Monster Cookies

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Loaded with peanut butter, chocolate chips, and chocolate candies, monster cookies are a monster hit! These chewy cookies are a must-have for the cookie jar.

My kids are always clamoring for homemade cookies, especially cookies with chocolate in them.

Who can blame them? Eating a warm, gooey cookie is one of the best pleasures in life, whether it’s a peanut butter cookie, snickerdoodles, or chocolate chip cookies

Stacked monster cookies.

We’re big fans of peanut butter around here, so one of my favorite cookies to make is these chewy monster cookies.

They’re stuffed full of peanut butter, oats, chocolate chips, and M&Ms — basically everything we love. Plus I make them extra big so they are even more satisfying!

You’ll love these easy monster cookies too. They’re a must for any cookie fan.

Ingredients for monster cookies

Gather your ingredients for these cookies.

Ingredients for monster cookies on a tile surface with labels.

Peanut butter – Creamy peanut butter is perfect for monster cookies because it blends well with the sugars and butter.

If you use natural peanut butter where the oil separates, make sure to stir the oil back into the peanut butter before measuring. If the peanut butter doesn’t have enough oil, the cookies can turn out dry and crumbly.

Brown sugar – Light brown sugar works well, but you can use dark brown sugar if you like for a deeper flavor. 

I’ve noticed that there are variations in light brown sugar between store brands, but it won’t matter in this recipe if your brown sugar is darker or lighter than mine.

Granulated sugar – Using two kinds of sugar gives the ultimate chewy and soft texture for these cookies.

Unsalted butter – I use unsalted butter in these cookies even though no salt is added to the cookie dough. I find that the salt from the peanut butter is usually enough. If you want more salt flavor, you can use salted butter.

Make sure to let your butter soften before you make the cookies.

Vanilla extract – Use pure vanilla extract, not imitation extract. 

Eggs – Eggs work as the binder for this recipe. Use large eggs; jumbo or extra-large can add too much liquid to the cookies.

Rolled oats – Also known as old-fashioned oats, we want the kind that is whole oat flakes. Do not use quick oats, which are chopped rolled oats. 

Baking soda – Unlike other cookie recipes, this recipe just uses baking soda as the leavener.

Chocolate chips – I like to use semi-sweet chocolate chips. They are just bitter enough that they pair up well with the chocolate candies so the cookie is not overly sweet.

Chocolate candies – Milk chocolate M&Ms are the go-to here. Of course, there are so many varieties of M&Ms that you can use other flavors too!

Overhead of baked monster cookies on cooling rack.

How to make this monster cookie recipe

Preheat the oven to 350°F.

If you like, line two cookie sheets with parchment paper or reusable baking liner. This will help prevent sticking and make cleanup easier.

In a large mixing bowl, or the bowl of a stand mixer, beat together the peanut butter, brown sugar, granulated sugar, and softened butter until smooth and creamy.

Scrape down the sides of the bowl, then beat in the eggs and vanilla until smooth.

Stir the baking soda into the oats, then add the oats to the cookie dough and mix until evenly distributed. Fold in the chocolate chips and candies.

The dough will be somewhat sticky, so I recommend using a cookie scoop or two spoons to shape the cookies.

Scoop about 3 tablespoons of dough, shape into a ball, and drop onto the cookie sheet.

Leave space between each cookie to allow for spreading. You’ll be able to get 6 large cookies on each sheet, or 12 smaller cookies.

If you don’t want a domed top, flatten the cookie dough balls slightly.

Bake the cookies for 10-12 minutes, depending on size, until the edges are just browned.

Let cool for 3 minutes on the baking sheet before carefully transferring to a wire rack to cool completely. 

Cookies will be very soft out of the oven, but will firm up once cooled. 

Recipe suggestions

I love to make these into big cookies using a 3-tablespoon cookie scoop, which is also known as a size 20 scoop.

If you want to make smaller cookies, use a #40 or medium cookie scoop, which holds about 1 ½ tablespoons. You can also shape into balls using your hands.

Try this recipe with other nut butters, like cashew butter or almond butter. I’ve also made this with chocolate flavored peanut butter! If your nut butter is not as thick as peanut butter, use a little less.

Swap in your favorite kind of chocolate chips, like white chocolate, dark chocolate, or mini chocolate chips. Or, do a mix!

Try monster cookies with different flavors of M&Ms, or try other candies like Reese’s Pieces or candy-coated sunflower seeds. 

Baked monster cookies on a cooling rack.


Are monster cookies gluten free?

Monster cookies do not contain flour, so they are easy to make gluten free. Simply check the labels on your ingredients to ensure there are no wheat ingredients.

If you are sensitive to wheat or have celiac, check to make sure the ingredients were produced in a dedicated wheat-free facility. While oats are naturally gluten-free, there is a risk of cross-contamination.

Why are my cookies flat?

If your cookies spread too much and are flat, it could be for multiple reasons.

  1. Your butter is too warm and melted too quickly in the oven. Make sure it is just soft enough and do not overbeat it.
  2. Your oven is too hot. Many ovens are off by 25 degrees or more. It’s a good idea to invest in an oven thermometer to monitor the temperature and adjust as needed.
  3. Your baking soda is expired and not causing the cookie to rise. If your baking soda is new and you’re still not getting the results you want, try swapping in baking powder instead.
Monster cookie broken in half to show inside.

Can I freeze monster cookies?

Cookies are perfect for freezing! You can freeze monster cookies before or after baking.

To freeze before baking: Scoop the cookie dough out onto a lined baking sheet. It’s OK if the dough balls are touching.

Place the baking sheet in the freezer and chill until the dough is solid.

Once frozen, transfer the dough balls to a freezer bag, label it, and store in the freezer until ready to use for up to 3 months.

To bake, remove as many cookie dough balls as you need and bake from frozen at 350°F for 12-15 minutes.

To freeze baked cookies: Let the cookies cool completely, then transfer to a freezer bag or container. If you like, lay a piece of parchment or wax paper between cookie layers to prevent sticking.

Label the bag and freeze for up to 3 months. Thaw cookies at room temperature.

Pile of monster cookies on a dark countertop.

More cookie recipes to love

Give these other cookie recipes a try:

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Stacked monster cookies.

Monster Cookies

Loaded with peanut butter, chocolate chips, and chocolate candies, monster cookies are a monster hit!
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Calories 337 kcal


  • 1 1/2 cups peanut butter
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 8 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 4 cups rolled oats
  • 2 teaspoons baking soda
  • 1 cup milk chocolate M&Ms
  • 1 cup chocolate chips


  • Preheat oven to 350°F. Line baking sheets with parchment, if desired.
  • In a large bowl or stand mixer, beat together peanut butter, sugars, and butter until fluffy. Mix in vanilla and eggs.
  • Sift together oats and baking soda, then mix into butter mixture. Stir in M&Ms and chocolate chips.
  • Scoop dough into balls about 3 tablespoons big and place on baking sheets about 2 inches apart.
  • Bake 12 minutes. Let rest on baking sheets 3 minutes before carefully transferring to a wire rack to finish cooling. Repeat with remaining cookie dough.


  • Makes 24 large cookies.
  • For smaller cookies, use a medium cookie scoop (about 1 ½ tablespoons).


Serving: 1 gCalories: 337 kcalCarbohydrates: 41 gProtein: 7 gFat: 18 gSaturated Fat: 7 gCholesterol: 32 mgSodium: 178 mgPotassium: 183 mgFiber: 2 gSugar: 29 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!
Monster Cookies - Naturally gluten-free monster cookies are an ideal treat for your little monsters.

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. We love cookies in this house too but now that we is really just me I was seldom making them. Until I got tired one night and didn’t feel like finishing some cookie baking and instead rolled them into balls and froze them.

    Not only do I think they taste better but I now I just love baking a couple of cookies at a time. The neighborhood kids also know that I typically have a stash too so in 15 minutes; without ANY mess, I can have some homemade cookies on the table for me or my little buddies.

    Just my two cents to help you be able to sustain your cookie eating ways without finishing off the entire batch! 🙂

    1. @Barb I do that sometimes, but I confess I often forget until I’ve already made up most of the cookies! Apparently I like to torture myself 😉