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–+ servings
Overhead shot of monster cookies with edible eyes placed on a silicone baking mat
5 from 8 votes

Monster Cookies

Created by: Fun Cookie Recipes
20 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Thick, chewy, and buttery Monster Cookies. They are so easy to make as no dough chilling is required, and they're loaded with peanut butter, oats, M&M's, and chocolate chips.

Equipment

Hand mixer
Cookie Sheets
Medium cookie scoop

Ingredients
 

  • 1¼ cups all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½ cup unsalted butter at room temperature
  • ½ cup light brown sugar lightly packed
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅔ cup creamy peanut butter not natural-style
  • ½ cup M&M's
  • ½ cup semi-sweet chocolate chips

Instructions

  • Preheat the oven at 375°F/190°C. Line 2 baking sheets with parchment paper or Silpat silicone baking mats, and set aside.
  • In a bowl, combine the dry ingredients (flour, oats, baking soda, and salt). Set aside.
  • 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).
  • Add the dry ingredients to the wet ingredients, and at the lowest speed possible beat until just combined. Don't overmix the cookie dough.
  • Fold in the M&M candies and the chocolate chips.
  • Using a medium cookie scoop (1.5 tbsp size), form cookie dough balls then add a few more M&M's and chocolate chips to the top of each cookie ball.
  • 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).
  • Allow to cool in the pan for 5 minutes, then transfer to a cooling wire rack to cool completely.

Notes

Freezing

These monster cookies freeze very well! There are two ways to freeze them:
  1. 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 it in a ziptop 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.
  2. Freeze Baked. After the cookies are baked and cooled completely, place them in a freezer-safe ziptop 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.

Nutrition

Serving: 1cookie | Calories: 116kcal