The best thing about monster cookies is that you can change them up to suit your tastes. For more of a salty-sweet cookie, chop up some salted peanuts or pretzels and add them in. For even more texture, use crunchy peanut butter instead of creamy. I have a bunch of ideas for you below. And for more fun, easy cookie recipes, try my homemade funfetti cookies, easy brownie cookies, or kitchen sink cookies recipe.
What You Need to Make this Recipe
Leavening — baking soda helps the cookies rise and spread. Oats — While many recipes call for quick oats for more uniform cookies, I love using old-fashioned oats for the best monster cookies, and to give them texture and a more rustic look. Creamy peanut butter — Use no-stir peanut butter, not natural peanut butter, which separates. Sugar — you’ll need granulated sugar and light brown sugar. Granulated sugar gives them a crispy edge, while brown sugar gives them their cravy-worthy chewy texture. Mix-ins — I use M&Ms and semi-sweet chocolate chips, but I have ideas for other goodies you could add to your cookies below!
How to Make Monster Cookies
- Whisk or sift together the all-purpose flour, salt, and baking soda in a medium bowl.
- Stir in the old-fashioned oats and set aside for now.
- Cream the unsalted butter and creamy peanut butter together on medium speed in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
- Scrape the bowl down and add both the granulated sugar and brown sugar. Beat on medium speed until the mixture is light and fluffy (about 3 minutes).
- Add the eggs to the peanut butter mixture one at a time, followed by the vanilla extract. Scrape down the bowl and beat once again, for about 1 minute, until well incorporated and fluffy.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients, and beat until just combined. Turn off the mixer.
- Stir in the chocolate chips and M&Ms (or other mix-ins of your choice; ideas below).
- Use a cookie scoop to scoop 2 tablespoons of dough and roll into a ball between your palms. Repeat with the rest of the dough. Line large baking sheets with parchment paper. Place the cookie dough balls about 2 inches apart on the baking sheet to give them room to spread a little. (If desired, especially if you’re making these on a very hot day, you can cover and chill the dough or dough balls for at least 20 minutes and up to 72 hours before baking. This will prevent them from spreading too much.) Bake the cookies at 350°F for 10 to 12 minutes. They should be golden around the edges, but still soft in the center. If you want crispy cookies, bake them for around 15 minutes. Let the cookies cool on the cookie sheet for a few minutes. Then, transfer them to a wire rack, and let them cool completely.
Pro Tips for Making this Recipe
Use room temperature eggs and butter. Room temperature ingredients blend with other ingredients better, giving you a smoother cookie dough. Weigh the flour. Adding too much flour will give you dry, crumbly cookies. The easiest way to use the correct amount is by weighing it with a kitchen scale. If you don’t have one, first fluff the flour with a spoon in its bag or container, sprinkle it into a measuring cup, and use a knife to level it off. Ingredient variations: Mix it up by using crunchy peanut butter, stirring in salted peanuts or other chopped nuts, chopped pretzels, milk chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or dried fruit. For a prettier cookie: You can press a few chocolate chips and M&Ms on top of each cookie before baking. Add flaky sea salt for a flavor boost. Finish the cookies with a generous sprinkle of sea salt on top right when they come out of the oven to take these cookies to the next level. I prefer a large flaked sea salt like Maldon.
If you’ve tried this monster cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
