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Home > Desserts > Easy Monster Cookies

Easy Monster Cookies

Last updated September 15, 2021. Originally posted September 15, 2021 By Jyothi Rajesh Leave a Comment

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cookie stacked up on one another studded with M&Ms chocolate chips with text

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!

thick chewy monster cookies on wire rack
Jump to:
  • About monster cookies recipe
  • Ingredients you’ll need
  • How to make monster cookies
  • Tips for best monster cookies
  • FAQS
  • 📋Easy Monster Cookies

About monster cookies recipe

1. These cookies are very easy to make.

2. You’ll need just a bowl and hand mixer (or stand mixer) to make it.

3. A classic favorite that everyone will enjoy!

4. It’s made not too sweet and has wonderful flavors from peanut butter, oats and brown sugar.

5. Have fun in the kitchen with kids to help make the cookies.

6. Have fun with this cookie by adding your own creative twist by tweaking some of the ingredients.

7. This no chill monster cookie recipe makes thick cookies that on chewy on the edges and has incredibly soft inside.

8. You can make this ahead and freeze cookie dough for later.

9. Insanely decadent cookies!

Ingredients you’ll need

Here’s what you’ll need-

all ingredients needed for monster cookie recipe
  • 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

step by step picture collage of 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.
step by step picture collage of monster cookies
  • 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.
chocolate chips M&Ms packed cookie dough

Tips for best monster cookies

  1. All ingredients including egg should be at room temperature.
  2. Make sure butter in softened. Leave butter at room temperature for 15 minutes to 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Do not over beat cookie dough after each ingredient is added. Beat just to combine. Over worked dough will result in hard cookies.
  7. Scrape sides and bottom of the bowl so all ingredients are mixed uniform.
  8. 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.
giant M&M studded monster cookies on plate

FAQS

How to make soft monster cookies?

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.

How to tell cookies are done?

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.

What is the difference between quick oats and rolled oats?

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.

Which oats is best to use in monster cookies recipe?

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.

Which is the right peanut butter to use?

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.

Can I make these cookies gluten-free?

Yes. Substitute all-purpose flour and oats with certified gluten free flour and gluten-free oats.

How to freeze monster cookie dough?

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.

Creative topping ideas-

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

cookie stacked up on one another studded with M&Ms chocolate chips

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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monster cookie size of a palm
giant M&M studded monster cookies on plate
No ratings yet

📋Easy Monster Cookies

Jyothi Rajesh
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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Prep Time 10 mins
Cook Time 20 mins
Course Cookies, Dessert
Cuisine American
Servings 15 cookies (large)
Calories 287

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

  1. All ingredients including egg should be at room temperature.
  2. Make sure butter in softened. Leave butter at room temperature for 15 minutes to 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Do not over beat cookie dough after each ingredient is added. Beat just to combine. Over worked dough will result in hard cookies.
  7. Scrape sides and bottom of the bowl so all ingredients are mixed uniform.
  8. 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.
 
Nutrition values mentioned are for 1 large cookie. This recipe makes approximately 15 large sized monster cookies.
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 287kcalCarbohydrates: 38gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 13mgSodium: 150mgPotassium: 170mgFiber: 2gSugar: 25gVitamin A: 46IUVitamin C: 1mgCalcium: 35mgIron: 2mg
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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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