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    Home » Recipes » Cookies

    Published: Oct 17, 2022 · Modified: Nov 4, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    Soft & Thick Monster Cookies

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    5 from 1 vote

    These soft & thick monster cookies are made from a super easy peanut butter cookie dough loaded with oats, m&ms, and chocolate chips!

    monster cookies in a pile.

    These monster cookies are not a peanut butter oatmeal cookie with m&ms and chocolate chips, but rather a soft peanut butter cookie with a balanced mixture of oats, m&ms, and various sized chocolate chips! 

    For more fall recipes, try Chocolate Caramel Cupcakes with Meringue Ghosts, Maple Glazed Brioche Donuts, Maple Pumpkin Hand Pies, and Brown Butter Snickerdoodles. 

    Jump to:
    • Why you'll love these monster cookies
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other cookie recipes to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love these monster cookies

    • Soft & Thick Texture: The best comforting cookie has an extra soft & thick texture in my opinion!
    • Peanut Butter Flavor: Just like all monster cookies should be, these have a classic peanut butter flavor in every bite.
    • The Best Mix-Ins: These cookies are loaded with rolled oats, m&ms, and various sizes of chocolate chips.
    bite taken out of monster cookie on parchment paper.

    Ingredient Notes

    ingredients for monster cookies.
    • Unsalted Butter: Use a high-quality butter, such as Kerrygold.
    • Peanut Butter: I recommend only using thick and creamy peanut butter, like Jif or Skippy.
    • Sugars: You'll need a combination of brown sugar and granulated sugar.
    • Eggs: Just one egg plus and egg yolk for extra chew.
    • Flour: PLEASE weigh your flour with a scale! I provided both weight and volume measurements below, but just like with all cookies there are few ingredients which means there is little room for error. 
    • Leavener: You'll need cornstarch, baking powder, and baking soda to make these cookies extra thick and soft. 
    • Oats: For even more flavor, try toasting your oats on the stove for a few minutes until aromatic.
    • M&Ms: Use regular or mini!
    • Chocolate: I used a variety of chocolate for visual appeal and a balance of chocolate flavors. I recommend Guittard bittersweet chocolate chips, Ghirardelli semi-sweet chocolate chips, and Enjoy Life semi-sweet mini chocolate chips.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    This recipe uses a basic cookie dough method of creaming the butter with the sugars, then mixing in the eggs & vanilla, and lastly folding in the dry ingredients and mix-ins. The dough does require a bit of chill time, but it's so worth the wait. For the full ingredient list and method, see the recipe card at the end of this post.

    cookie dough in glass mixing bowl.
    STEP 1
    monster cookie dough portioned into 3 tablespoon balls on baking sheet.
    STEP 2

    STEP 1: Make the dough. Make the cookie dough by creaming together the butter & peanut butter, then beating in the sugars until light & fluffy. Mix in the egg, egg yolk, and vanilla, then fold in the dry ingredients and mix-ins. Chill the dough for at least one hour. 

    STEP 2: Scoop and bake. Scoop the dough onto a baking sheet and freeze for 15 minutes, then bake!

    monster cookies on parchment lined wire rack.

    Expert Baking Tips

    • I recommend using a thick, creamy peanut butter like Jif or Skippy.
    • I recommend using a variety of chocolate chip sizes, as well as a mixture of semi-sweet and bittersweet for visual appeal and balance of chocolate flavor.
    • To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven.
    monster cookies stacked with bite taken out of one.

    Recipe FAQs

    What are monster cookies made of?

    Classic monster cookies are made with four key ingredients: peanut butter, rolled oats, m&ms, and chocolate chips. My version is essentially a soft peanut butter cookie with oats, m&ms, and chocolate chips mixed in!

    What brand of peanut butter is best for baking?

    I highly recommend only using a thick, creamy peanut butter like Jif or Skippy.

    Does this cookie dough require chill time?

    Yes, the dough is pretty soft so it's necessary to chill the dough for at least an hour or overnight. Chilling the dough helps it to not only firm up, but also develop a more pronounced peanut butter flavor.

    Storage Tips

    Store these cookies in an air-tight container at room temperature for about 2-3 days. You can also freeze scooped cookie dough balls or baked cookies for up to 3 months.

    monster cookies on parchment paper.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other cookie recipes to try

    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • double chocolate chip cookies cut in half on parchment paper.
      Soft Double Chocolate Chip Cookies
    • 4th of July cookies on baking sheet.
      4th of July Cookies
    • lemon crinkle cookies on baking sheet.
      Lemon Crinkle Cookies

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Soft & Thick Monster Cookies

    These soft & thick monster cookies are made from a super easy peanut butter cookie dough loaded with oats, m&ms, and chocolate chips!
    Prep Time 30 minutes mins
    Cook Time 12 minutes mins
    Total Time 42 minutes mins
    Servings18 cookies
    Coursecookies
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Cookie Scoop

    Ingredients

    • 160 g (1 â…“ cup) all-purpose flour
    • 1 teaspoon cornstarch
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 113 g (½ cup) unsalted butter, cold & cubed
    • 135 g (½ cup) creamy peanut butter*
    • 160 g (¾ cup) brown sugar
    • 50 g (¼ cup) granulated sugar
    • 1 egg
    • 1 egg yolk
    • 1 teaspoon vanilla bean paste or extract
    • 68 g (¾ cup) old fashioned rolled oats
    • 100 g (½ cup) m&ms
    • 85 g chocolate chips*

    Instructions

    • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and peanut butter on medium speed for 2-3 minutes.
    • Add the sugars and continue beating for 2-3 more minutes until light & fluffy.
    • Beat in the egg, egg yolk, and vanilla until fully combined.
    • Add the dry ingredients and mix on low speed until just combined.
    • Lastly, fold in the oats, m&ms, and chocolate chips with a rubber spatula.
    • Cover the bowl and place in the fridge for at least one hour or overnight.
    • Once the dough has chilled, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
    • Use a 3 tablespoon cookie scoop to portion the cookie dough onto a small parchment lined baking sheet.
    • Freeze the cookie dough for 15 minutes.
    • Place the cookie dough on the prepared baking sheets about 2 inches a part, and top with more oats, m&ms, and chocolate chips as desired.
    • Bake the cookies for about 12 minutes.
    • Allow cookies to cool completely on the baking sheet and enjoy!

    Notes

    • I recommend using a thick, creamy peanut butter like Jif or Skippy.
    • I recommend using a variety of chocolate chip sizes, as well as a mixture of semi-sweet and bittersweet for visual appeal and balance of chocolate flavor.
    • To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven.

    Nutrition Facts

    Serving: 1cookie | Calories: 241kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 150mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 197IU | Vitamin C: 0.03mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Easy Cookie Recipes

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      Mini Chocolate Chip Cookies
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      Chocolate Marshmallow Cookies
    • red velvet crinkle cookies on parchment paper
      Red Velvet Crinkle Cookies
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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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