Thick and chewy MONSTER COOKIES, a peanut butter and oat base cookie filled with loads of M&M’s and chocolate chips! Switch it up and mix in whatever your favorite kind of M&M’s are. I used peanut M&M’s, the crunch of the peanut gives a good contrast to the soft chewy cookies as well as compliments the peanut butter. But, feel free to use whatever M&M’s you’d like: holiday colors, original, mini, caramel, pretzel. The possible are endless! (Well, maybe not endless but you know what I mean.) These cookies are great to bring to parties or gatherings, everyone loves them! Find the recipe as well as detailed instructions on how they’re made below!
How To Make Monster Cookies:
Step 1: Prep the dry ingredients! For virtually almost every dessert there are dry ingredients. These monster cookies have: flour, oats, salt, baking powder, and baking soda. In a large bowl give these ingredients a whisk and set aside. I like to get this step out of the way so it’s prepped and ready to use when I need it.
Step 2: In a separate bowl cream the room temperature butter and both sugars together for about 2 minutes. If you want to know more about why I use caster sugar in my cookies check out my post: chewy bakery oatmeal raisin cookies!
Step 3: Add in peanut butter, vanilla, and an egg.
Step 4: Combine your prepped dry ingredients with the wet and mix until just combined. Over-combining the dough results in a denser cookie.
Step 5: Fold in M&M’s of your choice and chocolate chips.
Step 6: Form dough into 3 tablespoon balls each, place on prepared cookie sheet, and bake at 350 F for 15-17 minutes. When making cookies I like to make them big, I’d rather eat one big one than a couple of small ones. However, if you would like to make them smaller: form dough into 2 tablespoon spoon balls and make for 10-12 minutes.
These cookies are AMAZING, especially if you’re in the mood for a chocolate chip, oatmeal, peanut butter, or M&M cookie, then this is a four in one deal! Try this recipe out and let me know how it goes in the comments below. Looking for more cookie recipes? Try my chewy bakery style oatmeal raisin cookies, buttermilk sugar cookies, or lemon raspberry white chocolate chip cookies. -The Big Booty Baker
Monster Cookies
Ingredients
- 1 cup (120g) all-purpose flour
- 1⅓ cup(126g) old fashioned rolled oats or quick oats
- ½ tsp salt
- ¾ tsp baking powder
- ½ tsp baking soda
- 1/2 cup (113g) unsalted butter at room temperature
- 1/2 cup (100g) granulated sugar or caster sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (115g) peanut butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup (170g) favorite kind of M&M candies (I used peanut M&M's)
- 1/2 cup (85g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl stir the flour, oats, salt, baking powder, and baking soda. Set aside.
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream the butter and sugars together until light and fluffy. (About 2 minutes.)
- Beat in the peanut butter, then the egg and vanilla.
- Add dry ingredients into the wet mixture and mix just until combined. Fold in M&M's and chocolate chips.
- Form cookies into 3 tablespoon balls and place on a prepared cookie sheet.
- Bake cookies for 15-17 minutes, if making smaller cookies bake for 10-12 minutes.
- Let cookies cool on pan for 5 minutes then let finish cooling on a wire rack. Enjoy!
These were super tasty! My husband loves peanut butter anything so he really liked these. I found peanut butter filled M&Ms at the store and thought those would be good. Baked half the recipe and froze the other for next time! 🙂
Thank you Vanessa! I bet the peanut butter filled M&Ms were tasty and I’m with you on having back up cookies ready to go in the freezer! Thanks for giving my recipe a go. -❤️ Tiffany