One Giant Monster M&M Cookie.

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving! 

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

Sometimes you just have a giant peanut butter craving. Mixed with a giant M&M craving, a giant chocolate craving, and a giant cookie craving. So… why fight it?

Before I left for St. Lucia last weekend (what a wonderful trip!!), I surprised Kevin with an extra large cookie when he got home from work.  No reason really – I just personally needed a large cookie and I knew he’d want to share. Although sharing something like this is rather difficult.  Perhaps I should be called fiancé-of-the-year.

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

The thing is, I love making giant cookies!  And if you have been reading SBA for awhile, you may already know about my affinity for making (and eating) them. The giant cookies are perfect for sharing OR gobbling up all by yourself if you’re extra hungry.

You can make them in less than 25 minutes too! They are each completely oversized and ridiculous in the best way possible:

My giant cookie collection was just begging for a monster cookie. Not sure what a monster cookie is? It’s an oatmeal cookie with peanut butter, M&Ms, and chocolate chips. The monster cookies I prefer, however, are more like peanut butter cookies with oats, not oatmeal cookies with peanut butter.

Still with me?

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

The cookie isn’t as large as a pizza pie. It’s about 4 regular size cookies combined into one. It’s thick, chewy, and completely irresistible. But that goes without saying, right? Just like my full batch of soft-baked monster cookies, today’s XXL monster cookie will stay soft for days. Well, that’s only if it lasts that long. And trust me, it won’t.

This recipe is like any cookie recipe, just downsized.  A few tablespoons of this, a few tablespoons of that. All of your usual monster cookie suspects: flour, oats, butter, peanut butter, white sugar, brown sugar, baking soda, chocolate chips, and egg. Oh and lots of M&Ms. A note for the egg: all you have to do is crack an egg, beat it, and use 2 Tablespoons of the beaten egg. The ingredients are mixed by hand – no electric mixer needed! That’s my kind of last minute dessert.

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

If you like cookies, if you like peanut butter, if you like M&Ms, and if you have any sort of sweet tooth – what are you waiting for? 

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

1 Giant Monster M&M Cookie

Yield: 1 large cookie

Print Recipe

One giant peanut butter M&M cookie to cure even the largest peanut butter cookie craving!

Ingredients:

  • 2 Tablespoons unsalted butter, softened
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar, packed
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp)
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons creamy peanut butter (if using natural peanut butter, use a thick no-stir variety)
  • 6 Tablespoons all-purpose flour (measured correctly)
  • 2 Tablespoons old-fashioned rolled oats (or quick oats)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup M&Ms
  • 2 Tablespoons milk or semi-sweet chocolate chips

Directions:

Preheat oven to 325F degrees. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.

In a large mixing bowl, whisk the butter and sugars until creamed. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, oats, baking soda and salt. Fold in M&Ms until combined. With a large spoon, scoop into a ball onto prepared baking sheet. The dough will be sticky. Make sure the cookie dough ball is tall and round. Press the chocolate chips into the top of the cookie.

Bake for 20-22 minutes, until edges are lightly browned. The center may appear undone, but it will set as the cookie cools. Let cool ON the baking sheet for 10-20 minutes.

Additional Notes:

*You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.

*Want to make a whole batch of monster cookies? Here is my recipe for Soft-Baked Monster Cookies.

© 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.

 

So, are you a fan of monster cookies?

My recipe for soft-baked monster cookies is one of the most popular recipes on my website. Countless readers have made them and crown them the best cookies in the world. Trust me, you have to try them!

Monster Peanut Butter Cookies

 

   

187 Responses to “One Giant Monster M&M Cookie.”

  1. #
    81
    Joelleposted September 21, 2013 at 10:57 pm

    Sally,
    I just have to say…. I absolutely love this recipe. I’ve made it quite a few times but I’ve actually never baked it. I leave off the oatmeal and add some chopped nuts and eat the dough raw! It’s my go-to cookie dough when I need a fix! Just the right amount! I’m actually eating some now! Thanks again!!

    Reply

  2. #
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    Tanyaposted October 3, 2013 at 6:31 pm

    hi sally! so i wanted to make this for a friend but he hates peanut butter. can i take it out/subsitute it? is the peanut butter flavor strong or mild?

    Reply

  3. #
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    Ninaposted October 4, 2013 at 5:02 pm

    Hi Sally!
    I am sooo in love with your website! I’ve already tried several of your recipes….all delicious! I have one question: what would you say is the best substitute for butter or oil when baking? I try to lighten up your recipes when I’m feeling guilty about splurging, but I’m not always sure of how to do so. I realize the flavor/texture may change, but I’m fine with that. Do you recommend applesauce, Greek yogurt, a butter substitute, and does the substitute depend on the type of recipe (cookies, bars, etc)? Let me know what you think is best! Thank you!

    Reply

    • Sallyreplied on October 4th, 2013 at 5:15 pm

      Hi Nina – it really depends on the recipe. For this cookie recipe, there really is not adequate substitute for the butter. I like to use coconut oil in my recipes because it is so much better for you than canola or vegetable oil. So that is an option for anytime you see veggie/canola oil in my recipes. With regards to yogurt, applesauce, etc – it would depend on the recipe. Here are all of my healthy recipes if you’d like to browse: http://sallysbakingaddiction.com/category/healthy-recipes/

      Reply

  4. #
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    Rebeccaposted October 10, 2013 at 6:38 pm

    THANKS! I will be addicted to this recipe forever. I’ve been having my sweet tooth satisfied by Blue Bell Vanilla Ice Cream and gooey mush of my own creation but this shames my recipe. I was simply trying to make a dessert with fiber. I mixed brown sugar, granulated white sugar, oat meal, peanut butter (or preferably almond butter), Grape Nuts Cereal, skim milk and chocolate chips and heated in the microwave and served with Vanilla ice cream. Now I am going to have to play with your recipe to see if I can add extra fiber without ruining its taste. Great idea and recipe though. 🙂

    Reply

    • Sallyreplied on October 10th, 2013 at 8:46 pm

      You could definitely add a few more oats (or even oat flour instead of all-purpose) to the cookie recipe to increase its fiber. I love blue bell ice cream! Haven’t had the vanilla in years. It’s so good though!

      Reply

  5. #
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    Angelposted October 11, 2013 at 1:21 am

    hey it’s me again, after trying the XXL death by chocolate cookie, I was really excited to try this. Absolutely perfect, I created four smaller ones to share but in the end, I kindda regret I shared it! hehehe thank you!

    Reply

    • Sallyreplied on October 11th, 2013 at 7:07 am

      So happy you liked this cookie too – making it into 4 cookies makes it easier not to eat the entire thing. Sort of!

      Reply

  6. #
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    Aniniposted October 14, 2013 at 2:32 pm

    Could you take any cookie recipe and make it giant?

    Reply

    • Sallyreplied on October 14th, 2013 at 2:34 pm

      Unfortunately the answer to that question is highly dependable upon the recipe. No, you cannot take “any” cookie dough and make it into a 2-3 serving cookie. You could make a cookie the size of a pizza I’m sure, or 4-5 giant cookies – but again that depends upon the recipe.

      Reply

  7. #
    87
    K.K.posted October 28, 2013 at 6:48 am

    Whenever I try looking for recipes, I always end up getting linked to your website! I think it is a sign!
    I definitely want to try your giant cookies! But I’d like to know if the dough needs chilling

    Reply

    • Sallyreplied on October 28th, 2013 at 10:02 am

      It’s most definitely a sign!

      If my cookie dough needs chilling, I am sure to include it in the instructions. So no, this dough does not need to be chilled.

      Reply

  8. #
    88
    Nokaposted October 31, 2013 at 5:50 pm

    I just made these, they look oh so good. But, came out so salty. I made a 2nd cookie too see If i got something mess up. That one came out salty too. How do you think it would do if I took out the salt or add…I need help. They look so yummy. I am making you PB cookie with C.chips in it now.

    Reply

    • Sallyreplied on October 31st, 2013 at 7:56 pm

      Hi Noka! That is an easy fix. Just leave out the salt! So sorry you found them salty. Maybe drizzle the salty cookies in chocolate. More sweet to cut the salt perhaps? Enjoy!

      Reply

  9. #
    89
    Heatherposted November 2, 2013 at 9:16 am

    if the dough is too sticky, can i chill it in the fridge for a few minutes before baking?

    Reply

    • Sallyreplied on November 2nd, 2013 at 3:21 pm

      Yes

      Reply

  10. #
    90
    Tara | Treble in the Kitchenposted November 14, 2013 at 4:33 am

    Thank you so much for creating this single cookie recipe! My husband literally says to me last night “Do we have any frozen cookie dough? I would really like some cookies right now.” SO I googled single cookie recipe and here I am….the cookie was delicious!! 🙂

    Reply

    • Sallyreplied on November 14th, 2013 at 8:18 am

      Perfect! It’s the perfect cookie for when you have a real craving.

      Reply

  11. #
    91
    Lindsayposted December 19, 2013 at 2:58 pm

    If I can’t use peanut butter because of an allergy would I just leave it out and the cookie would turn out the same?

    Reply

    • Sallyreplied on December 19th, 2013 at 3:03 pm

      No, it wouldn’t. If you remove the peanut butter, I suggest also removing the oats. The cookie may be too dry with them and without any peanut butter.

      Reply

      • Lindsayreplied on December 19th, 2013 at 3:05 pm

        Could I replace it with something else like cookie butter?

        • Sallyreplied on December 19th, 2013 at 3:19 pm

          You sure can.

      • Lindsayreplied on December 19th, 2013 at 3:07 pm

        I love peanut butter, but I live with someone who is allergic so I just wanted to make a giant oatmeal chocolate chip m&m cookie, but i’m not sure how to do that.

  12. #
    92
    Debbi kohutposted January 13, 2014 at 7:14 pm

    Everything is great! I took the homemade Oreos and cookies to a get together with a friend of mine. By the end of the night everything was gone!! Thank you sooooooooooooooooooooooooooooo much for the GREAT recipes.

    Reply

  13. #
    93
    LoverofAnythingChocolateposted January 24, 2014 at 7:54 pm

    OMG! THAT LOOKS AMAZING!!

    Have you ever tried an XXL normal chocolate chip cookie? I think your the only one on the web with a recipe for XXL cookies, all that comes up are yours 😛 Not that I mind. Your site is the first site that everything I try comes out perfect!

    Reply

  14. #
    94
    Dewposted February 1, 2014 at 7:54 am

    Can I make it without the penut butter?
    because i wanna make a giant cookie but a regular one <3

    Reply

    • Sallyreplied on February 1st, 2014 at 8:59 am

      If you remove the peanut butter, I suggest also removing the oats. The cookie may be too dry with them and without any peanut butter.

      Reply

  15. #
    95
    Stephanie DC.posted February 27, 2014 at 6:33 pm

    Hey Sally! I was just wondering, what would be the effect of using crunchy peanut butter instead of creamy?

    Reply

    • Sallyreplied on February 28th, 2014 at 7:38 am

      Hey Stephanie! It would be just fine if you don’t mind some extra nuts in the cookie. I make it with crunchy sometimes, still tastes fabulous.

      Reply

  16. #
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    Amyposted March 7, 2014 at 7:04 pm

    Truly the BEST giant cookie recipes I have ever tried! Love you and your blog! And thank you sooooo much for the fantastic monster cookie recipe. I had monster cookies at a VBS years ago and never found a recipe that even came close. Happy girl right here!

    Reply

    • Sallyreplied on March 8th, 2014 at 8:45 am

      Amy, I’m so glad you loved this! I have to make it again sometime soon.

      Reply

  17. #
    97
    Mateaposted July 31, 2014 at 12:44 pm

    This is soooo for me: I don’t like sharing my M&Ms or cookies, so making only one M&M cookie will silence the sharing-is-caring people! (hopefully)

    Reply

  18. #
    98
    Shelby @ naturepreserve.meposted August 7, 2014 at 7:40 pm

    Mine is in the oven. And this post is yet another reason why I am waking up early to run tomorrow morning. 🙂 Thanks!

    Reply

  19. #
    99
    Hannahposted September 1, 2014 at 10:28 am

    Question, Sally,
    I have watched a quite a few food shows, food prep. videos, and prepared many recipes. When following a recipe, is it presumed that you will leave a portion of the ingredients in the bowl or what ever, and that is how portion size is is determined? I may not be making myself clear. For ex. when ever I make corn muffins I follow instructions for how much to fill cups and still have enough for one more. So it is good that I have an individual muffin cup. I scrap my bowls. My kids have always gotten a spoon of cookie dough or cake batter, and I still seem to get 1 more serving than called for. So do professionals not figure on what is left in the bowl? Does it all go down the drain? What a waste. I do the same with toothpaste, shampoo , conditioner and anything in containers. Frugality is the name of the game. Thank you for your time.

    Reply

  20. #
    100
    Graceposted September 6, 2014 at 10:51 am

    Hi Sally! I have absolutely loved all of the recipes of yours that I have tried and so have all of my friends and family. I wanted to know if I could just make an oversized chocolate chip peanut butter cookie, as my pantry is lacking in mini M&Ms and I don’t really like oats. Would I have to adjust anything in the recipe ingredients if I would omit those two? Thanks!

    Reply

  21. #
    101
    Tashiaposted September 11, 2014 at 5:20 pm

    I just made this GIANT cookie- LOVE the recipe! I made a couple changes, and it still turned out great!
    -I didn’t have soft butter, so I microwaved the butter on defrost for 30 sec. Perfect.
    – I didn’t have m&m’s or chocolate, so I used coconut flakes and walnuts.

    I had to cook it for another 6 minutes to get it to cook through, and brown, but now it’s beautiful- golden brown, and perfectly shaped. Thank you!

    Reply

  22. #
    102
    ameerahposted September 18, 2014 at 8:04 am

    hi sally, i was wondering. can i make this without the PB and quick oats?

    Reply

  23. #
    103
    Mel Greenposted January 26, 2015 at 10:19 pm

    These cookies are SO good. I make these often for my husband and I! It is a pet peeve of mine when people comment just to say a recipe looks good, but don’t actually make the recipe. So I am here to say that these are the BEST!!! Sally, I would love it if you converted this recipe into a larger batch!

    Reply

  24. #
    104
    Barbra Donachyposted May 13, 2015 at 7:30 am

    Thanks for the terrific cookie recipe. It’s been a big hit. We adapted it a bit and blogged about it here: http://cutterlight.com/2015/05/13/two-monster-sized-monster-cookies/

    Greetings from Mongolia!
    Jack and Barbra

    Reply

  25. #
    105
    Leslieposted June 5, 2015 at 9:50 am

    Sally, you mentioned that you use a convection oven for all your baking. For this recipe, do you use 325 degrees even with the convention oven or 300 degrees? Then do you only cook it for 17 or 18 minutes? Thanks. 

    Reply

    • Sallyreplied on June 5th, 2015 at 4:46 pm

      Leslie, I use a conventional oven. 325 for conventional for 20-22 minutes. Lower the temp and baking time for convection.

      Reply

  26. #
    106
    Annetteposted June 12, 2015 at 9:46 pm

    Hello Sally!

    I love your blog! I was looking at all of the delicious recipes and made the Snicker Doodles and Oatmeal M&Ms Cookies. Yum! I kept tooling around for other recipes and found these XXL cookies I would love to make these for the local farmers market — but I would like to make a “batch” of large cookies. Do you have a recipe for them in a larger batch?

    Thank you!

    Annette

    Reply

  27. #
    107
    Cindyposted June 19, 2015 at 6:11 pm

    This cookie was OK. It was kind of dry. To be fair, I did not do the instructions that said cool for 10 minutes on the cookie sheet. I may make again and see if I can get it to be less dry and crumbly.

    Reply

  28. #
    108
    Nikita Patelposted June 23, 2015 at 12:14 am

    Hi Sally!
    It would be awesome if you could post a recipe for a giant plain chocolate chip cookie! 

    Reply

    • Sallyreplied on June 23rd, 2015 at 11:33 am

      Nikita, you know what works? Make this chocolate cookie recipe but replace the 2 Tbsp of cocoa powder with flour!

      Reply

  29. #
    109
    Nairposted January 15, 2016 at 11:41 am

    Hi Sally loved this giant cookies and now I am obsessed  tried 3 baths trying to reduce the sugar dough! First did not flatten that much I used salted butter- 2nd double the recipe  made 15 muffin size cookies come out beautiful just forgot to take a picture . I also used one whole small size egg. Wondering why the cookie is not flattening?
    I love all your recipes  

    Reply

  30. #
    110
    Natalieposted February 3, 2016 at 10:48 pm

    Sally, I made this giant monster cookie and the giant chocolate-chocolate chip cookie this weekend. All I can say is WOW! I think I like this monster cookie even better than your recipe for the full batch. I didn’t have any M&Ms and was too lazy to go to the store, so I used a combo of white/dark/butterscotch chips to sort of make an “everything” cookie. The hubs freakin’ loved it, and he usually doesn’t get too jazzed about anything sweet. The chocolate one was great too, although I forgot to reduce salt since I used salted butter, so it was pretty salty — that was my own fault! It was still delicious, though. These giant cookie recipes are going to be my go-to now. There are only 2 of us, and when I bake an entire batch of cookies, I end up eating most of them myself. Hopefully the giant cookie recipes will help with my inner *need* to bake and not make me need to buy larger pants. Thanks again for all you do! 🙂

    Reply

  31. #
    111
    Radhikaposted March 12, 2016 at 12:51 pm

    Sally, how is it you don’t recommend chilling this cookie dough, whereas for other cookie recipes you always insist on chilling?

    Reply

    • Sallyreplied on March 12th, 2016 at 5:36 pm

      No need! The cookie dough is super thick and sturdy, there’s no need for it. Though you can if you’d like.

      Reply

  32. #
    112
    Amyposted April 15, 2016 at 8:29 am

    100% making this with cookie butter 😀 I love all of your XXL cookie recipes but cookie butter in place of PB here is definitely a game changer (even though I adore PB) 😉 …my grocery store had a blowout sale on cookie butter for 94 CENTS this weekend. I bought 4 jars. I would have cleaned off the shelf but my teeny kitchen wont allow for that 🙁

    Reply

    • Sallyreplied on April 15th, 2016 at 8:48 am

      94 cents?!?! You did the right thing by stocking up. What a steal!

      Reply

      • Amyreplied on April 18th, 2016 at 2:57 pm

        Cookie update!! Tried this with cookie butter as promised and the taste and texture was AMAZING!!! My bf said he actually enjoyed this version better than the regular XXL cookie due to the addition of oats. (I saved him half of my cookie, how nice am I, seriously 😉 ) Will definitely make again sometime in the very near future 🙂

  33. #
    113
    Annieposted July 25, 2016 at 3:19 am

    Just made these and baked 4 smaller ones instead of one giant one. The recipe says for the smaller cookies, only 8-10 minutes, bit it took me 20 minutes! Next time I would only use half of the sugar the recipe calls for because it was just too overpowering. Other than that, it was delicious! 

    Reply

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