The BEST chewy monster cookies are a colorful, flavor-packed treat that starts with a soft, peanut butter oatmeal base and bursts with chocolate chunks and M&M’s. These cookies are the perfect combination of chewy texture, gooey chocolate, and a hint of saltiness to balance the sweetness. Whether you’re baking for a holiday, a party, or a simple weeknight dessert, this easy and reliable recipe delivers bakery-style cookies every time. With just 30 minutes of chill time and common pantry ingredients, you’ll have a batch of irresistible chewy monster cookies ready in no time.
Why You’ll Love This Chewy Monster Cookies Recipe
These chewy monster cookies are more than just delicious—they’re nostalgic, colorful, and fun to make. The combination of creamy peanut butter, rich dark chocolate chunks, and crunchy candy-coated chocolates makes them a crowd-pleaser for all ages. Their chewy texture and perfectly balanced flavors ensure they’ll disappear quickly. Plus, the dough is easy to work with, and the cookies bake up beautifully every time.
Ingredients
- 3/4 cup (105g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (165g) packed light brown sugar
- 1/4 cup (60ml) smooth regular peanut butter
- 1 tablespoon (15ml) honey
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (100g) large flake rolled oats
- 2/3 cup (113g) dark chocolate chunks
- 1/3 cup (85g) regular M&M’s or other candy coated chocolate
- 1/3 cup (85g) mini M&M’s or other candy coated chocolate
Step-by-Step: How to Make Chewy Monster Cookies
- In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt, then whisk until evenly blended.
- In a large mixing bowl, cream the softened butter and brown sugar using a spatula until smooth, fluffy, and well combined—like wet sand.
- Add in the peanut butter and stir until incorporated. Mix in the honey.
- Beat in the egg and vanilla extract until the mixture is fully combined and creamy.
- Stir in the oats until evenly distributed.
- Gradually fold the dry flour mixture into the wet ingredients until just combined.
- Fold in the dark chocolate chunks, regular M&M’s, and mini M&M’s.
- Cover the bowl with plastic wrap, pressing it directly onto the dough’s surface, and refrigerate for 30 minutes.
- Set your oven to preheat at 350°F (175°C), and line two large baking sheets with parchment paper.
- Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place onto prepared sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are slightly soft.
- Let cool for 1 minute on the baking sheet, then transfer cookies to a wire rack to cool completely.
Helpful Tips
- Don’t skip chilling the dough—it helps the cookies hold their shape and enhances flavor.
- Use room temperature egg for better blending with other ingredients.
- For extra visual appeal, press a few M&M’s on top of the dough balls before baking.
- Let cookies cool on the baking sheet briefly to prevent breaking before transferring.
- For uniform cookies, use a cookie scoop.
Substitutions And Variations
- Peanut Butter Alternatives: Use almond or sunflower seed butter for allergy-friendly options.
- Gluten-Free Option: Swap all-purpose flour for a gluten-free baking blend.
- Add-ins: Toss in chopped nuts, coconut flakes, or butterscotch chips for variety.
- Chocolate Swap: Replace dark chocolate chunks with white or milk chocolate.
- Candy Coating: Use seasonal M&M’s or Reese’s Pieces for a festive twist.
Storage Instructions
- At Room Temperature: Keep in an airtight container for up to 5 days to maintain freshness.
- Freezing Baked Cookies: Freeze in layers with parchment paper between each for up to 3 months.
- Freezing Cookie Dough: Roll dough into balls and freeze on a tray, then store in a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
Nutritional Information
Approximate per cookie (makes 24 cookies):
Calories: 180
Fat: 9g
Carbohydrates: 24g
Sugar: 15g
Protein: 3g
Fiber: 1g
Note: Nutrition facts are estimates and may vary based on ingredients used.
Serving Suggestions
- Serve warm with a cold glass of milk or a scoop of vanilla ice cream.
- Stack them up and wrap in cellophane for a sweet gift.
- Perfect for lunchboxes, picnics, or cookie exchanges.
- Crumble and sprinkle over ice cream or yogurt for a dessert topping.
Frequently Asked Questions About Chewy Monster Cookies
Can I use quick oats instead of rolled oats?
Rolled oats give the cookies a chewier texture, but quick oats can be substituted in a pinch. The texture will be slightly softer.
Do I need to chill the dough?
Yes, chilling helps prevent the cookies from spreading too much during baking and enhances their chewy texture.
Can I double the recipe?
Absolutely! This recipe doubles well. Just be sure to chill the dough and bake in batches.
How do I make the cookies more gooey?
Underbake slightly by removing them from the oven when the centers are just set. They’ll firm up as they cool.
Are these cookies safe for nut allergies?
You can use a nut-free spread like Wowbutter to make them safe for nut-free environments.
Conclusion
Thank you so much for stopping by and trying out this chewy monster cookie recipe! These cookies are a joyful, easy-to-make treat packed with chocolate and color that will quickly become a favorite in your kitchen. I absolutely love how they strike the perfect balance between chewy, sweet, and just a little bit salty. I hope they bring as much delight to your home as they do to mine. Happy baking, and thanks for being part of this delicious, cookie-loving community!
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The BEST Chewy Monster Cookies
- Total Time: 57 minutes (including 30 minutes chill time)
- Yield: 24 cookies 1x
Description
Chewy Monster Cookies are soft, thick cookies made with rolled oats, peanut butter, chocolate chunks, and colorful M&M’s. A simple, crowd-pleasing treat that’s easy to make and full of fun textures and flavors.
Ingredients
3/4 cup (105g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (165g) packed light brown sugar
1/4 cup (60ml) smooth regular peanut butter
1 tablespoon (15ml) honey
1 large egg, at room temperature
1 teaspoon (5ml) pure vanilla extract
1 cup (100g) large flake rolled oats
2/3 cup (113g) dark chocolate chunks
1/3 cup (85g) regular M&M’s or other candy coated chocolate
1/3 cup (85g) mini M&M’s or other candy coated chocolate
Instructions
- In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt, then whisk until evenly blended.
- In a large mixing bowl, cream the softened butter and brown sugar using a spatula until smooth, fluffy, and well combined—like wet sand.
- Add in the peanut butter and stir until incorporated. Mix in the honey.
- Beat in the egg and vanilla extract until the mixture is fully combined and creamy.
- Stir in the oats until evenly distributed.
- Gradually fold the dry flour mixture into the wet ingredients until just combined.
- Fold in the dark chocolate chunks, regular M&M’s, and mini M&M’s.
- Cover the bowl with plastic wrap, pressing it directly onto the dough’s surface, and refrigerate for 30 minutes.
- Set your oven to preheat at 350°F (175°C), and line two large baking sheets with parchment paper.
- Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place onto prepared sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are slightly soft.
- Let cool for 1 minute on the baking sheet, then transfer cookies to a wire rack to cool completely.
Notes
For a nut-free version, use sunflower seed butter.
Chill the dough to help cookies hold their shape and boost flavor.
Store in an airtight container for freshness.
Freeze dough balls for quick-bake treats anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Carbohydrates: 24g
- Protein: 3g