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Monster Cookies

Monster Cookies are thick, chewy peanut-butter cookies loaded with M&Ms in every color, plus chocolate chips and visible oats. Bake them at 350°F for golden edges and soft centers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
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
 

Prep the oven and pans
  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
Mix the dough
  1. Beat peanut butter, brown sugar, and granulated sugar together until combined and smooth.
  2. Add eggs, vanilla, and baking soda and mix until smooth.
  3. Stir in quick-cooking oats until fully incorporated.
Load with mix-ins
  1. Fold in M&Ms, chocolate chips, and mini chocolate chips until evenly distributed.
Shape and bake
  1. Scoop dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheets, flattening slightly with your palm.
  2. Bake for 10–12 minutes at 350°F until edges are set but centers still look slightly underdone.
  3. Let cool on the baking sheet for 5 minutes before transferring to a wire rack so the cookies firm up as they cool.

Notes

Pro tip: if your dough feels soft, chill it for 10–15 minutes to keep the cookie centers thick and prevent spreading. Store airtight at room temperature for up to 5 days or refrigerate for up to 7 days; freeze baked cookies up to 2 months. For a dietary swap, use certified gluten-free oats to keep the recipe gluten free.