Amazing Chocolate Monster Cookies filled with rolled oats, peanut butter, M&M’s and chocolate chips. These chunky cookies are deliciously thick with a soft and chewy centre.
These Chocolate Monster Cookies are over-the-top.
We’re talking peanut butter, chocolate chips, rolled oats and M&M’s. They’re thick and chewy and perfect with a big glass of milk.
Have you tried Monster Cookies before? They’re easily one of my faves. But I wondered what would happen if you took all that goodness and then added chocolate? It can only be good right? RIGHT.
These Chunky Chocolate Monster Cookies are like a cross between a brownie and a cookie. Despite all the sweet ingredients, they aren’t overly sweet because the rolled oats, peanut butter and cocoa powder add a savoury element. The oats also add a huge amount of texture which is one of the reasons these cookies are so chunky.
We’ve all agreed that peanut butter and chocolate are a match made heaven (here, here and here) so it’s no surprise that they work together like magic in this cookie. Throw in M&M candy and I’m done!
What makes these cookies so special?
- Peanut butter
- Rolled oats
- M&M’s
- And lots of chocolate
How to make Chocolate Monster Cookies
- Start with room temperature butter. Add brown sugar and caster sugar – as well as a splash of vanilla. Beat together using an electric mixer until smooth and creamy.
- Add one egg and some smooth peanut butter. I recommend using processed peanut butter (like Bega, Jif or Skippy) for this recipe. You can use crunchy peanut butter if you prefer.
- In a small bowl, add flour, cocoa powder, baking soda, salt and rolled oats. Briefly mix together. Then add to butter mixture and beat until a delicious, soft chocolate cookie dough forms.
- Finally, throw in plenty of M&M’s and chocolate chips. Pop cookie dough in the fridge to chill for at least 30 minutes. This will help make the cookie dough easier to handle as it will be quite a sticky dough.
- Roll cookie dough into balls using your hands and then flatten them – as they won’t spread much in the oven. Bake for approximately 12 minutes and then leave to cool completely before enjoying with a cold glass of milk.
Commonly asked questions
I recommend using a smooth processed peanut butter (like Bega, Jif or Skippy) for this recipe, rather than a natural peanut butter. You can use crunchy peanut butter if you prefer a little extra crunch.
For the best texture, I recommend using whole rolled oats. Quick oats are very fine and won’t add that lovely chewy texture.
Yes! Just for 30 minutes – it’ll make the cookie dough much easier to handle.
It’s just the nature of the cookies since they have more structure due to the high proportion of rolled oats. Don’t worry though, a quick flatten using a spatula or the palm of your hand prior to baking will result in perfect cookies.
More oat cookies to love
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Let’s Bake
Chocolate Monster Cookies
Monster Cookies with a chocolate, these chunky cookies are loaded with peanut butter, chocolate chips, rolled oats and M&M’s.
Ingredients
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 125 grams (1/2 cup) smooth peanut butter
- 70 grams (1/2 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- 100 grams (1 cup) rolled oats
- Pinch of salt
- 100 grams (1/2 cup) M&M’s, plus extra for decorating
- 150 grams (1 cup) chocolate chips, plus extra for decorating
Instructions
- In a large mixing bowl, use an electric mixer to beat together butter, sugars and vanilla until creamy and combined. Then add the egg and the peanut butter and beat briefly just until smooth.
- In a separate bowl, add flour, cocoa powder, baking soda, rolled oats and salt and gently whisk together. Then add the dry ingredients to the butter mixture. Mix on a low speed until chocolate cookie dough forms.
- Add M&M’s and chocolate chips. Then cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays with baking paper.
- Grab the cookie dough from the fridge. The dough will still be a bit sticky but it should be firm enough to roll into balls using your hands. Roll cookie dough into balls, approximately 1.5 tablespoons each, and place on prepared trays.
- Flatten cookies using your hands or a spatula, as they won’t spread out as much as a normal cookie would. Then add a few extra M&M’s and chocolate chips on top of each one.
- Bake the cookies for approximately 11-12 minutes. Leave the cookies to cool for 5-10 minutes before gently moving to a wire rack to cool completely.
Nutrition Information
Julia says
I used Reese’s pieces instead of chocolate chips and they were delicious!
Jessica Holmes says
Love that!
Tricia says
I made these yesterday with my four and six year old. They needed to be dairy free so I swapped the butter for a vegan spread, used chopped dark chocolate and swapped the M&Ms for some dessicated coconut (trying hard to use what we have during lockdown!). Absolute hit with everyone! Thank you for a lovely recipe, as ever!
★★★★★
Jessica Holmes says
Aw so pleased they worked out for you Tricia! Thanks for the kind feedback!
Josh says
YUM!
★★★★★
Jessica Holmes says
So glad you liked them!
Kelly says
As soon as I got the email showing this recipe, I was in the kitchen whipping these yummies up!! In the fridge chilling right now but can’t wait to get them baked and in my belly 😝 Thanks for all the great recipes! Looooove your blog!!!
Jessica Holmes says
Oh Kelly! Thank you so much for your sweet comment – that made my day! I really hope you enjoy them. I made another batch last night #cantstop
Ariba says
Can we make them in microwave?
Jessica Holmes says
I haven’t tried.
Joanne says
I love these cookies! Thank you!
Jessica Holmes says
So welcome!