Thick, chewy, chocolate-loaded, and peanut butter-filled, this monster cookies recipe has it all, and each cookie is bigger than your hand! Simple to prepare with no chilling required, they’re a failproof recipe loved by both kids and adults.
Love cookies? Try my oatmeal cookies and sprinkle cookies, too!
Why Are They Called Monster Cookies?
The name behind these cookies remains debated. However, the most common theories are that they look like monsters with the bumpy texture and different colors or that they’re loaded with so many ingredients they’re considered to be a “monster” of cookie recipes.
Whatever the reason, they’re delicious and one of my favorite desserts ever. You can find many variations, but all monster cookies contain peanut butter, oats, chocolate chips, and M&M candies. As a result, they’re chewy, nutty, chocolatey, and completely irresistible.
My version takes the classic recipe and transforms it into giant cookies that are truly delightful. They’re a fun option for birthdays, holidays, or any time you want a fun treat!
Ingredients You Need
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Peanut Butter – Make sure to use creamy peanut butter for even mixing. Also, avoid natural varieties as they tend to separate and can make your cookies too oily.
- Butter – I always recommend unsalted butter when baking.
- Sugar – A combination of granulated sugar and brown sugar (light or dark) sweetens the cookie dough, infusing it with molasses flavor and keeping the cookies soft.
- Eggs – Act as a binder, helping the cookies hold their shape. Let them come to room temperature for easy mixing!
- Vanilla – Use high-quality pure vanilla extract for the best results.
- Oats – Use old-fashioned oats, also known as rolled oats. Quick oats or steel-cut oats won’t work!
- Flour – Regular all-purpose flour forms the base of the cookies.
- Leaveners – Use both baking powder and baking soda for soft, fluffy cookies that rise beautifully!
- Mix-Ins – Chocolate chips and M&Ms add lots of chocolate goodness for the classic taste and texture we want.
How to Make a Giant Monster Cookies Recipe
Before you begin, preheat your oven and line two cookie sheets with parchment paper.
- Combine the wet ingredients. Add the peanut butter and both sugars to a stand mixer, and mix to combine. Then, mix in the eggs and vanilla.
- Add the dry ingredients. Next, add the oats, flour, and leaveners, and mix just until combined. Then, fold the chocolate chips and M&Ms into the dough by hand.
- Portion. Divide the cookie dough into equal-sized balls, rolling them between your palms. I like to use a ½ cup ice cream or cookie dough scoop!
- Bake. Arrange three cookies on each baking sheet, leaving plenty of space between each cookie. Transfer the cookie dough to the oven, and bake for 12 minutes. Then, rotate the baking sheets, and continue to cook just until the edges are set and lightly golden.
- Cool. Immediately smash the cookies with the back of a spoon, and let them cool on the tray for about five minutes. Then, transfer them to a wire rack to cool completely.
Tips and Tricks
- Measure Carefully. For the best results, use a food scale to measure your ingredients. If that’s not an option, use the spoon and level method for the flour.
- Avoid Overmixing. Be careful to combine the dough just until smooth. Continuing to overmix will overwork the gluten in the flour, creating dense, tough cookies.
- Don’t Overcrowd. These cookies will spread quite a bit in the oven. So, be sure to only use three cookies per baking sheet!
- Keep an Eye on the Oven. Every oven bakes differently. So, keep a close eye on your cookies, and remove them as soon as the edges are set and lightly golden. They’ll continue to bake and set slightly as they cool on the pan.
How to Store and Freeze
- Store: Once cool, transfer leftover monster cookies to an airtight container. They will keep fresh at room temperature for one to two days.
- Freeze: Freeze baked or unbaked cookies for up to three months. To freeze the cookie dough, portion it into balls and freeze them for a few hours or until solid. Then, transfer them to a sealable bag or an airtight container. To serve, thaw in the fridge overnight, or bake from frozen, adding a few minutes as needed.
More Cookie Recipes
- Easy Sugar Cookies
- Chai Snickerdoodle Cookies
- Chocolate Crinkle Cookies
- Brownie Chocolate Chip Cookies
Did you enjoy this Super Sized Monster Cookies recipe? Leave a comment and rating to let me know!
Super Sized Monster Cookies
Equipment
- 1 Ice Cream Scoop 1/2 cup
Ingredients
- 2 cups Jiff smooth peanut butter
- 1 stick (1/2 cup) room temperature butter
- 1 1/3 cup brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 4 cups old-fashioned oats
- 1/2 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 cup dark chocolate chips
- 1 cup M&M’s
- 1/3 cup Heath Bar Toffee Pieces
Instructions
- Preheat oven to 350 degrees Fahrenheit, and line two cookie sheets with parchment paper.
- In a large bowl or a stand mixer, combine peanut butter, butter, brown sugar, and granulated sugar.2 cups Jiff smooth peanut butter, 1 stick (1/2 cup) room temperature butter, 1 1/3 cup brown sugar, 3/4 cup granulated sugar
- Add eggs and vanilla and mix until combined.3 large eggs, 2 teaspoons vanilla
- Add the oats, flour, baking soda, and baking powder and take the bowl off the mixer.4 cups old-fashioned oats, 1/2 cup flour, 2 teaspoons baking soda, 1/2 teaspoon baking powder
- By hand, mix in the chocolate chips and M&M’s and Heath Bar pieces1 cup dark chocolate chips, 1 cup M&M’s
- Using a 1/2 cup ice cream scoop, portion out balls of cookie dough.
- Place three cookies on a cookie sheet at once so they have room to spread.
- Bake for 12 minutes, then spin the cookie sheet in the oven and bake for another 6 minutes.
- When the cookies come out of the oven, smoosh them down a bit to flatten and deflate with the back of a spoon
- Let cool on the tray for about 5 minutes, then transfer to a cooling rack.
