If you’re looking for the ultimate cookie to satisfy every craving, look no further than Monster Cookies! These colorful, chewy, and utterly irresistible treats pack in peanut butter, oats, chocolate chips, and candy-coated chocolates in every bite. The result? A cookie that’s equal parts nostalgic comfort food and show-stopping crowd-pleaser. Whether you’re baking for a party, a lunchbox treat, or a cozy night in, Monster Cookies deliver a delightful mix of flavors and textures that never disappoint.
Ingredients You’ll Need
Gathering the ingredients for Monster Cookies is delightfully simple, but each one plays a vital role in creating that signature chewy, chunky, and colorful bite. From the rich peanut butter to the playful candy-coated chocolates, every element brings its own magic to the cookie jar.
- Creamy peanut butter: Provides rich flavor and that classic soft, chewy texture.
- Unsalted butter (softened): Adds moisture and a subtle buttery flavor, making the cookies tender.
- Packed brown sugar: Gives a deep caramel note and keeps the cookies chewy.
- Granulated sugar: Balances sweetness and helps create crisp edges.
- Large eggs: Bind everything together and add a bit of lift.
- Vanilla extract: Enhances all the other flavors and brings a warm aroma.
- Baking soda: Ensures the cookies puff up just right and keeps them tender.
- Salt: Balances the sweetness and sharpens the flavors.
- Old-fashioned oats: Add hearty texture and chewiness.
- Quick oats: Soften the overall bite and help hold everything together.
- Semisweet chocolate chips: For melty chocolate pockets in every bite.
- Candy-coated chocolates (like M&M’s): Bring color, crunch, and extra chocolatey fun.
- Peanut butter chips: Intensify the peanut butter goodness.
- Chopped peanuts (optional): For even more crunch and nutty flavor.
How to Make Monster Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining a couple of baking sheets with parchment paper. This guarantees your Monster Cookies won’t stick and makes cleanup a breeze. Parchment also helps the cookies bake evenly and achieve that perfect golden edge.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. You’re aiming for a creamy, fluffy mixture—this step sets the stage for a soft and chewy cookie, so don’t skimp on the mixing!
Step 3: Add Eggs and Vanilla
Crack in the eggs and pour in the vanilla extract, then mix again until everything’s smooth and well combined. The eggs bind the dough together while the vanilla adds that irresistible homemade aroma.
Step 4: Stir in Dry Ingredients
Sprinkle in the baking soda and salt, stirring gently to incorporate. Then, gradually mix in both types of oats. The combination of old-fashioned and quick oats gives Monster Cookies their signature hearty texture and chewiness.
Step 5: Fold in the Goodies
This is where the magic happens! Gently fold in the semisweet chocolate chips, candy-coated chocolates, peanut butter chips, and chopped peanuts if using. Every scoop of dough should look like a party in a bowl—don’t be shy with those mix-ins!
Step 6: Scoop and Shape
Scoop heaping tablespoons of dough onto your prepared baking sheets, leaving about two inches between cookies. Flatten each ball slightly with your hand or the back of a spoon. This helps the Monster Cookies bake evenly and gives them that signature chunky look.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, just until the edges are lightly golden but the centers still look a bit soft. That’s the secret to keeping them chewy! Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely (if you can wait that long!).
How to Serve Monster Cookies
Garnishes
For an extra pop of color and crunch, press a few extra candy-coated chocolates or chocolate chips onto the tops of your Monster Cookies while they’re still warm. A light dusting of flaky sea salt can also enhance the sweet-salty balance and make each bite even more irresistible.
Side Dishes
These cookies are show-stoppers on their own, but they pair beautifully with a tall glass of cold milk or a creamy latte. For a fun dessert platter, serve them alongside fresh fruit, vanilla ice cream, or even a scoop of peanut butter for dipping.
Creative Ways to Present
Stack your Monster Cookies in a clear jar for a colorful gift, or wrap them individually in parchment and twine for party favors. For a playful presentation at gatherings, pile them high on a cake stand or arrange them in a “cookie pizza” circle, then slice and share!
Make Ahead and Storage
Storing Leftovers
Monster Cookies keep their chewy texture best when stored in an airtight container at room temperature. They’ll stay delicious for up to five days—if you can resist them that long! Add a slice of bread to the container to help maintain their softness.
Freezing
For longer storage, freeze baked Monster Cookies in a single layer until firm, then transfer to a freezer bag or airtight container. They’ll stay fresh for up to three months. You can also freeze scoops of dough and bake straight from the freezer, adding a couple of extra minutes to the baking time.
Reheating
To bring that just-baked magic back, pop a cookie or two in the microwave for about 10 seconds, or warm them in a low oven for a few minutes. The chocolate gets perfectly gooey, and the cookies taste fresh again!
FAQs
Can I make Monster Cookies without peanut butter?
Absolutely! If you have a peanut allergy or just want to switch things up, try using almond butter or sunflower seed butter instead. The flavor will be different, but you’ll still get a deliciously chewy, loaded cookie.
Why do my Monster Cookies turn out dry?
Dry cookies can be the result of overbaking or using too much flour or oats. Make sure to measure your oats carefully and pull the cookies from the oven when the centers are still a little soft—they’ll firm up as they cool.
Can I use all old-fashioned oats or all quick oats?
Yes, you can! Using all old-fashioned oats will give a heartier, chewier texture, while all quick oats make the cookies a bit softer. Mixing both gives the best of both worlds, but feel free to use what you have on hand.
Are Monster Cookies gluten-free?
Monster Cookies are naturally gluten-free if you make sure your oats and mix-ins are certified gluten-free. Always double-check your ingredients if you’re baking for someone with a gluten sensitivity.
What other mix-ins can I add?
Get creative! Try swapping peanut butter chips for butterscotch or white chocolate chips, or toss in chopped pretzels, coconut flakes, or dried fruit. Monster Cookies are all about making them your own.
Final Thoughts
Baking and sharing Monster Cookies is pure joy—there’s something about the colorful candies and chewy, chocolatey texture that brings out everyone’s inner kid. I can’t wait for you to try this recipe and make it your new favorite! Happy baking, and don’t forget to sneak a warm cookie straight off the tray.
Print
Monster Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Monster Cookies are a deliciously chewy and soft treat packed with peanut butter, oats, chocolate chips, candy-coated chocolates, and peanut butter chips. Perfect for cookie lovers who enjoy a loaded cookie experience with a delightful combination of textures and flavors.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups old-fashioned oats
- 1 ½ cups quick oats
Add-ins
- 1 ½ cups semisweet chocolate chips
- 1 cup candy-coated chocolates (such as M&M’s)
- ½ cup peanut butter chips
- ½ cup chopped peanuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream the Butters and Sugars: In a large mixing bowl, beat together the creamy peanut butter, softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is creamy and well combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture and continue beating until the batter is smooth and uniform.
- Incorporate Dry Ingredients: Stir in the baking soda and salt, then gradually mix in the old-fashioned and quick oats until fully incorporated into the dough.
- Fold in the Add-ins: Gently fold in the semisweet chocolate chips, candy-coated chocolates, peanut butter chips, and chopped peanuts if using, ensuring even distribution without overmixing.
- Shape the Cookies: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with your hand or the back of a spoon.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until the cookie edges are lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are soft and chewy with slightly crisp edges.
- You can substitute peanut butter chips with butterscotch or white chocolate chips for variation.
- For extra-large cookies, use a ¼ cup scoop of dough and bake for 13 to 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
