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Chewy Monster Cookies

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๐Ÿช Loaded with peanut butter, chocolate chips, and colorful M&M’s for the ultimate indulgent cookie experience that kids and adults love
๐ŸŽ‰ Perfect party treat that combines multiple favorite candies and flavors into one thick, chewy cookie that’s impossible to resist

  • Total Time: 27 minutes
  • Yield: 24 cookies

Ingredients

– 1 cup butter, softened – Provides richness and helps create tender crumb

– 1 cup brown sugar – Adds moisture for chewiness and deep flavor

– 1 cup granulated sugar – Balances sweetness and aids in browning

– 2 eggs – Bind ingredients and contribute to soft centers

– 1 tsp vanilla extract – Enhances overall taste profile

– 1.5 cups creamy peanut butter – Delivers nutty chew and protein boost

– 2 cups quick oats – Ensures tenderness and signature texture in oatmeal monster cookies

– 2.25 cups all-purpose flour – Forms structure without toughness

– 1 tsp baking soda – Promotes spread and rise for thick cookies

– 1 tsp salt – Balances sweetness and amplifies flavors

– 1 cup M&Ms – Adds colorful crunch and chocolate burst

– 1 cup chocolate chips – Melts into gooey pockets for indulgence

Instructions

1-First Step: Preheat your oven to 350ยฐF and line baking sheets with parchment paper. This prevents sticking and ensures even baking for thick and chewy monster cookies. Gather all ingredients in a clear workspace, known as mise en place, to streamline the process. For busy parents, this step takes just 5 minutes and sets you up for success. If making gluten-free chewy monster cookies, confirm your oats and flour are suitable now.

2-Second Step: In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1 cup granulated sugar until light and fluffy, about 2-3 minutes with a mixer. Add 2 eggs one at a time, then mix in 1 tsp vanilla and 1.5 cups peanut butter until smooth. This creaming method traps air for soft monster cookies recipe results. Creamy peanut butter keeps them chewy; for low-cal, use natural PB. Scrape sides to incorporate fully, avoiding dense spots.

3-Third Step: In a separate bowl, whisk 2.25 cups flour, 2 cups quick oats, 1 tsp baking soda, and 1 tsp salt. Quick oats absorb less moisture for tenderness in these peanut butter cookies. Gradually stir dry mix into wet until just combined; do not overmix to prevent toughness. Dough will be thick. For vegan adaptations, your flax eggs should mimic this binding perfectly here.

4-Fourth Step: Gently fold in 1 cup M&Ms and 1 cup chocolate chips. Reserve some for tops if desired. This creates loaded monster cookies with bursts of color and chocolate. Use a spatula for even distribution. For nut-free, skip PB sub as in FAQs. If dough seems dry, add 1 tbsp milk.

5-Fifth Step: Scoop 2-tablespoon mounds, placing 2 inches apart on sheets. Flatten slightly for even thickness. Bake 10-12 minutes until edges are golden but centers soft. They firm as they cool, yielding easy chewy monster cookies. Rotate sheets midway for uniform baking. For high altitude, reduce soda to 3/4 tsp.

6-Final Step: Cool cookies on sheets 5 minutes, then transfer to racks. This rest sets the chew. Store as below. Total time: 30 minutes prep plus bake. Yields 48 best monster cookies recipe treats. Pair with no-bake energy bites for snack variety.

Last Step:

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Notes

๐Ÿช Don’t overbake – remove cookies when centers still look slightly soft for perfect chewy texture
๐ŸŽ‰ Press a few extra M&M’s on top of each cookie before baking for a more colorful appearance
โฐ Chill dough for 30 minutes before baking to prevent cookies from spreading too much

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 25mg