Monster Cookies | She’s Not Cookin’

This soft Monster Cookies recipe is one of the most popular and delcious colorful cookie that you have ever tasted!! The combination of the oats, M&M’s, chocolate chips and the salty sweet peanut butter makes a perfectly balanced cookie of texture and flavor goodness!!

Try my classic lofthouse cookies, Laura Bush cowboy cookies, criss cross peanut butter cookies and banana oat chocolate chip cookies!!

Best Monster Cookies Recipe

This is the best monster cookies recipe I have ever made that is loaded with peanut butter and chocolatey flavors!! They are equally good hot out of the oven and after they have sat for a day or two with a glass of milk.

The problem with these irresistible cookies is eating just one or hiding them from the kids!!

They can be made in any size but are often made large and hearty which is perfect for sharing with family and friends. These cookies are always a big hit a parties, bake sales, cookie exchanges or as a homemade gift at Christmas!!

Enjoy served with my homemade peppermint hot chocolate and white hot chocolate.

Ingredients

• All-Purpose Flour
• Old Fashioned Oats – 1 cup
• Baking Soda
• Salt
• Butter – unsalted at room temperature
• Peanut Butter – creamy peanut butter we like to use creamy Skippy
• Granulated Sugar
• Egg – 1 large egg at room temperature
• Vanilla Extract – I like to use pure vanilla extract for the best flavor
• M&M’s – 1 cup
• Chocolate Chips – 3/4 cup of semi sweet chocolate chips

Substitutions

Mini M&M’s can be used instead of the regular-sized ones, resulting in more chocolately yumminess in each bite. I prefer the regular-sized ones as they make a more vibrant visually striking cookie.

I used semi sweet chocolate chips but you can also use milk or dark chocolate chips.

How to make monster cookies recipe

STEP ONE – Preheat the oven to 350 degrees F. Line three large cookie sheets with parchment paper and set aside.

STEP TWO – Mix the flour, oats, baking soda, and salt in a medium bowl.

STEP THREE – In a large bowl, cream the butter, peanut butter, and sugar with a hand or stand mixer until smooth and creamy.

STEP FOUR – Add the egg and vanilla and beat until well combined.

STEP FIVE – Add the dry ingredients to the wet and mix until just combined.

STEP SIX – Scoop the dough onto the prepared cookie sheets using a medium cookie scoop, leaving at least two inches between each ball.

STEP SEVEN – Bake for 10-12 minutes or until the edges of the cookie are set.

STEP EIGHT – Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Variations

You can replace some or all of the chocolate chips with peanut butter or butterscotch chips.

Sandra’s Top Tips

• Use a processed creamy peanut butter such as Gif or Skippy brands for the best results. Using natural peanut butter will result in a drier more crumbly cookie
• Measure the flour properly using the scoop and swipe or level off method
• Do not over bake the cookies or they will become dry
• You want the edge of the cookies to be set and the middles to be slightly underbaked when you remove them from the oven. The cookies will continue to to bake as they rest on the baking sheet

Can I make monster cookies ahead of time?

Yes you can, please see the storage instructions below or the recipe card notes section for freezing the raw uncooked cookie dough to bake frozen when ready.

Storage instructions

Store leftovers in an airtight container at room temperature for up to 5 days.

The baked cookies can be frozen for up to 3 months in a freezer-safe container or freeze bags once properly cooled. Thaw at room temperature before enjoying them.

The cookie dough can be frozen be frozen for up to 3 months. Flash freeze the scooped dough balls on a parchment lined baking sheet until frozen solid. Transfer to a freezer bag or freezer-safe container to freeze.

The frozen monster dough balls can be baked from frozen by adding 2 to 3 minutes of baking time. Perfect to make monster cookies ahead of time!!

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