These chewy monster cookies are filled with chocolate chips and M&M's, oats, and peanut butter. They are soft on the inside and crispy on the edges and full of peanut butter flavor.
The cookie dough of these cookies comes together in one bowl, and is made with simple ingredients!
We love making chocolate chip cookies with different flavors, you should try our brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- This recipe makes thick and chewy cookies that are filled with chocolate chips, M&M's, oats, and peanut butter!
- The cookie dough comes together in one bowl!
- These are perfect if you have leftover M&M's!
- Have the best texture chewy and soft in the middle, and crispy on the edges!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Peanut butter- and peanut butter will work for this recipe, natural, processed, chunky, or smooth. The results will be different for each peanut butter kind. We prefer to use smooth store-bought peanut butter.
Rolled oats- we used rolled oats for this recipe, you can use old-fashioned oats or quick oats. Make sure that you are using gluten-free oats if you are gluten-free.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
M&M's- we used regular m&m's in this recipe, but feel free to use your favorite kind of m&m's, like mini m&m's, peanut butter m&m's, etc.
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.
Instructions
Into a big mixing bowl, add the room temperature butter and peanut butter, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the brown sugar, granulated sugar, vanilla extract, and kosher salt. Mix until well combined.
Add the eggs and mix until the mixture is creamy and smooth.
Add the rolled oats, flour, and baking soda and mix until almost combined.
Add the chocolate chips and m&m's and mix until just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 12-15 minutes. Immediately top them with more chocolate chips and m&m's.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
Yes. Quick oats are perfect if you are looking for a less chewy texture. Both are delicious!
You may not add enough flour. It is important that you weigh and measure your flour correctly to prevent it from cookies go flat or not spreading.
Monster cookies are made of cookie dough filled with chocolate chips, M&M's, peanut butter, and oats. They have an extra soft and thick texture that is hard to resist!
These cookies have a peanut butter flavor, mixed with melted chocolate and M&M's.
Storing
Store these cookies in an airtight container at room temperature for up to 5 days. I love microwaving the cookies for 10 seconds to get them moist and fresher!
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
Substitutions
Dairy-free- to make these cookie dairy free, swap the butter with vegan dairy-free butter, and ensure that you are using dairy-free chocolate chips. Also, use dairy-free m&m's.
Gluten-free- to make these cookies dairy free, swap the all-purpose flour with gluten-free flour.
Variations
Mix-ins- you can add your favorite mix-ins like white chocolate chips, toffee, pretzels, chocolate chunks (milk or dark chocolate), mini chocolate chips, etc.
Cinnamon- add ½ teaspoon of cinnamon to the cookie dough to add a delicious cinnamon flavor.
More cookie recipes
S'mores cookies- These chewy smores cookies are made with a chewy chocolate chip cookie dough, graham crackers chunks, chocolate chips, mini marshmallows, and stuffed with a large marshmallow in the middle of the cookie.
No butter chocolate chip cookies- These no butter chocolate chip cookies are the easiest choc chip cookies ever! They are made with oil instead of butter and are so delicious, crispy on the edges, and perfectly chewy in the middle.
Chewy peanut butter cookies- These chewy peanut butter cookies are made with creamy peanut butter, extra chewy middle, and lots of peanut butter flavor.
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📖 Recipe
Chewy Monster Cookies
Ingredients
- 170 g Butter softened
- â…“ cup Peanut butter creamy, skippy or jeff style
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ¾ cup Brown sugar
- â…“ cup Granulated sugar
- 2 Eggs
- ¾ cup Rolled oats
- 2 cups Flour
- 1 teaspoon Baking soda
- 1 cup Chocolate chips plus more for the top
- ¾ cup M&M plus more for the top
Instructions
- Into a big mixing bowl, add the room temperature butter and peanut butter, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the brown sugar, granulated sugar, vanilla extract, and kosher salt. Mix until well combined.
- Add the eggs and mix until the mixture is creamy and smooth.
- Add the rolled oats, flour, and baking soda and mix until almost combined.
- Add the chocolate chips and m&m's and mix until just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 12-15 minutes. Immidietly top them with more chocolate chips and m&m's.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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