There’s something undeniably nostalgic and comforting about biting into a warm, chewy Monster Cookie. Growing up, these were the cookies my mom always baked during the fall — usually on crisp weekends when the whole house smelled like brown sugar, peanut butter, and just a hint of vanilla. I remember sneaking extra M&Ms on top before they went into the oven, just to make sure they looked extra colorful and inviting.
Chewy Monster Cookies are a delightful mash-up of all your favorite cookie ingredients: oats, peanut butter, M&Ms, and chocolate chips. They’re perfect for bake sales, holiday cookie trays, or just to have on hand when that sweet tooth hits. This is one recipe you’ll keep coming back to because it’s as easy to make as it is to devour.
Why You’ll Love Chewy Monster Cookies
- Soft and Chewy Texture: Thanks to the rolled oats and cold-softened butter, these cookies stay soft and chewy for days.
- Perfectly Sweet and Salty: With just the right balance of sugar, peanut butter, and a pinch of salt, each bite is heavenly.
- Kid-Friendly and Fun: The colorful M&Ms make these cookies a favorite with kids and great for parties or school lunches.
- Customizable: Swap in your favorite mix-ins like nuts, white chocolate chips, or even dried fruit.
- Freezer-Friendly: Make a double batch and freeze half for later baking.
- Quick and Easy: Just 15 minutes of prep time and simple pantry ingredients!
Ingredients You’ll Need
- ½ cup unsalted butter, softened but still cold (this helps keep the cookies thick and chewy)
- ½ cup granulated sugar
- ½ cup packed light brown sugar (adds moisture and richness)
- ½ cup creamy peanut butter (Skippy or Jif work best; avoid natural peanut butter for texture)
- 1 large egg
- ½ teaspoon vanilla extract (pure vanilla for best flavor)
- 1 ¼ cups all-purpose flour (spooned and leveled)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats (not quick oats, for best texture)
- 1 cup M&Ms, plus extra for topping (mini or regular work fine)
- ½ cup mini semi-sweet chocolate chips (adds melty richness)
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer to beat the softened (but still cool) butter with the granulated sugar and brown sugar until light and creamy. This should take about 2 minutes.
- Add Peanut Butter, Egg, and Vanilla:
- Mix in the peanut butter until smooth, then add the egg and vanilla extract. Beat until everything is well combined and smooth.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, stirring until just combined. Don’t overmix!
- Fold in the Good Stuff:
- Using a spatula or wooden spoon, fold in the rolled oats, M&Ms, and mini chocolate chips until evenly distributed. The dough will be thick.
- Scoop the Dough:
- Use a tablespoon or a small cookie scoop to drop rounded balls of dough onto your prepared baking sheet. Leave about 2 inches between each cookie.
- Add Extra M&Ms:
- For that classic Monster Cookie look, press a few extra M&Ms on top of each dough ball before baking.
- Bake to Perfection:
- Bake for 10 to 12 minutes, or until the edges are just golden and the centers still look slightly underbaked. Don’t overbake — they’ll continue cooking on the sheet.
- Cool and Set:
- Let cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set without becoming too crisp.
Serving and Storage Tips
Serving Suggestions:
- Serve warm with a glass of cold milk.
- Stack them on a platter for a colorful dessert tray at birthday parties or potlucks.
- Make mini versions for lunchboxes or party favors.
Storage:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer (Baked Cookies): Freeze in a single layer, then transfer to a zip-top bag. They keep well for up to 3 months.
- Freezer (Dough): Scoop dough balls and freeze. Bake directly from frozen, adding 1-2 minutes to bake time.
Reheating:
- Warm a cookie in the microwave for 10 seconds to make it soft and gooey again.
Helpful Notes
- Butter Texture: The butter should be slightly firm to the touch, not fully room temp. This helps the cookies stay thick.
- Peanut Butter Choice: Use conventional creamy peanut butter. Natural varieties may cause spreading.
- Mix-In Ideas: Swap M&Ms for Reese’s Pieces, use butterscotch chips, or add chopped pecans.
- Dough Chilling: Not required, but chilling for 30 minutes can help if your kitchen is warm.
- Allergy-Friendly: For peanut-free, use sunflower seed butter. Use dairy-free chocolate chips for a dairy-free version.
Frequently Asked Questions
- Can I freeze these cookies?
Yes! You can freeze both the baked cookies and the dough. Baked cookies freeze well for up to 3 months, and frozen dough balls can be baked straight from the freezer. - What if I don’t have M&Ms?
You can use any chocolate candy, chopped chocolate bars, or just increase the amount of chocolate chips. - Can I make these gluten-free?
Yes! Use a gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. - Why are my cookies flat?
Most likely, your butter was too warm or you overmixed the dough. Try using cooler butter and avoid overmixing. - How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. The cookies will absorb the moisture and stay soft.
Final Thoughts
These Chewy Monster Cookies are the kind of treat that brings smiles to faces of all ages. Whether you're baking with kids on a rainy afternoon or prepping a sweet surprise for a neighbor, this recipe never disappoints. I’ve made this dozens of times and tested every trick to make sure they come out perfectly chewy, rich, and colorful every time.
So preheat that oven, grab your favorite mixing bowl, and let the magic begin. Don’t forget to share your creations and tag me on social media — I love seeing how your cookies turn out!
Chewy Monster Cookies
Soft, chewy, and irresistibly colorful, these Chewy Monster Cookies are packed with oats, M&Ms, peanut butter, and chocolate chips. Perfect for parties, bake sales, or family treats!
Ingredients
- ½ cup unsalted butter softened but still cold
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats
- 1 cup M&Ms plus extra to top cookies
- ½ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add peanut butter, egg, and vanilla; beat until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir dry ingredients into the wet ingredients until just combined.
- Fold in rolled oats, M&Ms, and chocolate chips.
- Scoop dough into rounded tablespoons on prepared baking sheet, spaced 2 inches apart.
- Press a few extra M&Ms on top of each dough ball.
- Bake 10–12 minutes until edges are golden and centers are soft.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
- For extra chewiness, use cold softened butter and avoid overbaking.
- You can freeze dough balls and bake directly from frozen.
- Substitute M&Ms with Reese’s Pieces or other candy for variety.
- Make gluten-free by using GF-certified oats and flour blend.
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