Soft-Baked Monster Cookies.

Super soft and thick peanut butter cookies with oats, chocolate chips, and M&Ms. 

Monster Peanut Butter Cookies - the best monster cookies you'll ever make! @sallybakeblog

“Monster Cookies” are peanut butter oatmeal chocolate chip M&M cookies. For as much as I love peanut butter and oatmeal cookies, it’s quite surprising to see no basic peanut butter oatmeal cookie recipe in my archive.  To be honest, the reason I’ve never shared one with you is because it’s taken me almost 3 months to develop one I’m proud enough to publish. Too flat, too puffy, falling apart, rock hard, too dry, and too sweet peanut butter oatmeal cookies have all made their way in and out of my kitchen lately.  But not this one.  Oh my heavens.  I’ve finally found that “perfect” one.  I am so excited to show you!

As I mentioned above, “monster cookies” are peanut butter oatmeal cookies stuffed to the brim with colorful M&Ms and chocolate chips.  Today’s recipe is unlike most traditional monster cookie recipes though.  It’s more like a peanut butter cookie with oats, rather than an oatmeal cookie with peanut butter.  Still with me?

Also putting these monster cookies apart from the rest is that they are soft-baked. My favorite cookie term! Soft, tender, chewy, and moist in every bite.  Quite unlike the crunchy hard peanut butter cookies you are used to. And finally, my version is stuffed with a variety of M&Ms. Peanut Butter M&Ms, classic M&Ms, and mini M&Ms all paid a visit to my monster cookie dough.

Monster Peanut Butter Cookies - the best monster cookies you'll ever make! @sallybakeblog

Also good to know ahead of time is that my recipe doesn’t make 5-6 dozen cookies like most monster cookie recipes I’ve seen out there that use 3 eggs, 4 cups of flour, 4 cups of oats, 1 pound of butter, etc.  Rather, my recipe uses a fair amount of ingredients and yields just 2.5 dozen medium-sized cookies, so they aren’t actually “monster” in size, but feel free to make them larger.  Oh and bonus: it can all be mixed up in ONE bowl.

It’s an easy, manageable, and quick recipe! One thing I will note: lease use quick oats here. Why? You need the slightly finer size from the quick oats in order to give the cookies a more uniform texture.  Quick oats will act more as a binder in this recipe than whole oats would, since the consistency is more powdery and the oats are smaller in size.  I actually did not have quick oats at the time, so I ground up my oats in a food processor for a quick 10 seconds to break them down.

Like I mentioned, this is a quick cookie recipe! There is no dough chilling needed for these cookies! The dough is quite manageable as is. However, should you bake these cookies with a thinner peanut butter or on a particularly humid day, be sure to chill for up to 30 minutes in the refrigerator.  Cookie dough can be testy. Go by how your dough feels. If it’s too sticky, chill for 30 minutes. If not, just bake.

Helpful tip: the cookies spread just slightly while baking, so you’ll need to press them down a bit a bit with the back of a spoon once you remove them from the oven.  That’s what gives the cookies their crinkled tops.

Let’s discuss their texture. Wow. I baked these on a Saturday and by Wednesday, they were STILL so soft. Why did they last that long? I forgot I had one sitting around in a little baggie (whoops). So, yes. These cookies remain exceptionally soft for days and days. I also found that their peanut butter flavor is enhanced after day 1, too. Just wait until you taste these!

The oats make them unbelievably chewy, the M&Ms give them a pop of color, and we obviously love the combination of chocolate chips and peanut butter. And I love how thick they are! Even after slightly pressing down after they come out of the oven, the cookies are still so thick and hearty.

Monster Peanut Butter Cookies - the best monster cookies you'll ever make! @sallybakeblog

In a world where there can never be too many peanut butter cookies, I’m happy to have a peanut butter oatmeal cookie I can use again and again.  Especially ones that took me a several batches to develop and perfect. It was worth the wait!

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Soft-Baked Monster Cookies

The best monster cookies ever.

Yield: 2.5 dozen

Ingredients:

  • 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) sugar
  • 3/4 cup (185g) creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (160g) all purpose flour (measured the correct way)
  • 1/2 cup (40g) quick oats*
  • 3/4 cup (150g) M&Ms (any size or variety)
  • 1/2 cup (90g) semi-sweet chocolate chips

Directions:

Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.

In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I too mine out at 9 minutes, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

*Please use quick oats in this recipe. You need the slightly finer texture from the quick oats in order to give the cookies a more uniform texture. Quick oats will act more as a binder in this recipe than whole oats would, since the consistency is more powdery and the oats are smaller in size.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Do you like oatmeal cookies? Peanut butter cookies?

Next, you must try these recipes:

Soft-Baked Reese’s Pieces Cookies

Soft-Baked Reese's Pieces Butterscotch Cookies-5

 

Peanut Butter Lovers’ Cookies

Soft-Baked, thick, & chewy Peanut Butter Lovers Cookies. Filled with all of your peanut butter favorites!

 

Reese’s Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com-3

 

 

 

   

272 Responses to “Soft-Baked Monster Cookies.”

  1. #
    121
    Deeposted January 5, 2014 at 7:18 pm

    Just made them…didn’t see the dough needed to be chilled for 30 minutes!
    PSH, no matter – these are amazing cookies!!!
    Thank you & God Bless!

    Reply

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    JennyMooreposted January 6, 2014 at 11:28 am

    These were soooo yummo!! A new favorite for my family. It is everything we like in a cookie. Thank you so much for putting so much work into a great recipe!

    Reply

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    Sarahposted January 21, 2014 at 4:57 pm

    Have you ever tried rolled oats chopped in a vitamix instead of quick oats? Not that these cookies could ever be considered “healthy” despite their amazingness, but the glycemic index of rolled oats is almost 1/3 that of quick oats and they provide much more nutritional value. I’m not a big baker but I’ve tried this in a couple oatmeal cookie recipes and it usually works like a charm. Thanks for the awesome recipe…I’m having a little one in about a month and this was my go-to treat during maternity leave with my daughter. I’d much rather make my own than buy from the store!

    Reply

    • Sallyreplied on January 21st, 2014 at 5:05 pm

      I often make quick oats from whole oats in my food processor, yes. Much easier than having two large containers of both oats in the pantry.

      Reply

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    Nicoleposted February 3, 2014 at 10:53 am

    Hi Sally,

    I made these cookies last night for the nurses that are helping my LPN class with our final clinical rotation (2 more days!!). I’ve been baking for years but always find something off or lacking (in my opinion, no one elses). I love your recipes and know that you would only put the best of the best on your blog…so I made these…followed each letter of the directions…I even weighed my ingredients as opposed to measuring…and all I can say is WOW!

    I ate one because…well because…and they were awesome!! The nurses are going to devour these.

    I think I will never measure dry ingredients ever again…only weigh them!

    Thanks for sharing your recipes and your passion for baking!

    -Nicole

    Reply

    • Sallyreplied on February 3rd, 2014 at 11:03 am

      Great, Nicole! I’m so glad you made these cookies and I just know all the nurses will love them too. As I’ve learned over the years, weighing is certainly imperative!

      Reply

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    Debposted February 7, 2014 at 2:28 pm

    I double this all the time and end up putting 5 add ins at 1/2 cup each. I use chocolate and/ or peanut butter chips, m&ms, Reese’s pieces, skor bar or Heath bits, and a new favorite…Kraft (I think) makes CARAMEL bits. They add a wonderful chew to the bites that they inhabit. I think I will try the idea from the reader who used a combo of cookie butter and peanut butter.

    Reply

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    Ciara H.posted February 12, 2014 at 9:56 pm

    Sally. I just have to tell you what a hit these cookies have been in my house. I’m AMAZED at the texture. It’s is so originial and I absolutely love it! I will have to play with this to see what other recipes I can come up with!
    My husband is in pilot training and these cookies have been a favorite at quite a few events! Thanks for a great recipe!!
    Ciara

    Reply

    • Sallyreplied on February 13th, 2014 at 9:14 am

      This comment made my morning. I think I know what cookies I want to make today on our snow day, Ciara!

      Reply

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    Eleniposted February 22, 2014 at 10:28 am

    These were great! I made them last weekend when I was at a loss as to what to make when my original baking plans fell through. These were fast, easy and delicious! Everyone enjoyed them, they were gone in no time!
    Thanks for sharing these!

    Reply

  8. #
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    Dianeposted February 23, 2014 at 2:44 am

    Can’t wait to try these they look so yummy! One question, I’ve been into making my cookies larger these days (actually weigh them each at 2.5 ounces), would I need to increase the baking time? i would still be using the “tall” cookie dough trick. Thanks so much for all of the awesome cookie recipes. Can’t wait to wow my coworkers!

    Reply

    • Sallyreplied on February 23rd, 2014 at 10:34 am

      I would still make sure your cookie dough balls are nice and tall, yes. I’m unsure of the exact baking time, but it will surely be a few minutes longer. Enjoy, Diane!

      Reply

  9. #
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    Rebekahposted March 2, 2014 at 10:05 pm

    Dear Sally, I have decided after making and baking many of your recipes that we need to be friends. Lol I find myself always checking with your website for “inspiration” or ways to help my create my inspiration dessert of the moment. (Is there really any need for other food groups??!) My newest experiment was the “monster cookies” omg….really Sally…really?!?!?!?! Was it necessary to post such an amazing recipe?!?! I have made a “batch” twice in 2 days….not helping the waistline. Lol anyway all this long winded – Ness to say…bravo! “Sallysbakingaddiction” has become my addiction!! I beg to to keep going lol!

    Reply

  10. #
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    Rebekahposted March 2, 2014 at 10:07 pm

    PS. White chocolate chips are my only add in….*heavenly sigh*

    Reply

  11. #
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    SAO'Dposted March 11, 2014 at 12:18 pm

    Quick question: I’m not seeing an acidic ingredient here, so why baking soda and not baking powder?

    Reply

    • Sallyreplied on March 11th, 2014 at 12:58 pm

      Brown sugar has a slightly acidic pH.

      Reply

  12. #
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    Jennifer Bposted March 12, 2014 at 1:13 pm

    Made these last night..I have a new go-to cookie! :D So soft, we all just loved them! Thanks!

    Reply

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    Joanneposted March 13, 2014 at 10:59 pm

    Awesome!!!! My daughter made these tonight for “PI” day in her Algebra class tomorrow but I am not sure if they will make it till tomorrow!! Thank you.

    Reply

  14. #
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    Cristinposted March 17, 2014 at 6:59 pm

    I have these in the oven right now – I can’t wait to see how they turn out. I like your idea of using peanut butter M&M’s…sounds dangerous.

    This recipe should be awesome. Thanks for all the detailed instructions as well – they really do help when you’re just a casual baker at home. Thanks again :)

    Reply

    • Sallyreplied on March 17th, 2014 at 9:48 pm

      Thanks Cristin! I have a feeling you’ll love these. Thanks for trying them!

      Reply

  15. #
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    Hannaposted March 28, 2014 at 7:08 pm

    These. Are. AMAZING. Wow. I love love love them. Next time I make them, I’m going to sub in Reese’s Pieces for half of the M&Ms… I’m a peanut butter addict! I also prefer mini M&Ms to the regular size ones.

    I made this recipe to help fulfill one of the goals on my list- to try fifteen new dessert recipes. This is my favorite recipe by far! Thank you so much!

    Reply

  16. #
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    Stephanie Grinwaldposted April 13, 2014 at 10:40 pm

    I made a test batch of these today, as I am planning to make them to bring to my family’s Easter gathering. I used Easter colored M&Ms and they were delicious and adorable! I can’t wait for my family to try them when I make them again this weekend. Thanks for such an easy and delicious recipe!!

    Reply

  17. #
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    Rachelposted April 27, 2014 at 11:01 am

    These were a huge hit at the party I took them to last night! They were more peanut butter-y than I was expecting, but after tasting them, the peanut butter is a GOOD thing! Great recipe.

    Reply

  18. #
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    Vanessaposted May 1, 2014 at 8:17 pm

    Hi Sally, I made these and they are really good. Very easy to make. I did add an extra 1/4 cup of quick oats. I flattened before baking, don’t like puffy cookies. My son loved them, too! Oh, I used mini M&M’s and mini chocolate chips. Delicious!

    Reply

  19. #
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    Colleenposted May 13, 2014 at 10:23 pm

    I recently tried the soft baked monster cookies, and let me say that they are amazing! They are a little time consuming if you are making several batches due to the cooling time needed, but totally worth it!

    Reply

  20. #
    140
    Lindsayposted June 12, 2014 at 1:10 pm

    Can you substitute cookie butter for the peanut butter?

    Reply

    • Sallyreplied on June 12th, 2014 at 6:15 pm

      Absolutely! I’ve done it before – very delicious.

      Reply

  21. #
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    Ellaposted June 23, 2014 at 7:51 pm

    Hi Sally,

    I’m a girl from Australia who baked this delicious cookies just yesterday! My whole family is obsessed with Peanut butter – including me! So this recipe was a big hit in my household. I added a little extra peanut butter to the recipe since my family loves it so much, and it worked out!

    Keep doing what you do,

    Love Ella xxxx

    Reply

  22. #
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    Granny Joposted July 5, 2014 at 1:50 am

    These are delicious! No more to be said

    Reply

  23. #
    143
    Ericaposted July 6, 2014 at 2:16 pm

    This is my family’s all time favorite recipe. Thank you so much for sharing. The first time I made these, we actually didn’t have M n Ms, so I used half a cup of Heath, half a cup of white chocolate chips, and a fourth of a cup of semisweet chocolate chips instead of the M n Ms and chocolate chips. People tell me they’re the best cookies they’ve ever had, and they’re the only cookies my health freak older sister will eat. If I even mention the word monster cookie they all get excited and they’ve never lasted longer than two days. So again, thank you for being such a fabulous baker and for sharing your recipes:)

    Reply

  24. #
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    Jillposted July 18, 2014 at 5:18 pm

    I just made a double batch of these with my 4 year old. We “used up” all of the leftover Easter, valentines, Christmas, (ahem…) Halloween chocolate candy by chopping it all up and throwing it in. Yum! You never know what you’re going to get in each bite. And I might also have put a sprinkle of coarse salt on top of the cookies. Oopsie! The dough in your recipe is dynamite, thanks!

    Reply

  25. #
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    Shannonposted July 20, 2014 at 10:36 pm

    This is the second cookie recipe I’ve tried from your blog that didn’t turn out. The cookies are not even golden brown at 9 minutes. These look nothing like your photo and are not even close to any monster cookie I’ve made before. Too few oats and too much flour.

    Reply

    • Sallyreplied on July 21st, 2014 at 8:30 am

      Hey Shannon! I explain in the post that these cookies are peanut butter cookies with only a few oats. Much different from other Monster Cookie recipes – so sorry they did not turn out for you.

      Reply

  26. #
    146
    Robinposted July 21, 2014 at 2:03 pm

    Maybe you used non-processed (not quick oats) oats like I did?

    Reply

  27. #
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    Robinposted July 21, 2014 at 2:16 pm

    Hi Sally. I found this recipe on pinterest and gave it a go. My cookies looked exactly like yours and everything else was the same except that I didn’t use the quick oats and skipped the step of milling them in my Vitamix. I did give them a few rough chops to braak them into bits and used a scant 1/2 cup instead of the entire half cup. And they did not turn out well. I followed the directions EXCEPT for heeding your caveat about NOT using unprocessed (old-fashioned) oats and it came back to bite me. I probably should have left the oats out. The flavor was fine but the cookies were too dry and crumbly (and I’m one of those fanatically precise bakers who weights my dry ingrediants instead of measuring them by volume). It may be that others like this texture and it’s just not to our family’s liking, but my “eat everything” 20-something kids and hubby said they seemed like they had “sawdust” in them (I’m sure it was the traditional oats) and proclaimed it was not a “keeper” receipe. I share this so folks will know, before they make this, that it’s not a tender, moist peanut butter style cookie, and so they know NOT to use traditional oats in their cookies unless they are seeking a very crumbly, dry cookie (I say “dry” even though the inside was moist and slightly underbaked). I suspect it might be a good cookie without the oats (or actually using the quick oats like you told us to use). My question for you is: are these cookies dry and crumbly in texture (even when slightly underbaked) even with the quick oats or did you find the texture offputting when you only when you used traditional oats in your experimentation?

    Reply

    • Sallyreplied on July 21st, 2014 at 3:19 pm

      Hi Robin – no, these cookies are not supposed to be dry and crumbly at all. They are supposed to be soft and tender, with maybe a little crumb but not much. I advise you to measure the ingredients precisely and use quick oats – you may wish to try my regular peanut butter cookies instead. http://sallysbakingaddiction.com/2012/03/27/peanut-butter-mm-cookies/

      Reply

      • Robinreplied on July 21st, 2014 at 3:29 pm

        I think that sometimes, it’s my measuring that is the problem. I always weigh my dry ingredients, and sometimes, I think that when I do that with a traditional recipe that uses volume measurements, the difference creates the problems (this never happens to the recipes that start off with the ingredients measured by weight, such as grams of flour, etc.). This is the website that I use: http://www.pastryscoop.com/category/look-it-up/flour/
        I think the quick oats is likely the biggest “boo boo” on my part (yes, you warned us about that!), and my precise measuring with a traditional (measurements by volume, the American way) likely made that worse. Being this precise and using the wrong oats, is likely what made these peanut butter “sawdust” cookies! For all of the folks who are going to make this recipe, use traditional volume measurements (cups not grams!) and use the quick oats as we were advised. Doing it my way will ensure it’s a flop (not the recipe, apparently, but your end results). :) Sharing my misery to prevent others from the same result. :) Thanks Sally.

  28. #
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    Claireposted July 22, 2014 at 11:08 am

    This is a MARVELOUS recipe!!!!!! Thank you so much!

    Reply

  29. #
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    Mateaposted July 31, 2014 at 12:46 pm

    Oh, these look so good! Excuse me as I run into my kitchen and check to see if I have all of the ingredients!

    Reply

  30. #
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    Zaraposted August 1, 2014 at 12:36 pm

    Sallyy, thanks a lot for sharing this recipe, i tried it and my cookies turned out perfect!! :)

    Reply

  31. #
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    EHposted September 12, 2014 at 6:12 am

    I doubled the recipe. Next time I’ll add and extra egg because it was a little dry. I’m now a believer in the quick-oat technique! It gives the flavor and texture of oats, without making the impression of a granola bar. The flavor was delicious. I did everything I could to prevent myself from eating the raw batter!

    Reply

  32. #
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    ameerahposted September 14, 2014 at 9:23 am

    your recipes are AMAZING!! i made your chewy chunky chocolate cookies a while ago. and my sister has been bugging me for ages to make them again.

    Reply

  33. #
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    shelbyposted October 16, 2014 at 10:23 pm

    OH MY GOSH! amazing! every year at horse camp the water moms hand out monster cookies for snacks and I have been trying to track down a really good monster cookie recipe since i started going 4 years ago. i recently took up the search again when my 4h club asked my to bring snack to our next meeting. theyre all new riders so i thought it would be fun to give them a little taste of horse camp. but i wanted a cookie that was more peanut butter cookie and less oatmeal. AND THIS IS PERFECT! i threw in some butterscotch chips, some left over pretzel m&ms, some pretzels, some peanuts and some puffed rice cereal. (all in small amounts of course) neadless to say these were a huge hit and they were all gone by the time the lesson ended.

    Reply

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    Paige Chambersposted October 29, 2014 at 10:34 pm

    I found this recipe on Pinterest and have made it SO MANY times haha it is my fiances absolute favorite cookie! We don’t like m&m’s so I just add a variety of different chocolate chips. Also I always just use the regular oats I have on hand and I’ve never had an issue, they always come out wonderfully! :)
    Great recipe!

    Reply

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    Shelleyposted November 8, 2014 at 10:38 am

    These look great! Do you use a commercial pb that is already sweetened (Kraft, Jiff, Skippy, etc) as opposed to the natural “Just peanuts” kind?

    Reply

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    Natalieposted November 13, 2014 at 9:42 pm

    I just made these and I’m sad to say I’m a bit disappointed—I’m guessing I did something wrong, since a majority of the commentators have had such great success! I’ve been making monster cookies for years and thought this recipe would be a nice take on it. After 9, 10, 11 minutes in the oven, the cookies still seemed very undercooked. But the directions say this is the be expected, so I took them out. They have been sitting for 20 minutes or so to cool, and it seems like they are still uncooked. The only thing I did differently was not use quick oats (only had regular on hand). I know that you mentioned twice that quick oats were the recommended oat, but I just wasn’t able to get my hands on some in time. Would this specific “Swap out” yield undercooked cookies? They also are very small and don’t look much like the picture at all.

    Your pictures are gorgeous though!

    Reply

    • Sallyreplied on November 14th, 2014 at 6:51 pm

      Hi Natalie– the quick oats are a little more powdery and they help soak up some moisture. Which helps the cookies cook a little faster. How about you try again with quick oats? And maybe bake an extra 2 minutes. This should help!

      Reply

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    Emilyposted November 19, 2014 at 5:17 pm

    Hi Sally! Thanks so much for this recipe, I made them a few days ago and I CAN’T STOP devouring them. They’re the perfect chewy, soft texture. All my friends are super jealous and want some but I’m keepin’ them for myself! :)

    Reply

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    Aliposted November 22, 2014 at 8:32 pm

    I made these for the deer hunters and they loved them!

    Reply

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    Maryposted November 26, 2014 at 1:31 pm

    Hi Sally, I made these cookies today – followed the recipe to a tee, and I’m disappointed because they came out dry? The coloring is light too of the cookie- what am i doing wrong? I want to get this right!

    Reply

  40. #
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    nanditaposted November 27, 2014 at 11:30 am

    Does this recipe yield 30 cookies/? of roughly what size? I want to make these as slightly larger cookies as party favours for 15 kids, hence want to confirm if i will get 15 largish cookies with this recipe.
    Thanks a ton.

    Reply

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