Homemade Monster Cookies Recipe

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Our soft and chewy homemade monster cookies recipe is the perfect marriage between little chocolate candies and peanut butter oatmeal chocolate chip cookies.

It’s Wednesday and we’ve made it half way through the week. I can’t wait for the weekend.

At our house, weekends mean cooking and family time. One great way to combine both activities is to bake cookies.

Nothing beats getting everyone into the kitchen to create a tasty homemade snack. This weekend, why not try our homemade monster cookies?

They’re packed full of oats, peanut butter, chocolate chips and M&M chocolate candy. Best of all, they’re done in less than an hour.

If you prefer something different, our lemon crinkle cookie recipe and chocolate mint cookies are amazing!

Two monster cookies on a plate with colorful chocolate candies.

How to make Monster Cookies:

First, make sure the butter has softened before mixing it with the brown sugar.

Use a hand mixer or stand mixer to, “cream,” them together.

Brown sugar and softened butter combined with a hand mixer.

Take a look at the photo above, the mixture should be light and fluffy after about three minutes of blending.

Next, add the egg, peanut butter, and vanilla to the bowl. Continue mixing the ingredients until everything is smooth and creamy.

Peanut butter, egg, and vanilla added to the butter mixture.

After that, add the dry ingredients. Mix in the corn starch, baking soda, salt, and flour. Keep the mixer on low speed for this step.

You don’t want to over mix the dry ingredients or it could make your cookies tough.

Again, look at the photos and follow along. You want your dough to look sticky but smooth.

Now, fold in the oats, chocolate chips, and candies. Once that’s done, place the dough in your fridge to chill for thirty minutes.

The dry ingredients have been added to the butter mixture.

When the dough has chilled, preheat your oven to 350° F. and line a baking sheet with parchment paper (or use a silicone mat).

Afterward, roll the dough into balls, using two tablespoons of dough at a time.

Place the balls onto a baking sheet and gently press them down. You can place extra chocolate candies on top to make the monster cookies look pretty.

The cookie balls have been placed on a sheet pan.

Last, place the cookies into the oven to bake for about twelve minutes. Then, remove them from the oven and let them cool before serving or storing.

That’s it, your homemade monster cookies are done. Kim and I hope you enjoy them and wish you all the best 🙂

The soft monster cookies have finished baking and are cooling.

How do you stop cookies from spreading?

All you have to do to stop cookies from spreading is to properly chill the dough before you place it into the oven to bake.u003cbru003eu003cbru003eChilling the dough will keep it from spreading while the monster cookies cook.

How do you tell when a cookie is done?

For us, we simply wait for the cookies to brown slightly around the edges. Then, we remove them from the oven and let them finish firming up while they cool.u003cbru003eu003cbru003eUnless you’re talking about our u003cstrongu003eu003ca rel=u0022noreferrer noopeneru0022 href=u0022https://www.berlyskitchen.com/mini-skillet-cookie/u0022 target=u0022_blanku0022u003emini skillet cookieu003c/au003eu003c/strongu003e. It’s supposed to be super softer in the center, so it’s gooey with the ice cream.

Can you freeze monster cookie dough?

Yes, you can! Roll them into balls like you would if you were about to bake them. Go ahead and place them on the prepared baking sheet, and place them into the freezer.u003cbru003eu003cbru003eLet them freeze until they’re solid, about 1 to 2 hours, then transfer them to a plastic bag. When you’re ready to bake them, place the frozen dough on a prepared baking sheet and bake as directed but add a minute or two to the bake time.

A stack of cookies on a white plate with candy.
A stack of cookies on a white plate with candy.

Homemade Monster Cookies Recipe

5 from 2 votes
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time and Cool Time: 40 minutes
Total Time: 1 hour 2 minutes
Servings: 14 Cookies


  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar
  • ¾ cup creamy peanut butter
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ¼ cup all-purpose flour
  • ½ cup quick oats
  • ½ cup semi-sweet chocolate chips
  • ½ cup M&Ms


  • Using a large bowl with a hand mixer or a stand mixer with the paddle attachment, cream together the butter and brown sugar until fluffy (about 3 minutes).
    ½ cup unsalted butter
    ¾ cup light brown sugar
  • Next, add the peanut butter, egg, and vanilla. Continue to mix until smooth, scraping down the sides as needed.
    ¾ cup creamy peanut butter
    1 large egg
    2 teaspoons pure vanilla extract
  • Add the cornstarch, baking soda, salt, and flour next. Mix on low speed just until combined, but don’t over mix. Pour in the quick oats, chocolate chips, and M&Ms, and continue to mix until combined.
    1 teaspoon cornstarch
    ½ teaspoon baking soda
    ¼ teaspoon kosher salt
    1 ¼ cup all-purpose flour
    ½ cup quick oats
    ½ cup semi-sweet chocolate chips
    ½ cup M&Ms
  • Transfer the dough to the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone mat.
  • Roll about 2 tablespoons of dough into a ball and gently press down in the center (don’t make them completely flat). Add additional M&Ms or chocolate chips to the top if you’d like.
  • Bake for 11-13 minutes. The centers will still look slightly soft and under cooked. Remove the cookies from the oven and allow them to cool on the baking sheet before transferring them to a cooling rack. All to cool for about 10 minutes before eating.
  • Store the cookies in an airtight container at room temperature for up to 5 days.


*The calories listed are an approximation based on the ingredients and a serving size of two monster cookies. Additionally, the calorie count does NOT include the extra candies seen on the plate in the photos. Actual calories will vary.
*The cookies can be stored in a sealed container for up to five days.


Serving: 2cookies | Calories: 318kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 159mg | Fiber: 2g | Sugar: 20g | Vitamin A: 239IU | Vitamin C: 0.04mg | Calcium: 36mg | Iron: 2mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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