You know those days? The ones where you have a sudden, undeniable craving for something sweet, something comforting, something that tastes like pure, unadulterated joy? And you look at your pantry, your fridge, and think, “Ugh, I don’t have the energy for complicated baking.” Yeah, me too. That’s precisely why I’m so excited to share this recipe with you. These easy monster cookies are my absolute go-to. They’re a little bit cakey, a little bit chewy, packed with all the good stuff, and they come together so ridiculously fast. I’ve tried a million different cookie recipes over the years, but this one? This one’s a lifesaver on busy weeknights, a crowd-pleaser at any gathering, and honestly, my secret weapon when I just need a little sweet pick-me-up. They’re like a hug in cookie form, and the best part is, they don’t require a pastry degree to master!
Thank you for reading this post, don't forget to subscribe!What are easy monster cookies?
So, what exactly are “easy monster cookies”? Well, think of them as the ultimate free-for-all of cookie ingredients. The name “monster” comes from the fact that we’re basically throwing in all the delicious bits and bobs we love into one glorious dough. We’re talking chocolate chips, peanut butter, oats, maybe some sprinkles – whatever your heart desires, really! Unlike traditional chocolate chip cookies that have a very specific formula, monster cookies are all about abundance and delicious chaos. They’re essentially a super simple, no-fuss drop cookie where the magic happens in the mix-ins. They’re forgiving, adaptable, and always turn out wonderfully. It’s like baking with a sense of adventure, where every bite is a delightful surprise!
Why you’ll love this recipe?
There are so many reasons why I keep coming back to these easy monster cookies, and I just know you’re going to fall in love with them too. First off, the flavor is just incredible. You get that satisfying chewiness from the oats, the rich sweetness from the brown sugar and chocolate chips, and that classic, comforting taste of peanut butter. It’s a symphony of deliciousness in every single bite. What I love most is how unbelievably simple they are to make. We’re talking minimal fuss, maximum flavor. You don’t need any fancy equipment, just a couple of bowls and a whisk. This recipe is also super budget-friendly; the ingredients are pantry staples for most of us, making it a guilt-free indulgence. Plus, they are so versatile! Want to swap out the chocolate chips for M&Ms? Go for it! Add some nuts? Why not! They’re perfect for any occasion, whether it’s a quick snack for the kids after school, a potluck contribution, or just because you deserve a treat. They’re the kind of cookies that disappear in minutes at my house, and my family actually asks for them by name!
How do I make a monster cookie?
Quick Overview
Making these easy monster cookies is a breeze. You’ll cream together your butter and sugars, then mix in your eggs and vanilla. Dry ingredients get whisked together and then combined with the wet. The best part is folding in all your favorite mix-ins! Once the dough is ready, you’ll scoop it onto a baking sheet and bake until golden. It’s a straightforward process that minimizes cleanup and maximizes cookie enjoyment. Trust me, you’ll be amazed at how quickly you can go from craving to cookie!
Ingredients
For the Main Batter:
1 cup (2 sticks) unsalted butter, softened: Make sure it’s nice and soft, but not melted. This is key for a good texture!
1 ½ cups packed light brown sugar: The brown sugar gives these cookies their signature chewy texture and caramel-like flavor.
½ cup granulated sugar: This balances the sweetness and helps with crisping.
2 large eggs: Room temperature eggs incorporate better into the batter.
1 teaspoon vanilla extract: Pure vanilla extract makes all the difference.
2 ½ cups all-purpose flour: I usually use all-purpose, but you could experiment with a gluten-free blend if you need to.
1 teaspoon baking soda: This gives them a little lift.
½ teaspoon salt: Essential for balancing out the sweetness.
1 cup old-fashioned rolled oats: Not the instant kind! These give the best texture.
1 cup (about 6 ounces) peanut butter: Creamy or crunchy, your choice! I personally love creamy for a smoother texture.
1 cup chocolate chips: Semi-sweet are my favorite, but milk chocolate or dark chocolate work too.
½ cup colorful candy-coated chocolate pieces (like M&Ms): These add that fun “monster” look and burst of flavor.
Optional: ½ cup chopped nuts (peanuts, walnuts, or pecans are great)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheets with parchment paper. This is one of my favorite tricks because it prevents sticking and makes cleanup a dream! If you don’t have parchment paper, you can grease your baking sheets lightly, but parchment paper is definitely the way to go.
“I don’t know if I’ve ever eaten a better Monster Cookies Easy Sweet Treats. The rub alone is wonderful, but the sauce??? Over the top!”
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Give it a good whisk until everything is evenly distributed. This ensures that the leavening agent and salt are spread throughout the flour, which is important for consistent cookie texture and rise.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease!), cream together the softened butter, light brown sugar, and granulated sugar. Beat until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the peanut butter until everything is combined and smooth. Don’t worry if the mixture looks a little separated at first with the peanut butter; it will come together.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring gently with a spatula) until just combined. Be careful not to overmix here! Overmixing can lead to tough cookies. We want to mix until there are just a few streaks of flour remaining. Then, stir in the rolled oats, chocolate chips, and candy-coated chocolates (and nuts, if you’re using them) with a spatula or wooden spoon until they are evenly distributed throughout the dough.
Step 5: Prepare Filling
(Note: For this particular recipe, there isn’t a separate filling. The “filling” is essentially the amazing mix-ins we’re folding into the cookie dough itself! So, this step is covered in Step 4 when you add your goodies.)
Step 6: Layer & Swirl
(Note: This recipe doesn’t require layering or swirling like some other cookies. It’s a simple drop cookie where all the goodness is mixed right into the dough. The “swirl” effect comes from the random distribution of the mix-ins, which is part of the charm of monster cookies!)
Step 7: Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between cookies. I like to use a cookie scoop for uniform size, but spoons work just fine. You can gently flatten the tops slightly with your palm if you prefer a flatter cookie. Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers look slightly soft. They will continue to cook a bit on the hot baking sheet after you take them out of the oven. Don’t overbake them if you want that lovely chewy texture!
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. If you try to move them too soon, they might fall apart. For these specific monster cookies, I don’t typically use a glaze because they’re already so packed with flavor and texture. However, if you wanted to add a drizzle, you could do so once they’ve cooled down. A simple vanilla glaze or a chocolate drizzle would be lovely.
Step 9: Slice & Serve
Once completely cooled, these easy monster cookies are ready to be devoured! They’re perfect for grabbing on the go or enjoying with a glass of milk. The best way to serve them is simply on a plate, letting their colorful mix-ins speak for themselves.
“Made the Monster Cookies Easy Sweet Treats tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
These easy monster cookies are so fantastic on their own, but they also pair wonderfully with a variety of beverages and occasions. For breakfast, they’re a fun, slightly decadent treat to have with your morning coffee or tea. Imagine dunking one into a hot latte – pure bliss! At brunch, they can be a cheerful addition to a dessert platter, adding a pop of color and fun. Serve them alongside fruit salad or yogurt parfaits for a balanced spread. As a dessert, they’re just divine. They’re great after a hearty meal, especially when served with a scoop of vanilla ice cream for an extra special treat. And for cozy snacks? Oh, these are perfect. Curl up on the couch with a glass of cold milk and one (or two!) of these chewy, chocolatey delights. My family loves them after dinner, and they’re a guaranteed hit when friends pop over unexpectedly. They’re just so comforting and satisfying, no matter how you enjoy them!
Top Tips for Perfecting Your Easy Monster Cookies
Over the years, I’ve picked up a few tricks that I think really elevate these easy monster cookies from good to absolutely unforgettable. First, the zucchini prep. Okay, wait, you might be thinking, “Zucchini in cookies?” Hear me out! While this recipe doesn’t *require* zucchini, it’s an amazing secret ingredient for moisture if you want to add it. If you do add shredded zucchini, make sure you squeeze out as much liquid as possible. A fine grater is best for this. As for mixing, my biggest piece of advice is: don’t overmix the dough once you add the flour! Seriously, just mix until the flour streaks disappear. Overmixing develops the gluten too much, leading to a tough, dense cookie instead of that perfect chewy texture we all crave. For the swirl customization – and while this recipe is a drop cookie, if you ever feel like swirling in some extra peanut butter or a different kind of chip right at the end, just do it gently! Don’t overwork the dough. For ingredient swaps, I’ve successfully substituted half the all-purpose flour with oat flour for a nuttier flavor, and it worked wonderfully. You can also experiment with different nut butters – cashew butter is surprisingly delicious! When it comes to baking, pay attention to your oven. Every oven is a little different, so watch the cookies. The edges should be golden, but the centers should still look a tad soft. They’ll firm up as they cool, and this is how you get that perfect chewy-on-the-inside, slightly crisp-on-the-outside texture. Lastly, for glaze variations – while I usually skip the glaze on these, if you’re feeling fancy, a simple powdered sugar and milk glaze is easy, or even a drizzle of melted chocolate. Just make sure the cookies are completely cool before you add any toppings!
Storing and Reheating Tips
One of the best things about these easy monster cookies is how well they store. If you manage to have any leftovers (which is a big “if” in my house!), you can keep them at room temperature for up to 3 days. Just make sure they’re in an airtight container. They actually tend to get even chewier and more delicious on day two! If you need to store them for longer, the refrigerator is your friend. Pop them into an airtight container, and they’ll stay fresh for about a week. I sometimes put a slice of bread in the container with them; it helps keep them moist. For really long-term storage, you can freeze these cookies. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To thaw, just leave them at room temperature for a few hours, or gently reheat them in a low oven (around 250°F/120°C) for a few minutes if you like them warm. Regarding the glaze timing, if you do decide to add a glaze or drizzle, it’s best to do it just before serving or when the cookies are completely cooled to room temperature. Glaze applied to warm cookies can melt and become messy.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to recipe for the easiest, most satisfying monster cookies! I really hope you give them a try. They’re a testament to how simple ingredients and a little bit of fun can create something truly special. They’re more than just cookies; they’re memories in the making, perfect for sharing with loved ones or just enjoying all by yourself. If you love these, you might also enjoy my chewy oatmeal raisin cookies or my classic double chocolate chip cookies. They’re all in the same vein of comforting, delicious treats that don’t require hours in the kitchen. I can’t wait to hear how yours turn out! Please leave a comment below and let me know your favorite mix-ins or any delicious variations you discover. Happy baking, friends!
easy monster cookies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 0.75 cup creamy peanut butter Do not use natural peanut butter for best texture
- 3 large eggs
- 1 Tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 3.5 cups quick cook oats Do not substitute with old-fashioned oats
- 2 teaspoon baking soda
- 11 ounce semi-sweet chocolate chips
- 10 ounce M&M's mini chocolate baking bits Or regular M&M's
- 0.75 cup raisins Optional — golden raisins recommended for moisture
Instructions
Preparation Steps
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, beat butter with sugars until creamy, about 3 minutes. Add in peanut butter and beat well.
- Add eggs and vanilla until well combined. Slowly add in flour, oats and baking soda, mix until blended.
- Fold in chocolate chips and candy pieces. Add raisins if using.
- Using a 2 Tbsp cookie scoop, drop cookie dough onto baking sheet. Bake for 12-15 minutes, until lightly browned on top.
- Remove from oven and allow to cool several minutes on pan before transferring to a wire rack. Store in airtight container for up to one week.
