The best monster cookies are loaded with peanut butter, oats, chocolate chips, and m&m’s! They are thick, chewy, and a soft-baked cookie, with a surprise ingredient, that are addictive and delicious.
These monster cookies are the most frequently made cookie at our house. They are seriously so thick, chewy, with slightly crunchy edges and a super soft baked center thanks to the secret ingredient; cornstarch.
It’s funny that it has taken me so long to post this recipe seeing that THE most POPULAR recipe on the blog are these [no flour] MONSTER COOKIE BARS. Which are equally delicious, make an entire cookie sheet (perfect for a crowd), and they freeze so well.
I’ll be honest and say that these monster cookies have never lasted long enough for me to freeze them. I would assume they’ll freeze fine once baked. Just put one in the microwave for a few seconds or leave out on the counter for a bit.
These cookies stay so soft so I always put them in the cookie jar or a gallon-sized Ziploc bag. But like I said, they normally disappear within a couple of days. Between lunch box snacks, after school snacks, treats for all the neighborhood kids these cookies never seem to last.
I prefer to use the mini chocolate chips and mini m&m’s but the regular sized chocolate chips and m&m’s work just fine as well.
When these cookies come out of the oven they will still be round & puffy. They won’t spread hardly at all while cooking. You can leave them puffy as is, or use the bottom of a glass cup and gently press down. This will slightly flatten the cookie to the shape that you see in the pictures.
Don’t press too hard or else the cookie will be thin and over cook as it cools on the cookie sheet. Alternately, you could also shape the cookie dough ball into a cookie shape before baking.
Slightly press down on it with your palm to make the cookie shape. I always press them down after baking, with the bottom of a glass cup, and then place a few additional m&m’s on top to make them look pretty.
If you love monster cookies but want a no flour version then try this recipe!
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups quick oats
- 1 cup mini semi-sweet chocolate chips
- 1 cup mini M&M candies
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a silpat liner.
In a large bowl (or bowl of a stand mixer) cream together the butter, brown sugar, and peanut butter until light and fluffy, about 3-4 minutes.
Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.
With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
Add the oats, chocolate chips, and M&M candies. Mix on low speed just until dough is combined.
Use a small/medium cookie scoop, or about 1-2 tablespoons cookie dough, and place on the baking sheets.
Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
** For more of a cookie shape, take the bottom of a glass cup and gently press down on the cookie a few minutes after they come out of the oven. You can also shape the cookie dough into a cookie shape before baking. These cookies do not spread much at all while baking.
Natural peanut butter does not work well in this recipe.
Press some additional m&m's on top of the cookie dough balls, before putting cookie sheet in the oven, for a pretty presentation.
Use the bottom of a glass cup to gently press the cookie down when you take them out of the oven. Or leave as is for a puffy, round cookie.
I have also made giant monster cookies. Form 1/4 cup of dough into a ball and then slightly flatten on the cookie sheet. Bake for about 11-13 minutes.
3-4 minutes will seem like a long time to mix the sugars, peanut butter, and butter but it's really important to do it for about that long. The dough will be much lighter in color and look fluffy. That's when you know you have blended it long enough.
I prefer to use salted butter.
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