Monster Cookies

My Favorite Monster Cookies

These monster cookies are thick, chewy, colorful, and completely irresistible—the kind of cookie that disappears fast at bake sales, family gatherings, or straight off the cooling rack. They’re loaded with peanut butter, oats, chocolate chips, and M&M’s for that perfect sweet-and-salty crunch in every bite.

What I love most about this recipe is how soft the centers stay, even the next day (and yes—they freeze beautifully too!). If you’re looking for a tried-and-true monster cookie recipe that never fails, this is the one.

---

Ingredients

• ½ cup butter, softened
• ½ cup peanut butter
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 cup old fashioned oatmeal
• 1 ½ cups all-purpose flour
• 1 cup milk chocolate chips
• 1 cup M&M’s

---

Instructions

1. With a mixer or a wooden spoon, cream together the butter and peanut butter until smooth.
2. Add in the brown sugar, granulated sugar, vanilla, and eggs. Mix until the batter looks smooth and silky.
3. Mix in the baking soda, cornstarch, and oatmeal.
4. Add the flour and mix until well combined.
5. By hand, gently fold in the M&M’s and chocolate chips.
6. Place the dough in the refrigerator to chill while preheating the oven to 350°F. If using a baking stone, place it in the oven as it preheats.
7. Using a medium cookie scoop, drop dough balls a couple of inches apart onto the baking stone or cookie sheet. Do not press flat—they will spread naturally as they bake.
8. Bake for 10–11 minutes, or until the edges are lightly golden.
9. Immediately remove cookies from the baking stone or pan and transfer to a cooling rack.
10. Store in an airtight container. These cookies freeze extremely well.

---

Tips & Tricks for Perfect Monster Cookies

• Chilling the dough matters: Even a short chill helps prevent spreading and keeps the cookies thick and chewy.
• Cornstarch is the secret: It creates that soft, bakery-style texture that stays tender for days.
• Don’t overbake: The centers may look slightly underdone when you pull them out—that’s exactly what you want.
• Use old fashioned oats: Quick oats will change the texture and make the cookies less hearty.
• Customize them: Swap in peanut butter M&M’s, mini M&M’s, mini chocolate chips, or even chopped Reese’s cups.

Chocolate tip: I prefer using milk chocolate M&M’s and milk chocolate chips in this recipe. Milk chocolate M&M’s are found in the candy aisle, while the baking aisle usually carries semi-sweet M&M’s, which will change the flavor slightly. Milk chocolate chips keep these cookies extra rich and sweet.

---

Make-Ahead & Freezing Instructions

• Freeze the dough: Scoop dough balls onto a baking sheet, freeze until solid, then store in a freezer bag for up to 3 months.
• Freeze baked cookies: Once cooled, freeze in an airtight container. Thaw at room temperature for soft, fresh-tasting cookies.

---

More Cookie Favorites from Joyful Little Things

If you love these monster cookies, you’ll also enjoy:

• Gourmet Chocolate Chip Cookies – thick, chewy centers with crisp edges and a true bakery-style finish
• Birthday Cake Cookies – soft, colorful cookies packed with sprinkles and sweet cake flavor that kids love
• Chocolate Chip Cookies – classic, soft, and buttery cookies loaded with melty chocolate chips
• Cookies and Cream Cookies – rich chocolate cookies filled with crushed sandwich cookies, perfect for parties and holidays
• Peanut Butter White Chocolate Chip Cookies – soft peanut butter cookies loaded with creamy white chocolate chips for the perfect sweet-and-salty bite

---

If you loved this kitchen hack, be sure to share it on Pinterest – Joyful Little Things or Facebook – Joyful Little Things, and don’t forget to follow along for more delicious, family-friendly recipes!

Pinterest link: https://www.pinterest.com/deeannbylsma/
Facebook link: https://www.facebook.com/joyfullittlethings.