Monster Cookie Recipe

Preheat your oven for a classic flourless Monster Cookies recipe that’s been in my family for more than two decades.

Chocolatey, chewy, peanut buttery goodness. There’s no better way to describe this tried and tested family recipe for Monster Cookies.

My mom got this recipe from a friend more than 25 years ago, and it’d be impossible to count just how many dozens of Monster Cookies have been baked and enjoyed since that glorious recipe exchange.

These cookies became a staple of mine when I was in college and grad school, and to this day, I’m remembered for their impossibly chewy and soft texture, and of course their unbeatable taste.

My husband jokes that these are a healthy dessert, courtesy of the lack of flour and addition of oats and peanut butter. While “health food” may be a stretch, you can guarantee they are a crowd-friendly dessert. (But if you are looking for a healthy sweet, don’t miss my famous 5-Minute Frozen Yogurt!)

The creepy candy eyes are an optional addition, but they’re a festive decorative touch in October when all things Halloween rule the food scene.

No stand mixer? No problem! I made these cookies dozens of times all through college sans mixer. (Consider the stirring your workout for the day.) And both smooth and chunky peanut butter will work, but I love the added crunch that chunky offers.

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Thick and Chewy Monster Cookies

Thick and chewy Monster Cookies made with oats, peanut butter, M&M candies and chocolate chips. These are always a huge hit with family and friends.

Prep: 15min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 191 kcal, Carbohydrate 23 g, Protein 3 g, Fat 9 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 114 mg, Fiber 1 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/4 cups old-fashioned rolled oats
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup M&M candies
• 1/2 cup semi-sweet chocolate chips

Instruction:

1. Preheat oven to 350 degrees F.
2. Cream the butter and sugar together really well—at least 2-3 minutes until light and fluffy.
3. Add peanut butter and mix well. Add egg and vanilla and mix.
4. In a separate mixing bowl stir together the flour (be careful to measure correctly, spooning the flour into a measuring cup, then leveling off), oats, salt, baking powder and baking soda.
5. Add to the wet mixture and mix to combine. Stir in chocolate chips and M&M’s.
6. Bake at 350 degrees for 10-12 minutes, or a little longer if you make them bigger than a 1 inch cookie scoop. Don’t over bake–they will look just set.
7. Remove them from the oven and allow them to cool completely on the pan.

Monster Cookies

Chocolatey, chewy, peanut buttery goodness. There’s no better way to describe this tried and tested family recipe for Monster Cookies.

Prep: 15min

Total: 35min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 343 kcal, Carbohydrate 41 g, Protein 7 g, Fat 17 g, Saturated Fat 6 g, Cholesterol 33 mg, Sodium 269 mg, Fiber 2 g, Sugar 29 g, servingSize 1 serving

Ingredients:

• 1 cup sugar
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter, at room temperature
• 3 large eggs
• 1 1/2 cups peanut butter (smooth or chunky)
• 1 Tablespoon vanilla extract
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 1/2 cups oats (Old Fashioned or Quick)
• 1 cup mini M&Ms
• 1 cup mini-chocolate chips
• Candy eyes (optional)

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy. ‘, ‘name’: ‘In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy. ‘, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.’, ‘name’: ‘Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.’, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.’, ‘name’: ‘Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.’, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart. ‘, ‘name’: ‘Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart. ‘, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: “Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly’s Note.)”, ‘name’: “Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly’s Note.)”, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-0-5’}
7. {‘@type’: ‘HowToSection’, ‘name’: “Kelly’s Note:”, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheets.’, ‘name’: ‘The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheets.’, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: “If you’re using the candy eyes, add them to the cookies immediately after you remove them from the oven.”, ‘name’: “If you’re using the candy eyes, add them to the cookies immediately after you remove them from the oven.”, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: “★ Did you make this recipe? Don’t forget to give it a star rating below!”, ‘name’: “★ Did you make this recipe? Don’t forget to give it a star rating below!”, ‘url’: ‘https://www.justataste.com/re-post-monster-cookies/#wprm-recipe-29947-step-1-2’}]}

Bakery-Style Jumbo Monster Cookies

These Bakery-Style Monster Cookies are thick with crisp edges and a perfectly soft center. The easy, no chill cookie dough is loaded with peanut butter, oats, m&ms, and chocolate chips, and comes together in one bowl. These are truly the best monster cookies!

Prep: 30min

Yield: 16

Ingredients:

• 1 cup salted butter, softened at room temp ((2 sticks, 16 tbsp, or 226 grams))
• 1/2 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 and 2/3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup old fashioned whole rolled oats
• 1 and 1/4 cup m&ms
• 1 cup semi-sweet chocolate chips (Or a mix of milk and semi-sweet)

Instruction:

1. Prep: Heat oven to 350° F. These cookies don’t require any chilling! Line a few cookie sheets with parchment paper or silicone baking mats.
2. Make the Cookie Dough: Cream the butter in a very large mixing bowl, with an electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until creamed with the butters, at least 1 minute. Add eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix just until the dry ingredients disappear into the dough, scraping the sides of the bowl to get everything incorporated. Add the oats, m&ms, and chocolate chips last, and mix on low speed to distribute throughout the dough.
3. Scoop into Balls: Scoop the dough into balls using a large cookie scoop. Be sure to use one that holds 4 tbsp of dough, or use a scale to weigh your dough into balls that are 4 ounces each. (Here’s the scoop I use – it’s actually an ice cream scoop but it works perfectly!)
4. Bake: Place the dough balls on your lined cookie sheets, leaving a couple inches of space between each. I can fit about 6 on a cookie sheet. Bake for 8-9 minutes. The edges will seem set, but the cookies will not have spread -that’s normal with this recipe! Use the back of a measuring cup to flatten the cookies out a bit.
5. Serve + Store: Enjoy immediately! Or, as soon as they’re cool enough to handle, but these are fabulous warm from the oven! Let cookies cool on a cooling rack completely before storing in an airtight container. Cookies last 3-5 days at room temp.
6. Make-Ahead Tips: Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge for 1-3 days, and baked as desired. Cookie dough balls can also be frozen in an airtight container for about 2 months. No need to thaw – simply bake from frozen for the same time as directed above.

Monster Cookies

FAQ

What is Monster cookie made of?

Why did my Monster Cookies go flat?

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What cookie does Cookie Monster like?