You’ll love these thick and chunky Monster Cookies! Made with a creamy peanut butter cookie dough, these Monster Cookies are packed with rolled oats, chocolate chips and M&M candy.
I have a new weakness.
Monster M&M Peanut Butter Cookies. Have you had a Monster Cookie before? They’re lumpy, chewy and oh-so-irresistible.
They aren’t so well known here in Australia, but let me tell you, they are an American delight. Filled with rolled oats, chocolate chips, M&M’s and peanut butter, there is SO much goodness in every single bite.
The best part about these cookies is their ridiculously chewy texture from the rolled oats, and yet the creamy peanut butter makes the cookie dough just about melt-in-your mouth.
Then there’s the burst of melted chocolate from the chocolate chips and the crunch of the M&M’s.
There is so much going on and yet the flavours and textures blend perfectly.
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There’s only one rule – these Monster Cookies must be devoured with a cold glass of milk. I had to eat quite a few of these cookies, ya know, for recipe testing purposes, and I didn’t mind one bit.
These cookies have a different make-up to regular cookies, with substantially less flour. And the rolled oats offer a truly chewy texture, similar to Oatmeal Chocolate Chip Cookies.
One thing to note is that they will be very fragile when they come out of the oven so you need to let them cool completely.
They will firm up and develop into a deliciously chewy cookie. It’s worth the wait – trust me.
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Let’s Bake
Monster Cookies
Monster M&M Peanut Butter Cookies filled with rolled oats, chocolate chips, M&M’s and peanut butter, there is so much goodness in every single bite.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 180 grams (3/4 cup) smooth peanut butter
- 70 grams (1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or cornstarch
- 1/4 teaspoon salt
- 100 grams (1 cup) rolled oats
- 100 grams (1/2 cup) M&M’s, plus extra for decorating
- 80 grams (1/2 cup) chocolate chips, plus extra for decorating
Instructions
- In a large mixing bowl, beat butter and sugar together with an electric mixture on medium speed until creamy and pale. Add vanilla and egg and beat until smooth. Add peanut butter and beat until combined.
- In a separate bowl, whisk together the flour, baking soda, cornflour, salt and oats. Add the dry ingredients to the wet ingredients and beat until combined. Add M&M’s and chocolate chips and mix briefly. Cover the bowl with plastic wrap and refrigerate for at LEAST one hour.
- Line two oven trays with baking paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Grab cookie dough from the fridge. The dough will still be a bit sticky but it should be firm enough to roll balls using your hands.
- Line the balls (approximately 1 heaped tablespoon) of cookie dough onto the prepared trays and then flatten slightly using your hand or a spatula, as they wont spread out as much as a normal cookie would. Press a few extra M&M’s and chocolate chips on top.
- Bake the cookies for approximately 12 minutes or until golden brown on the edges. Leave the cookies to cool slightly before gently moving to a wire rack to cool completely.
Nutrition Information
Joel says
Any chance you could use peanut m&m’s? Or would that throw off the recipe and/or taste?
Jessica Holmes says
Hi Joel! Yes you can! They are a little bigger so sometimes they crack a little in the oven – but still delicious!
Donna says
I made 3 batches the other day. They are delicious but I’m curious how you get only 14 cookies when the instructions state to use about a tablespoon and a half per cookie. I followed the instructions but each batch yielded 24 cookies. Each baked cookie was approximately 3” across. Was that a typo and the recipe should state it yields 24 cookies or should I have used more than 1 1/2 TBLS of dough per cookie?
Jessica Holmes says
Hi Donna! So pleased you enjoyed these cookies! It’s not a typo, my guess is I’m just a bit more generous with my cookie scooping (tablespoons are also slightly bigger here in Australia). But you can make these cookies as big or small as you wish! ☺️
S says
Hi, is it okay to freeze the mixture??
Jessica Holmes says
Hi! Yes that should be fine. You can just thaw the dough slightly before baking or cook the frozen dough for a few minutes longer. Enjoy!