Chewy Monster Cookie Recipe
Print RecipeThis monster cookie recipe yields soft, chewy cookies packed with peanut butter, chocolate chips, M&M’s, and oats—no corn syrup needed! Chilling the dough for at least 1 hour (ideally 12 hours) ensures thick, flavorful cookies. Perfect for kids, parties, or gifting.
Servings: 18 large cookies
equipment (affiliate links
- hand mixer or
- #40 cookie scoop (1.5 tbsp) for 30-36 small cookies OR ⬇️
- #30 cookie scoop (2.4 tbsp) for 24 large cookies OR ⬇️
- #20 cookie scoop (3 tbsp) for 18-20 larger cookies
Ingredients
- 1 c. (227 g) salted butter room temperature
- 1 c. (240 g) creamy peanut butter regular or natural
- 1 c. (200 g) light brown sugar packed
- ½ c. (100 g) granulated sugar
- 2 large eggs room temperature
- 2 tsp. vanilla extract
- 1 ½ c. (180 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. baking soda
- ½ tsp. salt
- 3 c. (240 g) quick-cooking oats
- 1 c. (170 g) semi-sweet chocolate chips
- 1 c. (180 g) M&M’s candies
- ½ c. (60 g) peanuts chopped - optional for extra crunch
Instructions
- Cream Wet Ingredients: In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add vanilla extract.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, salt, and oats. Add to wet ingredients on low speed, mixing until just combined.
- Add Mix-Ins: Stir in chocolate chips, M&M’s, and peanuts (if using) with a wooden spoon or spatula until evenly distributed.
- Chill Dough: Cover dough and refrigerate for 1 hour (or ideally 12 hours) to enhance chewiness and flavor. Alternatively, scoop balls with a cookie scoop and chill balls on a tray.
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Place chilled dough balls on baking sheets, 2 inches apart. Gently flatten each ball with your palm.
- Bake: Bake for 12-14 minutes, until edges are lightly golden but centers look slightly underdone. Rotate trays halfway if baking multiple sheets. See Notes section for baking time for different scoop sizes
- Cool: Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling is Key: Refrigerate dough for at least 1 hour (12 hours ideal) to prevent spreading and ensure chewy texture.
- Oats: Quick-cooking oats (240g) yield a softer cookie; old-fashioned oats (270g for 3 cups) make them heartier.
- Scoop Size:
- #40 cookie scoop (1.5 tbsp) for 30-36 small cookies. Bake 9-11 min;
- #30 cookie scoop (2 tbsp) for 24 large cookies. Bake 10-12 min;
- #20 cookie scoop (3 tbsp) for 18-20 larger cookies. Bake 12-14 min.
- Storage: Store in an airtight container for up to 5 days; add a bread slice to keep soft. Freeze dough balls or baked cookies for up to 3 months. Bake frozen dough balls with 1-2 extra minutes.
- Customizations: Swap regular M&M’s peanut M&M's, dark, or peanut butter chips, butterscotch chips. Just keep total mix-ins at ~2.5 cups.
Serving: 1cookie | Calories: 535kcal | Carbohydrates: 59g | Protein: 10g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 311mg | Potassium: 271mg | Fiber: 4g | Sugar: 34g | Vitamin A: 562IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 5mg
