Monster Cookies are a fun, thick, and chewy treat packed with colorful candy pieces, oats, and peanut butter. They’re the perfect mix of soft and crunchy, with a little bit of chocolate and peanut butter goodness in every bite. These cookies really stand out because of those big chocolate candies that peek out and make every cookie look like a little monster face.
I love making Monster Cookies because they’re so easy to customize. You can toss in your favorite mix-ins like raisins, nuts, or different kinds of chips. Whenever I bake them, the whole kitchen smells amazing, and it’s hard to wait until they’re cool enough to eat. I always end up sneaking a few warm ones before they come out of the oven.
These cookies are great for sharing with friends or packing for a school lunch — they’re big enough to satisfy a sweet craving but just the right size to carry around. I usually keep a batch ready to go because they’re perfect for anytime you want a quick pick-me-up or a little treat to make your day better.
Key Ingredients & Substitutions
Peanut Butter: This is the star ingredient giving the cookies their rich, nutty flavor. If you’re allergic or prefer no nuts, sunflower seed butter is a great substitute.
Old-Fashioned Oats: They add chewiness and texture. Quick oats work in a pinch but might make cookies softer.
Candy-Coated Chocolates: The colorful crunch makes these cookies so fun. You can swap them for raisins, chopped nuts, or extra chocolate chips if preferred.
Candy Eyeballs: They give the cookies their “monster” personality. If you can’t find them, small chocolate chips or raisins can stand in for eyes.
How Do You Keep Monster Cookies Thick and Chewy?
Monster Cookies can get flat if the dough is too warm or the butter too soft. To keep them thick and chewy:
- Use softened—not melted—butter and peanut butter to hold the dough together.
- Don’t over-mix once you add dry ingredients; mix just till combined.
- Drop large spoonfuls and slightly flatten each cookie before baking.
- Chill the dough for 15-30 minutes if your kitchen is warm; this helps prevent spreading.
- Bake until edges set but centers remain soft; they’ll firm up when cooling.
Equipment You’ll Need
- Mixing bowls – I like having a couple so you can mix wet and dry ingredients separately.
- Electric mixer or sturdy spoon – makes creaming peanut butter, butter, and sugars easier and smoother.
- Measuring cups and spoons – to get all your ingredients just right for perfect cookies.
- Baking sheets – for even baking; try using a silicone mat or parchment paper to keep cookies from sticking.
- Cookie scoop or spoon – helps you portion out equal-sized dough balls for even baking.
- Wire cooling rack – great for cooling cookies quickly and keeping them crispy on the edges.
Flavor Variations & Add-Ins
- Swap peanut butter chips for white chocolate chips for a creamier contrast.
- Add chopped nuts like walnuts or pecans for extra crunch and nutty flavor.
- Use dried cranberries or raisins instead of candy pieces for a chewy, fruity touch.
- Mix a teaspoon of cinnamon or pumpkin pie spice into the dough for a cozy, warm twist.
How to Make Monster Cookies?
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup peanut butter chips
- 1 cup chocolate chips
- 1 cup candy-coated chocolate pieces (such as M&Ms)
- Optional: blue food coloring (to color some dough for colorful cookies)
For Decorating:
- Candy eyeballs (about 2 per cookie)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Add a few extra minutes for cooling so the cookies firm up before you enjoy them.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Then, add the eggs and vanilla extract and mix until fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined.
4. Add Texture and Color:
Stir in the oats, peanut butter chips, chocolate chips, and candy-coated chocolate pieces evenly. If you’d like colorful cookies like in the photo, divide the dough in half and mix blue food coloring into one half until evenly colored.
5. Shape and Decorate Your Cookies:
Using a cookie scoop or spoon, drop large spoonfuls of dough onto the prepared baking sheets, spacing them about an inch apart. Gently flatten each mound slightly. Press two candy eyeballs onto each cookie to create a fun monster face.
6. Bake and Cool:
Bake your cookies for 10-12 minutes, or until the edges are set but centers are still soft. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
7. Enjoy!
Grab a monster cookie and enjoy the chewy, colorful, and peanut-buttery goodness!
Can I Use Natural Peanut Butter for These Cookies?
Yes, you can! Just make sure to stir it well first, as natural peanut butter is usually oilier. It might make the dough a bit softer, so you could chill it for 15 minutes before baking to help with spreading.
Can I Make Monster Cookies Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. This also enhances the flavor and helps keep cookies thick.
How Should I Store Leftover Monster Cookies?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months.
What Can I Substitute for Candy Eyeballs?
If you can’t find candy eyeballs, small chocolate chips or raisins work well to create the “eyes” on your monster cookies.
