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The best Monster Cookies are a soft-baked, chewy, thick cookie loaded with oats, creamy peanut butter, chocolate, and m&ms. This is a family favorite cookie recipe that is loved by all.
For more monster cookie recipes be sure and try my monster cookie dough cheeseball dip, these soft-baked monster cookie bars, or my no bake monster cookie dough bars.
Monster Cookies 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.
If you love thick, soft-baked, chewy cookies with a hearty texture then these monster cookies are a must-make!
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.
I absolutely love monster cookies and therefore I have created lots of different variations like these triple peanut butter monster cookies or these Reese’s stuffed monster cookies!
What You’ll Need To Make Monster Cookies
You need some baking staples for this cookie recipe. Nothing too fancy! Be sure and get those mini m&m’s and mini chocolate chips. They make all the difference.
- 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.
- Brown Sugar
- 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.
- Large Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Baking Powder
- 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.
- Salt
- 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
- Miniature M&M’s
How To Make Monster Cookies
It’s pretty simple to make monster cookies. You need one bowl and a hand mixer (or stand mixer works too!) and some cookie sheets. I highly recommend a cookie scoop (medium size) as well to make scooping the dough balls really easy.
Heat Oven : Preheat the oven to 350 degrees while you are preparing the cookie dough.
Cookie Sheets : I like to use two cookie sheets so I can have another batch ready to go. I use parchment paper on the cookie sheets but you can also spray with cooking spray or use a silpat mat.
Cream Ingredients : Add the butter, sugars, and creamy peanut butter into the mixing bowl. Beat on medium-high speed for 1-2 minutes. You want to make sure you get really light in color and fluffy looking.
Dry Ingredients : Stir the dry ingredients in a smaller separate bowl with a whisk to break up any clumps. Using a whisk acts as a sifter without the actual sifter and work. Slowly add the dry ingredients into the creamed ingredients while mixing on low speed.
Add The Good Stuff : Add the quick oats, m&m’s, and chocolate chips. You can either mix on low speed or use a spoon or spatula and mix it by hand.
Bake : Scoop the dough into balls and place 12 per cookie sheet. I love to use a medium cookie scoop to do this or you can just use about 2 tablespoons of dough and scoop by hand or with a spoon. They should look like golf balls when done. Bake according to time in the recipe.
Cool : When cookies are done they won’t spread or flatten much. If you want them to be more of a cookie shape then either gently press some additional m&m’s onto the tops of each cookie OR you can gently tap the cookie sheet against the countertop or stove top to help naturally spread the cookies.
Tips For Success
Baked 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 you can tap the cookie sheet on the counter or stove top immediately after they come out of the oven. This will naturally help the cookie settle.
Use Mini Chips & Mini M&M’s : The mini chocolate chips and m&m’s work best in these cookies because of the smaller size. That way each bite of the cookie has little bits of chocolate chip and m&m in it. Of course the regular sized chocolate chips and m&m’s will work fine in this recipe if that’s what you have.
Beat Butter + Sugar: 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.
When Are They Done? : 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.
Peanut Butter : Use regular creamy peanut butter. No all-natural peanut butter as they tend to be drier and will dry out baked goods. I love the Peter Pan brand or Skippy brand of creamy peanut butter.
How To Store Leftover Cookies
Leftover monster cookies store best at room temperature, in an air-tight container (or sealed Ziploc bag) for up to 5 days. They are best fresh but leftovers will still be delicious.
If you prefer cold cookies then go ahead and store them in the fridge.
Can I Freeze Monster Cookies?
Yes! Monster cookies freeze perfectly. There are two ways to freeze them.
You can scoop the dough into the dough balls and place it on a baking sheet or something else that will fit in your freezer. Freeze the dough balls. Place the frozen dough balls into a freezer safe container or bag and freeze for up to one month. You want to freeze the dough balls first so that they don’t stick and squish together while in the freezer.
You can also freeze the cookies once they are baked and cooled. Place the baked cookies (cooled) into a freezer safe container or bag and freeze for up to one month. When ready to eat, simply leave one out at room temperature or you can microwave it for a few seconds to soften it up.
More Cookie Recipes You’ll Love
Chocolate Reese’s Cookies : Chocolate cookie with peanut butter chips and chopped Reese’s peanut butter cups.
The Best M&M Cookies : Bakery style cookies studded with lots of m&m candy.
Giant Oatmeal Chocolate Chip Cookies : My favorite! So hearty and chewy with the oats and giant sized!
Toffee Cake Mix Cookies : So easy to make with 4 ingredients. Buttery toffee cookies are so good.
S’mores Cookies : Everything you love about s’mores in a cookie!
The Best Monster Cookies
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
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups quick oats
- 1 cup mini semi-sweet chocolate chips
- 1 cup mini M&M candies
Instructions
- Preheat oven to 350°. Line cookie sheets with parchment paper, use a silpat liner, or spray with cooking spray.
- In a large bowl (or bowl of a stand mixer) cream together the butter, brown sugar, and peanut butter until light and fluffy, about 1-2 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 medium cookie scoop, or about 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.
- ** These cookies don't spread much after baking. If you gently press additional m&m's onto the tops of each cookie that will help flatten the cookie to more of a "cookie shape". You can also tap the hot cookie sheet against the countertop or stove top to help the cookies to fall.
Video
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
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
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 https://togetherasfamily.com/2015/08/no-flour-monster-cookie-bars/ with their experience of substituting the peanut butter. Hope that helps 🙂
Don’t know what I’m doing wrong but these were awful super dry and just fell apart
Oh darn. I would guess either too much flour or the big reason (and most likely) is that maybe you used natural peanut butter. Natural does not have as much moisture as good old regular peanut butter, so I always suggest using regular peanut butter when baking with it.
Try a little less oats.
Sunbutter! Tastes amazing and works with the recipie!
Can you use margarine instead of real butter?
Real butter is the best, and honestly the only thing, you should use in cookies. I would suggest using butter for best taste and results.
wow butter can work realy good
I substituted the pb for Trader Joe’s salted almond butter because my son has an allergy. It turned out great. Just follow instructions to pull early, you’ll think they are undercooked but if left on pan then cooling rack, they are perfectly soft, so yummy! Kids love them. Do a double batch!
Thanks for your comment!
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!
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.
Can I use regular old fashion oats?
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.
These look amazing! How many cookies does the recipe make?
I always forget to add in the yield size of the recipe. I apologize! It makes 2 dozen cookies 🙂 I hope you enjoy!
Used old fashion because it’s all I had. Turned out amazing thank you for the recipe!!!!
So happy to hear! Yea, old-fashioned will work just fine. I tend to prefer the quick oats cause of the finer texture. But with the old-fashioned oats you get lots of texture and chew in the cookie. Both are really good. Sometimes I will even do half of each. Thanks for coming back to leave your comment.
Why doesn’t natural peanut butter work in this recipe?
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.
I just made these! So amazing! Will definitely make them again!
Yay! Thanks so much for letting me know. I make these more times that I care to admit….. so glad you love them too.
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! 🙂
Awesome! That’s so good to hear. Yes, these cookies are seriously addicting and so good. So glad everyone enjoyed them 🙂
OH MY LANTA! Awesome cookies! I just added M&M’s though, no chocolate chips. Amazing! Will definitely make again! Thanks for the recipe!!!
haha, thank you! So glad they were a hit ?
Making another batch today haha. The first batch lasted all of 24 hours 😛
haha 🙂 that sounds like my house!
Does it matter if the brown sugar is dark or light brown sugar?
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.
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?
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.
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.
So good to hear! They are really yummy. Hope you enjoy them 🙂 Thanks so much for visiting.
I don’t know if I should thank you or curse you… these are AMAZING!! Followed every tip from your post. So good!
hahaha 🙂 So glad they were a hit! I have to use what little self control I have around these cookies. They are addicting!
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!
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.
Tried this recipe substituting Kirkland (Costco brand) almond butter for the peanut butter and they turned out delicious! Thanks for the recipe!
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 🙂 !
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.
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!
Do I have to use corn starch…will it make a difference if i leave that out?
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 ?
How many cookies does this recipe yield?
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 🙂
Must I use parchment paper? Or would it be okay if I sprayed Pam instead?
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 ?
Can the dough be frozen or refrigerated?
Yes it can be frozen or refrigerated. Although, the dough itself does not need to be refrigerated before baking it.
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!
I always have to hide some of these cookies from my kids 🙂 So happy to hear they were a hit!
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!)
Thank you for posting your experience with these! I have been making monster cookies for over 20 years and everyone always asks me to make them for events and get togethers. I have never seen this type of monster cookie recipe with flour, baking powder, cornstarch and no white sugar. I was debating trying it since I was asked by my mother-in-law to make these (again) for our Christmas get together, but if there’s a chance they won’t turn out as yummy, I better not chance it!? I would be so in trouble!!
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.
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.
These got rave reviews in my office. I HAD to take them to work so I wouldn’t eat all of them by myself. I only had Jif natural peanut butter and old fashioned oats on hand. I worried they would come out a little too dry, so I added 1 tsp of olive oil to my peanut butter to make it creamier, and that worked really well. (Jif is probably more creamy than some natural nut butters so you may need more/less depending). They were a bit too crumbly but that was probably due to the old fashioned oats. I also added a few reeces pieces into my measurement of m&ms for extra peanut butter goodness. Thanks for the recipe!
What a great idea to add some oil to the peanut butter. So smart. And I know what you mean about not eating them all yourself. Luckily, my kids gobble these up in no time flat so they don’t stick around long 🙂
I was so excited about this cookie. It looks like perfection. I made it though and thought I followed the recipe precisely. But the cookies are flat! Flat as paper. What did I do wrong?
The only things I can think of is maybe you mis measured the flour or oats. The butter was melted. Too much butter? I am not sure. So sorry they turned out that way. That’s so odd.
I figured it out after thinking about it all night…I doubled every ingredient except the flour, ha ha. Totally my fault. They ended up being delicious and looking thick and fluffy, exactly how I wanted! Thanks!
Oh shoot. So sorry. At least you know what it was!
This is my favorite cookie recipe! I’ve used it twice now (making again tonight). Turns out perfect as long as you follow the steps as given.
Do you use unsalted butter in this monster cookie recipe? Going to make these for a Christmas party using red/green m&m’s.
I prefer using salted butter for everything. If you use unsalted then add an additional 1/4 – 1/2 teaspoon salt to the dry ingredients.
Okay so I have a problem with them apart…. idk what I’m doing wrong.
Not good cookies 🙁 super dry and just fall part. Before I baked them they were super soggy and moist. I followed the recipie and didn’t turn out the way I expected.
These were so good! My 10 yr. old daughter wanted to bake cookies, so I pulled these up. We only have natural peanut butter, so after reading the comments, we added a little milk to our dough and they are perfect! Thanks for sharing. 🙂
Thanks for the tip about adding milk with natural peanut butter. I am not familiar with using natural pb in baking so that is so helpful!
Absolutely delicious! I was even able to use natural peanut butter! I would imagine it depends on the brand but the stuff we buy is just as creamy as regular peanut butter if not more.
The BEST monster cookies I’ve ever tried to bake! I did end up baking closer to 12 minutes, but they turned out so perfect! I’ll definitely be making these again! Has anyone tried adding ingredients to make these nursing mama friendly? I.e. brewers yeast, flax seed meal, protein powder, etc? Wondering if it will change the outcome of them much?
About to make these! Does the dough need to chill at all??
No it does not 🙂
Made these last night with two minor changes. I swapped the M&Ms for Reese’s Pieces and I cooked them at 325 (my preferred cookie baking temp) for about 10-11 minutes. Came out perfect and delicious. Will definitely use this recipe again. Thanks!
I’ve been looking for basically this exact recipe for some time. A dear friend of mine years ago used to have a huge 2-3 day baking fest at her house to donate them to her kids schools. I was fortunate to help her on the last one she was able to do. One of the most amazing cookies she made was the Monster Cookies. I always wanted to get the recipe, but unfortunately, she passed away before I could get it. Everytime I make these I think of her and that wonderful baking day we had together (crazy really..100’s, upon 100’s of cookies). Your recipe will be the closest I’ve come since that day. Thank you so much for posting. I’m getting baking now!
I love this <3 So glad I could help and thanks for your comment.
I think these are divine! I’ve made them twice and both times they have turned out wonderful. I used skippy natural peanut butter (not knowing you rec’d against it) and thought they tasted great anyway. I also have used Reese’s pieces instead of m&m’s. YUM!
Good to know! I always put that natural peanut butter disclaimer on baked good recipes just because in my experience they tend to dry out baked goods, but everyone is different and all the natural peanut butters are definitely not created equal. Some are better than others. So happy you love this recipe and I am loving your idea of using reese’s pieces.
These are STILL my go-to cookie! Every time I make them, I access your page, so do not ever delete this recipe or site!! Today, I am copying the recipe for a bridal shower gift. I bought a beautiful baking pan and silpat mat and all the ingredients. I will give her the recipe (with attribution to YOU) and the pan and ingredients. 🙂
Also, I have started making a double batch whenever I make them, and only bake 12 or so. Then I drop the cookies by scoop onto a baking sheet, and put it into the freezer for a few hours. Then I take the frozen cookies off and put them in a large Ziploc bag so I can pull out a few and bake them whenever we need a few fresh cookies. Thank you for such an easy, excellent recipe!!
So glad you love these cookies! And the site/recipe will never be deleted. This site of mine is my sanity saver from life with 4 young kids, haha 🙂 I love your idea of freezing the dough drops and then baking when needed. So smart and I think I may do that now too.
I am teaching my teenage boys how to bake during Covid 19 and this time of self isolation here at home…this recipe was easy for them to follow and delicious! We will be making it again I’m sure?
So good to hear this! And what a great thing to teach them to cook right now…. we certainly have time for it 🙂
Thank you for the amazing monster cookie recipe. My husband and I really needed a pick up after being quarantined for the past 3 weeks in NYC. Cookies make hard times bearable. Thank you.
Yes they do! We have been baking lots of cookies here too. Stay safe there in NY <3 So glad these cookies could help in these times. Thanks for your comment and review.
Honestly these are the best cookies I have ever made, and I have made A LOT of cookies. I actually was making them for a bday party so they had to be gluten free. I used the Bob’s Red Mill 1 to 1 flour and subbed half of the mini chocolate chips for peanut butter chips. Every person at the party said it was the best cookie they had ever had. Thanks for the fantastic recipe!
So I began making this recipe and realized I didn’t have the exact ingredients. I used whole wheat bread flour, natural peanut butter, and half a banana instead of an egg. They turned out awesome! The dough was a little crumbly, so I balled them and then flattened them with my hands. They were delicious. Thanks for your recipe.
Made these cookies last night and they were AMAZING!! Crunchy-ish on the outside but soft and chewy in the middle! Will definitely be saving this recipe to make again…. and again!!
I wanted something extra special to treat a friend who had a rough year and is adding turning 50 to that! These fit the bill! So yummy and unlike any other cookie I’ve made and I’ve made 100’s of dozens of cookies! Thanks for sharing!
These are the best Monster Cookies I have ever made! I have tried many different recipes, never kept the same recipe more than once, but I have made this recipe 5 times in 2 months. My kids love them!! This recipe is a keeper!!
Love it! Thank you for letting me know.
I added avoid a cup of coconut and about the same amount of rice krispies and chopped walnuts. Next level!!!
I added two extra tablespoons of peanut butter to keep them from being too dry with the extra ingredients. AMAZING
This recipe was wonderful! Exactly the Monster Cookie I was looking for. I also added chopped pecans for some extra crunch! Thank you so much for sharing. I enjoy trying out your recipes!
Much love and peace!
Thank you for being here! And for your comment. I appreciate it.
Soft cookies with the right balance of ingredients for the perfect monster cookie. I subbed in 1/4 peanut butter chips for 1/4 cup of M&Ms and gently flattened large sized cookies after baking!
I have not tried this recipe, however there has been a link to your page for your favorite thick & soft chocolate chip cookies that I have written down and lost!! Sad, sad, sad. I cannot find it in the link I had saved in my notes either. I did try to search for it to no avail. Help!!
So sorry! I recently lost a lot of recipes from when I first started this site (in 2015). I have been slowly trying to figure out which ones and try to recover them. I know that was a recipe my mom used to make when I was younger so I will get it from her again and hopefully can post them soon.
Super good. I subbed gluten free all purpose flour and used sprouted oat oatmeal and it worked well. Thank you!
These were perfect. Made with my 3 and 5 year old helping and we put little eyeballs on them at the end. Taste and texture was exquisite. Gave some to my sister and her family and they loved them too. Will save this recipe!
Love the addition of the eyes for the ‘monster’ cookies! And I love to hear it was a family affair, nothing better (or messier) than cooking with kids!
I am going to make these for a client who is celebrating his 99th birthday. I was going to try to make the dough into 2 big 9’s for him and I have cookie cutters but wondered could I make the dough and put it on a cookie pan like I was making cookie bars and cut the 99 out of it once baked? Or would it be better to just push the dough into the cookie cutter to form it to a 9 then bake? Just wondered if anyone had ideas. I just don’t want to over cook the dough since baking time may be different.
Thanks for any advice
I’m not speaking from experience of making a giant cookie with this recipe but I would suggest the following: these cookies do not spread much so I would cook the dough in the molds, increase the cook time to at least 13 minutes and then watch closely from there to as long as 20 minutes. Here is a recipe on my blog for a giant cookie that you could use as a reference. Good luck! https://togetherasfamily.com/giant-chocolate-chip-cookie/
Hi, these look amazing. Can I make the dough and store in the fridge, for a day or two, prior to baking?
Thanks!
For sure!
These were FAB!!!!! SO easy and so fun to make with my kiddos!!
Thank you! Love to hear your kids were able to get involved ❤️
This is my go-to for monster cookies and I am constantly complimented on their taste and appearance (I do follow the tip of pressing a couple of extra M&Ms on them after). I do substitute the semi-sweet chocolate chips for milk chocolate but that is just personal preference, and I do so on most cookie recipes.
Thanks for a delicious recipe!
I’m so happy to hear that you like the recipe and that others do to too! Thank you for your comment!
I cut back on the chocolate chips and m&ms and added butterscotch chips, peanut butter chips and heath pieces. I love this recipe!
That is the ultimate monster cookie!! 🤩
What does the corn starch do?
It makes the cookies really soft. It’s not necessary so it can easily be omitted if you’d rather. The recipe will work out just fine without it. Hope that helps 😊
Great recipe! These cookies are soooooo good!! I used regular sized chocolate chips and m&m’s plus a little extra peanut butter. They are very good and chocolatey! Will do them again with the minis. ❤️
So happy to read that you loved them! This is one of my go-to cookie recipes!
These really are the best monster cookies! I doubled this recipe, used a large-size cookie scoop and baked them at 350 degrees for 10 to 11 minutes. As the recipe states, they don’t spread much, so I used the back of a measuring cup to press each cookie down a little before baking. Thank you for an awesome recipe! I’ll be making these often.
You are so welcome and thank you for your detailed review!
Theses were absolutely amazing. The perfect slightly cruchy outside but soft and gooey inside.
I love hearing this. So happy you love the recipe!
My son asked me to make these for him for his birthday this year. I had never made them before but He loved them! It’s a recipe that will be kept and used from now on.
Great!!!