Monster Cookies are soft and filled with peanut butter, oats, chocolate chips, and M&Ms. After searching for the best recipe and not finding one, I came up with these easy chewy cookies of my own! These are perfect!
MONSTER COOKIE RECIPE
I’m a huge fan of all things Monster. Monster Cookie Dough Dip and Monster Magic Cookie Bars are a couple of my favorites. I’ve noticed that every bake sale I’ve been to, fresh-baked cookies with M&M candies always go first.
I’ve been craving Monster Cookies for a while but after browsing Pinterest for Monster Cookie recipes I didn’t find any that quite fit the bill so I thought I would develop my own. I’m known as a cookie monster among my friends.
I think there are a few little secrets that take this from a great recipe to amazing cookies.
I knew what I wanted in a Monster Cookie. I wanted a soft chocolate chip cookie packed with peanut butter flavor, chocolate chips, M&Ms, and oats. That’s what makes the best monster cookies.
For some reason these almost seem healthy? Like a protein cookie? Maybe it’s the peanut butter.
I learned from my Oatmeal Cookies that chewy cookies are actually a result of using less oats. Although I have had several fails, this my friends…was a success.
I like to hand place some M&Ms on top of the cookie after I’ve rolled balls of dough to bake.
Even better, place them on the cookies right after they come out of the oven. That way they don’t crack because sometimes the M&Ms will crack under the heat.
It gives you more control of what the final cookies look like and gives them a more polished look. I used old fashioned oats because I love the texture of them.
The absolute key to this monster cookie recipe is not to overbake them. Trust in the process and let them continue to cook on the pan even though you might not think they are done.
The middles of these Monster Cookies are soft and full of bursts of peanut butter, chocolate chips, and M&Ms.
CAN I USE QUICK OATS INSTEAD OF OLD-FASHIONED OATS?
I wouldn’t suggest it. Quick oats have a finer texture and therefore when measured will be more than if using old-fashioned oats which will result in a thicker, drier cookie.
WHY DO MY MONSTER COOKIES GO FLAT?
I’ve never had anyone complain that these cookies were flat. These are thick cookies.
CAN I USE NATURAL PEANUT BUTTER?
I would not recommend using natural peanut butter because it’s too runny. You can try using other nut butters but I have not tried it with them.
You can use a chunky peanut butter if you like to give it more crunch.
HOW TO MAKE MONSTER COOKIES
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the butter, brown sugar, white sugar, and peanut butter until light and fluffy.
- Add the egg, egg yolk, and vanilla and mix well until creamy.
- Slowly add the dry ingredients to the wet ingredients until incorporated on low speed. Mix in the oats.
- Stir in the peanut butter chips, chocolate chips, and M&M candies.
- Place balls of dough, around 1 1/2 Tablespoons each, on the parchment sheet.
- Bake for 9-11 minutes. For best results make sure not to overbake. Baking time will depend on your oven. The cookies will not be brown and will continue to cook as they cool on the pan.
Use white chocolate chips, butterscotch chips, mini M&M candies, or Reese’s Pieces.
OTHER PEANUT BUTTER RECIPES:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter, (use crunchy if you like nuts)
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup peanut butter chips
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup M&Ms
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl of a stand mixer or with a hand mixer, cream together the butter, brown sugar, white sugar, and peanut butter.
Add the egg, egg yolk, and vanilla and mix well until creamy scraping down the sides of the bowl.
Slowly add the flour mixture until incorporated. Mix in the oats.
Stir in the peanut butter chips, chocolate chips, and M&Ms. You can use a mixer (if you’re lazy like me) or stir in by hand. Stirring in by hand makes sure that the M&Ms don’t break.
Place cookie dough balls, around 1 1/2 Tablespoons of dough each, on the parchment sheet. You can hand place extra M&Ms on top, pressing slightly in, to give the cookies a professional look.
Bake for 9-11 minutes. Make sure not to overbake. The cookies will not be brown and will continue to cook as they cool on the pan.
Store in an airtight container. Makes around 2 1/2 dozen.
Source: The Girl Who Ate Everything