Go Back

Monster Cookies

Monster cookies with thick, chewy peanut butter dough are loaded with M&Ms, chocolate chips, and visible oats for a soft center and golden edges. This no-flour style cookie is easy to scoop and bakes in about 10–12 minutes for colorful, chewy results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter dough base
  • 1.5 cup creamy peanut butter
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 3 cup quick-cooking oats
  • 1 cup M&Ms (red, white, and blue for patriotic version)
  • 0.5 cup chocolate chips
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and make the cookie dough
  1. Preheat oven to 350°F and line two baking sheets with parchment paper for easy release and clean edges.
  2. Beat creamy peanut butter, brown sugar, packed, and granulated sugar together in a large bowl until combined, with no dry streaks.
  3. Add large eggs, vanilla extract, and baking soda, then mix until smooth and glossy.
  4. Stir quick-cooking oats until fully incorporated so oats are visible throughout the dough.
  5. Fold in M&Ms (red, white, and blue for patriotic version), chocolate chips, and mini chocolate chips until evenly distributed.
Scoop, bake, and cool
  1. Scoop dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets, then flatten slightly with your palm.
  2. Bake for 10–12 minutes at 350°F until edges are set but centers still look slightly underdone for a soft finish.
  3. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack so the cookies firm up as they cool.

Notes

Pro tip: For thick, chewy monster cookies, avoid overbaking—pull them when edges look set but centers still seem slightly soft. Store airtight at room temperature up to 4–5 days, or freeze baked cookies up to 2 months. For a gluten-free swap, use certified gluten-free quick-cooking oats.