Big, chewy peanut butter cookies loaded sweet chocolate chips, M&M candies, and oats… everything you could want in a dessert! These colorful cookies are fun for kids to eat, but equally as delicious for adults.
Ever since I mastered my favorite cookie dough base, I haven’t been able to stop coming up with new cookie creations. Last time I shared the decadent Cherry Chocolate Chip Cookies, and this time I’m going with a classic kid favorite… Monster Cookies!
I say these are a kid favorite because of the bright colored M&M’s sprinkled throughout the dough, but let’s be honest… even the grown-ups love a good M&M cookie, right? All those pretty colors PLUS tons of peanut-buttery goodness AND chewy oats baked into these cookies… what’s not to love?
And by the way, when I say “monster” cookies… I mean MONSTER cookies. No teeny, tiny, pathetic cookies here, folks. I’m a firm believer that a good cookie should be the size of your head (give or take a little 😉 ), not the size of a grape. This recipe calls for 1/4 cup of dough per cookie, and although it may sound a little excessive, trust me on this one. The cookies will bake up perfectly chewy on the outside, but still soft and tender on the inside.
This recipe should give you about 20 massive monster cookies, and there’s NO chill time required! Hip hip hooray! If you want to make the dough ahead of time, of course you can still chill the dough before baking, but it’s not really necessary. Also, the cookies will still look undercooked after 12 or 13 minutes of bake time, but take them out of the oven anyway and cool for 5 full minutes before gently moving them to a wire rack to cool completely. The cookies need that rest time to cool down and set up before you try moving them.
Kitchen Tip:
Gently press a few extra M&M’s into the top of each dough ball before baking to make the cookies look extra pretty. You’ll see the colorful M&M’s on top instead of having them all hidden in the dough!
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- ½ cup unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup M&M candies
- Preheat oven to 350ºF and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and peanut butter with a hand or stand mixer until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
- In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the oats, chocolate chips, and M&M candies by hand.
- Measure out ¼ cup balls of dough and place them on the baking sheets. Bake the cookies for 11-13 minutes until the edges are just starting to brown and the top still looks slightly undercooked. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
Are you making this recipe? I’d LOVE to see it! Post a photo of your creation on Instagram and use the hashtag #MyLGWRecipe. It may just get featured!
Still hungry? Try these recipes:
Pumpkin Apple Butter Snickerdoodles
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These are the best cookies. They are always special and go super fast when we make a batch. Yours look fantastic.
Oh my goodness! These look divine!
I think these are my new favorite cookie! Thanks for sharing.
Those cookies look absolutely gorgeous and I love your beautiful photography!
I want to chew through my screen right now! Having a great cookie base is just the best thing. I love how colorful the m&ms make them.
Oh goodness these just look absolutely incredible!
These cookies look huge in little man’s hands!!
Liz! I have to be honest, I’m prooooobably the third worst blog commenter in the history of ever (as in, I never do it – shame on me) but I was just flipping through good ole pinterest and saw these cookies and had to tell you that I immediately stopped in my tracks and thought “ohmygosh I NEED these cookies!” – and I’m pregnant and been craving potato chips and all things salty, not sweet, so that’s sayin’ something 😉 Love these cookies. love your blog. love you. MWAH!
Awe, Tiff… I love you!! I’m honestly terrible at blog commenting too, and I usually just stick to social media to share my blog love. But it’s always a wonderful feeling to see such a sweet comment from a good friend! I love following along your pregnancy journey and can’t wait to see those cute little babies!!
Hey Liz, these look fabulous and we are thinking of making these as a wedding favor for my sister in November. Have you ever tried freezing the dough to bake the cookies later? Just curious if there would be any quality issues. Thanks! I
I actually have not tried freezing this particular dough yet, but you should be able to! Cookie dough is one of those things that freezes beautifully. 🙂 I’d try a batch ahead of time just to be sure!
These were delicious! Thanks for the great recipe. 🙂
These are BEAUTIFUL cookies! The photography is ah-mazing, and I had to come see all of them, when I saw only one photo on Pinterest! 🙂 My kids are begging me to make these now! 🙂 <3
I first used this cookie in a school cafeteria. Using 1 doz eggs 18 cups oatmeal 2lbs brown sugar
However ICant remember the quantities for the peanut butter …white sugar can anyone help me get this right
I made these cookies yesterday and they are awesome!!!! Just what a homemade cookie is supposed to taste like!! Like they came from a fancy bakery!! Thanks so much.
Hey Liz,
This is a recipe that I have had/used for years. One BIG difference that I would suggest; use Smarties instead of M&M’s. Smarties are only sold in Canada and are incredible in this recipe. Thanks for your post.
Thank you for sharing! I made these last night and they turned out amazing. I veganized them with ease (Ener-G in place of egg, margarine, and omitted the M&Ms). Oats, PB, and chocolate are a wonderful combo.
I really love this recipe, but in my opinion, next time I will make them less sweet as they are way to rich. I will cut the quantity of brown sugar and chocolate chips in half .
I just made these and they are wonderfully . nice and big a perfect cookie (: