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Monster Cookies

Monster cookies are thick, chewy peanut-butter no-flour-style cookies packed with M&Ms and chocolate chips. This easy cookie recipe bakes with golden edges and soft centers, with oats visible in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter cookie 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
 

Preheat and prep
  1. Preheat oven to 350°F and line two baking sheets with parchment paper, keeping parchment flat to prevent sticking.
Mix the dough
  1. Beat creamy peanut butter, brown sugar, and granulated sugar together in a large bowl until combined and glossy.
  2. Add large eggs, vanilla extract, and baking soda and mix until smooth, with no streaks of sugar visible.
  3. Stir in quick-cooking oats until fully incorporated so the dough looks thick and studded.
  4. Fold in M&Ms (red, white, and blue for patriotic version), chocolate chips, and mini chocolate chips so the mix has colorful pieces throughout.
Shape and bake
  1. Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets, flattening slightly with your palm for even spread.
  2. Bake for 10–12 minutes at 350°F until edges are set but centers still look slightly underdone for a soft finish.
Cool
  1. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack where cookies firm up as they cool.

Notes

Pro tip: pack the brown sugar firmly so the dough stays thick and chewy; if your dough seems too soft, chill it 10–15 minutes before scooping. Store airtight at room temperature for up to 4 days or refrigerate for up to 7 days; freeze baked cookies up to 2 months. For a gluten-free swap, use certified gluten-free quick-cooking oats and confirm all candy pieces are gluten-free.