MONSTER COOKIE RECIPE
Monster cookies are the most frequently made cookie at my house. They are so thick, chewy, slightly crunchy edges, with a soft baked center. Plus, they have my favorite cookie ingredient in them… cornstarch!
If you’ve never added cornstarch to cookies then you’re missing out my friends. It’s only a small amount but makes a huge difference in the texture of the cookies.
WHAT ARE MONSTER COOKIES?
Monster Cookies include oats, peanut butter, chocolate chips, and m&m’s. It’s essentially a loaded cookie with all the good stuff in life, right?! ♥
One of the most popular recipes on my blog just happens to be another monster cookie recipe. These no flour monster cookie bars are a family favorite with everyone that’s tried them.
HOW TO MAKE THE BEST MONSTER COOKIES
Butter – I always use salted butter when baking. Actually, for everything! I only buy salted butter. If you use unsalted butter then you may have to add a pinch of salt. Depending on preference and taste.
Creamy Peanut Butter – I have tried using crunchy peanut butter before to make these and it does not work. It’s drier and too thick for these cookies. Also, it’s best to use the real deal peanut butter not the all natural stuff. The all natural peanut butter is thicker and does not have as much oil in it, so it tends to dry out baked goods. Some all natural peanut butters (like Jif) are not as dry so that one may work if you want to experiment.
Cornstarch – Even if you have to buy this I would highly recommend using it because it adds so much. If you must, you can leave it out but I promise the cookies are better with it.
Quick Oats – I prefer the texture of quick oats in these cookies but lots of people have used whole old-fashioned oats with great results. So you could probably use whatever one you want, but the recipe has been tested with quick oats.
Miniature Chocolate Chips
MY TIPS FOR THE BEST MONSTER COOKIES
– When the cookies come out of the oven they will still be puffy. They don’t spread much at all while baking. There are three options: You can take a cup and gently press the bottom of it on top of the cookies to flatten them out slightly. This will produce a flatter topped cookies. Or my favorite way, is to just press a few additional m&m’s onto each cookie and this will help naturally “un-puff” the cookie. Or just let them cool completely and they may slightly puff down.
– The mini chocolate chips and m&m’s work best in these cookies because of the smaller size. But yes, you can use the regular sized chocolate chips and m&m’s if wanted.
– It’s super important to beat the sugars and butter for at least 1-2 minutes. You want the batter to be fluffy looking and noticeably lighter/paler in color.
– Never take cookies out of the oven that look done. These cookies will be puffy and look soft and that’s what you want. They will continue to cook while they cool. The cookies should definitely not look like there is raw/wet dough on top.
The Best Monster Cookies
- 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 2-3 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. They should look like golf balls.
- 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 OR just press some additional m&m's on tops of the cooked cookies and that will naturally press them down into more of a cookie shape, I always do this and it works so well. The cookies don't spread much at all while baking.