cookies

The Best Monster Cookies

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.

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.

The best monster cookies are loaded with peanut butter, oats, chocolate chips, and mini m&m's! Thick, chewy, soft-baked cookie thanks to a secret ingredient.

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. 

The best monster cookies are loaded with peanut butter, oats, chocolate chips, and mini m&m's! Thick, chewy, soft-baked cookie thanks to a secret ingredient.

The best monster cookies are loaded with peanut butter, oats, chocolate chips, and mini m&m's! Thick, chewy, soft-baked cookie thanks to a secret ingredient.

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!

5 from 1 vote
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.
The Best Monster Cookies
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
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.
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 190 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a silpat liner.
  2. 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.
  3. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
  4. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.
  5. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
  6. Add the oats, chocolate chips, and M&M candies. Mix on low speed just until dough is combined.
  7. Use a small/medium cookie scoop, or about 1-2 tablespoons cookie dough, and place on the baking sheets.

  8. Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
  9. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
  10. ** 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. 

Recipe Notes

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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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.

 

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45 Comments

  • Reply
    Abby
    October 20, 2016 at 8:30 pm Hi, these look and sound wonderful, but we have nut allergies so do you have any suggestions on what we can use in place of the peanut butter ?? I really appreciate an& al advise you can give. Thanks
    • Reply
      Together As Family
      October 20, 2016 at 9:09 pm Hey Abby! On my {no flour} monster cookie bars post, lots of readers commented with replacements for the peanut butter. If I remember right some were sunflower butter or nut butter. I don't have the allergies to deal with, so I have never tried anything other than peanut butter. I can't be of much help but I know readers commented on this post http://togetherasfamily.com/2015/08/no-flour-monster-cookie-bars/ with their experience of substituting the peanut butter. Hope that helps :)
    • Reply
      Felicia
      March 16, 2018 at 8:39 pm Sunbutter! Tastes amazing and works with the recipie!
  • Reply
    Lilli
    May 6, 2017 at 3:54 pm Thank you for posting this recipe! I just made these with our kids and my son is pretty sure they're the best cookies we've ever made, and I'm pretty sure he's right!
    • Reply
      Together As Family
      May 7, 2017 at 8:07 pm My kids say these are the best cookies too!! I am pretty sure it's all those colorful m&m's. So glad you guys loved these as much as we do.
  • Reply
    Erica
    June 15, 2017 at 1:09 am Can I use regular old fashion oats?
    • Reply
      Together As Family
      June 17, 2017 at 11:39 pm Yes you could. It may change the texture a bit because old fashion oats can make cookies spread slightly more. I've never used whole oats so not sure how much it would change things. It is usually just fine to interchange the oats in recipes so you should be ok. I love the quick oats because they provide a chewier cookie and a thick, puffy cookie too.
  • Reply
    GIll
    June 20, 2017 at 12:56 pm These look amazing! How many cookies does the recipe make?
    • Reply
      Together As Family
      June 20, 2017 at 4:48 pm I always forget to add in the yield size of the recipe. I apologize! It makes 2 dozen cookies :) I hope you enjoy!
  • Reply
    Hannah
    June 24, 2017 at 4:34 pm Why doesn't natural peanut butter work in this recipe?
    • Reply
      Together As Family
      June 24, 2017 at 8:12 pm Natural peanut butter is drier and thicker so it tends to produce a dry and crumbly cookie. You could always try it. It would still work but the results would be a bit different. It also may just be a personal preference too, some people are ok with using natural peanut butter in desserts.
  • Reply
    Anita Smith
    June 25, 2017 at 11:10 pm I just made these! So amazing! Will definitely make them again!
    • Reply
      Together As Family
      June 26, 2017 at 10:30 pm Yay! Thanks so much for letting me know. I make these more times that I care to admit..... so glad you love them too.
  • Reply
    Jamie
    June 26, 2017 at 1:09 pm WOW!! I made these for a teacher gathering and was expecting a heavy, thick monster cookie texture (which I don't really like, but I had the ingredients so I thought'd I'd make them anyways.) Well...this cookie is NOT THAT!! It is amazing, light, flavorful and all around GREAT! This will be my go-to cookie from now on! Thanks for sharing the recipe with us all! :)
    • Reply
      Together As Family
      June 26, 2017 at 10:29 pm Awesome! That's so good to hear. Yes, these cookies are seriously addicting and so good. So glad everyone enjoyed them :)
  • Reply
    Shayla
    June 28, 2017 at 11:16 pm OH MY LANTA! Awesome cookies! I just added M&M's though, no chocolate chips. Amazing! Will definitely make again! Thanks for the recipe!!!
    • Reply
      Together As Family
      June 29, 2017 at 2:29 pm haha, thank you! So glad they were a hit 🤗
      • Reply
        Shayla
        July 2, 2017 at 3:21 pm Making another batch today haha. The first batch lasted all of 24 hours :P
        • Reply
          Together As Family
          July 2, 2017 at 4:41 pm haha :) that sounds like my house!
  • Reply
    Berit
    July 18, 2017 at 12:04 pm Does it matter if the brown sugar is dark or light brown sugar?
    • Reply
      Together As Family
      July 18, 2017 at 12:22 pm No it doesn't. Dark will make the cookies a darker color. I've just always used light brown sugar and prefer the taste. Dark brown sugar also has a stronger molasses flavor so that might come through in the cookie.
  • Reply
    Marissa
    July 30, 2017 at 3:21 pm I've made monster cookies in the past and they're some of my favorite. However with this recipe, for some reason I couldn't get them to really bake. After 8 minutes in the oven, they had not flattened even a little bit and looked exactly the same as when I put them in. I kept putting them back in for 5 minutes at a time, and after about 20 mins, they still didn't look any different. What's going on?
    • Reply
      Together As Family
      July 30, 2017 at 7:39 pm As the recipe notes, the cookies will not flatten themselves while baking in the oven. Because of all the peanut butter and oats they don't spread at all. I mentioned in the recipe that you can leave as is, or when they come out of the oven gently press on them with the bottom of a glass cup. Or, you can gently press down the top of the dough balls before you bake them in the oven. Hopefully that helps.
  • Reply
    Judy Prewitt
    August 31, 2017 at 12:48 pm I tried these from a co-worker and I just now got the recipe to make. Can't wait because I already know they will be awesome.
    • Reply
      Together As Family
      September 1, 2017 at 4:51 pm So good to hear! They are really yummy. Hope you enjoy them :) Thanks so much for visiting.
  • Reply
    Amy
    August 31, 2017 at 1:16 pm I don't know if I should thank you or curse you... these are AMAZING!! Followed every tip from your post. So good!
    • Reply
      Together As Family
      September 1, 2017 at 4:50 pm hahaha :) So glad they were a hit! I have to use what little self control I have around these cookies. They are addicting!
  • Reply
    Kristyn
    September 4, 2017 at 3:29 pm This is the 3rd time I'm making these. Turned out great everytime. I use coconut sugar in place of brown sugar - works great. Last time I replaced the butter with coconut oil. Easy substitutes- I'm not good at doing coconut flour or almond flour replacements. However, I did use Einkorn wheat flour & that also turned out fine as expected. This recipe is very forgiving. Thanks for sharing it!
    • Reply
      Together As Family
      September 8, 2017 at 9:42 pm You're very welcome! Thank you for coming back to comment with your substitutes. The cookies are very versatile and adaptable so it's good to hear those things work.
  • Reply
    Erin
    September 5, 2017 at 6:09 pm Tried this recipe substituting Kirkland (Costco brand) almond butter for the peanut butter and they turned out delicious! Thanks for the recipe!
    • Reply
      Together As Family
      September 8, 2017 at 9:41 pm Great! That's good to know you can use the almond butter in place of peanut butter. I've never tried that but now I kind of want to. And, I happen to have a jar of that same Costco almond butter in my pantry. I love Costco :) !
  • Reply
    Angela
    September 18, 2017 at 3:21 pm Under your notes section it say to mix the "sugars", peanut butter and butter for 3-4 minutes. I have a recipe that uses both regular and brown sugar, but I only see brown sugar listed in your ingredients. Is there an ingredient missing or was this a typo? The cookies look yummy and I look forward to trying these.
    • Reply
      Together As Family
      September 18, 2017 at 4:36 pm Hey. That would be a type, ooops :) Thanks for pointing it out. I will go fix it now. The recipe only calls for the brown sugar not white as well. Enjoy!
  • Reply
    Alyssa
    November 9, 2017 at 5:42 pm Do I have to use corn starch...will it make a difference if i leave that out?
    • Reply
      Together As Family
      November 11, 2017 at 1:45 am You don't have to use it. The purpose of the cornstarch is for a soft cookie texture. I love what it adds to a cookie, but you don't have to add it. Just simply leave I out 😁
  • Reply
    Katie
    December 20, 2017 at 10:06 am How many cookies does this recipe yield?
    • Reply
      Together As Family
      December 20, 2017 at 1:41 pm Did I not add that in there? I'll have to go double check that. I apologize. The recipe makes about 3 dozen cookies but you could get less or more depending on the size of cookies you make :)
  • Reply
    Jenny
    January 15, 2018 at 6:28 pm Must I use parchment paper? Or would it be okay if I sprayed Pam instead?
    • Reply
      Together As Family
      January 15, 2018 at 8:32 pm Oh for sure spraying pam is fine. I just LOVE parchment paper so I always recommend it. But yes, when I'm out of parchment paper, cooking spray works just fine 😁
  • Reply
    Sarah
    February 15, 2018 at 5:42 pm I’m not usually a big fan of monster cookies, and had never made them. But my husband requested them, so I gave these a try, and they are delicious! Hopefully there will be some left when he gets home from work!
    • Reply
      Together As Family
      February 19, 2018 at 4:06 pm I always have to hide some of these cookies from my kids :) So happy to hear they were a hit!
  • Reply
    Tasty Tom Tom: Reese’s Pieces Monster Cookies – Sequoit Media
    February 21, 2018 at 6:11 pm […] week I made Reese’s Pieces Peanut Butter Monster Cookies. I substituted Reese’s pieces for M&M’s, regular chocolate chips instead of minis, and old […]
  • Reply
    Stacey
    February 25, 2018 at 11:34 am I didn't love these. 😭 I have made monster cookies tons of times, and these are just different. Too light fluffy & not chewy as you would expect with a monster cookie. I'm not sure if it's too much flour, too much soda, not enough oats, the lack of granulated sugar or what, but I was really disappointed. I should add, they baked great and look really pretty, the taste is just 'meh'. I'm guessing there are people that prefer light & fluffy to chewy, so if that's your thing then these are for you! (Not knocking the author or recipe- just trying to help the next gal looking at reviews before baking!)
  • Reply
    Alexa
    February 27, 2018 at 11:59 pm I can’t wait to try these! Monster cookies are my husband’s favorite. I am curious though if the dough freezes well & if it would change how they are baked. I’d love to have a large batch of dough in the freezer so I could bake a few fresh cookies at a time when we’d like to have some.
    • Reply
      Together As Family
      March 2, 2018 at 8:51 pm I actually freeze the cookies after they've been baked. Pull one out and eat it cold or let it sit on the counter for a few minutes. I have never tried freezing the uncooked dough balls but I am sure it would work just fine. Leave them out on the cookie sheet for a bit to soften up and then bake according to the recipe.

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