The best monster cookies recipe is one that has been handed down to many generations within a family. This was a favorite in my childhood during the Holidays and now a favorite of my own children as well. These cookies are easy to make and full of chocolate chips and M&M's.
This cookie is easy to make and delicious to eat and makes a large batch so you will have plenty to share.
These cookies are easy to make and are perfect for the Halloween and Christmas seasons. They look great in cookie trays for gift-giving and the color of the M&M's can easily be swapped out to fit any special occasion.
These cookies are easy to make and are perfect for the Halloween and Christmas seasons. They look great in cookie trays for gift-giving and the color of the M&M's can easily be swapped out to fit any special occasion.
This monster cookies recipe is easy to make into monster cookie bars! Although, for the bar version it does use all-purpose flour.
Ingredients in Gluten-Free Monster Cookies
The ingredient list for the best monster cookie recipe is pretty basic:
- dark brown sugar
- granulated sugar
- baking soda
- old fashioned oats
- unsalted butter, softened
- creamy peanut butter
- vanilla extract
- large eggs
- Semi-sweet chocolate chips
- M&M candies
How to Make Gluten Free Monster Cookies
This recipe has no flour making it really easy to make gluten-free! It also contains oats that are naturally gluten-free. If there are gluten-free restrictions, check the label on the oats to make sure they are made in a gluten-free facility.
There are also some great gluten-free options for chocolate chips out there. Most chocolate candies are gluten-free as well, just check the packaging before purchasing.
Instructions for Making Chewy Monster Cookies
- Preheat oven to 350° F and line a cookie sheet with parchment paper.
- Combine softened butter, peanut butter, granulated sugar, brown sugar, vanilla, and eggs in a mixing bowl and beat until creamy. I use my stand mixer for this to cream the ingredients together easily.
- Slowly add the old fashioned oats and baking soda to the wet ingredients and beat until combined.
- Beat in the chocolate chips and M&M's on low speed, scraping down the sides of the bowl, and evenly distributing the candies in the cookie dough.
- Scoop cookies by 1 and a half tablespoons or use a #40 cookie scoop to portion into cookie dough balls and place them onto the prepared cookie sheets two inches apart.
- Bake for 11 to 13 minutes, let them cool for 5 minutes before transferring them to a cooling rack to cool completely.
For chewy cookies, bake until the edges are browned but the centers are still soft. The cookies will continue to bake as they cool.
Variations in Monster Cookies
This recipe for monster cookies uses old-fashioned oats but quick oats can be used instead. It will alter the chewiness of the cookies but will still taste delicious.
Creamy peanut butter is used in this recipe but chunky peanut butter can be used in its place if you prefer a crunchier cookie.
To make this cookie peanut butter free, a different nut butter such as almond butter or seed butter can be used with great results.
Tools Needed to Make Monster Cookies
Having the right kitchen tools on hand helps make the baking process go faster. Here are some suggested cookie baking tools.
- A stand mixer with a paddle attachment or an electric mixer, to combine the ingredients easily.
- Baking sheet
- Parchment paper
- A measuring cup and spoon set to measure the ingredients correctly.
- A very large mixing bowl and medium bowl for the wet and dry ingredients.
- A #40 cookie scoop for portioning the balls of dough.
- A rubber spatula for mixing and scraping down the bowl.
- Cooling rack to let your cookies cool before storing.
Storing Monster Cookies
When it comes to storing your monster cookies, there are a few crucial steps to ensure that your delicious dessert stays fresh and chewy. Proper storage helps your cookies stay in great condition, keep flavor, and keep them fresh when preparing them in advance for gift giving for Christmas or just to eat at a later date.
The first step is to make sure that your fresh-baked cookies have completely cooled down after baking. Placing warm cookies in an airtight container can cause condensation, making them soggy.
Place the cookies on a wire rack to cool them completely before storing them.
Also, before stacking the cookies, make sure the chocolate chips have had the chance to harden to prevent the chips from melting and making the cookies stick together.
Once the cookies are cooled, place them in an airtight container. This is a great way to keep your cookies fresh short term. They will stay fresh for up to five days.
When baking cookies for Halloween or Christmas ahead of time, allow them to cool completely before transferring them to a freezer safe bag in a single layer and freeze for up to 3 months. Label the freezer bag to take the guesswork out of when the cookies were made. For extra protection, place the freezer bag in a freezer safe container. This locks in freshness for the cookies and they will taste great!
Top Tips
Use room temperature ingredients to easily cream the butter and sugars together easily.
Avoid overbaking these monster cookies to get the best monster cookies with the chewiest texture. Allow the cookies to brown on the edges but they should still have a chewy center when taking them out of the oven.
Frequently Asked Questions
What ingredients are needed for the best monster cookies?
To make the best chewy monster cookies, you will need ingredients such as butter, dark brown and granulated sugar, creamy peanut butter, eggs, vanilla extract, baking soda, oats, and m&m candies.
What variations can be made to make Christmas monster cookies recipe?
There are many ways to customize this classic monster cookies recipe. The easiest way to make these Christmas monster cookies is to mix in Christmas colored m&m candies as well as some white chocolate chips to the cookie dough.
📖 Recipe
Monster Cookies (Gluten-Free Option)
Ingredients
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 4 ½ cups old fashioned oatmeal - *
- ½ cup unsalted butter - softened
- 1 cup peanut butter
- ¼ teaspoon vanilla extract
- 3 eggs
- 11.5 ounce bag chocolate chips*
- 11 ounce bag M&M's
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Combine softened butter, peanut butter, granulated sugar, brown sugar, vanilla, and eggs in a mixing bowl and beat until creamy.
- Slowly add the oatmeal and baking soda to the wet mixture and beat until combined.
- Stir in the chocolate chips and M&M's, until evenly distributed in the cookie dough.
- Scoop cookies by 1 and a half tablespoons or use a #40 cookie scoop to portion the cookie dough and place them onto the prepared cookie sheets two inches apart.
- Bake for 11 to 13 minutes, let them cool for 5 minutes before transferring them to a cooling rack to cool completely.
- Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Stacey says
These look so good! We will have to try some soon!
Shell says
These look delicious to make with my little boy!!!
Joslynn wassing says
Oh my gosh ! It’s 10pm I’m up working and all I want are these cookies now! Definitely going to have to give these a try with my three year old
Vanessa says
my son would love it!
liz Cleland says
I love the name and how easy they seem to be to make. I am NOT a baker more of a cook. But these look simple enough!
Ivan Wenig says
Ok these cookies are flat out awesome! Made them just as the recipe said and they're fantastic! My 11 year old daughter, who is big into baking right now, and I had a lot of fun making these. Thanks for sharing this with everyone!
Ivan Wenig says
Ok these cookies are flat out awesome! Made them just as the recipe said and they're fantastic! My 11 year old daughter, who is big into baking right now, and I had a lot of fun making these. Thanks for sharing this with everyone!
Dana says
So happy to hear that you guys enjoyed them! Love that your daughter is into baking right now! <3
Dana says
Can you tell me which type of oatmeal works the best for these?
Dana says
I used old-fashioned vs. quick oats because the cookies have more texture with the old-fashioned. How that helps!
Dana says
Yes thanks!!!!!
Losa says
My cookies are coming out completely flat. Is that normal? I'm frustrated cause I followed all the steps and idk when I could have gone wrong
Dana says
Your butter may be a little too soft. You can chill the dough for about half an hour to prevent the cookies from spreading in the oven.
Isabella says
For some reason the cookies do not seem like they are done within the time frame it says which results in the bottom coming out a little burnt. Help.
Dana says
Hi Isabella,
The cookies should be soft in the middle. They still continue to bake once they are taken out of the oven.
Kathy says
Our neighbor, Kristin, sent these delicious cookies over earlier this month. She knows I like to freeze dough, and bake later. Kristen put dough balls in a ziploc freezer bag with a note on the bag of what to. I just baked these this morning, and they are delicious! I'm adding them to my baking recipes and sharing your site on my facebook page. Thank you for sharing these!
Kathy says
Our neighbor, Kristin, sent these delicious cookies over earlier this month. She knows I like to freeze dough, and bake later. Kristen put dough balls in a ziploc freezer bag with a note on the bag of what to. I just baked these this morning, and they are delicious! I'm adding them to my baking recipes and sharing your site on my facebook page. Thank you for sharing these!
Dana says
Hi Kathy! I am so happy to hear that you enjoyed these cookies!
Jackie says
Amazing cookies!! I used chocolate chips and butterscotch chips instead of M&Ms, and only used about 1/2 bag of each and they turned out perfect. The dough seemed wet but the cookies didn’t spread too much, 13 minutes cook time was perfect. Once I took the cookies out of the oven and they cooled a little the middle looked a little wet, but they were cooked to perfection. Highly recommend!
Jackie says
Amazing cookies!! I used chocolate chips and butterscotch chips instead of M&Ms, and only used about 1/2 bag of each and they turned out perfect. The dough seemed wet but the cookies didn’t spread too much, 13 minutes cook time was perfect. Once I took the cookies out of the oven and they cooled a little the middle looked a little wet, but they were cooked to perfection. Highly recommend!
Dana says
Hey Jackie! Yup, they're supposed to look underbaked in the center... that's how you get that incredibly soft and chewy cookie! I'm so happy to hear that you enjoyed them!
Kia says
Can you freeze the dough? If so does it change the taste? Also, should I thaw them before baking or bake the frozen?
Dana says
Yes, you can! I'd recommend scooping the dough and then freezing the dough balls in an airtight container. If stored properly the taste should not change. No need to thaw the dough first, just keep an eye on the cookies at the end of the baking time. 🙂
Sherylyn says
Can you use less sugar ?
Dana says
Yes, you can use reduce the amount of sugar in this recipe but it may alter the chewiness of the cookies, especially the brown sugar. 🙂