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

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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 325°F (163°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. 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.

      1. 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.

  1. 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.

  2. 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!

    1. 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.

    1. 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.

  3. 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!

  4. 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)

  5. 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.

  6. 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!

  7. 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!

  8. 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!

  9. 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. 

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

  10. 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

  11. 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.

  12. 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  

  13. 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! 🙂

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

  15. 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 🙁

      1. 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 🙂

  16. 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! 

  17. Sally, while they may be older recipes, I can assure you that your giant cookie recipes are NOT lost in the archives! My husband and I are major fans of the XXL death by chocolate cookie and it is a fairly regular dessert around here! 🙂

  18. Now that is one BIG cookie!!! I have got to make one of those. Love the part about “Cookie Grand Canyon” and “chocolate chip mountains” 🙂 Very clever. Puts emphasis on how big this cookie is!

  19. I love your XXL cookie recipes! I have tried ALL of them. They are perfect for making a treat when I don’t want a whole batch leftover.

  20. Hi Sally… firstly.. loved the idea of Giant Cookie
    Living in Europe though, fan oven temp would be appreciated.. Also is it possible
    to bake in a cast iron skillet ! I like this idea, not sure if temp or time in oven would have to be altered.. many thanks ευχαριστο! from Cyprus

    1. Sally, I love all of your cookie recipes, but sometimes only one giant cookie will do! I would love to see more giant cookie versions of some of your recipes in the future. They’re perfect for splitting with my family so that I don’t eat a whole batch myself (oops). Keep up the great work!

  21. I made the XXL chocolate cookie linked in this post and it was an easy delight! When I don’t have to pull out the mixer to bake that’s a win (just like the monster cookie!) Thanks for bringing this one back to my attention.

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