A mash-up of a peanut butter cookie and an oatmeal-chocolate chip cookie? Sign us all the way up! Monster Cookies are a forever favorite, and this recipe is easy and just sweet enough.
Monster Cookies
I love having a stable of easy cookie recipes that I can make with the kids or for the kids, even when I have a lot going on, and this Monster Cookie recipe is one of our favorites. If you’re new to Monster Cookies, the idea of them is that they are a combination of a peanut butter cookie, an oatmeal cookie, and a chocolate chip cookie, for a result that is kind of the best of all worlds.
These cookies are crisp around the edges, with soft middles, and they are a little less sweet than other recipes, so the flavors of the peanut butter and chocolate come through really nicely.
My favorite thing, though? They freeze really nicely, so you can pop half of the batch into the freezer for a future week, and they taste exactly the same when thawed.
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this cookie recipe to share with the kids.
- Unsweetened creamy peanut butter: You can use natural style or regular here, just be sure it’s mixed well if using the type that separates.
- Butter: I use unsalted butter in my cooking so I can control the salt, but you can also use salted butter and simply omit the added salt.
- Brown sugar and granulated sugar: I like to add a combination of both types of sugar for sweetness and crispiness around the edges.
- Baking soda: A little fresh baking soda helps the cookies rise just slightly.
- Egg: I use large eggs in my baking and use them here to add structure to the Monster Cookies.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe, they both work similarly.
- Whole wheat flour: I like to use hearty whole wheat flour in this recipe because I like the nutty flavor. You can use all-purpose if you prefer.
- Rolled oats: Rolled oats are a classic Monster Cookie ingredient so we use them here.
- M&M-type candies (or ½ cup each M&Ms and chocolate chips)
Step-by-Step Instructions
Below is an overview of making the recipe so you know what to expect. Scroll down to the end of this post for the full recipe, including the amounts and timing.
- In a large mixing bowl, beat butter with an electric mixer on medium speed Add the sugars and beat to combine for about 30 seconds.
- Add the peanut butter, egg, then vanilla.
- Add the rest of the ingredients.
- Portion out, press, and bake.
How to Store
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
Best Tips for Success
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes to soften before rolling into balls.
- Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
- Use all chocolate chips or a mix of chocolate chips and M&M-type candies.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Monster Cookies
Ingredients
- ½ cup unsalted butter (softened at room temperature)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- ¾ cup unsweetened creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 cup M&M-type candies (or ½ cup each M&Ms and chocolate chips)
Instructions
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for about a minute.
- Add the sugars and beat to combine for about 30 seconds.
- Add the peanut butter, egg, then vanilla—beating each separately after adding.
- Add the rest of the ingredients and stir with a wooden spoon.
- Scoop out tablespoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly.
- Bake about 10-12 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Video
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
- You can make the dough ahead if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes to soften before rolling into balls.
- Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
- Use all chocolate chips or a mix of chocolate chips and candy-coated chocolates.
Hello!!! Absolutely love these cookies! I was wondering would they turn out relatively the same without peanut butter?
The batter won’t have the same consistency if you leave that ingredient out, so the cookies would turn out differently.
These look amazing! Unfortunately, i have gluten and lactose intolerant guests 🙈 what could i substitute for butter? 🤔
Thank you!
Hi- I haven’t tested this recipe this way, but I’ve made similar cookies with a lightly flavored olive oil (use 2 tsp vanilla) and it works well. It’s possible that softened coconut oil would work too
Amazing! I ate most of these!
Made these with my 5yr old today. They’re so good! I love that all your receipes use whole wheat flour and not refined flour.
Hi, I’m interested in making this recipe but can I omit the oatmeal? If so would I still follow the exact recipe? Thank you in advance 😊
Hi Amy! Would you recommend using Sun butter or almond butter for a peanut-free option (or does it matter)?
Either should be fine!