You’ll be a Monster for These Cookies 🍪

Monster Cookies

A stack of trail mix cookies with peanuts and chocolate

I have been baking these Monster Cookies for almost two decades, they are THE BEST! Pillowy soft, packed with peanut butter, oats, chocolate, and all your favorite mix-ins, they are are scarily good.

A stack of trail mix monster cookies with peanuts and chocolate

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If you’ve never tried monster cookies, you’re in for a treat!

Thanks to the plethora of mix-ins and peanut butter flavor, this is my version of the ultimate monster cookie recipe.

  • Monster cookies are supremely ooey-gooey, thick, and chewy.
  • They’re jam-packed with bits and bites of chocolate and peanut butter in various forms (chips, candies, and straight-up PB).
  • They’re incredibly versatile. Change up the mix-ins as you please, or swap in a different nut butter.

Perfect for kids and adults alike, this cookie recipe is a keeper!

easy monster cookie recipe for chewy soft cookie on a plate with a bite taken out

5 Star Review

“These are the BEST monster cookies I have ever made! They are crunchy and soft at the same time and have the perfect amount of peanut butter. I will be making these for years to come!”

— Jessie —

About These Monster Cookies

While the true origin and inventor of monster cookies are unknown, I like to think that monster cookies are called monster cookies because they’re the most epic, monstrous mashup of every cookie you love in one tasty little package.

Also, they’re scarily delicious!

I was introduced to these best-ever monster cookies by my “work friend,” Lindsey.

They’re one of her family’s most treasured recipes, and you can tell. They’re perfect in that special way that tastes of the fine-tuning of generations.

Once you try them, I know you’ll be baking them for decades to come yourself.

monster cookies with m&ms, oats, and peanut butter

How to Make Monster Cookies

These chewy monster cookies are made of classic cookie ingredients (flour, butter, sugar, vanilla), oats, peanut butter, and an array of fun mix-ins.

I made a few tweaks to put this recipe above the nutritional profile of other not-so-healthy cookies (the Pioneer Woman monster cookies, for example), such as using whole wheat flour.


The Ingredients

  • Butter. The key to a perfectly textured monster cookie. It’s 100% worth it to use the butter in this recipe, I promise.
  • Sugar. A combination of brown sugar and granulated sugar creates just the right texture and makes the cookies moist and chewy.
  • Peanut Butter. Critical to any original monster cookie recipe. Creamy peanut butter (shelf-stable or natural peanut butter) adds oodles of rich flavor and complements the oats and other mix-ins. Peanut butter is also rich in protein and potassium.

Substitution Tip

If you need a monster cookie recipe without peanut butter, you could swap in a different creamy nut butter or try sun butter (heads up: sun butter will turn your cookies a little green).

  • Pure Vanilla Extract. One of my favorite ingredients to add to any cookie recipe. The flavor is delicious here!
  • Whole Wheat Flour. I swapped in whole wheat flour to make these cookies slightly better for you, and the change is imperceptible.

Substitution Tip

You can swap the whole wheat flour for all-purpose flour if you prefer.

  • Rolled Oats. Not only do the oats add a slightly chewy texture and nutty flavor, but they also bring in some protein and fiber. Plus, they’re naturally gluten free. (Love oats in cookies? Don’t miss my Oatmeal Cookies.)
  • Mix-ins. As far as mix-ins go, monster cookies traditionally call for chocolate chips and M&M candies, but I love adding peanut butter chips to the mix too. The double hit of PB is the secret to making these the best, most addictive cookies you’ll try. For another fun cookie with lots of mix-ins, check out Trail Mix Cookies.

The Directions

monster cookie recipe ingredients in a bowl
  1. Cream the butter and sugars until fluffy with a hand mixer.
stirring together monster cookie dough recipe in a bowl
  1. Beat in the peanut butter and other wet ingredients.
monster cookie dough in a bowl for mix ins
  1. Add the baking soda and salt, then slowly add the flour.
monster cookie dough with mix ins in a large bowl
  1. Beat in the oats. Stir in your mix-ins, and chill the dough.
monster cookies with oats and m&ms rolled on a baking sheet
  1. Scoop and bake the monster cookies at 350 degrees F for 10 minutes. You can tell if monster cookies are done by checking if they’re golden brown.
soft monster cookie dough balls on a baking sheet
  1. Let them rest on the cookie sheet for a few minutes (letting them sit on the sheet to firm up a bit will make sure your monster cookies don’t fall apart). DIG IN!

A Note on Cookie Size

This recipe will yield a large batch of 36-40 small cookies. I prefer baking my cookies bite-sized (so I can justify eating more of them), but if you prefer giant monster cookies, you can certainly scoop the dough larger and extend the total time baking by a few minutes.

the BEST soft and chewy monster cookies on a plate

Storage Tips

  • To Store. Store leftover cookies in an airtight storage container for up to 1 week. (Also, how did you make them last that long??)
  • To Freeze. Place cookies in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.

Meal Prep Tip

You can freeze monster cookie dough. Portion the dough into cookie dough balls and arrange them on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight freezer-safe storage container and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed. You’ll love yourself for having these on hand.

a fudgy monster cookie on a plate with m&ms

What to Serve with Monster Cookies

Recommended Tools to Make this Recipe

The Best Cookie Sheet

Featuring a quick-release coating and easy cleanup, this cookie sheet is a must-have for baking cookies. This large size is perfect for a big batch.

A stack of trail mix cookies with peanuts and chocolate

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Can I Swap Quick Oats for Rolled Oats?

While I prefer using rolled, old fashioned oats, you could use quick oats for this recipe. The oat pieces won’t be as prominent, but the cookies will still be delicious.

What Other Mix-Ins Can I Add?

If you’d like to add some additional mix-ins to your soft monster cookies (or don’t have some on hand), you could try white chocolate chips, pretzels, chopped nuts, granola (like my Granola Cookies), or shredded coconut.

Are Monster Cookies Healthy?

While I’ve used a few healthy swaps in this recipe, they are not what I’d consider a “healthy” food. If you’re looking for a more wholesome cookie recipe, I’d suggest trying my Healthy Peanut Butter Cookie, Healthy Oatmeal Cookies, or these Peanut Butter Protein Cookies.

A stack of trail mix cookies with peanuts and chocolate
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Monster Cookies

The BEST monster cookies recipe ever! Soft, chewy, and PACKED with peanut butter, chocolate, oats, and M&Ms. Easy, perfect, and classic!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 -40 small (2-inch) cookies
Calories 126kcal

Ingredients

Instructions

  • In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
    monster cookie recipe ingredients in a bowl
  • Add peanut butter and beat until fluffy again, about 2 minutes, scraping down the bowl as needed. Beat in egg and vanilla until combined.
    stirring together monster cookie dough recipe in a bowl
  • Sprinkle the baking soda and salt over the top. With the mixer on low, gradually add the flour, mixing just until the flour disappears.
    monster cookie dough in a bowl for mix ins
  • Slowly beat in the oats. By hand, stir in the M&Ms, chocolate chips, and peanut butter chips. If time allows, chill dough for 30 minutes or overnight.
    monster cookie dough with mix ins in a large bowl
  • When ready to bake, place racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment paper or a silicone baking mat. Drop cookies onto the sheets by rounded tablespoons. Bake for 10 minutes in the upper and lower thirds of the oven, until lightly golden brown (cookies may appear underdone).
    monster cookies with oats and m&ms rolled on a baking sheet
  • Let rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool. Serve with a big glass of cold milk.
    soft monster cookie dough balls on a baking sheet

Video

Notes

  • TO STORE: Store cookies in an airtight container for up to 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator, then transfer to the counter.
  • TO FREEZE: Portion the dough into balls and arrange on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight container or freezer-grade ziptop bag and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed.

Nutrition

Serving: 1(of 36) cookies | Calories: 126kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 12mg | Fiber: 1g | Sugar: 10g

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