps blend everything smoothly.
If a wire rack isn’t available, let the cookies cool on the baking sheet longer or transfer them to a parchment-lined plate to prevent sticking and keep their texture.
Storage Information
Store leftover Monster Cookies in an airtight container at room temperature for up to a week, using wax paper between layers if stacked. They’re best enjoyed within the first three days.
To freeze, let the cookies cool, then store them wrapped in plastic inside an airtight container or freezer bag for up to 3 months. When ready to eat, thaw at room temperature or warm in a 300°F (150°C) oven for 5-10 minutes.
Other Delicious Dessert Recipes
Monster Cookies Recipe
Ingredients
- 6 large eggs
- 2 1/3 cups firmly packed light brown sugar
- 2 cups white sugar
- 2 sticks of salted butter - ½ pound, softened to room temperature
- 1 Tablespoon light corn syrup
- 1 teaspoon vanilla
- 4 teaspoons baking soda
- 2 1/4 cups peanut butter - you can use creamy peanut butter or crunchy peanut butter
- 1 1/2 cups flour
- 7 cups quick 3-minute oats
- 1 1/3 cups semi-sweet chocolate chips
- 1 1/3 cup M&M candies - standard size, any color combination you want
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spray cookie sheets with nonstick spray or line with parchment paper or silicone mats. Use 4 cookie sheets to allow one set to cool while the next set is baking.
- Set aside ⅓ cup of the M&M's for adding to the top of the cookies later.
- In a large mixing bowl, combine the peanut butter, butter, white sugar, brown sugar, and corn syrup. Use an electric mixer to mix until well combined.
- Mix in the eggs, vanilla, baking soda, and flour.
- Mix in the oats.
- Stir in the chocolate chips and M&M's (just 1 cup, keep the other ⅓ cup for later).
- Make large cookie dough balls and pat them out into rounds that are about 3 ½ inches in diameter and ½ inch tall. Place them on a cookie sheet with space around them to expand. You should only put 6 per cookie sheet. For the 60-minute cook time, bake 2 cookie sheets at a time.
- Add a few of the saved M&M's to the top of the cookies for decoration.
- Bake for 10-12 minutes until the edges turn golden brown. Be careful not to overbake them.
- Let the cookies cool for 5 minutes on the cookie sheets.
- Transfer to wire racks and allow them to cool completely before storing them in an airtight container with wax paper between the layers of cookies to prevent sticking.
- Optionally, freeze some for later.
NOTES
Nutrition
