Monster Cookies

These Monster Cookies are thick, chewy, and loaded with peanut butter, rolled oats, chocolate chips, and colorful M&Ms — the ultimate cookie for anyone who can't pick just one favorite.

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Prep Time 15

Cook Time 15

chill time 30

Total Time 1

Course Dessert

Cuisine American

Servings large cookies

Ingredients

For the Cookie Dough:

1½ cups all-purpose flour spooned and leveled
1 tsp baking powder
1 tsp baking soda
¾ tsp fine sea salt
1 cup unsalted butter softened to room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs at room temperature
1 cup creamy peanut butter Jif or Skippy recommended
2 tsp pure vanilla extract
2 cups old-fashioned rolled oats

Mix-Ins:

1½ cups semi-sweet chocolate chips plus extra for topping
1½ cups plain M&Ms regular or mini

Instructions

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, beat the softened butter on medium-high speed for 1 minute until smooth. Add both sugars and beat for 2 minutes until light and fluffy.
Beat in the eggs, peanut butter, and vanilla on high speed for about 1 minute until combined. Scrape down the bowl and beat again briefly.
Add the flour mixture and rolled oats to the wet ingredients. Mix on low speed until just combined.
Fold in the chocolate chips and M&Ms on low speed until evenly distributed.
Cover the dough and refrigerate for at least 30 minutes (up to 4 days).
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Scoop heaping 3-tablespoon mounds of dough (about 60g each) onto prepared baking sheets, spacing 3 inches apart. Bake for 13–15 minutes until edges are set and lightly golden. Centers will look soft.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Press extra M&Ms and chocolate chips on top while still warm.

Notes

Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

For nut-free cookies, substitute sunflower seed butter for the peanut butter.

Do not skip the chill time — it prevents overspreading and creates a thick, chewy texture.