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Close up photo of a stack of Monster Cookies with a bite taken out of the top cookie.
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5 from 5 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 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: baking, baking from scratch
Servings: 44 cookies
Calories: 182kcal
Author: Lisa Longley

Ingredients

  • 1 cup all purpose flour see note 1
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 1/2 cups creamy peanut butter
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips (I used milk chocolate)
  • 1 cup M&M's
  • 1 cup quick cooking oats

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 2) 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

  1. To measure the flour, spoon it into the measuring cup and level off the top rather than scooping it right from the flour container.
  2. 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

Serving: 1cookie | Calories: 182kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg