Thick, chewy, and buttery Monster Cookies decorated with edible eyes for a fun cookie! These delicious cookies are loaded with peanut butter, oats, M&M’s, and chocolate chips. No cookie dough chilling is required!
I love all types of cookies, but these Monster cookies have a special place in my heart. I mean, I can’t resist them. I always have a dozen (or 2!) stashed in my freezer so they’re ready in a pinch when a cookie fix is needed.
This cookie is a cross between a soft and buttery peanut butter cookie, and a chewy oatmeal cookie. They’re loaded with chocolate, M&M’s, and oats. To make them even more fun, I decorated with edible eyes and made cute monster cookies that I think you should make too!
I even have a Monster Cookie Bars version if you don’t have time to portion out individual cookies.
Why You Will Love This Recipe
- Easy. All you need is one bowl to make these cookies. Combine the ingredients, use a cookie scoop to portion out cookie dough balls, and bake!
- Fun. Kids and adults love these cookies with all the chocolate, peanut butter, and M&M’s that they’re made of. They’re fun to customize and decorate.
- No Dough Chilling Required. This is my favorite thing about this cookie – they’re ready when you decide to make them! Chilling cookie dough in recipes like these soft sugar cookies is important, but not in this monster cookie recipe. No need to wait for hours to chill the dough in the fridge.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour. For this recipe I alway use all purpose flour. I also tested this recipe many times using gluten-free flour and it works great!
- Baking Soda. This is our leavener here that will help this cookie puff up a little.
- Butter, Egg, and Sugars. I use unsalted butter that is softened to room temperature, a large egg that is also at room temperature, and a mix of granulated white sugar and brown sugar.
- Peanut Butter. Creamy commercial type works best here! Don’t go for the all natural or chunky stuff.
- Oats. You can use quick or old fashioned rolled oats here, I personally prefer rolled oats.
- M&M’s and Chocolate Chips. Use chocolate M&M’s (avoid peanut M&M’s!), and go for semi-sweet or milk chocolate chips.
How To Make Recipe
- Preheat the oven at 375°F/190°C. Line 2 baking sheets with parchment paper or Silpat silicone baking mats, and set aside.
- Mix Dry Ingredients. In a bowl, combine the dry ingredients (flour, baking soda and salt). Set aside.
- Cream Butter and Sugar. In a separate bowl, cream butter with the sugars until creamy. That will take about one minute on medium speed using a hand mixer. Add the egg, vanilla extract, and peanut butter and beat again until creamy (1 more minute).
- Combine. Add the dry ingredients to the wet ingredients, and on lowest speed possible whip until just combined. Don’t overmix as we don’t want to develop any gluten here.
- Scoop. Using a medium cookie scoop, scoop out balls of cookie dough then add a few more M&M’s and chocolate chips to the top to decorate.
- Bake. Bake in the oven for 10 minutes. The cookies will be super soft when they’re out of the oven, so avoid touching them and let them cool down until they’re no longer fragile (10 minutes).
- Cool. Transfer to a cooling wire rack to cool completely.
Change it up! These cookies are loaded with peanut butter, oats, M&M’s, and chocolate chips. Want to add more good stuff? Why not! Add roasted peanuts, Reese’s pieces, raisins, butterscotch chips, cinnamon chips, or whatever your heart desires.
Size. I use a medium cookie scoop to make 20 cookies in total, if you use a small cookie scoop you will get 32 small cookies. Or use a large cookie scoop to make monster size cookies!
Don’t Overbake. These monster cookies are meant to be soft and chewy at the same time. If you overbake them, they can turn crispy and hard and that’s not what we’re looking for. So keep an eye on the cookies as they bake, they are ready when they are barely set in the center.
These monster cookies freeze very well! There are two ways to freeze them:
- Freeze Unbaked. Scoop the dough into balls, place on a cookie sheet and freeze for 2 hours. When the cookie dough is frozen solid, remove from the cookie sheet and place in a zip top bag. This way, you can always take out as many as you like and bake from frozen but make sure to adjust the baking time. Freeze for up to 2 months.
- Freeze Baked. After the cookies are baked and cooled completely, place them in a freezer safe zip top bag and freeze for up to 1 month. Before serving, let them sit at room temperature for 30 minutes or microwave for a few seconds.
If you haven’t heard of monster cookies before, they got their name because they are LOADED with all the good stuff!
Store in an airtight container for up to 4 days at room temperature. Or store in the fridge for up to 7 days.
I use chocolate M&M’s, they’re my first choice. But brownie, caramel, Christmas-themed, or mini M&M’s work.
Other Cookies You Should Try
- Soft and Chewy Sugar Cookies! These are absolutely the best!
- Ricotta Cookies. Soft cake-like delicious cookies that definitely do not taste like cheese! They are frosted with a simple vanilla icing, and decorated with colorful sprinkles.
- Cookie Monster Cookies are packed with two kinds of crispy cookies and tinted blue to be extra fun!
You’ll be loving these monster cookies on holiday cookie platters and everyday snacking! Make sure to pin this recipe so you’ll always have it.