Monster Cookies
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When it comes to making the perfect cookie for your little monsters, you’ll love these thick and chewy monster cookies because they’re loaded with chocolate and peanut butter goodies!
I’m going to tell you something; and you might need to sit down for this one, but I’ve never made monster cookies until this week. I’m serious; I didn’t even know what they were.
I’ve made peanut butter cookies with chocolate chips, chocolate chip cookies with oatmeal in them, and traditional M&M cookies, but never a cookie with all of those things in one!
As I normally do when I’m researching new recipes, I dug out my favorite cookie book and did some reading. Turns out in order for it to be a true “monster cookie” it needs to have peanut butter, chocolate chips, chocolate candies, and oats. The first thing I thought was, “seriously, this monster cookie recipe is going to be freaking amazing; I love all of those things!”
And because this was a brand new recipe, I did some experimenting. My first try at these monster cookies, was, well…a giant fail. I was worried about the oats absorbing too much moisture, so I lessened the flour (too much) and the cookies had no shape, no crumb, and ran into each other. Whoops! I will say that regardless of their less-than-appetizing appearance, they were incredible!
And while we’re talking about fails, let me give you a few tips to help you make these monster cookies perfectly…the first time.
Things to remember when making these monster cookies:
- When you’re measuring out your candies and chocolate chips, don’t over pour. Extra ingredients will make these cookies too thick. Just trust me!
- And speaking of ingredients, it’s best to use regular rolled oats instead of quick cooking oats – it leads to a better texture, but don’t let that stop you from trying them if you only have quick oats; the cookies will be okay!
- These cookies bake up the best when they are large, so use a 2 TBS cookie scoop (like this one). You’ll probably only get 6 cookies per standard size baking sheet this way, but these cookies are worth the washing of the extra pan.
- Using mini chocolate chips instead of full-size will help the cookies flatten out a little more. It’s not the end of the world if you don’t have minis, so again, don’t let that stand in your way; the smaller chips just help the cookies spread a little more.
Now, for the best part – let’s talk about the cookies! I started out with one of my favorite cookie bases, being primarily brown sugar for that chewy texture and boy did it deliver! Even though these cookies are super chunky and absolutely chalk full of goodies, they are still nice and chewy! The oats help with that too; and I was surprised to find how much I enjoyed the oats in this cookie! The peanut butter and chocolate chips are the perfect pair (of course, haha), and then when you and the crunch from the M&M candies, these monster cookies are to-die-for!
This recipe makes about 18 large cookies and just so you know, they were all gone in one day over here, yes one day!
Your little monsters will also love
- Homestyle Chocolate Chip Cookies
- Sprinkle Chocolate Chip cookies
- One-bowl Sprinkle Sugar Cookies
- No-roll Sugar Cookies
- Chewy Peanut Butter Oatmeal Cookies
Monster Cookies
ingredients
- 1/2 cup butter, unsalted (room temperature)
- 1/4 cup sugar
- 3/4 cup brown sugar, packed
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp water
- 1 tsp vanilla extract
- 1 egg
- 1½ cups four
- 1/2 cup M&M candies
- 1/2 cup peanut butter chips
- 1/2 cup rolled oats (not quick cooking oats)
- 1/4 cup chocolate chips (I prefer to use mini chips)
INSTRUCTIONS
- Preheat oven to 350 degrees and line 3 baking sheets with parchment paper. Set aside.
- In a large bowl cream butter, sugar, and brown sugar until smooth.
- Add sea salt, baking soda, water, vanilla extract, and egg and mix well.
- Slowly add flour, half at a time stirring to incorporate. Try not to over-mix.
- Fold in M&Ms, peanut butter chips, rolled oats, and chocolate chips.
- Using a 3 TBS cookie scoop, scoop dough onto lined cookie sheets at least 2″ apart.
- Bake for 12-14 minutes, rotating pans halfway through cooking.
- Cool cookies on the pan for 5 minutes before transferring to a wire rack.
- Store in an airtight container for up to a week or freeze.
You know, I’ve never made monster cookies either…and I LOVE cookies! Maybe that will have to change this summer! Thanks for the tips with the mini chocolate chips and the measuring. I can definitely be guilty of just pouring loads of extras in to make my cookies even more awesome.
Yes yes yes Leslie! Do it! I’m totally hooked now – we are on the once a week plan over here! My husband said these cookies are his favorite of mine. I was shocked!
Brown sugar definitely makes cookies chewier! These cookies are delish!
It absolutely does Haley! Thank you so much! ?
It’s been forever since I’ve had a good monster cookie and these look superb! I would love a batch of fresh ones right now!
Thank you so much Jenni! I can’t believe I waited so long to make some, but now I’m hooked! #monstercookiesforthewin
These looks absolutely delicious and so fun to make! Gotta try them! Thanks for sharing your recipe 🙂
Thanks so much Chris! Hope you enjoy them, both making and eating them! 🙂
I have just printed the recipe and added what I need to a grocery list! My kids are going to love them! Better add more milk to the list too!
Woohoo! I hope you LOVE them Ellen! And heck yes, you’ve got to have milk with these cookies!!
Loving these gorgeous cookies! Gotta love a great, homemade cookie. Pinning for later.
Thank you so much Jessica! Homemade cookies are THE best thing, aren’t they?
Send some of those monster cookies my way!
Haha, it’s a deal Sandi! ?
These look like the perfect cookies! All of my favorite things rolled into one! I can’t wait to try them!
Thank you so much Allison! Hope you enjoy them!
My tend to run hot, so should I adjust the heat or the bake time to get a chewy consistency?
Do you use an oven thermometer Katherine? My oven is hotter on one side, so I use a thermometer to make sure the temperature is really 350 on the hottest side and then I rotate the pan halfway through baking. I would definitely decrease the baking time if your oven is hot (over 350) or turn it down to where it is actually 350, and keep a close eye – you don’t want to overbake these cookies. Good luck, let me know how it goes!
Great Idea. Thank you so much for sharing this amazing recipe. Will try this for sure.
Thank you Kunal! Hope you enjoy them!
Wow! These turned out great. So soft but chewy.
I made the dough the other day and put it in the frig.
(It was 110 on our thermometer)
Took the dough out to rest on the counter for about 30 min.
The took the full 14 min. but they are delicious, and yes addictive.
WOOHOO! I’m so glad, they’re one of my very favorites! Thanks for sharing your tips about refrigerating the dough, I’ve never tried it, but am thrilled to know you can. I appreciate you stopping by to leave a review. I’m always happy to hear how my recipes turn out for other bakers. Happy baking! ?