I have been baking these Monster Cookies for almost two decades, they are THE BEST! Pillowy soft, packed with peanut butter, oats, chocolate, and all your favorite mix-ins, they are are scarily good.
If you’ve never tried monster cookies, you’re in for a treat!
Thanks to the plethora of mix-ins and peanut butter flavor, this is my version of the ultimate monster cookie recipe.
- Monster cookies are supremely ooey-gooey, thick, and chewy.
- They’re jam-packed with bits and bites of chocolate and peanut butter in various forms (chips, candies, and straight-up PB).
- They’re incredibly versatile. Change up the mix-ins as you please, or swap in a different nut butter.
Perfect for kids and adults alike, this cookie recipe is a keeper!
5 Star Review
“These are the BEST monster cookies I have ever made! They are 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 are unknown, I like to think that monster cookies are called monster cookies because they’re the most epic, monstrous mashup of every cookie you love in one tasty little package.
Also, they’re scarily delicious!
I was introduced to these best-ever monster cookies by my “work friend,” Lindsey.
They’re one of her family’s most treasured recipes, and you can tell. They’re perfect in that special way that tastes of the fine-tuning of generations.
Once you try them, I know you’ll be baking them for decades to come yourself.
How to Make Monster Cookies
These chewy monster cookies are made of classic cookie ingredients (flour, butter, sugar, vanilla), oats, peanut butter, and an array of fun mix-ins.
I made a few tweaks to put this recipe above the nutritional profile of other not-so-healthy cookies (the Pioneer Woman monster cookies, for example), such as using whole wheat flour.
The Ingredients
- Butter. The key to a perfectly textured monster cookie. It’s 100% worth it to use the butter in this recipe, I promise.
- Sugar. A combination of brown sugar and granulated sugar creates just the right texture and makes the cookies moist and chewy.
- Peanut Butter. Critical to any original monster cookie recipe. Creamy peanut butter (shelf-stable or natural peanut butter) adds oodles of rich flavor and complements the oats and other mix-ins. Peanut butter is also rich in protein and potassium.
- Pure Vanilla Extract. One of my favorite ingredients to add to any cookie recipe. The flavor is delicious here!
- Whole Wheat Flour. I swapped in whole wheat flour to make these cookies slightly better for you, and the change is imperceptible.
- Rolled Oats. Not only do the oats add a slightly chewy texture and nutty flavor, but they also bring in some protein and fiber. Plus, they’re naturally gluten free. (Love oats in cookies? Don’t miss my Oatmeal Cookies.)
- Mix-ins. As far as mix-ins go, monster cookies traditionally call for chocolate chips and M&M candies, but I love adding peanut butter chips to the mix too. The double hit of PB is the secret to making these the best, most addictive cookies you’ll try. For another fun cookie with lots of mix-ins, check out Trail Mix Cookies.
The Directions
- Cream the butter and sugars until fluffy with a hand mixer.
- Beat in the peanut butter and other wet ingredients.
- Add the baking soda and salt, then slowly add the flour.
- Beat in the oats. Stir in your mix-ins, and chill the dough.
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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’re golden brown.
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Let them rest on the cookie sheet for a few minutes (letting them sit on the sheet to firm up a bit will 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. (Also, how did you make them last that long??)
- To Freeze. Place cookies in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.
Meal Prep Tip
You can freeze monster cookie dough. Portion the dough into cookie dough balls and arrange them on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight freezer-safe storage container and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed. You’ll love yourself for having these on hand.
What to Serve with Monster Cookies
The Best Cookie Sheet
Featuring a quick-release coating and easy cleanup, this cookie sheet is a must-have for baking cookies. This large size is perfect for a big batch.
Frequently Asked Questions
While I prefer using rolled, old fashioned oats, you could use quick oats for this recipe. The oat pieces won’t be as prominent, but the cookies will still be delicious.
If you’d like to add some additional mix-ins to your soft monster cookies (or don’t have some on hand), you could try white chocolate chips, pretzels, chopped nuts, granola (like my Granola Cookies), or shredded coconut.
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In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
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Add peanut butter and beat until fluffy again, about 2 minutes, scraping down the bowl as needed. Beat in egg and vanilla until combined.
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Sprinkle the baking soda and salt over the 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. By hand, stir in the M&Ms, chocolate chips, and peanut butter chips. If time allows, chill dough for 30 minutes or overnight.
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When ready to bake, place racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment paper or a silicone baking mat. Drop cookies onto the sheets by rounded tablespoons. Bake for 10 minutes in the upper and lower thirds of the oven, until lightly golden brown (cookies may appear underdone).
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Let rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool. Serve with a big glass of cold milk.
- TO STORE: Store cookies in an airtight container for up to 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator, then transfer to the counter.
- TO FREEZE: Portion the dough into balls and arrange on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight container or freezer-grade ziptop bag and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed.
Serving: 1(of 36) cookiesCalories: 126kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 12mgFiber: 1gSugar: 10g
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