You know a recipe is truly special when you make it on repeat. I have been baking these Monster Cookies for almost two decades!

Delicious monster cookies with candy pieces, peanut butter, and oats

I was introduced to these thick, chewy monster cookies by my first ever “work friend,” which is another way of referring to a real friend who happens to have a cubical in the vicinity, Lindsey.

Lindsey brought a batch of the most perfect monster cookies in creation to the office and, as soon as I could come up for air after devouring what I told myself was three cookies but what was mathematically closer to five, I asked her for the recipe. She told me it was her mom’s and that it has been passed down for decades.

These cookies are perfect in that special way that tastes of the fine tuning of generations.

Once you try them, I know you’ll be baking them for decades to come yourself.

A glass bowl with chocolate chips, chocolate candies, peanut butter chips, and cookie dough

About These Monster Cookies

While the true origin and inventor of monster cookies is unknown, I like to think that they earned the name “monster cookies” because they’re the most epic, monstrous mashup of every cookie you love in one tasty little package.

Also, they’re scarily delicious!

Monster cookies are supremely ooey-gooey, thick and chewy.

  • They’re jam-packed with bits and bites of chocolate and peanut butter in various forms (chips, candies, and straight-up PB).
  • They also deserve the superlative statements you throw their way. Here’s one to get us started…

Best Monster Cookies EVER.

^^Said it. Standing by it.

Lindsey’s original monster cookie recipe does not include M&Ms, but I’ve taken to adding them for color and crunch…and because it’s hard to imagine a good reason not to include more chocolate.

Now, I can’t in good faith type that these monster cookies are *quite* as nutritious as say, this giant Healthy Peanut Butter Cookie, Healthy Oatmeal Cookies, or these Peanut Butter Protein Cookies.

I have, however, made a few tweaks over time to put the recipe above the nutritional profile of other not-so-healthy cookies (the Pioneer Woman monster cookie recipe, for example), such as using whole wheat flour.

Cookie dough in a glass bowl for making monster cookies

The Ingredients

  • Butter. The key to a perfectly textured monster cookie. It’s 100% worth it to use the butter in this recipe, I promise.
  • Sugar. A combination of brown sugar and granulated sugar creates just the right texture and makes the cookies moist and chewy.
  • Peanut Butter. Critical to any original monster cookie recipe. Creamy peanut butter adds oodles of rich flavor and complements the oats and other mix-ins. If you need a monster cookie recipe without peanut butter, you could swap in a different creamy nut butter or try sun butter (heads up: sun butter will turn your cookies a little green).
  • Pure Vanilla Extract. One of my favorite ingredients to add to any cookie recipe. The flavor is delicious here!
  • Whole Wheat Flour. I swapped in whole wheat flour to make these cookies slightly better for you, and the change is imperceptible. You can use all-purpose flour instead, if that’s what you have on hand.
  • Rolled Oats. Not only do the oats add a little chewy texture and nutty flavor, but they also bring in some protein and fiber. (Nutritious!)
  • Mix-ins. As far as mix-ins go, monster cookies traditionally call for chocolate chips and M&M candies, but I follow Lindsey and her mom’s move of adding peanut butter chips to the mix too. The double hit of PB is the secret to making these the best, most addictive cookies you’ll try.

The Directions

  1. Cream the butter and sugars until fluffy. Beat in the peanut butter and other wet ingredients
  2. Add the baking soda and salt, then turn the mixer to low and slowly add the flour. Beat in the oats. Stir in your mix-ins, and chill the dough.
  3. Scoop and bake the monster cookies at 350 degrees F for 10 minutes, until golden brown. Let them rest on the cookie sheet for a few minutes (letting them sit on the sheet to firm up a bit will make sure your monster cookies don’t fall apart). DIG IN!

A Note on Cookie Size

This recipe will yield a large batch of 36-40 small cookies. I prefer baking my cookies bite-sized (so I can justify eating more of them), but if you prefer giant monster cookies, you can certainly scoop the dough larger and extend the bake time by a few minutes.

Soft, chewy monster cookies on a wire rack

Make Ahead and Storage Tips

  • To Make Ahead. You can freeze monster cookie dough. Portion the dough into balls and arrange them on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight freezer-safe storage container and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed. You’ll love yourself for having these on hand.
  • To Store. Store leftover cookies in an airtight storage container for up to 1 week. (Also, how did you make them last that long??)
  • To Freeze. Place cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.

More Cookie Recipes with Fun Mix-ins

Recommended Tools to Bake This Monster Cookies Recipe

Monster Cookies

5 from 16 votes
The BEST monster cookies recipe ever! Soft, chewy, and PACKED with peanut butter, chocolate, oats, and M&Ms. Easy and perfect!

Prep: 20 mins
Cook: 10 mins
Total: 30 mins

Servings: 36 -40 small (2-inch) cookies



  • In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add peanut butter and beat until fluffy again, about 2 minutes, scraping down the bowl as needed. Beat in egg and vanilla until combined.
  • Sprinkle the baking soda and salt over the top. With the mixer on low, gradually add the flour, mixing just until the flour disappears. Slowly beat in the oats. By hand, stir in the M&Ms, chocolate chips, and peanut butter chips. If time allows, chill dough for 30 minutes or overnight.
  • When ready to bake, place racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat. Drop cookies onto the sheets by rounded tablespoons. Bake for 10 minutes in the upper and lower thirds of the oven, until lightly golden brown (cookies may appear underdone). Let rest on cookie sheet for 5 minutes, then transfer to a wire rack to cool. Serve with a big glass of cold milk.


  • Store leftover Monster Cookies in an airtight container for up to 1 week or freeze for up to 3 months. Let thaw overnight in the refrigerator, then transfer to the counter.
  • To freeze unbaked cookies: portion the dough into balls and arrange on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight container or freezer-grade ziptop bag and freeze for up to 3 months. Bake directly from frozen, adding to the baking time as needed.


Serving: 1(of 38)Calories: 126kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 12mgFiber: 1gSugar: 10g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. eek! my comment disappeared! it SHOULD have said this:
    LOVE these, the recipe is awesome, no substitutes or adjustments needed and, I have to say, it’s a relief that this recipe is scaled down in servings from back in the day (70’s) when we made enough for an army and us kids would gather around the BIG mixing bowl and all 4 of us would mix the final ingredients by hand all at once. :) Thank you!5 stars

  2. In a blizzard it’s fun to bake. It was between this or Paula Dean’s recipe. This one was my choice, so glad I did. These are very easy and super delicious!!! Thanks for sharing ;)5 stars

    1. YAY! I’m so happy to hear that you enjoyed this recipe, Norma! Thank you for taking the time to share this kind review!

  3. For those with peanut allergies and with “no nut” warnings in schools,  what do you suggest using in place of the peanut butter?  Thank you. 

    1. Hi Cynthia! You could try using sunflower butter, but it may turn them a greenish color. Any other type of nut butter would work as well. I hope this helps!

    1. Hi Tania! I have not tried this swap before, so unfortunately, I can’t vouch for the results. If you decide to experiment, I’d love to hear how it goes!

  4. I was expecting to like these, but what I didn’t know was how much I’d LOVE these!! Easy to make, tasty, perfect texture, delicious all around! The only issue is trying not to eat them all at once :)5 stars

  5. During this q, I have been baking different cookies about every week, for my children, their wives and grandchildren and our household of two. A dozen people total. Requests for family recipes & exploring new options has been deliciously fun! MONSTER COOKIES were a great choice for the kid in all of us! Colorful with M&Ms, peanut butter & dark chocolate chips! EVERYTHING to love and devour ❤️ There are already requests for a repeat of them! “Q Delivery Service” is eagerly anticipated & thriving ???5 stars

  6. These are absolutely the BEST cookies! I didn’t have the candies or peanut butter chips on hand, so I suppose I didn’t actually make “Monster” cookies. I used about a cup of chocolate chunks for the add ins and chunky peanut butter instead of creamy, but otherwise followed the recipe. They are the perfect texture, perfect taste, and I can’t get enough of them. This will now be my go to cookie recipe. 5 stars

  7. I made these for Christmas this year and turned out delicious. My kids and my wife loved them. Definitely will be making these a lot more often.5 stars

  8. Delicious! These were super popular back in the 1970s when I was a young elementary teacher. Kids loved them!5 stars

  9. My 6 year old and I turned these into a Valentine’s Day recipe by using pink, red and white M&Ms. They turned out delish!!!!! So cute and chewy and flavorful! We did add an extra egg at the end right before the chips & M&Ms to soften the dough a bit so it would be easier to fold in the mixins.5 stars

  10. These are the BEST monster cookies I have ever made! They are crunchy and soft at the same time and have the perfect amount of peanut butter.

    I will be making these for years to come!

  11. Great cookie for tomorrow’s track meet at Bosque School! As per your comment under your Healthy Oatmeal Cookie recipe, I “healthified” these a bit by using raisins, nuts, and dark chocolate chips as the mix-ins. Used whole-wheat pastry flour, which I’ve always thought is great. Oh and cut the sugar by 1/3. But definitely used ALL the butter! Thanks so much for the recipe!5 stars

  12. Fabulous! Made these for a friend, she went “ Gaga “😂. On that note, making her a batch today, plus a batch for her freezer. Thank You so much for sharing!5 stars

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