If you’re craving a cookie that’s chewy, thick, colorful, and irresistibly loaded, this bold, bakery-style Monster Cookies with M&Ms and Peanut Butter Recipe is the ultimate treat. These cookies combine the richness of peanut butter, the comforting chew of oats, and the nostalgic crunch of M&M candies — all in one mouthwatering bite. Think of them as the cookie version of pure happiness: melty chocolate chips, creamy peanut butter, buttery edges, and a rainbow of M&Ms that make every cookie feel like a celebration.
Thank you for reading this post, don't forget to subscribe!Whether you’re baking for kids, holidays, potlucks, or simply because you’re craving something extraordinary, this recipe delivers guaranteed crowd-pleasing results, packed with texture and flavor. With simple pantry ingredients and a fuss-free method, this is the kind of dessert you’ll want to bake again and again.
Why You’ll Love This Recipe
Thick & Chewy Texture: Oats + peanut butter = dense, soft, bakery-style cookies.
Impossible to Resist: Loaded with M&Ms, chocolate chips, and optional PB chips.
No-Chill Dough: Cookies go straight from bowl to oven — perfect for busy days.
Kid-Friendly & Fun: Vibrant M&Ms make them exciting for birthdays and parties.
Easy Pantry Ingredients: Simple, affordable staples you likely already have.
Customizable: Swap candies, add nuts, change chocolate types, or turn them into bars.
Freezer-Friendly: Freeze dough or baked cookies for effortless treats anytime.
Perfect for Gifting: Soft, chewy, colorful cookies that stay fresh for days.
Ingredients (With Quality Tips & Substitutions)
Wet Ingredients
1/2 cup unsalted butter (softened)
Creates a tender, rich base and helps the cookies spread evenly.
Substitute: Salted butter (reduce added salt by half).1 cup creamy peanut butter
Adds signature richness.
Use smooth for softness; use crunchy for texture.2 large eggs
Bind the dough and add structure.1 teaspoon vanilla extract
Enhances aroma and rounds out the sweetness.
Dry Ingredients
3/4 cup brown sugar
Moisture booster; contributes to chewiness.1/2 cup granulated sugar
Adds crisp edges and balances flavors.1 teaspoon baking soda
Helps the cookies rise slightly and stay thick.1/4 teaspoon salt
Balances sweetness.1 1/2 cups old-fashioned oats
Key to classic Peanut Butter Monster Cookies texture.1 cup all-purpose flour
Creates structure without making cookies dry.
Add-ins
1/2 cup mini chocolate chips
Melts beautifully in every bite.3/4 cup candy-coated chocolate pieces (like M&M’s)
Signature look + crunch.1/4 cup mini peanut butter chips or chopped nuts (optional)
For extra richness or texture.
How to Make Monster Cookies with M&Ms and Peanut Butter
1. Preheat the Oven
Preheat to 350°F (175°C).
Line two baking sheets with parchment for even baking.
2. Cream Butters & Sugars
In a mixing bowl, beat:
butter
peanut butter
brown sugar
granulated sugar
Mix 2–3 minutes until light and fluffy — this aeration produces thicker cookies.
3. Add Eggs & Vanilla
Beat in eggs one at a time, then add vanilla.
This ensures proper emulsification and a smooth dough.
4. Mix in Baking Soda & Salt
Sprinkle evenly and mix to activate leavening without clumping.
5. Add Oats & Flour
Add oats first (allow them to hydrate), then gently mix in flour just until incorporated.
6. Fold in Add-Ins
Use a spatula to fold in:
chocolate chips
M&Ms
peanut butter chips or nuts (optional)
For picture-perfect cookies, reserve extra M&Ms for topping.
7. Scoop & Shape
Use a cookie scoop and place dough 2 inches apart.
Press 3–5 extra M&Ms on top for bakery-style presentation.
8. Bake
Bake 10–12 minutes until edges are light golden and centers look slightly underdone.
They’ll finish cooking on the sheet.
9. Cool
Cool 5 minutes on the tray, then transfer to a wire rack.
Enjoy warm for maximum gooeyness.
Pro Tips
How do you keep Monster Cookies soft and chewy?
Use brown sugar, avoid overbaking, and allow cookies to cool on the sheet so steam keeps centers soft.
Can I use crunchy peanut butter?
Yes — it adds amazing texture and creates truly Chunky Peanut Butter Monster Cookies.
Why are my Monster Cookies spreading too much?
Possible reasons:
Butter too warm
Too little flour
Overmixing
Chill the dough 15 minutes if your kitchen is hot.
Can I freeze Monster Cookie dough?
Absolutely. Scoop portions, freeze on a tray, and transfer to a bag.
Bake straight from frozen (+2 minutes).
Best Ways to Serve
With cold milk
Crumbled over vanilla ice cream
Paired with hot cocoa
Included in holiday cookie boxes
Packed into lunch boxes
Turned into ice-cream sandwiches
Nutrition (Per Cookie)
Approximate values:
Calories: 245
Fat: 12g
Carbs: 29g
Sugar: 19g
Protein: 5g
Fiber: 2g
Storage & Leftovers
Room Temperature: 5–6 days in airtight container
Refrigerator: 10 days
Freezer (cookies): 3 months
Freezer (dough): 4 months
Reheat in microwave 8–10 seconds for fresh-from-oven softness.
FAQs About Monster Cookies
Can I make these gluten-free?
Yes — swap flour for GF 1:1 blend and ensure oats are certified gluten-free.
Can I double the recipe?
Absolutely — this dough scales perfectly.
Can I use different candies?
Reese’s Pieces, chopped peanut butter cups, or chocolate chunks all work beautifully.
Can I skip the oats?
No — they define authentic Monster Cookies texture and structure.
Variations
M&M Peanut Butter Monster Cookies – extra candies inside and on top.
Oatmeal Monster Cookies – add 1/4 cup more oats.
Chocolate Monster Cookies – add 2 tbsp cocoa powder.
Bakery-Style Jumbo Monster Cookies – make ¼-cup cookie scoops and bake 15–17 min.
Loaded Monster Cookies with M&Ms – mix multiple chocolate types + nuts.
Conclusion
This bold, colorful, and incredibly satisfying Monster Cookies with M&Ms and Peanut Butter Recipe delivers soft centers, chewy edges, and the perfect blend of peanut butter, chocolate, and oats. If you’re craving a cookie that truly stands out, this is the one—fun enough for kids, decadent enough for adults, and reliable for any baking occasion.