Thick, chewy Monster Cookies that are absolutely loaded with fun add-ins. Today’s cookies are packed with oats, peanut butter, chocolate and butterscotch chips, and M&Ms!
This cookie recipe is something of a cross between my peanut butter cookies, oatmeal cookies, and M&M cookies. Simple but hearty cookies that can be customized to your preference. This Monster Cookie recipe includes a step-by-step video at the end of the post!
Monster Cookies
I’m not sure who named Monster Cookies or what they were thinking when they did so, but in so many ways this name is fitting.
Monster cookies, because they are something of a monstrosity to the cookie world. A jumble of peanut butter, oatmeal, and chocolate chip cookies rolled into one Frankenstein’s monster of a cookie.
Monster cookies, and because they turn you into a legit cookie monster (I ate half the tray of cookies before they could even finish cooling 🙈).
Monster cookies, because these cookie cravings turn you into something worth than just a cookie monster if you can’t get your hands on a second, third, fourth, etc. fast enough. Seriously, don’t stand between me and a tray of warm cookies. It’s for your own good ♥︎.
Whatever the reason, these cookies are mega addicting. The cookie base is soft but hearty (thanks to a ton of add-ins), a blend of chewy oats, melty chocolate, crisp candyshell, distinct peanut butter flavor… These cookies have it all.
Let’s Talk Add-Ins
OK, so let’s talk about the add-ins. While you won’t want to change up the peanut butter or the oats (otherwise you risk altering the base and the outcome of the cookie), we do have plenty of wiggle room with our other additions.
I added M&M candies, semisweet chocolate chips, and butterscotch chips to my Monster Cookies. You can swap out the candy pieces for a different chopped up candy (I’ve used chopped up Rolos before, just keep the caramel inside the cookie dough as much as possible when you scoop it!), or substitute different chocolate chips. I liked the blend of half semisweet and half butterscotch chips, but peanut butter chips or caramel chips would also be great additions!
Oh, toffee bits would also be great! Guess I have an excuse to make another batch now.
Monster Cookies are perfect for the cookie monster in all of us.
Enjoy!
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Be sure to check out the Monster Cookie video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
Monster Cookies
Ingredients
- 10 Tablespoons unsalted butter softened to room temperature 141g
- 2/3 cup light or dark brown sugar tightly packed, 135g
- 1/4 cup sugar 50g
- 1/2 cup creamy peanut butter* 140g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 125g
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup quick oats 115g
- 1/3 cup butterscotch chips 60g
- 1/3 cup semisweet chips 60g
- 1/2 cups M&M candies 100g
Instructions
- Combine butter, sugars, and peanut butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add your flour mixture to your wet ingredients and stir (with mixer on low speed so that you don't send flour flying everywhere!) until flour is completely incorporated into the batter. Be sure to scrape the sides and bottom of the bowl so that ingredients are well-combined.
- Add oats, chocolate and butterscotch chips, and M&Ms and stir well.
- Cover cookie dough with plastic wrap and transfer to the refrigerator. Allow dough to chill for at least 30 minutes (this dough may be chilled longer or even overnight if needed).
- 15 minutes before dough is finished chilling, preheat your oven to 350F (175C) and line cookie sheet with parchment paper.
- Once dough has chilled, remove from the refrigerator and roll into 1 1/2 Tablespoon-sized balls and place on prepared cookie sheet, spacing cookie dough at least 2" apart.
- Bake on 350F (175C) for 11-12 minutes or until edges are beginning to turn light golden brown. Allow cookies to cool completely on baking sheet before enjoying.
Lisa says
I made these gluten-free with gluten-free all purpose flour, with an even 1:1 trade to the all purpose flour. I left out the cornstarch since my gf flour had xanthum gum already in it. I found these cookies to be soft and not dry. I will definitely make these again!
Sugar Spun Run says
Thank you, Lisa! I am so glad that you enjoyed the Monster Cookies and am happy that the gluten-free flour worked so well as a substitute. Thanks for commenting. 🙂
Crystal Reed says
I am an avid Baker, familiar with the kitchen 😉 these had good flavor but were dry. Crumbly, did not move out of ball form on the pan lol. I think an additional egg or milk would have helped the moisture content. I would like to retry the recipe, but when some added wet ingredient to get the chew I was looking for and not such a dry crumbly cookie. I didnt overbake, I actually under baked.
Sugar Spun Run says
Oh no, I am so sorry to hear that your monster cookies were crumbly, Crystal! My guess would be that a little too much flour was added. When measuring flour you want to spoon flour into measuring cup and then level off. That is just a guess. Regardless, I hope that you still enjoyed the taste. 🙂
D. S. says
I agree. These were not a success. Too crumbly and dry.
Jessica says
Just prepared these as part of a Mother’s Day gift for my momsy. I have to say: they’re absolutely the best cookie I’ve eaten. You’re a sweet genius. Thank you so much for your wonderful recipes. I will be making more in the future!
Sam says
Thank you so much, Jessica! I am so glad you enjoyed the cookies and hopefully your mom likes them just as much. 🙂
Katrina says
Amazing cookies! They are really good with coffee!! ‼️👍👍😁 Will definitely be baking them again! Maybe I’ll even try some of your other recipes!
Sam says
I hope you love everything you try, Katrina! 🙂
Larry D Akins says
These cookies are so delicious. We love them. I will be baking these cookies again real soon
Sam says
I am so glad you enjoyed them, Larry! 🙂
SHERRY SHADLE says
DEEEELICH! I PUT A MINI WHITE PB CUP (DOLLAR TREE) ON EACH. TURNED OUT WONDEBAAH! LOVE THE RECIPE. BUT STILL CAN’T MASTER GANACHE ;( I MADE CHERRY LAST NIGHT FOR MY VALENTINES GOODIES AND ITS STILL TOO LOOSE.KEEP EM COMING!!
Sam says
Sounds amazing! Thank you for commenting, Sherry, I’m so glad you enjoyed the cookies! 🙂
Cathy says
Hi Sam. Could I substitue the instant oats for regular oats and would I still use one cup of oats?
Sam says
Hi Cathy! I’ve only tried with instant but I think it should work, the cookies will just have more of that oat texture to them. If you try them that way, please let me know how they turn out for you!
Tim Brooks says
Thank you so much for your recipes!!! I have a small cake shop and every one of your recipes always turn out just right!!!!
Sam says
I am so glad you enjoy all of the recipes! 🙂
Tammy says
You made it look so simple and yummy 😋
Sam says
Thank you Tammy! 🙂
zuwaina says
Good morning
thank you for lovely Monster cookies, i loved
after i finish my duty i will backed it
thank you
zeen
Sam says
I hope you love them! 🙂
Lizzie says
Sadly, I can’t eat peanut butter, and as a great fan of all your other cookie recipes, I wonder if it could be replaced by buttons or would this just ruin the base? I do love the idea of a monster cookie…….
Sam says
Hi Lizzie! I’m not familiar with buttons but you could make my oatmeal cookies or my oatmeal chocolate chip cookies instead and add the mix-ins. You would want to bump up the amount of chips/candy a bit (just eyeball it and add according to your preference) as those recipes make more dough than this one. I hope that helps!
Sonya says
Buttons are a European thing..they are simply chocolate pieces in the form of a flat disk “button” shape..kind of like chocolate chunks..but not..lol This recipe looks amazing and will be made very soon!!
Virginia A Copping says
Looks good will try it soon. Thank you
Richard Kelter says
This recipe doesn’t tell you when to add the chocolate chips. butterscotch chips, and M&Ms, although it is mentioned in the video.
Sam says
Whoops! Thank you for catching that! You add them in with the oats. I will fix that right now. 🙂
Jackie McLaurin says
Is it possible to substitute cookie butter for the peanut butter if someone has a peanut allergy?
Sam says
Hi Jackie! So cookie butter is a little different from peanut butter in consistency so it’s hard to say how it would work without trying. Instead I might recommend you try making my oatmeal cookies and mixing in the add-ins (maybe a little more since that recipe makes more batter) or making my cookie butter cookies and adding the mix ins. I hope that helps!
Jackie McLaurin says
I did not see your comment at the time I made my cookies. I did try subbing cookie butter for the peanut butter and the cookies were great! I am a peanut butter junkie so I will make them again for myself and use peanut butter. Thank you.
Sam says
Oh yay! I’m glad it worked out so well, thank you for letting me know! 🙂