5 from 98 votes
Monster Cookies
Monster Cookies combine oats, peanut butter, and two types of chocolate—M&Ms and semisweet chips—to produce chewy yet slightly crisp cookies. The dough is rich and dense due to the creamy peanut butter and butter, complemented by the sweetness from brown and granulated sugars. These cookies hold colorful candy pieces that add texture and bursts of chocolate. They bake until set with golden edges, making a satisfying treat that can be enjoyed as a snack or dessert.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
40 mins
Servings:
24
cookies
Calories:
293 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1½ cups all-purpose flour (180g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old fashioned oats (112g)
- 1 cup peanut butter 250g, creamy
- 1 cup butter room temperature (226g, unsalted
- ¾ cup light brown sugar 165g, packed
- ⅔ cup granulated sugar (133g)
- 2 large egg
- 2 teaspoons vanilla extract pure
- 1 cup candy-coated chocolate pieces 200g, M&Ms or similar
- ½ cup semisweet chocolate chips (75g)
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk or sift together the flour, salt, and baking soda. Stir in the oats and set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter together on medium speed, then scrape the bowl down and add both sugars. Beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, then add the vanilla. Scrape down the bowl and beat again until well mixed and fluffy, about 1 minute.
- With the mixer on low, gradually add in the flour mixture, and beat until just combined. Stir in the M&Ms and chocolate chips.
- Scoop the dough into 2 tablespoon-sized portions and roll into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. (If desired, you can cover and chill the dough or dough balls for at least 20 minutes and up to 72 hours before baking.)
- Bake for 10 to 12 minutes or until the cookies are golden around the edges, but still soft in the center. For crispy cookies, bake closer to 15 minutes
- Let the cookies cool on the pans for a few minutes, then trransfer to a wire rack, and let cool completely.
Cup of Yum
Notes
- Use room temperature eggs and butter for better blending and smoother dough.
- Weigh flour to avoid dry, crumbly cookies; fluff and level if using cups.
- Press extra chocolate chips or M&Ms on top before baking to improve appearance.
- Adding flaky sea salt right after baking enhances flavor dimension.
- You can mix in crunchy peanut butter or nuts for texture variations.
Nutrition Information
Calories
293kcal
(15%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
37mg
(12%)
Sodium
144mg
(6%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
280IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 293
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 144mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.