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Thick, chewy, and loaded with peanut butter and m&m’s! These are the BEST MONSTER COOKIES ever and you’ll want to make them over and over again. Plus, there’s no need to chill the dough so they’re ready in just 20 minutes from start to finish!
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I have been on such a cookie baking kick lately.
I mean, what’s not to love about butter, sugar, flour, and a whole lot of mix-ins??
I’m honestly not sure if I love the cookie dough or the actual baked cookies more, but either way…it’s all cookies, all the time up in this house!
Between these monster cookies, our perfect chocolate chip cookies, and these graham cracker cookies, our cookie jar is always stocked.
Ingredients Notes:
Peanut Butter – You’ll want to use a no-stir variety, like Jif or Skippy. The natural peanut butters tend to separate and won’t make for as nice of a cookie.
Oats – You can use either quick oats or rolled oats. The only difference is the texture and we never notice it in cookies. If you want more oat-y texture, use rolled oats. Less texture? Use quick oats.
Chocolate Chips – My family prefers milk chocolate chips, but use any variety you prefer.
M&M’s – You can use any variety you prefer. We normally go for the classic, but peanut butter are also good!
How To:
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Mix – I start with my Reese’s peanut butter cookies as a base, because it is the all-time best peanut butter cookie recipe. If you haven’t tried it, you must.
You’ll just beat together butter, peanut butter, and sugar until light and creamy. Then beat in the egg and vanilla.
Next mix in your dry ingredients. The dough will be nice and soft and irresistible.
Scoop – Use a medium cookie scoop to scoop balls of dough onto a baking sheet. Using a cookie scoop means you’ll have evenly sized cookies that bake up just right. Plus, it’s just easy to use!
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake – These bake up at 350 degrees in just 8 minutes. They may look slightly underdone and they’ll still be very soft when you remove them from the oven, but just let them cool on the baking sheet for as long as you can stand it. Perfectly soft, chewy cookies that stay thick and puffy! You’re going to love them!
Helpful Tip!
Cookie Baking Tips
- Fully cream the butter, peanut butter, and sugars before moving on to the next step.
- Use a cookie scoop for evenly sized cookies every time.
- Don’t overbake! They should look a bit underdone and soft when you remove them from the oven.
- Dot the tops of the cookies with candies or chocolate chips before or after baking to make them look picture perfect.
- Let the cookies cool on the baking sheet for at least 10 minutes or they’ll just fall apart when you try to handle them.
- These cookies hold their shape in the oven. Flatten them a bit if you don’t want thick cookie balls.
More peanut butter favorites:
Peanut butter is one of my favorite foods to eat and bake with.
Give these chocolate peanut butter no bake cookies a try on days when you don’t want to turn on the oven.
These chocolate waffles are topped with melty peanut butter!
This peanut butter 7 layer bar is so rich and flavorful!
My doggies love peanut butter too, so I made them some peanut butter banana dog treats.
Monster Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 cup quick oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup m&m candies
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg and vanilla.
- In a medium bowl, combine the flour, oats, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
- Stir in the m&m candies and chocolate chips.
- Drop spoonfuls of dough onto baking sheet 2 inches apart and flatten slightly with the back of a spoon. Bake for 8 minutes exactly.
- Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.
Mona G. says
You daughter is so pretty and your husband is quite handsome……I’d be making him cookies all the time 🙂
These cookies look delicious….and I have been wanting some…..so to just make peanut butter cookies, just leave the other ingredients out and add extra peanut butter ? I love peanut butter cookies too…..or if it is different can you either send it to me or post it ?
Thank you…..
Mona G. says
Hi again, please disregard previous request….I found the recipe if it is the Reese pieces peanut butter cookie recipe 🙂
Mona G. says
Sorry, but did mean to ask you what size cookie scoop you used ? I clicked on the link to Amazon and they show 3 sizes. small,medium, & large , so which one did you use to make these cookies ? I am sure the time baked is according to the size of the scoop you used too correct ?
Thanks,
Karly says
I use the medium scoop. 🙂
Laura says
I made these and they were great, though required a longer baking time. Any recommendations on oven degree/baking time if I made them into bars/blondies??
Karly says
I actually just baked these as bars yesterday! I doubled the recipe and baked in a 9×13 pan for 25 minutes.
tina says
The recipe for the cookies look good, but I am looking for a good cookie recipe that doesn’t use so much sugar.
Amber says
Made these for Easter and they were a huge hit! I changed it up a bit and I used plain M&MS and peanut butter filled chocolate chips. Will definitely be making them again!
Karly says
So glad to hear that!
Joanne says
The.Boy requests cookies almost daily…99% of the time I say no because having that many cookies in the house is just dangerous! But next time I will definitely say YES…just so I have a reason to make these.
Laura @ Laura's Culinary Adventures says
I haven’t made monster cookies in forever! That needs to change soon!
frances says
Monster-cookies and your “Green Eye Monster (Chad)” what a perfect combination. Thank you for sharing his pic.
debbie says
love the cookies…any suggestion for a PB substitute for peanut allergies?
Karly says
You could use any processed nut butter. Jif’s cashew and almond butters are both great in cookies.
Carol at Wild Goose Tea says
Well I tell ya, if your husband looked at me like that photo I would be in the kitchen baking up a storm. A most excellent cookie choice for a Cookie Monster for sure!!!!
Kayle (The Cooking Actress) says
awwww what a sweet wifey you are!!! I never get work done when my man is around either lol-and I also can’t resist his food requests! These cookies look classic and deeeelicious!
Angelyn @ Everyday Desserts says
I LOVE monster cookies – these look perfect!!!
Shinee says
YES to the monster cookies! I can never have enough of those!
Jen @ Baked by an Introvert says
I feel the same when my hubby asks me to make him something. You just can’t say no! These cookies look amazing! I love how thick they are. I’d want to eat them all!
mira says
These cookies look fantastic!!! Soft and chewy- I must try them!!!
Erin@WellPlated says
Smiling eyes asking for cookies??? I’d bake a triple batch!