If you’ve ever been craving something the size of your face that hits all the sweet, salty, chewy, crunchy notes—well, welcome to my world. Monster cookies are the kind of treat that makes you feel like a kid again, sitting on the kitchen floor with a glass of milk, snatching handfuls straight from the cookie jar. I always do this when I need a quick pick-me-up or when the kids come home asking, “What’s for a snack?” because honestly, these cookies disappear in minutes at my house. They’re a mash-up of everything good—oatmeal, peanut butter, chocolate, and that little bit of marshmallow crunch. Plus, they’re surprisingly easy to whip up, even on busy weeknights. Trust me, this recipe’s a game-changer when you want a homemade treat without all the fuss. No fancy gadgets needed—just a spoon, some ingredients, and a big appetite. Ready to make the cookies that get everyone asking for seconds? Let’s do it!
Thank you for reading this post, don't forget to subscribe!What is a monster cookie?
Think of monster cookies as the fun, slightly rebellious cousin in the cookie family. They’re essentially a big, chewy, slightly crunchy beast of a cookie that combines the best elements of oatmeal raisin, peanut butter cookies, and even chocolate chip cookies—though, in my version, I go heavy on the chocolate and marshmallow because, well, why not? The name “monster” gets it right; these cookies are substantial, hearty, and a little wild—big enough to share (but nobody really wants to!) and packed with surprises in every bite. The origin? No one’s really sure, but they’ve been a beloved classic in many homes, especially in school lunchboxes and after-school snacking. It’s like the perfect mash-up of comfort food and indulgence—knowing you’re getting a little bit of everything good in every bite. Think of it as a warm hug from your childhood wrapped up in cookie form—I promise, once you try them, they’ll become part of your family staples too.
Why you’ll love this recipe?
What I love most about monster cookies is how versatile and forgiving they are. They’re like that comfy sweatshirt you never want to take off—easy to make, yet totally satisfying. The flavor? Oh, it’s layered—sweet, salty, nutty, and a little melty chocolate—each bite kind of like a mini fiesta in your mouth. Plus, they’re a one-bowl wonder, so cleanup is a breeze, perfect for busy nights or lazy weekends. One of my favorite things? These cookies are super budget-friendly. I usually have most of the ingredients tucked away—oats, peanut butter, chocolate chips—so I can whip up a batch anytime. The texture is what keeps everyone coming back—chewy oatmeal bites, gooey chocolate, with a hint of crispy edges that make it feel like you’re eating a treat and a snack all at once. My kids actually ask for these all the time, and I love that I can make something homemade that feels so indulgent. Honestly, once you get the hang of it, you’ll be making these in double batches—they’re that good!
How do you make a monster cookie?
Quick Overview
This recipe is as straightforward as it gets—no fancy tools, just a mixing spoon and your oven. Mix the wet and dry ingredients, fold in the good stuff like chocolate chips and marshmallows, scoop large spoonfuls onto a baking sheet, and bake. The result? Big, chewy, slightly crispy cookies bursting with chocolate and peanut butter goodness. What’s special about this method? I like to refrigerate the dough for about 15 minutes before baking—trust me, it helps the flavors meld and gives the cookies just that little extra chewiness. The entire process from start to finish takes about 30 minutes, so it’s perfect for when you want something sweet, fast. Plus, I always do this when I want a lower-effort dessert that tastes like I spent ages in the kitchen. Once out of the oven, I love letting them cool just a bit before grabbing one. Warm, melty, and totally irresistible!
Ingredients
For the Main Batter:
– 1 cup (240g) creamy peanut butter (natural or store-bought, whatever’s in your pantry)
– 1 cup (200g) packed brown sugar
– 1/2 cup (115g) unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups (120g) old-fashioned rolled oats (not instant!)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups (270g) semi-sweet chocolate chips
– 1 cup (60g) mini marshmallows (the fluffier, the better)
For the Filling:
– Extra marshmallows for a gooey surprise inside (optional but fun!)
For the Glaze:
– Optional drizzle of melted chocolate, a sprinkle of sea salt, or even a smear of peanut butter for extra richness.
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Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, set your oven to 350°F (175°C). Line a baking sheet with parchment paper—trust me, this keeps the cookies from sticking and makes cleanup a breeze. If you want perfect, round cookies, you can also use a cookie scoop to get uniform sizes. I always do that—it’s my secret for getting nice, evenly baked cookies. Oh, and I like to lightly spray my measuring spoons or hands with a little cooking spray when handling sticky ingredients like peanut butter—that way, it doesn’t cling and mess up my prep.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the oats, baking soda, and salt. This step is simple but important—it helps everything distribute evenly so you don’t get big pockets of baking soda or salt. I’ve made the mistake of skipping this step thinking I can just throw everything together, but trust me, mixing dry first makes a big difference for an even bake and good flavor.
Step 3: Mix Wet Ingredients
In your biggest bowl, cream together the softened butter, peanut butter, and brown sugar. I always do this with a sturdy spoon or a hand-held mixer if I’m feeling fancy. You want it smooth, fluffy, and a little glossy—that’s when you know the sugar and butter are well incorporated. Then, beat in the egg and vanilla until fully combined. The smell alone when you do this—insert cozy baking nostalgia here—is almost enough reason to make these right now!
Step 4: Combine
Add the dry ingredients gradually to the wet mixture, folding gently so you don’t overmix. Overmixing can make cookies tough, and nobody wants that, especially when they’re supposed to be chewy and tender. Once just combined, fold in the chocolate chips and marshmallows. At this stage, you’ll notice the mixture thickening up—perfect for scooping!
Step 5: Prepare Filling
If you’re feeling playful, press a few marshmallows into the top of each cookie dough ball or hide a couple inside before baking. It’s like a little surprise inside every bite! This is totally optional but adds a fun element—especially for kids or the kid in you.
Step 6: Layer & Swirl
Using a cookie scoop or a big spoon, drop large mounds of dough onto your prepared baking sheet. Press down slightly to flatten, and if you added marshmallows inside, make sure they’re nestled well. For that swirl effect, I like to gently press more chocolate chips on top and give a quick swirl with a toothpick for a marbled look—trust me, it’s pretty and makes each cookie a little more special.
Step 7: Bake
Bake at 350°F (175°C) for about 10-12 minutes. Keep an eye on them—edges should be golden brown but centers still soft—just like the perfect chewy cookie should be. If you like them extra crispy all over, go a minute or two longer, but I like to err on the side of softer. Every oven is different, so start checking at 10 minutes. They might seem underdone, but remember, they’ll firm up as they cool!
Step 8: Cool & Glaze
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack. This prevents them from breaking apart and keeps that chewy texture intact. If you want to dress them up, drizzle with melted chocolate or sprinkle a tiny bit of sea salt on top while still warm. This is the moment I love because the aroma is just irresistible. It’s pretty much impossible to wait, but patience is key for the best results.
Step 9: Slice & Serve
Once cooled a bit, serve these monstrous beauties on a plate or in a big bowl—because, honestly, they’re impressive enough to be the star of any table. I like these warm with a glass of cold milk or even a cup of coffee—kind of the perfect pairing for lazy Sunday mornings or after a long day.
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What to Serve It With
These cookies are like a Swiss Army knife—they fit just about any occasion. For breakfast, what’s better than dunking one into your morning coffee? If I’m feeling fancy for brunch, I’ll serve them alongside fresh fruit and yogurt—kind of like a cookie-inspired parfait. After dinner, they make a killer dessert—pair with vanilla ice cream and a drizzle of caramel, and you’re set. When I want to keep it simple, I sneak one with a cup of tea as a quick snack—my kids love to grab them straight from the cooling rack too. Sometimes, I even crumble a few over a bowl of vanilla pudding for a little crunch and chocolate punch. These cookies have become a household staple, especially because I can adapt the ingredients to what I have on hand, making every batch unique and special.
Top Tips for Perfecting Your Monster Cookies
Over the years, I’ve gotten pretty good at making these cookies just right—here are some tips I swear by:
- Zucchini Prep: I don’t usually add zucchini, but if you want to sneak in some vegetable goodness, grate it finely, squeeze out excess moisture, and fold it in with the oats. Just be aware—the moisture can affect baking time, so keep an eye on them.
- Mixing Advice: Avoid overmixing once you add the dry ingredients; it toughens the dough. Mix just until everything is combined visually—think “lumpy cheesecake batter,” not smooth cookie dough.
- Swirl Customization: Try swirling peanut butter or caramel into the batter before baking for extra flavor and visual appeal—it’s a total crowd-pleaser.
- Ingredient Swaps: Allergic to peanut butter? Swap in almond or sunflower seed butter—same amount, just a slightly different flavor profile.
- Baking Tips: If your oven runs hot, lower the temperature slightly to avoid burning the edges. Use the middle rack, and don’t be afraid to pull them early—remember, they’ll set as they cool.
- Glaze Variations: For a different finish, sprinkle chopped nuts or a dusting of powdered sugar instead of glaze. It changes the look and adds extra texture, which I love.
Honestly, these tips have saved me from many cookie disasters. The trick is patience—wait for them to cool enough so you don’t end up with a hot, melty mess. Once you get the hang of it, you’ll be a monster cookie maestro in no time!
Storing and Reheating Tips
These cookies are best enjoyed fresh from the oven, but let’s face it, we can’t always eat them all at once. Store leftovers in an airtight container at room temperature for up to 3 days. I usually line mine with parchment to prevent sticking, especially if you’ve added any glaze or toppings. If you want to keep them longer, pop them in the fridge for about a week—just warm them up in the microwave for 10-15 seconds before enjoying, for that just-baked feel. For freezer storage, wrap each cookie individually in plastic wrap, then toss them in a zip-top bag—great for grabbing a quick treat later. They hold up well for up to 3 months, I’ve tested it! Just let them thaw at room temp before eating. And if you do add glaze or toppings, wait until they’re fully cooled so it doesn’t melt and run off. These little tips help keep my homemade cookies tasting fresh and delightful, no matter when I indulge.
Frequently Asked Questions
Final Thoughts
Honestly, once you master these monster cookies, they’ll become your go-to when you want something homemade, satisfying, and downright fun. They’re the kind of treat that’s as good for sharing as it is for savoring alone on a lazy afternoon. The best part? You can customize them endlessly—add more chocolate, swap the marshmallows for dried cranberries, or drizzle on some caramel for an extra indulgence. And, believe me, everyone will thank you for bringing a batch of these to the table. I’ve made these countless times, and each batch brings a little more joy—especially when I see my kids’ faces light up as they grab the last piece. So go ahead, give this recipe a try, and don’t be surprised if it quickly becomes a weekend tradition or a last-minute dessert rescue. Happy baking! And I’d love to hear how yours turn out—leave a comment, rate it, and share your own twists!
Monster Cookies
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 0.5 cup unsalted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups quick 1-minute oats
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 0.5 teaspoon salt
- 1.5 cups M&M's
- 1 cup mini chocolate chips
- 0.5 cup Heath Toffee Bits
- 0.5 cup shredded coconut
Instructions
Preparation Steps
- To the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl and handheld electric mixer, add the sugars, peanut butter, butter, vanilla, and beat on high-speed until smooth and creamy. Stop and scrape down the sides of the bowl.
- With the mixer running on low, add the eggs one at a time, beating for 30 seconds after each addition.
- Slowly add the quick cook 1-minute oats, flour, salt, and beat on medium-low speed until just combined. Stop and scrape down the sides of the bowl.
- Add the M&M's, chocolate chips, toffee bits, shredded coconut, and beat until just combined.
- Using a medium cookie scoop, form approximately 2-tablespoon sized balls, place them on a large platter, cover with plastic wrap, and refrigerate the dough for 1 to 2 hours. Tips - Dough can be refrigerated for up to 3 days or frozen for up to 4 months before baking. This is great when you just want to bake a half dozen cookies at a time. If baking directly from frozen, you don't need to thaw the dough. Simply add a couple minutes to the baking time.
- Preheat oven to 350F, place the cookie dough balls on a baking sheet lined with a Silpat liner or parchment paper, (don't bake more than 8 to 12 per sheet), and bake for approximately 11 to 13 minutes, or as necessary until the cookies are done in your oven. Tips - Make sure not to overbake. I pull the cookies when the edges are just set even if the centers appear a bit pale and glossy because they firm up as the cool.
