Monster Cookies are the ultimate when it comes to the dessert classic. Crispy edges, chewy insides, and jam packed with pretty much anything you can think of to throw into a cookie. With something for everyone, you might need to make a double batch!
Monster Cookies
Put your paws up monsters because these cookies are for you! Really, they’re for everyone because these cookies have. It. All. They’ve got peanut butter, they’ve got oats, they’ve got M&Ms, they’ve got chocolate chips. These little creations have the chewy texture of an oatmeal cookie while tasting like a combination of peanut butter, classic chocolate chip, brown sugar, and oatmeal. Get creative with your add-ins and swap the traditional chocolate chips for dark chocolate, white chocolate, or even butterscotch. Throw in some coconut, dried fruit, or even nuts and go crazy! If you have the urge to shout “It’s Alive!” as you watch your little monsters rise, don’t worry, we all get a little excited about a good batch of cookies.
Go crazy for cookies with recipes like my melt in your mouth Butterscotch Chip Cookies, or these ooey gooey S’mores Cookies that are way less messy than the campfire version!
Why freeze the cookie dough?
Some recipes skip this step but I think it’s important to freeze your dough before baking. The freezing process helps to solidify the butter in the cookie dough. This helps prevent the cookies from spreading out too much during baking which give you thick, fluffy, chewy cookies as opposed to flatter, crispier cookies.
How To Make Monster Cookies
- Mix. In a large bowl, use an electric mixer to mix together the butter and peanut butter until smooth.
- Beat. Add the granulated sugar and brown sugar and beat until light and fluffy. Add the vanilla and egg and beat once more until incorporated.
- Whisk. In a separate bowl, whisk together the flour, corn starch, baking soda, and salt.
- Combine. Combine the dry ingredients to the wet ingredients and mix until just combined.
- Fold. Gently fold in the rolled oats, M&M’s, and chocolate chips. Try not to overmix the dough or your cookies will come out tougher than we want.
- Scoop. Use a cookie scoop (or form the dough with your hands) into uniform balls. Place them on a large plate or baking sheet.
- Freeze. Pop the cookie dough into the freezer for about 20 minutes.
- Preheat. Once chilled, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or spray with a non-stick cooking spray.
- Bake. Arrange the cookies about an inch apart from each other. Bake for about 14 minutes. The tops should be dry and the edges should be golden and slightly crispy.
- Repeat. Repeat the baking process with any remaining cookie dough. Allow the baking sheets to cool in between batches.
- Cool. Allow the cookies to cool for about 5 minutes before transferring them from the pan to a wire rack to cool completely.
- Serve. Serve with your favorite cookie eating beverage and enjoy!
Storing Monster Cookies
Monster Cookies can be stored in an airtight container right on the kitchen counter for about a week. If they even make it that long without being devoured!
Ingredients Notes for Monster Cookies
- Peanut Butter – I used creamy peanut butter since these cookies have a ton of texture. However, you can experiment with chunky peanut butter if you’ve got it on hand.
- Butter – Salted or unsalted can be used. Let the butter reach room temperature before mixing.
- Sugars – Brown and white sugar are used in these cookies. The white sugar helps create a crispy edge while the brown sugar lends a chewy center.
- Egg – One egg, also at room temperature.
- Vanilla – Combined with the brown sugar, this gives the cookies amazing flavor!
- Flour – Be sure to sift your flour to avoid any clumps.
- Cornstarch – This helps create that chewy texture!
- Baking Soda – Baking soda gives us those fluffy, thick cookies. Double check the label and make sure it’s not expired!
- Salt – Just a pinch to bring out the flavors.
- Old Fashioned Rolled Oats – Essential for a bulky and chewy texture.
- M&M’s – Use different colors for holidays or special themes!
- Chocolate Chips – You can use semi sweet, dark chocolate, or milk chocolate chips!
Enjoy!
~Nichole
Monster Cookies
Ingredients
- 1/2 Cup Peanut butter
- 1 Stick Unsalted butter at room temperature
- 1/2 Cup Granulated sugar
- 1/3 Cup Brown sugar packed
- 1 Egg
- 1 tsp Vanilla
- 1 Cup All-purpose flour
- 1 Tbsp cornstarch
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 Cup Old-fashioned rolled oats
- 1/2 Cup M&M’s
- 1/2 Cup Chocolate chips milk, semi-sweet or dark can be used depending on your preference
Instructions
- Mix the peanut butter and butter in a stand or separate large bowl with an electric mixer until smooth.
- Beat in the granulated sugar and brown sugar for 3-4 minutes or until light and fluffy.
- Beat in the egg and vanilla and set aside.
- Whisk the flour, cornstarch, baking soda, and salt in a separate medium bowl.
- Fold it into the wet ingredients just until slightly combined.
- Fold in the oats, M&M’s, and chocolate chips just until combined, being careful not to overmix.
- Use a 2-tablespoon cookie scoop to form balls from the dough, place on a large plate, and freeze for 20 minutes.
- Preheat the oven and spray 2 large baking sheets with non-stick spray then place the cookie dough balls an inch apart on the pan.
- Bake for 14 minutes or until the tops are dried out and the sides are golden and crispy.
- Bake the remaining cookies in batches, allowing the pans to cool completely between each batch.
- Let them cool on the pan for 5 minutes then transfer to a cooling rack before serving.
Notes
These monster cookies can be stored in an airtight container at room temperature for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so easy to make and super delicious. It’s a perfect balance of chocolate and peanut butter.
Thanks, Katie! Glad you enjoyed them 🙂