Here’s easy monster cookies recipe that makes thick, chewy on the edges with soft center cookies. Classic family favorite monster cookies are made with oats, peanut butter, chocolate chip and M&Ms. No chilling required!
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Ingredients you’ll need
Here’s what you’ll need-
- 1 stick (½ cup) softened unsalted butter
- ½ cup granulated white sugar
- ½ cup light brown sugar
- ¾ cup creamy peanut butter
- One large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup quick oats (I used rolled oats for it’s lovely texture)
- ¾ cup semi-sweet chocolate chips
- ¾ cup mini M&M’s
How to make monster cookies
- Pre-heat oven at 350F.
- Line baking tray with parchment paper or silicon mat.
- Everything should be at room temperature for this recipe like eggs and butter. Make sure butter in softened. Leave butter at room temperature for 15 minutes to 30 minutes. Cold ingredients don’t combine very well.
- Use stand mixer or hand mixer to make cookie dough.
- Into a large bowl add softened unsalted butter, granulated sugar and light brown sugar. Beat till butter and sugar is creamy.
- Add creamy peanut butter, beat to combine. Do not over beat.
- Crack egg to the bowl, beat to combine.
- Add vanilla extract, beat to combine.
- Add all-purpose flour, baking soda, salt and ground cinnamon.
- Beat to combine. Scrape the sides of the bowl in between and continue mixing.
- Fold quick oats (note I used rolled oats), semi-sweet chocolate chips and mini M&M’s using silicone spatula. Tip: cookie dough should be non-sticky and easy to handle. If dough is very soft and sticks to the hand, cover with dough with cling film and chill in refrigerator for 30 minutes.
- Scoop 2 tablespoons of dough mix and place on baking tray lined with parchment paper or silicon mat.
- Lightly roll the dough into even shaped balls.
- Place extra M&M’s on top for look. This step is optional.
- Lightly press down the balls to flatten a bit.
- Bake in pre-heated oven at 350F for about 11-13 minutes.
- You don’t want cookie to brown. When cookies come out of the oven it will looks still soft.
- Let cookies cool on the tray for 10 minutes.
- Carefully transfer to wire rack and cool completely.
- Cookies will firm as they cool.
- Serve monster cookies right away or store in air tight containers at room temperature for about a week.
Tips for best monster cookies
- All ingredients including egg should be at room temperature.
- Make sure butter in softened. Leave butter at room temperature for 15 minutes to 30 minutes.
- While measuring flour, don’t press to pack it. Spoon it into measuring cup and level it off using flat side of the spoon. Too much flour will make drier/harder cookies.
- For best results use creamy peanut butter. I do not recommend natural peanut butter or chunky peanut butter. It will make dough crumbly and cookies will turn dry.
- Use quick oats in monster cookie recipe. Quick oats are finely cut oats and blends into dough easily and will give more uniform texture cookies. Whereas rolled oats adds beautiful texture to the cookies. You can use a mix of quick oats and rolled oats in the recipe or just roll cookies balls in rolled oats for pretty look.
- Do not over beat cookie dough after each ingredient is added. Beat just to combine. Over worked dough will result in hard cookies.
- Scrape sides and bottom of the bowl so all ingredients are mixed uniform.
- Adjust baking time. Depending on your oven and how you want your cookies, baking time needs to be adjusted. Monster cookies best taste when they are soft and chewy. When cookies come out of the oven it will looks still soft.
FAQS
To make monster cookies soft you have to slightly under bake the cookies. When cookies come out of the oven it’ll look soft. Don’t worry, cookies will continue to bake even after removing from oven.
Cookie will rise and edges of the cookies will begin to brown. This indicates cookies are done. Cookies will be still soft, but it will continue to cook after removing from oven. DON’T wait till cookies brown in the center. It will over bake and turn cookies hard. You want incredibly soft and chewy cookies.
Slightly under-bake it.
Quick oats are finely cut oats that cooks in 2-3 minutes when you cook for your oatmeal. Quick oats bind well into the dough and will give softer cookies.
Rolled oats also known as old-fashioned oats are created by rolling steamed oats groats. Rolled old fashioned oats adds wonderful texture.
Quick oats are definitely best choice. Quick oats blends into dough easily and will give more uniform texture cookies.
If you do like a little texture, feel free to roll cookie dough in rolled oats or simply mix rolled oats into the dough.
You should use ‘processed’ creamy peanut butter. The natural style peanut butter isn’t ideal for this cookie recipe. Don’t use chunky peanut butter as well. It will make dough crumbly and cookies will be hard.
Yes. Substitute all-purpose flour and oats with certified gluten free flour and gluten-free oats.
Unbaked cookie dough can be frozen for up to 3 months. Place cookie balls on baking sheet lined with parchment paper. Place sheet in freezer until cookie dough is frozen hard. Remove baking sheet from freezer, transfer frozen cookie balls to freezer bags. Freeze for up to 3 months.
When ready to bake, remove frozen cookie balls from freezer. Place on baking sheet lined with parchment paper. Bake in pre-heated oven at 350F for 14 – 17 minutes.
You can freeze baked cookies as well. Place in zip lock bags and freeze for up to 3 months.
Just a few amazing topping ideas you can choose to tweak your monster cookies-
Regular M&Ms
Peanut butter M&M’s
Reese’s cups (broken into pieces)
Pecans
Shredded coconut
White chocolate chips
Mini marshmallows
TRY OUR OTHER FAVORITE COOKIES
- Colorful sugar cookies
- Easy sprinkle cookies
- Lemon crinkle cookies
- Red velvet crinkle cookies
- No-bake cornflakes cookies
- Healthy tahini cookies
- Ginger breadman cookies
- Christmas wreath cookies
- Peanut butter kiss cookies
- Cashew snow cookies
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📋Easy Monster Cookies
Ingredients
- 1 stick ½ cup softened unsalted butter
- ½ cup granulated white sugar
- ½ cup light brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup quick oats I used rolled oats for it’s lovely texture
- ¾ cup semi-sweet chocolate chips
- ¾ cup mini M&M’s
Instructions
- Pre-heat oven at 350F.
- Line baking tray with parchment paper or silicon mat.
- Everything should be at room temperature for this recipe like eggs and butter. Make sure butter in softened. Leave butter at room temperature for 15 minutes to 30 minutes. Cold ingredients don’t combine very well.
- Use stand mixer or hand mixer to make cookie dough.
- Into a large bowl add softened unsalted butter, granulated sugar and light brown sugar.
- Beat until creamy.
- Add creamy peanut butter, beat to combine. Do not over beat.
- Crack egg to the bowl, beat to combine.
- Add vanilla extract, beat until just combined.
- Add all-purpose flour, baking soda, salt and ground cinnamon.
- Beat to combine. Scrape the sides of the bowl in between and continue mixing.
- Once dough comes together using silicon spatula fold quick oats (note I used rolled oats), semi-sweet chocolate chips and mini M&M’s.Tip: cookie dough should be non-sticky and easy to handle. If dough is very soft and sticks to the hand, cover with dough with cling film and chill in refrigerator for 30 minutes.
- Scoop 2 tablespoons of dough mix and place on baking tray lined with parchment paper or silicon mat.
- Lightly roll the dough into even shaped balls.
- Place extra M&M’s on top for look. This step is optional.
- Lightly press down the balls to flatten a bit.
- Bake in pre-heated oven at 350F for about 11-13 minutes.
- You don’t want cookie to brown. When cookies come out of the oven it will looks still soft.
- Let cookies cool on the tray for 10 minutes.
- Carefully transfer to wire rack and cool completely.
- Cookies will firm as they cool.
- Serve monster cookies right away or store in air tight containers at room temperature for about a week.
Video
Notes
- All ingredients including egg should be at room temperature.
- Make sure butter in softened. Leave butter at room temperature for 15 minutes to 30 minutes.
- While measuring flour, don’t press to pack it. Spoon it into measuring cup and level it off using flat side of the spoon. Too much flour will make drier/harder cookies.
- For best results use creamy peanut butter. I do not recommend natural peanut butter or chunky peanut butter. It will make dough crumbly and cookies will turn dry.
- Use quick oats. Quick oats are finely cut oats and blends into dough easily and will give more uniform texture cookies. Whereas rolled oats adds beautiful texture to the cookies. You can use a mix of quick oats and rolled oats in the recipe or just roll cookies balls in rolled oats for pretty look.
- Do not over beat cookie dough after each ingredient is added. Beat just to combine. Over worked dough will result in hard cookies.
- Scrape sides and bottom of the bowl so all ingredients are mixed uniform.
- Adjust baking time. Depending on your oven and how you want your cookies, baking time needs to be adjusted. Monster cookies best taste when they are soft and chewy. When cookies come out of the oven it will looks still soft.
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