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+ servings

Monster Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 22 large cookies


  • ½ cup (113 g) butter at room temperature
  • 1 cup (210 g) brown sugar
  • ½ cup (125 g) creamy peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cup (245 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (160 g) old-fashioned, rolled oats
  • 1 cup (170 g) chocolate chips
  • 1 cup (200 g) M&Ms


  1. Preheat oven to 350°F (170°C. Line baking sheets with parchment paper.
  2. Beat butter and brown sugar together in a large bowl until creamy. Add peanut butter, eggs and vanilla and mix until incorporated. Stir in flour, baking soda and salt. Stir in oats, chocolate chips and M&Ms.
  3. With a regular-sized ice cream scoop, scoop out dough and shape into balls. Place the balls on the baking sheets and flatten somewhat with your fingers.
  4. Bake cookies for 10-12 minutes, just until the edges start to brown and/or tiny cracks appear on the surface. Remove from the oven and allow cookies to stand for 5 minutes before removing them to wire racks to cool completely.
  5. In airtight containers, cookies stay fresh for one week at room temperature or keep for two months in the freezer.

Recipe Notes

Recipe adapted from Chocolate with Grace.