This post may contain affiliate links. Please read our disclosure policy.
The best monster cookies are GIANT in size and full of peanut butter, oatmeal, chocolate chips, and M&M’s. Super soft, thick, easy, and delicious!
If you are looking for the best monster cookies, you have come to the right place. If you don’t know what a monster cookie is, allow me to explain: you start with a basic cookie dough, then you add in mix-ins like chocolate chips and M&M’s. You can get creative and add in anything you enjoy including butterscotch chips, peanut butter chips, toffee pieces, and chopped nuts.
Few things are better than monster cookies, in my humble opinion, except when you make GIANT monster cookies. We decided to take these cookies to a new whole level and made them giant in size. We’re talking hand-sized cookies. These cookies are soft, thick, chewy, and always a favorite!
Pin this now to save it for later
Pin It NowThe Best Monster Cookie Ingredient Notes
Let’s talk about the ingredients that you’ll need to make the best monster cookies. For the full list of ingredients and measurements, see the recipe card at the bottom of the post.
- Peanut Butter: You do not want to use all-natural for this recipe. In general, all-natural peanut butter in baking just does not work. Use a brand like Skippy or Jif for the best result. I prefer to use creamy peanut butter.
- Butter: Make sure that you’ve allowed the butter to come to room temperature. It should be soft enough that you can dent it with your finger, but not so soft that you can push all the way through it. Salted or unsalted butter will work, whatever you have on hand. Butter is recommended over margarine for the best result.
- Eggs: Room temperature is best for the eggs to combine with the other ingredients. If you are pulling your eggs from the refrigerator right before baking, place the eggs in a cup of warm water for a few minutes to take the chill off.
- Vanilla: Vanilla extract makes these cookies taste extra amazing.
- Old Fashioned Oats: I prefer Old-Fashioned Oats for their chewy texture. If you have quick-cooking oats, which are smaller, those will work too.
- Add-ins: Chocolate chips and mini M&M’s are standard, but get creative here! White chocolate chips, peanut butter chips, cinnamon chips, toffee pieces – the options are endless!
- Note: You may notice that there is no salt added and that is intentional. Most peanut butter has a fair amount of salt, so no additional salt is needed.
How to Make Giant Monster Cookies
Did I mention these are giant cookies? Each cookie is made with about ½ cup of cookie dough. They are so big, thick and delicious! The beauty of this recipe is that it is so easy and completely mixed in one bowl, by hand! Here is a brief overview of how they come together. For the full recipe, scroll to the recipe card at the bottom of the post.
- Combine the butter and sugars. Mix together peanut butter, butter, sugar, and brown sugar in a large bowl.
- Add the other wet ingredients. Add the eggs and vanilla and mix. Then add the oats and baking soda. Stir well, making sure it is very well mixed.
- Add the mix-ins. Fold in your chocolate chips, M&M’s, and any mix-ins you decide to add.
- Form into cookies. Use a 1/2 cup dry measuring cup to scoop out balls of cookie dough and roll them into smooth balls using clean hands.
- Bake the cookies. Put them on your prepared baking sheet with room to spread and bake for 12 minutes. Then press them down slightly using a fork and bake for another 6 minutes. Let cool on the tray for about 5 minutes. Enjoy!
Yes! This flourless monster cookies recipe is naturally gluten-free as long as you use certified gluten-free oats. Always double-check your ingredients when cooking or baking for someone who can’t have gluten.
Holiday Monster Cookie Variations
This monster cookie recipe lends itself well to adapting for use for Christmas or any other holiday. If you want to make Christmas monster cookies, swap out the traditional M&Ms for a bag of red and green M&Ms.
The same goes for just about any other holiday. M&Ms come in colors for just about any holiday you could imagine so you can make these Monster Cookies for every holiday of the year! There are so many fun ways to make these cookies for any occasion.
Making Monster Cookie Bars
While giant cookies are so much fun, you can also make monster cookies into bars. That recipe is slightly different than this one, so if want to make monster bars I recommend following the steps in that recipe.
Monster Cookie Bars
For another incredible Monster Cookie Option, try our Monster Cookie Dough Dip, yes dip, and your little dessert-loving heart will be happy. Alternatively, you can start with our basic Chocolate Chip Cookie Dough Dip that gets rave reviews, and add in any toppings you’d like.
Tips and Tricks for Easy Monster Cookies
- Use room-temperature butter and eggs. This will allow them to incorporate into the other ingredients and give the cookies a slight rise when baking. To bring your butter to room temperature quickly, cut it into one-inch pieces and leave them on the counter for about 20 minutes. Do not microwave it.
- Be sure to use fresh baking soda. This recipe uses baking soda, double check your label to make sure you are using baking soda and not baking powder. Baking soda should be replaced every six months or so to stay fresh. Test your baking soda by mixing a little bit with vinegar. It should bubble up right away.
- Space the cookies out for baking. I could fit three cookies on my baking sheet. They will spread out while baking, so it is important to give them plenty of room so they don’t run together.
- Don’t overbake. We intentionally slightly undertake the cookies and let them finish cooking by sitting on the baking sheet for five minutes after we take them out of the oven. This allows the center of the cookie to finish baking without making the outer edge overdone.
Storing and Freezing Cookies
This recipe makes six giant cookies. If you don’t eat them right away or want to make them ahead of time, leftover cookies can be stored in an airtight container for up to four days. You can also freeze them. Once the cookies are cool, put them in a freezer-safe container and keep them in the freezer for up to three months.
Other Giant Cookie Recipes
Peanut butter and chocolate is a classic combination and adding the oats makes them chewy and so perfect. After you make these, might I suggest a few other Giant cookies to add to your list?
You will love these cookies because they are so easy, thick, chewy, perfectly sweet, and…. giant!! If you try this monster cookies recipe, please let me know by leaving a comment below.
Giant Monster Cookies
Ingredients
- 16 oz peanut butter about 1 3/4 cup, do not use all-natural
- 1/2 cup butter room temperature
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 4 1/2 cups old-fashioned oats gluten-free if necessary
- 2 tsp baking soda
- 1 cup milk chocolate chips
- 1 cup M&M's can use mini or regular
Instructions
- Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
- In a large bowl, combine peanut butter, butter, brown sugar, and granulated sugar. Stir until smooth.
- Add eggs and vanilla and stir until combined.
- Add the oats and baking soda. Stir well, make sure it is very well mixed.
- Mix in the chocolate chips and M&M’s.
- Using a 1/2 cup dry measuring cup, portion out balls of cookie dough and roll between clean palms to make them smooth.
- Place 3 cookies on a cookie sheet at once so they have room to spread.
- Bake for 12 minutes then press them down slightly using a fork and bake for another 6 minutes.
- Let cool on the tray for about 5 minutes then transfer to a cooling rack.
