The Best Monster Cookie Recipe

Finally, the ultimate monster cookie recipe you’ve been searching for! This easy-to-follow recipe creates giant chewy monster cookies with a rich peanut butter base, packed with chocolate chips, mini M&M’s, and quick oats. Okay, YUM! But really, it’s truly one of the best cookie recipes of all time. If you love gourmet style cookies, you’ll love this recipe! If you enjoy a smaller cookie, these can absolutely be made smaller as well. Buckle up, because the best monster cookie recipe does exist, and I’m spilling all my cookie secrets!

What are Monster Cookies?

What exactly are monster cookies? In general, the traditional monster cookie has a delicious peanut butter cookie base and is loaded with chocolate chips, m&m’s, and rolled oats! Basically, monster cookies are the perfect balance between an oatmeal chocolate chip cookie and a peanut butter cookie. Seriously, they are so good. You can also switch up the original add-in’s by using crunchy peanut butter, miniature m&m’s, or chocolate chunks!

[Related Post: The Secret to Baking the Best Thick and Chewy Cookies]

Ingredients for Oatmeal Monster Cookies:

• A Stand Mixer with the Paddle Attachment
• All-Purpose Flour (Optional: Sub GF Flour 1:1)
• Granulated Sugar
• Brown Sugar (light or dark)
• Creamy Peanut Butter
• Quick Oats
• Baking Soda
• Salted Butter
• Vanilla Extract
• Eggs
• Salt
• Corn Starch
• Chocolate Chips (Milk, Dark, or Semi-Sweet)
• Mini M&M’s
• Cookie Sheet (I love this 3 Piece Set from Amazon, and it’s usually on sale!)
• Food Scale (Optional, but highly recommended)
• Parchment Paper (Optional)

[Related Post: Perfectly Thick Chocolate Chip Cookies You Need to Try]

Tips & Tricks for Thick Cookies:

1. First, whisk the dry ingredients in a separate bowl. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies. 
2. Cold butter! Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
3. Higher Flour to Sugar Ratio! Adding more flour to sugar in standard cookie recipes helps keep the cookies thick as they bake!
4. Use a food scale to weigh the flour and sugar. It’s super easy to accidentally add too much flour!
5. Weigh your cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 6 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
6. What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake.
7. Use an Oven Thermometer! Keep in mind, all oven’s bake differently! My oven is inaccurate and beeps prematurely, it actually needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.

Well, there you have it—a few simple tips and tricks for baking the best monster cookies ever! Ultimatley, these cookies are a guaranteed hit and surprisingly easy to make. With that being said, next time you’re craving something sweet, give this ultimate monster cookie recipe a try!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

Print Recipe

Monster Cookies

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Dessert

Servings: 6

Ingredients

• 1/2 Cup Salted Butter 113 grams
• 1/2 Cup Granulated Sugar 100 grams
• 1 Cup Brown Sugar 213 grams
• 1/3 Cup Creamy Peanut Butter 85 grams
• 1/3 Cup Quick Oats 35 grams
• 1 Egg
• 1 Egg Yolk
• 2 Tsp Vanilla Extract
• 2 1/2 Cups All-Purpose Flour 300 grams
• 1 Tsp Baking Soda
• 2 Tbsp Corn Starch
• 1/2 Tsp Salt
• 1/2 Cup Milk Chocolate Chips
• 1/4 Cup Semi-Sweet Chocolate Chips
• 1/2 Cup M&M's or Mini M&M's

Instructions

• Preheat oven to 400°F
• Whisk together all-purpose flour, corn starch, baking soda, and salt in a separate bowl.
• Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
• Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
• Add the peanut butter, vanilla extract, egg, and egg yolk until just combined. (don’t overmix!)
• Start adding flour mixture in increments on low until just combined, don’t turn mixer on too high or you could end up with flour all over your kitchen!
• Add oats, chocolate chips, and mini M&M's. I like to use both semi-sweet, milk chocolate chips, and mini M&M's in this recipe!
• Now, roll each cookie and place on a parchment lined baking sheet. These cookies weighed about 165 grams each (6 oz) and I was able to form 6 giant cookies.
• Pro Tip: If you'd like to add chocolate chips to the tops before baking, gently press them upside down into the cookie. This keeps the tips of the chocolate chips from burning!
• Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
• Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!

Notes

This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion

Keep in mind, all ovens bake differently. I highly recommend an oven thermometer to keep track of the oven temperature. 

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