Monster Cookie Recipe

Close up photo of a stack of Monster Cookies with a bite taken out of the top cookie.

3.86 from 7 votes

Monster Cookie Recipe

Monster Cookies are made with everything delicious you can think of, and are monstrously good. Peanut butter, oats, chocolate chips, and M&M's come together to make a soft buttery cookie packed with goodness.

Prep Time20

Cook Time12

Total Time32

Servings: cookies

Calories: 182kcal

Author: Lisa Longley

Ingredients

1 cup all purpose flour see note 1 (120 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter room temperature, see note 2 (226 grams)
1 cup brown sugar packed (213 grams)
1/2 cup granulated sugar (99 grams)
1 1/2 cups creamy peanut butter see note 3 (405 grams)
2 large eggs room temperature
2 teaspoons vanilla extract
1 cup chocolate chips milk chocolate and semi sweet both work (170 grams)
1 cup M&M's (190 grams)
1 cup quick cooking oats (89 grams)

Instructions

Preheat your oven to 350 degrees. Line rimmed baking sheets with parchment paper. Set aside.
In a medium sized bowl, mix together the flour, baking soda, baking powder, and salt until fully combined. Set aside.
1 cup all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about three minutes. Then proceed to beat in the peanut butter until fully combined.
1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 cups creamy peanut butter
Then beat the eggs, one at a time, into the butter and sugar mixture. Finally, beat in the vanilla.
2 large eggs, 2 teaspoons vanilla extract
Add in the flour mixture all at once (see note 4) mixing it in on a very low speed until you have no risk of flying flour, and then up the speed just a little and mix in until the flour has just disappeared.
Finally, stir in the chocolate chips, M&M's, and oats.
1 cup chocolate chips, 1 cup M&M's, 1 cup quick cooking oats
Use a 1 1/2 tablespoon cookie scoop to make uniformly sized cookie balls. (Or make one inch sized dough balls.) Place them two inches apart on the cookie sheets and bake for 10 to 12 minutes or until they are golden brown, rotating halfway through.
Remove from the oven. Allow to cool on the baking sheets for two minutes, then transfer to a wire rack to cool completely. Once completely cooled, transfer to an airtight container and store for up to one week.

Video

Notes

To measure the flour, spoon it into the measuring cup and level off the top rather than scooping it right from the flour container.
I highly recommend you avoid Kirkland brand butter. I've had it ruin recipes by making the cookies spread or completely melt.
I would encourage you to avoid all natural peanut butter for this recipe and stick with something like Jif or Skippy. All natural peanut butter can cause these cookies to overly spread.
Most cookie recipes suggest that you mix in the flour a little at a time so that the flour does not fly everywhere and advise that you not over-mix. I recently read that you should add it all at once, mixing in slowly at first so it doesn't go everywhere, and then just mixing until the flour disappears. This lowers the risk of overstimulating the gluten which can lead to a dense cookie.

Nutrition