Monster Cookie Recipe

If you love cookies packed with flavor and texture, this Monster Cookie Recipe will be your new favorite. With a delicious blend of peanut butter, oats, chocolate chips, and M&M’s, these cookies are soft, chewy, and colorful. Perfect for parties, lunchboxes, or an anytime treat, they’re a true crowd-pleaser. The best part is that they’re easy to make and freeze beautifully for future cookie cravings.

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ⅔ cup brown sugar
• ¼ cup granulated sugar
• ½ cup creamy peanut butter
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1 cup semi-sweet chocolate chips
• ¾ cup mini or regular M&M’s

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a stand mixer or using a hand mixer, cream together butter, brown sugar, and granulated sugar until fluffy.
4. Mix in the peanut butter until smooth, then add egg and vanilla extract.
5. Gradually add the flour mixture, mixing just until combined. Scrape the bowl as needed.
6. Fold in rolled oats, chocolate chips, and M&M’s.
7. Scoop dough with a 1 ½ tablespoon cookie scoop and place onto the prepared baking sheet.
8. Bake for 10–12 minutes until lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serving and Storage Tips

• Serve warm for the best gooey chocolate flavor.
• Pair with a glass of milk, coffee, or hot cocoa.
• Store in an airtight container at room temperature for up to 5 days.
• To keep them soft, place a slice of bread inside the container.
• Freeze baked cookies for up to 3 months in a freezer-safe bag.
• Freeze unbaked dough balls on a tray, then store in a bag for easy baking later.

Variations

• Nutty Monster Cookies: Add chopped pecans, walnuts, or peanuts for extra crunch.
• Reese’s Lovers: Swap M&M’s with Reese’s Pieces for a double peanut butter treat.
• Gluten-Free: Use gluten-free flour and certified gluten-free oats.
• Dark Chocolate Delight: Replace semi-sweet chips with dark chocolate for a richer flavor.
• Holiday Special: Use red and green M&M’s for Christmas, pastels for Easter, or orange and black for Halloween.
• Double Chocolate: Add 2 tablespoons of cocoa powder to the dough for chocolate-based monster cookies.
• Trail Mix Style: Mix in raisins, dried cranberries, or sunflower seeds for a fun twist.

FAQs

1. Can I use quick oats instead of rolled oats? – Yes, but the texture will be softer and less chewy.
2. Can I use crunchy peanut butter? – Absolutely, it adds extra crunch and nutty flavor.
3. Do I need to chill the dough? – No, this recipe works without chilling, but chilling helps prevent spreading if your kitchen is warm.
4. Can I make them larger? – Yes, use a bigger scoop and increase the baking time by 2–3 minutes.
5. Can I make these cookies nut-free? – Swap peanut butter for sunflower seed butter and skip nuts.
6. How do I keep them chewy? – Do not overbake; remove them when they’re just set and lightly golden.
7. Can I add other candies? – Yes, chopped Snickers, Reese’s cups, or sprinkles work great.
8. Why are they called Monster Cookies? – Because they’re “monstrously” full of mix-ins like oats, candy, chocolate, and peanut butter.
9. Can I freeze the dough? – Yes, freeze dough balls, then bake straight from frozen by adding 1–2 minutes to baking time.
10. Can I double the recipe? – Yes, this recipe doubles easily for parties or holiday baking.

Monster Cookies are a classic favorite for good reason. They’re soft, chewy, colorful, and packed with flavor, making them the perfect dessert for any occasion. With easy variations and freezer-friendly options, this recipe is a must-have in your baking collection. Bake a batch today and enjoy cookies that everyone will love.

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