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Close up shot of monster cookies.

Chewy Monster Cookies

Rich and delish
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.
5 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 231 kcal

Ingredients
 
 

  • 170 g Butter softened
  • cup Peanut butter creamy, skippy or jeff style
  • ½ teaspoon Kosher salt
  • 2 teaspoon Vanilla extract
  • ¾ cup Brown sugar
  • 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.

Nutrition

Calories: 231kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 163mgPotassium: 78mgFiber: 1gSugar: 14gVitamin A: 197IUCalcium: 20mgIron: 1mg
Keyword monster cookies
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