I'm not really sure where the name "monster cookies" originated, but based on these, I think it's because they turn you into a cookie monster. These Scary Good Monster Cookies are so delicious, you won't be able to stop eating them! No chill time is required, you can literally just plop them onto a cookie sheet and they're ready to bake! They are perfectly soft, gooey, and full of peanut butter, oats, mini M&Ms and chocolate chips! If these look tasty but you just want to eat the dough, try my Edible Monster Cookie Dough recipe!
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Monster cookies take me back to my childhood and I'm not really sure where they got lost as I transitioned into adulthood. My family used to bake them every once in a while and they were such a treat! Chocolate and peanut butter are one of my favorite flavor combinations and the oats add such a nice texture to them. I recommend using regular peanut butter over natural peanut butter in these because you don't want the oil separating from the butter in the cookies. I also like to use old fashioned oats (rolled oats) because they're bigger and give a better texture, but quick oats can be used in place of them! You can use normal sized M&Ms and chocolate chips as well, but I use mini M&Ms and semi-sweet chocolate chips because you can fit more of them into a cup (and minis are cute)!
Step by Step Instructions
STEP ONE (Picture 1 below) - Mix the dry ingredients.
In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon and salt. Set them aside.
STEP TWO (Picture 2 below) - Cream the wet ingredients & stir in the dry.
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugars really well. Stir in the eggs, followed by the vanilla extract and peanut butter. Then, gently mix the dry ingredients into the wet ingredients just until the flour streaks are gone.
STEP THREE (Picture 3 below) - Add the good stuff.
Finally, pour the oats, mini chocolate chips and M&Ms into the dough and stir it all together. The dough doesn't need to chill, but if you want thicker cookies feel free to plop it in the refrigerator for a while.
STEP FOUR (Picture 4 below) - Scoop & bake.
I like to use a large cookie scoop for big monster cookies! Scoop the dough into balls and place them about 2 inches apart on a cookie sheet. If they lose their shape a bit after baking, give the edges a little scoot back into place with a large biscuit cutter or other round object.
Tips & Storage:
- For big & thick cookies, use a large cookie scoop instead of a small one.
- If you want the cookies to be thick but not larger, use a smaller scoop and refrigerate the dough for at least 30 minutes before baking them.
- Store monster cookies at room temperature in an airtight container with half of a piece of bread (or smaller). The cookies will absorb the moisture from the bread and stay soft longer.
- Or, store in the freezer and let the cookies thaw or microwave them prior to eating.
- You can also freeze the cookie dough balls for up to 1 month and then bake them whenever you like!
Did you try this recipe?
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Scary Good Monster Cookies
- Baking sheet(s)
- Mixing bowls
- Hand mixer or stand mixer with paddle recommended
- Measuring spoons
- Scale or measuring cups
- Cookie scoop
- Cooling rack
- ½ cup (1 stick) unsalted butter room temperature
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1½ cups old-fashioned oats
- 1 cup mini M&Ms
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, cream together the butter and sugars. Add eggs one at a time, and then the vanilla. Mix well, then add the peanut butter, and mix until fully combined. (Be sure to scrape the sides and bottom of the bowl as needed)
- Gradually add the flour mixture to the wet ingredients, mixing at low speed until the ingredients are just incorporated.
- Stir in the oats, M&Ms, and chocolate chips.
- Place dough balls on a parchment lined baking sheet, about 2 inches apart. I recommend using a large cookie scoop but a smaller one works as well!
- Bake at 350°F until the edges start to turn a light golden color (about 10-14 minutes).
- Let the cookies cool on the baking sheet for a few minutes, and then transfer to a cooling rack. Enjoy!