I baked these monster cookies they have been THE BEST for almost two decades! Fluffy, packed with peanut butter, oatmeal, chocolate and all your favorite concoctions, they’re freaking good.
If you’ve never tried monster cookies, you’re in for a treat!
Thanks to the abundance of mix-ins and peanut butter flavor, this is my take on the ultimate monster cookie recipe.
- Monster cookies are extremely gooey, thick, and chewy.
- They are packed with pieces of chocolate and peanut butter in various shapes (chips, candies and PB).
- They are incredibly versatile. Change the mix-ins to your liking or swap out a different nut butter.
This cookie recipe is perfect for both kids and adults!
5 star rating
“These are the BEST monster cookies I’ve ever made! They’re crunchy and soft at the same time and have the perfect amount of peanut butter. I will be making these for years to come!”
— jessie —
About these monster cookies
While the true origin and inventor of monster cookies is unknown, I like to think monster cookies are called monster cookies because they’re the most epic, monstrous concoction of every cookie you love, in one tasty little package.
Plus, they’re incredibly delicious!
These best monster cookies ever were introduced to me by my “work friend” Lindsey.
They are one of her family’s most treasured recipes, and you can say it They are perfect in that special way that tastes like the fine tuning of generations.
Once you try them, I know you’ll be baking them yourself for decades.
How to make monster cookies
These chewy monster cookies are made with classic cookie ingredients (flour, butter, sugar, vanilla), oatmeal, peanut butter, and a bunch of fun mixes.
I I made a few changes to put this recipe above the nutritional profile of other not-so-healthy cookies (like Pioneer Woman’s Monster Cookies), such as using whole wheat flour.
The ingredients
- butter. The key to a perfectly textured monster cookie. 100% worth using the butter in this recipe, I promise.
- Sugar. A combination of brown sugar and granulated sugar provides just the right texture and makes the cookies moist and chewy.
- peanut butter. Crucial to any original monster cookie recipe. Creamy peanut butter (Shelf Stable or Natural Peanut Butter) adds tons of rich flavor and complements oatmeal and other mixes. Peanut butter is also high in protein and potassium.
- Pure vanilla extract. One of my favorite ingredients for any cookie recipe. The taste is delicious here!
- whole wheat flour. I’ve swapped in whole wheat flour to make these cookies a little better for you and the change is imperceptible.
- oatmeal. In addition to adding a slightly chewy texture and nutty flavor, the oats bring some protein and fiber with them. They are also naturally gluten free. (Love oatmeal in cookies? Don’t miss my oatmeal cookies.)
- interference. As far as mix-ins go, monster cookies traditionally call for chocolate chips and M&M candies, but I also love adding peanut butter chips to the mix. PB’s double hit is the secret to making these the best and most addictive cookies you’ll taste. For another fun cookie with lots of mix-ins, check out Trail Mix Cookies.
The directions
- Using a hand mixer, cream together the butter and sugar.
- Fold in peanut butter and other wet ingredients.
- Add the baking powder and salt, then slowly add the flour.
- Discard the oats. Stir in your mix-ins and chill the batter.
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Scoop and bake the monster cookies at 350 degrees F for 10 minutes. You can tell if monster cookies are done by checking if they are golden brown.
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Let them rest on the baking sheet for a few minutes (if you let them sit on the baking sheet to firm them up a bit, make sure your monster cookies don’t fall apart). DIG IN!
storage tips
- To store. Store leftover cookies in an airtight storage container for up to 1 week. (Besides, how did you make them last so long?)
- Freeze. Place cookies in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.
Meal prep tip
You can freeze monster cookie dough. Divide the dough into cookie dough balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer until the dough sets, then transfer to an airtight, freezer-safe storage container and freeze for up to 3 months. Bake straight from frozen, increasing baking time as needed. You’ll love having these on hand.
What to serve with monster cookies
The best baking sheet
With a quick-release coating and easy cleanup, this cookie sheet is a must-have for baking cookies. This large size is perfect for a large batch.
frequently asked Questions
While I prefer to use old-fashioned oatmeal, you can also use oatmeal for this recipe. The oat chunks won’t be as noticeable, but the cookies will still be delicious.
If you want to add additional mixes to your soft monster cookies (or don’t have one on hand), you can try white chocolate chips, pretzels, chopped nuts, granola (like my granola cookies), or grated coconut.
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In a large mixing bowl, cream together the butter, brown sugar, and caster sugar until light and fluffy, about 3 minutes.
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Add peanut butter and beat until foamy again, about 2 minutes, scraping bowl as needed. Stir in the egg and vanilla until combined.
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Sprinkle the baking soda and salt on top. With the mixer on low, gradually add the flour, mixing just until the flour disappears.
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Slowly beat in the oats. Stir in M&Ms, chocolate chips, and peanut butter chips by hand. If time permits, refrigerate the dough for 30 minutes or overnight.
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When ready to bake, place the racks in the top and bottom thirds of the oven and preheat the oven to 350F. Line two baking sheets with parchment paper or a silicone baking mat. Using rounded tablespoons, drop cookies onto the leaves. Bake in the top and bottom thirds of the oven for 10 minutes until lightly golden brown (cookies may appear half cooked).
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Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool. Serve with a tall glass of cold milk.
- TO STORE: Store cookies in an airtight container for up to 1 week or freeze for up to 3 months. Thaw overnight in the refrigerator, then set on the counter.
- FREEZE: Portion the dough into balls and arrange on a baking tray lined with baking paper. Place the sheet in the freezer until the dough sets, then transfer to an airtight container or freezer-safe ziptop bag and freeze for up to 3 months. Bake straight from frozen, increasing baking time as needed.
Portion: 1(of 36) CookiesCalories: 126kcalCarbohydrates: 14GProtein: 2GFat: 8thGSaturated Fatty Acids: 4GCholesterol: 12mgFiber: 1GSugar: 10G
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