Soft And Chewy Monster Cookies Recipe

Written by Published on

I made the chewiest, softest Monster Cookie Recipe that locks melty chocolate and M&M crunch into every ridiculous bite.

Jump to Recipe

A photo of Soft And Chewy Monster Cookies Recipe

I am obsessed with these soft and chewy monster cookies. I love how the dough hugs pockets of chocolate and M&M candies and how creamy peanut butter sneaks through every bite.

I adore they get wildly messy and I keep raiding my snack drawer for one. I call this my Monster Cookie Recipe because I refuse delicate.

I watch kids go ballistic and I watch adults steal extras when they think no one is looking. I love that they stick to my teeth in the best way.

Monster Cookies Easy? I say yes seriously.

I’ll fight you for last one.

Ingredients

Ingredients photo for Soft And Chewy Monster Cookies Recipe

Print Recipe (No Advertisments)
  • Creamy peanut butter, room temp — sticky, nutty binder that keeps cookies moist.
  • Unsalted butter, softened — adds richness and tender, buttery chew.
  • Granulated sugar — gives crisp edges and straightforward sweet balance.
  • Light brown sugar — adds molassy depth and makes them nicely soft.
  • Large eggs, room temp — bind everything together and give structure.
  • Vanilla extract — rounds flavors, makes it taste familiar and cozy.
  • Baking soda — helps them spread a bit and get light.
  • Fine salt — wakes up the sweetness, makes flavors pop.
  • Old fashioned rolled oats — chewy texture and a rustic bite.
  • All purpose flour — the backbone that keeps cookies from falling apart.
  • Semisweet chocolate chips — melty chocolate pockets in every bite.
  • M&M candies — colorful crunch and playful, sweet pops.
  • Chopped roasted peanuts — optional crunch, salty contrast if you want.

Ingredient Quantities

  • 1 cup creamy peanut butter, room temp (not the runny natural kind)

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 2 1/4 cups old fashioned rolled oats

  • 1 1/2 cups all purpose flour

  • 1 1/2 cups semisweet chocolate chips

  • 1 1/2 to 2 cups M&M candies, use more if you like

  • 1/2 cup chopped roasted peanuts optional but nice for crunch

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.

2. In a large bowl beat 1 cup softened unsalted butter, 1 cup granulated sugar and 1 cup packed light brown sugar until pale and fluffy, about 2 to 3 minutes.

3. Add 1 cup creamy peanut butter, then beat in 2 large room temperature eggs, one at a time, and 2 teaspoons vanilla extract until smooth and combined.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

5. Stir the dry ingredients into the wet mixture until just combined, do not overmix.

6. Fold in 2 1/4 cups old fashioned rolled oats, 1 1/2 cups semisweet chocolate chips, 1 1/2 to 2 cups M&M candies (use more if you like), and optional 1/2 cup chopped roasted peanuts for crunch.

7. For thicker, chewier cookies chill the dough 20 to 30 minutes, or bake right away for slightly flatter cookies.

8. Use a 2 tablespoon scoop or rounded spoon to drop dough 2 inches apart onto prepared sheets; press a few extra M&Ms on top of each mound so they look pretty after baking.

9. Bake 10 to 12 minutes, until edges are set and centers are still soft. Do not overbake if you want that soft, chewy texture.

10. Cool cookies on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Equipment Needed

1. Oven (preheated to 350 F)
2. Baking sheets (two or more)
3. Parchment paper or silicone baking mats
4. Large mixing bowl plus a smaller bowl
5. Electric mixer or sturdy wooden spoon/hand mixer
6. Rubber spatula
7. Whisk
8. Measuring cups and spoons
9. 2 tablespoon cookie scoop or rounded spoon
10. Wire cooling rack

FAQ

A: Bake until the edges are set but centers still look slightly underdone, about 9 to 11 minutes depending on oven. Let them cool on the baking sheet for 10 minutes so they finish cooking gently. Use room temperature butter and eggs and don’t overmix once you add the flour. If you want extra chew, swap 1/4 cup of the flour for an extra 1/4 cup oats.

A: Don’t use runny natural peanut butter, it makes the dough too loose. Creamy peanut butter works best. Crunchy peanut butter is fine if you want more texture, but reduce the chopped peanuts a bit so it doesn’t get too nutty.

A: Yes. You can chill the dough for up to 48 hours in the fridge which actually improves flavor. For longer storage, scoop dough balls onto a tray, freeze until solid, then transfer to a bag for up to 3 months. Bake from frozen, add a minute or two to the bake time.

A: Use standard baking M&Ms (not the minis) and fold them in gently at the end. Press a few extra onto the tops of each dough ball right before baking so you dont overmix them. If color still bleeds try reducing oven temp 25 degrees F and bake a minute or two longer.

A: Yes. Replace the peanut butter with a seed butter like sunflower seed butter, and omit the chopped peanuts. Check your M&Ms and chocolate chips labels for cross contamination if that’s a concern.

A: Use a 2 tablespoon scoop for standard size cookies, you’ll get about 28 to 32. For bakery size use a 3 tablespoon scoop; bake a minute or two longer. Smaller cookies cut bake time to about 8 to 9 minutes.

Soft And Chewy Monster Cookies Recipe Substitutions and Variations

  • Peanut butter: try almond butter or sunflower seed butter, use 1:1. If using natural runny kinds, chill them first or your dough will be too soft.
  • Unsalted butter: swap with equal parts salted butter and skip added salt, or use 3/4 cup melted coconut oil for a slightly chewier, more compact cookie.
  • Granulated sugar: replace with coconut sugar 1:1 for a deeper flavor, or use 3/4 cup maple syrup but reduce other liquids and chill dough before baking.
  • Eggs: for a vegan option use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), mix and let sit 5 minutes. Cookies will be a bit denser but still tasty.

Pro Tips

1) Chill the dough if you want thick, chewy cookies. Even 20 minutes helps, but overnight in the fridge is better if you can wait. If dough gets too hard just let it sit on the counter 10 minutes before scooping.

2) Use room temp eggs and butter so they cream up silky and you don’t overmix. If your peanut butter is a little stiff, microwave it 5 to 10 seconds in a safe bowl so it mixes easier.

3) Press extra M&Ms on top right after scooping and again right after baking. They’ll look way prettier and you won’t lose all the colors into the cookie. For more crunch toss in the chopped peanuts last so they don’t get too soft.

4) Watch the bake time closely. Take them out when edges are set and centers still look soft, because they keep cooking on the sheet. If you like a slightly crisp edge, leave them an extra minute but be careful, they go from perfect to dry fast.

Soft And Chewy Monster Cookies Recipe

Soft And Chewy Monster Cookies Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made the chewiest, softest Monster Cookie Recipe that locks melty chocolate and M&M crunch into every ridiculous bite.


Pin

Servings

36

servings

Calories

293

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Baking sheets (two or more)
3. Parchment paper or silicone baking mats
4. Large mixing bowl plus a smaller bowl
5. Electric mixer or sturdy wooden spoon/hand mixer
6. Rubber spatula
7. Whisk
8. Measuring cups and spoons
9. 2 tablespoon cookie scoop or rounded spoon
10. Wire cooling rack

Ingredients

  • 1 cup creamy peanut butter, room temp (not the runny natural kind)

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 2 1/4 cups old fashioned rolled oats

  • 1 1/2 cups all purpose flour

  • 1 1/2 cups semisweet chocolate chips

  • 1 1/2 to 2 cups M&M candies, use more if you like

  • 1/2 cup chopped roasted peanuts optional but nice for crunch

Directions

  • Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.
  • In a large bowl beat 1 cup softened unsalted butter, 1 cup granulated sugar and 1 cup packed light brown sugar until pale and fluffy, about 2 to 3 minutes.
  • Add 1 cup creamy peanut butter, then beat in 2 large room temperature eggs, one at a time, and 2 teaspoons vanilla extract until smooth and combined.
  • In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt.
  • Stir the dry ingredients into the wet mixture until just combined, do not overmix.
  • Fold in 2 1/4 cups old fashioned rolled oats, 1 1/2 cups semisweet chocolate chips, 1 1/2 to 2 cups M&M candies (use more if you like), and optional 1/2 cup chopped roasted peanuts for crunch.
  • For thicker, chewier cookies chill the dough 20 to 30 minutes, or bake right away for slightly flatter cookies.
  • Use a 2 tablespoon scoop or rounded spoon to drop dough 2 inches apart onto prepared sheets; press a few extra M&Ms on top of each mound so they look pretty after baking.
  • Bake 10 to 12 minutes, until edges are set and centers are still soft. Do not overbake if you want that soft, chewy texture.
  • Cool cookies on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 55.5g
  • Total number of serves: 36
  • Calories: 293kcal
  • Fat: 14.3g
  • Saturated Fat: 6.18g
  • Trans Fat: 0.5g
  • Polyunsaturated: 3g
  • Monounsaturated: 7g
  • Cholesterol: 23.9mg
  • Sodium: 82.4mg
  • Potassium: 107.3mg
  • Carbohydrates: 30.8g
  • Fiber: 1.59g
  • Sugar: 21.5g
  • Protein: 4.75g
  • Vitamin A: 70IU
  • Vitamin C: 0.2mg
  • Calcium: 30mg
  • Iron: 1mg

Please enter your email to print the recipe:




Leave a Comment

Your email address will not be published. Required fields are marked *

*