Monster Cookies

Cookies topped with M&Ms and chocolate chips on a wire rack.

5 from 10 votes

These are my favorite soft and thick Monster Cookies, made with peanut butter, oats, M&Ms, and chocolate chips. They are so easy to make and you don’t need to chill the dough!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 266kcal

Author: Veronika's Kitchen

Ingredients

1 cup all-purpose flour
½ cup old fashioned rolled oats
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter room temperature
⅓ cup light brown sugar
¼ cup granulated sugar
½ cup peanut butter
1 large egg room temperature
1 teaspoon vanilla extract
½ cup M&Ms
½ cup chocolate chips

Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, add dry ingredients (1 cup all-purpose flour, ½ cup rolled oats, ½ tsp baking soda, ¼ tsp salt). Mix and set aside.
In a separate large mixing bowl, add ½ cup room temperature unsalted butter, ⅓ cup light brown sugar, and ¼ cup granulated sugar. Using a stand or hand mixer, beat well for about 5 minutes, until it becomes light and airy.
Add ½ cup peanut butter and mix again.
Add 1 large egg and 1 tsp vanilla extract. Beat again until well combined.
Add dry ingredients and mix it on low speed until just halfway mixed.
Then add ½ cup M&Ms and ½ cup chocolate chips and mix until combined. Don’t overmix.
Using an ice cream scoop or a regular spoon, scoop out about 2 tbsp of cookie dough, roll it in a ball and place on the baking sheet with parchment paper.
Slightly press to flatten and top with a couple of M&Ms and chocolate chips.
Bake at 350°F for about 11-13 minutes or until the tops are just set.
Take them out of the oven and let sit on the counter on baking sheet for another 10 minutes before transferring to a wire rack.

Notes

Ingredients temperature. To make sure that all the ingredients blend well with each other, they should be room temperature (especially butter and eggs).
Cream butter and sugar. The trick to make the cookies perfectly soft is to beat the butter with sugar on high speed for about 5 minutes. The mixture should become light and airy.
Baking time. Depending on your oven, baking sheet, and the size of the cookies, the baking time should take between 11-13 minutes. The tops should be just set but still very soft. They will continue to “bake” while resting on the baking sheet on the counter. Also, that will ensure them to stay soft and not dry.
How to store. You can keep monster cookies in an air-tight container on a countertop for 3-4 days.
How to freeze. After they are completely cooled off, transfer them to an air-tight container or a freezer-safe bag and freeze up to 3 months.
How to freeze cookie dough. When freezing cookie dough, I like to roll it into balls first, place on a baking sheet and put in the freezer for 30 minutes to harden (this way they won't stick to each other). Then transfer to an air-tight container or a freezer-safe bag and freeze for up to 3 months. To thaw, just leave in the fridge overnight. Take it out of the fridge and leave on the countertop for about 20 minutes before baking.

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