One Giant Monster M&M Cookie

This giant monster cookie is enormous and satisfies the biggest chocolate peanut butter craving. Reduced down from my monster cookies recipe, this small-batch cookie recipe is plenty for 1-2 people.

Big M&M cookie

Have you ever made an enormous cookie before?

And don’t cheat by telling me you’ve made chocolate chip cookie pizza or chocolate chip cookie cake, both of which are meant for a crowd. No, no. I’m talking about a REALLY GIANT COOKIE meant for one person. Two if you’re willing to share the wealth.

This recipe, brought back to life from my blog archives, yields one absolutely enormous monster cookie. Don’t let these pictures fool you. This cookie is 6 inches in diameter and about 1 million calories of goodness. Those cracks you see? Call them the Cookie Grand Canyon. The chocolate chips? Actual chocolate mountains.

Its size is simultaneously ridiculous and awesome.

One giant monster cookie split in half

A few weeks ago, I made peanut butter bars and chocolate chip cookie brownie bars for a dear friend’s baby shower. I came home, realized I didn’t meet my chocolate and peanut butter consumption needs for the day– as one does– and decided to make a giant monster cookie when settling down for a night of Netflix. (Full honesty here: I did share it with my husband Kevin.)

But I forgot how good this recipe was!!!! Kevin asked me why we don’t make giant cookies more often. They’re just bigger, better versions of an already delicious food.

The next week I decided to remake, re-photograph, and repost it. A dessert this good– and this giant– should never get lost in the archives.

Welcome back, mega monster cookie! You’re looking better than ever.

 

Monster cookie dough

How to Make One Giant Monster Cookie

The ingredients are exactly the same as my regular batch of monster cookies, only significantly reduced. The process is the same too, but you only need 1 bowl! Cream butter and sugars together, then beat in the dry ingredients. It’s best to use a mixer, but if you don’t have one, make sure the butter is nicely softened so you can easily mix it.

Want to leave out the peanut butter? No problem. For a giant oatmeal M&M cookie, simply skip the peanut butter. For a chocolate version, try my XXL Death by Chocolate Cookie.

The only tricky part, if I can even call it that, is the egg. 1 egg is simply too much, so only use SOME of it. Crack 1 egg, beat it, then use 2 Tablespoons of the beaten egg. (Add the rest to your scrambled eggs the next morning!) Don’t use just the egg yolk or just the egg white in this cookie.

The cookie dough is a little sticky, but do your best to form it into a mound on the cookie sheet. A rubber spatula or spoon helps. You can always chill the dough in the refrigerator as you preheat the oven, too. Colder dough is easier to work with.

However, don’t chill too long or else the giant cookie won’t spread.

Peanut butter monster cookie dough on baking sheet

One giant monster cookie on baking sheet

No Cookie Dough Chilling

That’s actually a bonus in this recipe: no cookie dough chilling required! It’s quick and easy, a definite bonus when peanut butter chocolate cravings are on the line.

(Here are all of my no dough chilling cookie recipes.)

Depending on your oven and how tall the cookie dough mound is, this giant cookie takes anywhere from 20-30 minutes. Since it’s so large, it’s best to bake it at a slightly lower temperature. Keep an eye on it. The cookie is done when the edges and top are lightly browned. The center stays nice and soft, but eventually sets as the cookie cools.

One giant monster cookie

Your weekend will be totally delicious. But wait, there’s more:

More Giant Cookie Recipes

Print
One giant monster cookie

One Giant Monster Cookie

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 1 cookie
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Use this cookie dough to make one giant monster cookie or 4 smaller monster cookies. Feel free to substitute the M&Ms or chocolate chips with your favorite add-ins such as chopped peanut butter cups, raisins, white chocolate chips, or chopped nuts.


Ingredients

  • 2 Tablespoons (29g) unsalted butter, softened to room temperature
  • 2 Tablespoons (25g) granulated sugar
  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 2 Tablespoons (30ml) beaten egg (crack an egg, beat it, then use 2 Tbsp)
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons (31g) creamy peanut butter*
  • 6 Tablespoons (45g) all-purpose flour
  • 2 Tablespoons (10g) old-fashioned whole rolled oats (or quick oats)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup (65g) M&Ms
  • 2 Tablespoons (22g) semi-sweet chocolate chips, plus extra for garnish if desired

Instructions

  1. Preheat oven to 325Β°F (163Β°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy. Add beaten egg, vanilla extract, and peanut butter then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, oats, baking soda, and salt on low speed, then beat in the M&Ms and chocolate chips until combined. The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes.
  3. Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools. If the cookie isn’t spreading as it bakes, remove it from the oven, then gently flatten with a spoon.
  4. Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few chocolate chips into the top, if desired, for garnish. Cookie freezes well up to 3 months. Thaw at room temperature.


Notes

  1. One Batch: Want to make a whole batch of monster cookies? Here’s my recipe for Monster Cookies.
  2. 4 Smaller Monster Cookies: You can use this recipe to make four smaller monster cookies. Just divide the dough into 4 smaller mounds on the lined baking sheet. Bake for 10-12 minutes or until lightly browned around the edges.
  3. Peanut Butter: Use a thick non-natural style peanut butter such as Jif or Skippy. Crunchy peanut butter works, too! If using a natural peanut butter, make sure it’s on the thicker side. And feel free to skip the peanut butter, making no other changes to the recipe.

Keywords: cookie, monster cookies

201 Comments

  1. Hello Sally, looks awesome as usual. I use your cookie recipes lately to make gluten free cookies but I haven’t dipped my toe into monster cookie land yet.. What I’d like to know is how many monster cookies I can get out of a regular sized batch. hehe.

  2. stupid question probably, but these will turn out just fine if i make them in advance and freeze them for a week or so before baking them when i need them, right?

    1. or could the dough be refrigerated for a few days prior to baking? i want to make them in advance then bring the dough to my dads house for fathers day so we can hang out and have freshly baked ones on fathers day without all the fuss of making them and all the dishes, just pop em on a pan and stick em in the oven.

      1. Hi Jenni – this recipe is for just ONE cookie, not sure if you realize that? You can make the dough and refrigerate it. Then bring to room temperature before baking the cookie.

  3. Oh Sally…..
    Yet another excellent recipe! So far I have made about 5 of your recipes and they are all delish! This morning I made this cookie. I actually made 2 of them! I substituted heath toffee bits since I did not have M&M’s and they turned out great! I can’t wait to try it with M&M’s though. Thank you some much for taking the time to share! I am addicted to your blog! My husband and kids are not too upset about my obsession!

    1. I have to try your Heath bar version of this, Maria! What a great substitution for the M&Ms! Glad you love my recipes so far πŸ™‚

  4. So i found your pin on Pintrest of course πŸ™‚ and i tried baking your giant cookies for a Fathers Day gift to my husband as he loves all things SWEET lol. I had trouble getting the cookie to spread, and bake in the middle. I eventually lowered the amount of flour used and it began to spread however– the middle still was left wayyy undercooked, but the cookie it self was becoming really golden/brown.. any suggestions?

    1. Hi Christina! Do you own an oven thermometer? It sounds like your oven temperature may be off. My oven temperature is actually 20 degrees warmer than what the dial states, so I need to adjust accordingly to have my baked goods cook evenly. You could also very loosely cover the cookie with aluminum foil (sort of like a tent, not touching the cookie) to prevent the sides from getting too brown. OR just lower your oven temp by 25 degrees.

  5. Hi Sally! I’d like you to know that I LOVE your blog, and have made your XXL cookies more times than I’d like to admit. If I may ask a few questions – could the AP flour be substituted with whole wheat flour, completely or partially? And, for the monster cookie and the PB cookie, could the PB be substituted with Biscoff/cookie butter?
    I’d also like you to know that your XXL cookies are the perfect size for my 6-inch mini skillet πŸ™‚ I usually melt 1/3 teaspoon butter in the skillet to lightly coat, then dump in the dough. They cook a bit longer, but it’s totally worth it – all the better with a giant scoop of ice cream on top!
    Thanks for inspiring me πŸ™‚ keep the wonderful recipes and tips coming.

    1. Hey Nicole! So glad you follow my blog. And what great questions! Yes, WW flour may be used. The cookie may not be as soft, though. Cookie butter/biscoff may be used to replace the peanut butter, yes. I need to try this with ice cream on top. Why on earth I haven’t tried that yet is beyond me. πŸ˜‰ Thanks for the suggestion!

  6. Thank you for the sharing such yummy recipes. I love baking although I try to only once a week so I don’t eat everything. I have come across your blog a few times, and can’t wait to make a giant cookie. The kids are going to love it.

  7. Hellow, Sally, i’m Nanik from Jakarta, Indonesia. I fell in love with your website from the first time. So many recipes that seem so yummy and easy to make. I have copied some recipes and plan to try them at home πŸ™‚ Thanks for sharing πŸ™‚

  8. Hi Sally, i have practiced your recipe. But i used margarine, caster sugar, chopped cooking chocolate, and Delfi instead of butter, brown sugar, choco chip, and M&M. With this recipe, i got 6 medium sized cookies (around 8 cm), which i shared to my friends. And i doubled the baking time to make them crunchier ;p I love the cookies, but the colorful chocolate is too sweet. But it’s ok. I’m happy with this experiment… and this is it, my Cute and Colorful Monster Cookie http://masak-masakan.blogspot.com/2013/06/cute-and-colorful-cookies.html. Thanks Sally πŸ™‚

  9. Hi Sally
    Can’t wait to make these cookies however I’m having a few problems with the recipe.
    I live on the UK and we use either ounces or grams. Would you be able to convert this recipe to any of the two measurements.
    Many thanks.

  10. Oh my word Sally.
    These cookies are to die for. I’m actually gluten in tolerate so I just swopped the all purpose wheat flour for a gluten free flour.
    Thank you Sally for sharing this recipe with us.

  11. 4 in 4! This is the fourth recipe I’ve tried from your site and once again we have a winner! I left out the oats as I didn’t have any on hand. But the cookie tasted WONDERFUL and was the perfect antidote to the time of the month cravings I had been having (I hope that isn’t TMI :/)

    At any rate I will be making this again. As an fyi – – I used the regular size M&M’s as that’s all I had and it didn’t seem to affect the outcome and the cookie it so big the regular size worked fine. I did use the natural peanut butter from Trader Joe’s that I keep in the fridge so it expanded a bit more and was a little larger than expected. But that just meant leftovers for the next day!

    Thank you again for sharing yet another recipe that I can add to my staple πŸ™‚

    1. Hey Noreen! I appreciate you letting me know how much you loved this! Glad to hear it’s just as tasty with regular M&Ms. I believed it would be! And without oats and natural PB. I love this cookie!

  12. been making these for YEARS, all u need is a reg size ice cream scoop with thumb release. Makes perfect size and shape big cookies, no sticky hands

  13. OMG!! I made 2 of these last night. I doubled the recipe and split it into 2 mounds of dough. It took maybe 4 minutes longer to bake, but I couldn’t believe the result! The cookies were Huge! And Thick! They were perfect all the way through! I love this recipe. I made one for my kids and I, and I’m sending the other one to my husband deployed in Japan. He’s dying to get it! We’re going to try the Death By Chocolate Cookie tonight! I love the idea of the XXL cookie! So much fun! Thank you! πŸ™‚

    1. Hey Cindy! I am so glad that you loved this cookie and you made it into 2 cookies. Great idea! This is probably my favorite one, but the death by chocolate is outstanding too. πŸ™‚ I know you will all enjoy that one!

  14. Hey Sally!

    So my post comes from Germany, man you really get responses from all over the world. πŸ™‚
    I had to convert the measurements as well but it was no big deal and oh how I love your giant cookies! So far I’ve made three – the sugar, the death by chocolate and the monster one.

    Sad thing, I’ve got a little trouble with the dough when I put it on the baking sheet. I really try to do it like your picture shows but in the end my cookie ends up really thick, it doesn’t spread that much while being in the oven… Do you have any suggestions on how I could solve that? The cookies taste great, I would just really like them to look a little bit nicer… πŸ™‚

    Thanks so much! You and your baking addiction are a great help πŸ™‚
    Jana

    1. Hi Jana! So nice of you to say hello. For this cookie, I suggest making a flatter “ball” of dough. Sort of like a huge disc, not a ball if that makes sense. Also, you can flatten out the edges and the center when you remove it from the oven if it is too thick for you. There is not much room for changing the ingredients in the recipe, so that’s why I suggest changing the way it’s shaped.

  15. Any idea what size this bakes into? 5″? 8″ Attempting a pb cheesecake/brownie/pb cookie layer cake for a birthday and trying to get each layer the same size. It looks about 5″, do you think doubling the recipe and still making one cookie would bake up the same?

    1. Hi Anne! It’s about 6 inches. I fear the cookie would considerably spread if doubled and baked free-form on a cookie sheet. However baked in a pan, it should be fine. Your layer cake sounds amazing!

  16. 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!!

  17. 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?

  18. 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!

    1. 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: https://sallysbakingaddiction.com/category/healthy-recipes/

  19. 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. πŸ™‚

    1. 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!

  20. 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!

    1. 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.

  21. 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

    1. 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.

  22. 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.

    1. 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!

  23. 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!! πŸ™‚

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

Γ—