By You’ll be a Monster for These Cookies 🍪
Monster Cookies
I have been baking these Monster Cookies for almost two decades, they are THE BEST! Pillowy soft, packed with peanut butter, oats, chocolate, and all your favorite mix-ins, they are are scarily good.
If you’ve never tried monster cookies, you’re in for a treat!
Thanks to the plethora of mix-ins and peanut butter flavor, this is my version of the ultimate monster cookie recipe.
Monster cookies are supremely ooey-gooey, thick, and chewy.They’re jam-packed with bits and bites of chocolate and peanut butter in various forms (chips, candies, and straight-up PB).They’re incredibly versatile. Change up the mix-ins as you please, or swap in a different nut butter.
Perfect for kids and adults alike, this cookie recipe is a keeper!
5 Star Review
“These are the BEST monster cookies I have ever made! They are crunchy and soft at the same time and have the perfect amount of peanut butter. I will be making these for years to come!”
— Jessie —
About These Monster Cookies
While the true origin and inventor of monster cookies are unknown, I like to think that monster cookies are called monster cookies because they’re the most epic, monstrous mashup of every cookie you love in one tasty little package.
Also, they’re scarily delicious!
I was introduced to these best-ever monster cookies by my “work friend,” Lindsey.
They’re one of her family’s most treasured recipes, and you can tell. They’re perfect in that special way that tastes of the fine-tuning of generations.
Once you try them, I know you’ll be baking them for decades to come yourself.
How to Make Monster Cookies
These chewy monster cookies are made of classic cookie ingredients (flour, butter, sugar, vanilla), oats, peanut butter, and an array of fun mix-ins.
I made a few tweaks to put this recipe above the nutritional profile of other not-so-healthy cookies (the Pioneer Woman monster cookies, for example), such as using whole wheat flour.
The Ingredients
Butter. The key to a perfectly textured monster cookie. It’s 100% worth it to use the butter in this recipe, I promise.Sugar. A combination of brown sugar and granulated sugar creates just the right texture and makes the cookies moist and chewy.Peanut Butter. Critical to any original monster cookie recipe. Creamy peanut butter (shelf-stable or natural peanut butter) adds oodles of rich flavor and complements the oats and other mix-ins. Peanut butter is also rich in protein and potassium.
Pure Vanilla Extract. One of my favorite ingredients to add to any cookie recipe. The flavor is delicious here!Whole Wheat Flour. I swapped in whole wheat flour to make these cookies slightly better for you, and the change is imperceptible.
Rolled Oats. Not only do the oats add a slightly chewy texture and nutty flavor, but they also bring in some protein and fiber. Plus, they’re naturally gluten free. (Love oats in cookies? Don’t miss my Oatmeal Cookies.)Mix-ins. As far as mix-ins go, monster cookies traditionally call for chocolate chips and M&M candies, but I love adding peanut butter chips to the mix too. The double hit of PB is the secret to making these the best, most addictive cookies you’ll try. For another fun cookie with lots of mix-ins, check out Trail Mix Cookies.
The Directions
Cream the butter and sugars until fluffy with a hand mixer.
Beat in the peanut butter and other wet ingredients.
Add the baking soda and salt, then slowly add the flour.
Beat in the oats. Stir in your mix-ins, and chill the dough.
Storage Tips
To Store. Store leftover cookies in an airtight storage container for up to 1 week. (Also, how did you make them last that long??)To Freeze. Place cookies in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.
Meal Prep Tip
You can freeze monster cookie dough. Portion the dough into cookie dough balls and arrange them on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight freezer-safe storage container and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed. You’ll love yourself for having these on hand.
What to Serve with Monster Cookies
Recommended Tools to Make this Recipe
Cookie Sheet. Tons of space for making big batches of monster cookies or Candy Bar Cookies!Silicone Baking Mats. These (or parchment paper) are great for keeping cookies from sticking.Cookie Scoop. For perfectly-portioned cookies.
Frequently Asked Questions
While I prefer using rolled, old fashioned oats, you could use quick oats for this recipe. The oat pieces won’t be as prominent, but the cookies will still be delicious.
If you’d like to add some additional mix-ins to your soft monster cookies (or don’t have some on hand), you could try white chocolate chips, pretzels, chopped nuts, granola (like my Granola Cookies), or shredded coconut.
While I’ve used a few healthy swaps in this recipe, they are not what I’d consider a “healthy” food. If you’re looking for a more wholesome cookie recipe, I’d suggest trying my Healthy Peanut Butter Cookie, Healthy Oatmeal Cookies, or these Peanut Butter Protein Cookies.
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Monster Cookies
Ingredients
Instructions
Video
Notes
TO FREEZE: Portion the dough into balls and arrange on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight container or freezer-grade ziptop bag and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed.
