Soft Chewy Monster Cookies Recipe – Loaded Chocolate Chip Cookies

Soft & chewy Monster Cookies are packed with peanut butter, oats, chocolate chips, and M&M’s. These classic cookies are thick, satisfying, and utterly irresistible—likely to become a new favorite.

If you want a delicious treat for the weekend, these Monster Cookies are ideal. They’re one of our go-to cookies and we bake them often. The combination of peanut butter, oats, chocolate chips, and candy pieces creates a perfect balance of texture and flavor.

Monster Cookies

These cookies are quick and easy — the dough comes together in minutes and no chilling is required. They bake up thick and chewy in about 10 minutes.

What are Monster Cookies?

Monster cookies aren’t named for monsters. They’re a mash-up of chocolate chip, peanut butter, and oatmeal cookies with colorful M&M candies mixed in. The result is a hearty cookie that’s crunchy at the edges, soft and chewy inside, and loaded with flavor.

Ingredients

• Butter – Use softened butter for best flavor and texture; salted or unsalted works.
• Peanut butter – Creamy peanut butter (like JIF or Skippy) blends smoothly into the dough.
• Brown sugar – Adds moisture and chewiness.
• Granulated sugar – Helps create a slightly crisp edge.
• Eggs – Bind the dough and add moisture; room temperature eggs mix more evenly.
• Vanilla extract – Enhances flavor.
• Old fashioned oats – Give the cookies texture and body.
• All-purpose flour – Provides structure for a tender crumb.
• Baking soda – Promotes a chewy texture.
• Salt – Balances and enhances the flavors.
• Cinnamon – A small pinch adds warm depth.
• Semi-sweet chocolate chips – Use your favorite variety.
• M&M’s – The candy shell adds color and a slight crunch.

How to Make Monster Cookies

1. Preheat oven to 350°F (175°C).
2. In a stand mixer or with a hand mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
3. Add the eggs and vanilla, mixing until combined. Scrape down the bowl as needed.
4. Whisk together the flour, baking soda, salt, and cinnamon in a small bowl. Add to the butter mixture along with the oats and mix until just combined.
5. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the M&M’s by hand.
6. Portion the dough using a 1/4-cup scoop onto a baking sheet, leaving about 3 inches between each cookie. Press the remaining M&M’s into the tops of the dough mounds.
7. Bake for 10 minutes. The cookies may look underbaked—do not overbake.
8. Press remaining chocolate chips into the top as soon as the cookies come out of the oven. Let cool for 5 minutes on the pan, then transfer to a cooling rack.

Tips

How to Soften Butter

Leave butter on the counter 20–30 minutes until it is cool to the touch but gives slightly when pressed. It should not be melted.

Quick Ways to Soften Butter

• Cut butter into cubes and let sit 10 minutes at room temperature.
• Run a glass under hot water, place it over the butter cube, and let sit for a few minutes.
• Microwave on 50% power for 7 seconds, flip, then another 7 seconds—watch carefully so it doesn’t melt.

Bringing Eggs to Room Temperature

Let eggs sit on the counter for 30 minutes. To speed it up, place eggs in a bowl of warm (not hot) water for about 5 minutes.

Why Mix Dry Ingredients Separately?

Whisking the flour and leavening agents together before adding them to the wet ingredients helps distribute the baking soda evenly throughout the dough, ensuring consistent rise and texture.

Tools

• Stand mixer or hand mixer – Makes creaming the butter and sugars easy and consistent.
• Half-sheet pan – Provides even baking and space for large cookies.
• Scoop – A 1/4-cup trigger scoop helps portion uniform, bakery-style cookies.

Recipe Summary

Prep Time: 10 mins • Cook Time: 20 mins • Total Time: 30 mins • Servings: 18 • Calories: 345 per cookie