Monster Cookies

As many of you know, I have a culinary degree, so I try to use my COOKING knowledge & skills now and then, but if you take a browse through my recipe index, you’ll find that there are more desserts than anything else.  I have a serious sweet tooth, gang, what can I say?!  That’s why I had to make you these Monster Cookies!

I wish I had a bit more talent in the decorating department, but hand eye coordination isn’t my forte.  That’s why, despite MANY attempts at creating masterpieces, you won’t see too many gorgeous cakes on this blog.  What you will find, however, are cupcakes and cookies.  Lots and LOTS of cookies!  There just aren’t enough days in my year to blog about all of the cookies I’ve created recipes for, but these monster cookies are one of my recent favorites.  Oatmeal, peanut butter, chocolate chips, M&M’s… these babies are LOADED with yummi taste.  They’re the perfect balance between chewy, soft, and sturdy, making them perfect for using to create ice cream cookie sandwiches, or dunking into a tall glass of cold milk.  I hope you enjoy them!

monster cookies from #recipes #cookies

Monster Cookies from


4.0 from 1 reviews
Monster Cookies
Created By: 
Recipe Category: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Chewy cookies loaded with rolled oats, chocolate chips, raisins, and M&M's. Fully loaded and perfect for your sweet tooth!
  • 3 large eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups creamy peanut butter
  • 1 stick butter (4 ounces), softened
  • 1 cup M&Ms
  • 1 cup milk chocolate or semisweet chocolate chips
  • 2 teaspoons baking soda
  • 1 cup all-purpose flour
  • 3 1/2 cups quick cooking oats
  1. Heat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, oatmeal, salt, and baking soda; set aside.
  3. Using an electric hand or stand mixer, cream the butter and both sugars until well combined, about 2 minutes. Scrape down sides of the bowl. Add the eggs, one at a time, mixing on medium-high speed to incorporate each one completely before adding the next. Add the peanut butter and mix on medium speed until well combined, about 1 minute.
  4. Turn mixer to low and add dry ingredients, mixing only until BARELY combined. Over mixing will result in a tough cookie. Use a wooden spoon or spatula to stir in the chocolate chips and M&M's
  5. Using a medium sized cookie scoop, place dough about 2 inches apart on the cookie sheets.
  6. Bake the cookies for 9 minutes. DON'T OVER BAKE – the cookies should just be set, but still slightly wet on top and very lightly golden around the edges. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
  7. Store in a airtight container for up to 4 days (the baked cookies freeze well, also).

These yummi cookies were shared on the WHAT’S COOKIN’ WEDNESDAY linky party at Buns In My Oven

Blogger Disclosure

Posts on this site may include links to my affiliate account at I earn a few cents on the dollar if readers purchase items through my links, so thanks for supporting my blog when you shop at Amazon through!


  1. Katie says

    I’ve made these cookies a million times before and never thought to write it down since it was on Pinterest. Today I came back to find that this receipe has changed, very disappointing! I’m certain the previous receipe used powdered sugar and don’t remember having to use an egg yolk. While I am willing to try this receipe, is there any way the old recipe is out there? I just loved these cookies so much! Thanks!!!

    • says

      Hi Katie,
      Thanks for your comment. My server crashed a couple of months ago and I lost quite a few of my recipe posts. I was trying to recreate this recipe from memory and clearly didn’t do so correctly. I have made the necessary corrections to it now. I’m glad to hear that you enjoy the cookies so much! :)

      • Katie says

        Thanks so much, this is the receipe I remember! I’ve got it written down now, thanks for the help. Now to make some delicious cookies! :)

  2. Tracy says

    This was my first attempt at Monster Cookies. I used a regular sized cookie scoop and found the cookies were way too small. I would recommend using twice that amount of dough for normal sized cookies. Also, you really have to flatten them out before you bake! Maybe that’s a well known monster cookie fact, but I was not aware.

    Aside from all that, they are delicious! Thanks for sharing.

    • says

      Thanks for stopping by and leaving a comment/review of the recipe, Tracy!
      Because the cookie dough is pretty heavy and loaded with ingredients, I bet flattening them out really helped to assure that they baked up nicely for you. I tend to make my cookies a little bit smaller, simply because I TRY to put a little less indulgence in front of my carb/sugar-loving eyes at any given moment 😉

  3. Erica Miller says

    I’ve made this recipe before and everyone loved them, but now I’m not seeing any sugar in the ingredient list. What kind and how much sugar is added?

    • says

      Hi Erica,
      Thanks so much for bringing this to my attention. I haven’t a CLUE where the missing ingredients floated off to, but I’ll edit the recipe immediately. You’ll need 1 cup of packed light brown sugar, 3/4 cup of granulated white sugar, and 2 eggs. If you like your cookies extra chewy, add one more yolk, too.

        • says

          Gosh, Erica… now you’ve got me flustered. I looked through my recipe database and the only recipe I could find for Monster Cookies calls for traditional sugar, but now that you’ve mentioned confectioner’s sugar, I’m thinking that you’re correct! I’m going to dig through a few more databases to see if I can find it. I’ll email you if/when I do.
          I’m so sorry! I’m also really frustrated that parts of the recipe disappeared from the post!

  4. Farrah W. says

    I’ve made this recipe before and it was sooo good! However I came back to make again and I can’t find the recipe link? Has it been moved?

    • says

      Farrah, I’m so sorry that the recipe wasn’t on the site for you when you needed it! It appears that there was an issue with the recipe plug-in, but it’s been corrected and you should now be able to see the recipe clearly. Please let me know if you have any other problems or questions. Happy baking!

  5. Kay says

    OMGosh!!! I thought I was the only one who ever made Monster cookies! I use everything that you have in your recipe except the powdered sugar, I use the granulated white sugar, and I put in raisins and chopped pecans. I use an ice cream scoop to drop them onto the cookie sheet and bake them for about 22 minutes. My Grandsons use to get looks of envy and squeals of excitement when they’d bring them for snack time to school and they sell for a good price at a garage sale. Not to mention you get a reputation of being the baker of the cookie monster at school and church bake sales! I also use the mini M & M’s and sometimes would throw in butterscotch chips.

    • says

      I LOVE them, but I try not to make them too often. They are just sinfully caloric! :)
      Your idea to add butterscotch chips is an awesome one, Kay! I’m thinking that toffee chips would be pretty flippin’ fantastic, too!

      • Kay says

        Oh yum Becca! I know what you mean about the caloric count, lol. The toffee chips sound wonderful! I thought about the mint chocolate chips with shredded coconut as well, haven’t tried it yet, but it sounds interesting.

    • Bess says

      I have made these for my children & grandchildren for years . I really like using creamy pb for my mother & dried cranberries & white choc chips .The best chewy cookie ! No wheat flour !

      • says

        I think one of my favorite things about Monster Cookies is that they can be changed up to include just about any ingredient the baker wants to use! Your version sounds great, Bess. Especially the dried cranberries!

        • Kay says

          So true Becca, they should be called ‘ Everything except the kitchen sink’ Cookies!

  6. Kathleen says

    Could you clarify medium scoop? I usually use 1oz scoop. Is that too small? Does monster mean a big cookie or just that it has a lot of stuff!

    • says

      Hi Kathleen!
      Your 1 ounce scoop is perfect!
      The “monster” comes from the amount of ingredients. I suppose you COULD make them bigger, but personally, I prefer my cookies in the mini-monster category 😉

  7. adam @unorthodoxepicure says

    Seriously, who wouldn’t enjoy these? Furthermore, this is probably my favorite photo from you ever. I sincerely hope you submitted to the big food porn sites, because this one’s a winner!

    • says

      Are you serious, Adam?! I keep practicing, and I can start to think I’m getting better, but then I look at photos posted by the “big boys” and I feel like I stand about 2 inches high.

      What food porn sites would you recommend I submit to?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge