Monster cookies are the delicious result of a cookie lover’s wildest dreams—peanut butter, oats, chocolate chips, and M&Ms all packed into one soft, chewy bite. Originally believed to have originated in the Midwest of the United States, these cookies are known for their indulgent mix of textures and flavors.
What makes them special? The hearty oats give chewiness, the peanut butter adds richness, and the colorful candies make them visually fun and festive. They’re perfect for bake sales, holiday treats, or simply satisfying that sweet-and-salty craving.
Ingredients
Here’s everything you need to make a batch of classic monster cookies:
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1 cup creamy peanut butter
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1/2 cup unsalted butter (softened)
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1 cup brown sugar (packed)
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1/2 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 teaspoons baking soda
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1/4 teaspoon salt
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2 1/2 cups old-fashioned rolled oats
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1 cup semi-sweet chocolate chips
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1 cup M&M’s (plus more for topping)
Substitutions:
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Nut-free? Use sunflower seed butter or cookie butter.
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Gluten-free? Substitute oats with certified gluten-free oats.
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Vegan? Use egg replacers and plant-based butter/chocolate.
Step-by-Step Cooking Instructions
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Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream Butter & Sugars: In a large mixing bowl, beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
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Add Eggs & Vanilla: Mix in the eggs one at a time, then stir in the vanilla.
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Dry Ingredients: Add baking soda and salt. Slowly mix in the oats.
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Add Mix-ins: Fold in the chocolate chips and M&M’s.
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Scoop & Shape: Use a cookie scoop or tablespoon to drop dough onto prepared sheets, spacing them about 2 inches apart. Press a few extra M&M’s on top.
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Bake: Bake for 10–12 minutes until edges are golden and centers look slightly underbaked.
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Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Common Mistakes to Avoid:
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Don’t overbake! They firm up as they cool.
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Avoid instant oats—they change the texture.
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Measure peanut butter accurately; too much can dry the dough.
Pro Tips and Cooking Techniques
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Chill the Dough for 30 minutes if you want thicker cookies.
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Use a Cookie Scoop for uniform size and even baking.
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Room Temp Ingredients: Make sure your eggs and butter are at room temperature for easier mixing.
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Customize Mix-Ins: Use white chocolate, peanut butter chips, or chopped pretzels for texture contrast.
Variations and Customizations
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Gluten-Free: Use certified gluten-free oats and check all other ingredients for gluten traces.
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Low-Sugar: Use sugar-free chocolate chips and natural peanut butter with no added sugar.
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Protein Boost: Add a scoop of vanilla or chocolate protein powder.
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Festive Twist: Use seasonal M&M colors for holidays like Christmas, Easter, or Halloween.
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Mini Cookies: Use a teaspoon-sized scoop for bite-sized treats.
Serving Suggestions
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Presentation: Serve stacked on a platter with extra M&Ms sprinkled around.
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With a Drink: Pair with cold milk, hot coffee, or a peanut butter banana smoothie.
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Cookie Sandwich: Spread frosting or peanut butter between two cookies for an epic dessert!
Nutritional Information (Approximate per cookie)
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Calories: 220
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Protein: 4g
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Carbohydrates: 26g
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Sugars: 16g
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Fat: 11g
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Fiber: 2g
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Sodium: 140mg
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
Yes! Refrigerate it for up to 3 days or freeze for up to 2 months.
How do I store leftovers?
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
Can I use quick oats instead of rolled oats?
Quick oats can be used, but the texture will be softer and less chewy.
How to keep cookies soft after baking?
Add a slice of bread in the storage container—it keeps the cookies moist.
Closing Thoughts
Monster cookies are the ultimate bake-it-your-way treat. With endless mix-in options and chewy, satisfying texture, they never go out of style. Whether you’re baking for a crowd or just treating yourself, this recipe delivers joy in every bite.
