I love monster cookies! They are on a whole different level. These are big, bakery-style soft monster cookies that come straight out of the oven warm, chewy, and packed with everything you love in a cookie. If you’re a cookie monster like me, this is one of those amazing cookie recipes you’ll want to make again and again.
This recipe combines the best parts of several favorites into one epic cookie. Think peanut butter oatmeal cookies with rich brown sugar and butter flavor, plus mini chocolate chips and colorful M&M’s mixed throughout.
It’s basically a peanut butter cookie, an oatmeal cookie, a chocolate chip cookie, and an M&M cookie all rolled into one. No wonder so many people call this the best monster cookies recipe.
What I love most is the texture. These are perfectly chewy with slightly crisp edges and a soft, thick center. They’re true sweets treats that feel indulgent without being complicated. If you’ve tried other monster cookie recipes or even monster cookie bars, you’ll love how easy these cookies are to make while still delivering that classic monster cookie flavor.
How Many Monster Cookies Does This Recipe make?
This recipe makes about 26 jumbo cookies or roughly 50 smaller ones, but honestly, I highly recommend going big. Jumbo monster cookies just hit differently. You can use either mini M&M baking candies or regular M&M’s. I personally prefer the minis because they mix in more evenly, but the bigger ones work too. If a few fall out while shaping the dough, just press them back in — no big deal.
These monster cookies are perfect for parties, after-school snacks, bake sales, or holiday gatherings. They’re always a crowd-pleaser and disappear fast. Be sure to pin this recipe so you can come back to it later — once you try it, you’ll understand why it’s one of those monster cookie recipes everyone asks for.
Thick & Chewy Monster Cookies
These soft monster cookies are thick, chewy, and packed with peanut butter, oats, chocolate chips, and M&M’s.
Ingredients
- ½ cup butter, softened (1 stick)
- ½ cup creamy peanut butter
- 1 cup firmly packed brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- 1 ½ cups quick oats
- 1 cup mini M&M baking candies
- 1 cup mini semi-sweet chocolate chips
Instructions
1. Preheat oven to 350*. Line a cookie sheet with parchment paper and set aside.
2. In a large bowl (I prefer a stand mixer), cream together the butter, brown sugar, and peanut butter until light and fluffy, about 2 minutes.
3. Add in the egg and vanilla, scraping down the sides of the bowl as needed.
4. (Some people like to do this in a separate bowl...but I have never had an issue.) Add the baking soda, cornstarch, baking powder, salt, and flour to the wet mixture. Mix until just combined.
5. Add the oats, M&M baking candies, and chocolate chips, and mix on low speed just until the dough is combined.
6. For larger cookies,* scoop about 2 tablespoons of cookie dough and form a ball. Then flatten it between your palms.
7. Bake the cookies for 9-11 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
8. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely. (They will break if you move them too soon.)
For smaller cookies, use just one tablespoon and bake for 8-9 minutes.
Please note that oven models can vary. Bake the cookies using the shorter bake times, adding 1-2 minutes at a time.
If you love cookies, you can also try my Brown Butter Chocolate Chip Cookie recipe.