This is truly the best monster cookies recipe you’ll ever make, perfectly designed for hungry kids after a long school day. These giant, colorful cookies are packed with everything you love: creamy peanut butter, wholesome oats, rich chocolate chips, and vibrant candy-coated chocolates. They are naturally gluten-free (no flour needed!) and have an unbelievably chewy, dense texture that is incredibly satisfying. Fun to look at and even more fun to eat, monster cookies are the ultimate crowd-pleasing treat.
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Why You’ll Love Monster Cookies Packed with Goodies
This recipe stands out because it’s a “dump everything in one bowl” kind of treat that delivers spectacular results. The flourless base makes them exceptionally chewy and rich, letting the peanut butter and oat flavors shine.
- Packed with Goodies: A delightful combination of M&Ms, chocolate chips, peanut butter, and oats means there’s something delicious in every bite.
- Unbelievably Chewy: The absence of flour creates a dense, moist, and supremely chewy texture that is absolutely addictive.
- Naturally Gluten-Free: Perfect for those with gluten sensitivities—just be sure to use certified gluten-free oats.
- Super Fun & Colorful: The bright M&Ms make these cookies a visual treat and a huge hit with kids.
- Easy One-Bowl Recipe: Simply mix everything together in one bowl for a quick and easy baking session with minimal cleanup.
Ingredients For Monster Cookies Packed with Goodies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 1 cup granulated sugar
- 1 ½ cups creamy peanut butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 4 ½ cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 cup semi-sweet chocolate chips
- 1 cup M&M’s candy-coated chocolates, plus more for decorating
How to Make The Monster Cookies Packed with Goodies
- Get Ready: Preheat your oven to 350°F (175°C). Line several large baking sheets with parchment paper. These cookies are big, so you’ll need the space!
- Cream Butter and Sugars: In a very large bowl (or the bowl of a stand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed until creamy and well-combined, about 2-3 minutes.
- Add Wet Ingredients: Beat in the creamy peanut butter until smooth. Then, add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Mix in Oats and Soda: Sprinkle the baking soda over the mixture and mix it in. On low speed, gradually add the rolled oats, mixing until they are just incorporated. The dough will be very thick and heavy.
- Fold in the Goodies: Using a wooden spoon or spatula, fold in the chocolate chips and M&M’s. Be careful not to overmix.
- Scoop ‘Em Big: Use a large cookie scoop or a ¼ cup measure to portion out the dough. Roll into balls and place them on the prepared baking sheets, leaving at least 3 inches between each cookie as they will spread. Gently press a few extra M&M’s onto the tops of the dough balls for a more colorful appearance.
- Bake: Bake for 12-15 minutes, or until the edges are set and lightly golden. The centers will look soft and a bit underdone. This is key to a chewy cookie!
- Cool Down: Let the monster cookies cool on the baking sheets for at least 5-10 minutes before attempting to move them, as they will be very soft. Transfer carefully to a wire rack to cool completely.
Serving and Storage Tips
- Serving: These cookies are a full-on dessert! Serve with a big glass of milk. They are perfect for parties, bake sales, or as a special, filling after-school snack.
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days. They will stay remarkably chewy.
Helpful Notes
- Use a Big Bowl: This recipe makes a large batch of dough that is very thick. A stand mixer is helpful, but if mixing by hand, be sure to use your largest, sturdiest bowl.
- Don’t Overbake: The number one rule for chewy monster cookies is to pull them from the oven while the centers are still soft. They will set up perfectly as they cool.
- Ingredient Note: Use old-fashioned rolled oats for the best texture. Quick oats can make the cookies a bit drier.
Conclusion
This monster cookies recipe is the king of all cookies for a reason. It’s a fun, over-the-top treat that combines everyone’s favorite flavors into one giant, chewy package. Whether you’re baking for a party, stocking the cookie jar for back-to-school, or just satisfying a major sweet tooth, these cookies are a guaranteed success. We’d be so happy if you tried them and left a comment and star rating below! What fun mix-ins would you add to your monster cookies? Share your ideas on Pinterest!
The Best Monster Cookies Recipe (Packed with Goodies)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 1 cup granulated sugar
- 1 ½ cups creamy peanut butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 4 ½ cups old-fashioned rolled oats use certified gluten-free if needed
- 1 cup semi-sweet chocolate chips
- 1 cup M&M’s candy-coated chocolates plus more for decorating
Instructions
Get Ready:
- Preheat your oven to 350°F (175°C). Line several large baking sheets with parchment paper. These cookies are big, so you’ll need the space!
Cream Butter and Sugars:
- In a very large bowl (or the bowl of a stand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed until creamy and well-combined, about 2-3 minutes.
Add Wet Ingredients:
- Beat in the creamy peanut butter until smooth. Then, add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
Mix in Oats and Soda:
- Sprinkle the baking soda over the mixture and mix it in. On low speed, gradually add the rolled oats, mixing until they are just incorporated. The dough will be very thick and heavy.
Fold in the Goodies:
- Using a wooden spoon or spatula, fold in the chocolate chips and M&M’s. Be careful not to overmix.
Scoop ‘Em Big:
- Use a large cookie scoop or a ¼ cup measure to portion out the dough. Roll into balls and place them on the prepared baking sheets, leaving at least 3 inches between each cookie as they will spread. Gently press a few extra M&M’s onto the tops of the dough balls for a more colorful appearance.
Bake:
- Bake for 12-15 minutes, or until the edges are set and lightly golden. The centers will look soft and a bit underdone. This is key to a chewy cookie!
Cool Down:
- Let the monster cookies cool on the baking sheets for at least 5-10 minutes before attempting to move them, as they will be very soft. Transfer carefully to a wire rack to cool completely.
Notes
Nutrition Information (per serving)
- Calories: 280 kcal
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Sugar: 22g
- Protein: 6g
- Fiber: 2.5g
-
Sodium: 150mg
(Disclaimer: Nutrition information is an estimate and may vary based on ingredients and preparation.)
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Frequently Asked Questions (FAQ)
Can I use an alternative ingredient?
Yes, you can swap the M&M’s for Reese’s Pieces or use different types of chocolate chips (like white chocolate or peanut butter chips). You can also use crunchy peanut butter for extra texture.
How do I make this gluten-free?
This recipe is naturally flourless! To ensure it’s fully gluten-free, just use certified gluten-free old-fashioned rolled oats.
Why did my cookies crumble?
This can happen if the cookies are overbaked. Be sure to pull them from the oven when the centers are still soft. Also, allow them to cool and set on the baking sheet for several minutes before moving them, as they are very fragile when hot.
Is this recipe freezer-friendly?
Absolutely. You can freeze the baked cookies for up to 3 months. You can also freeze the raw dough balls. To do so, place them on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
How thick should the dough be?
The dough will be extremely thick, dense, and heavy due to the large amount of oats and peanut butter. It should be easily scoopable and hold its shape when rolled into a ball.
