Chewy Monster Cookies

These INCREDIBLY soft and chewy monster cookies are such a fun baking project to make for Halloween (or any day really)! They're full of texture and flavor thanks to a mix of oats, peanut butter, and mini m&m's added into the dough. These cookies also whip up in no time and the dough requires no chilling - so you can get to digging in THAT much quicker!

*This post has been updated with new photos and clearer instructions. The recipe is the same!

what are monster cookies?

Monster cookies are kind of like chocolate chip cookies... but extra. They share a lot of the same qualities, but there are 3 main features that set monster cookies apart from regular chocolate chip cookies:

1. Peanut butter: Some of the unsalted butter in these cookies is swapped out for creamy peanut butter. The peanut butter contributes to the soft, chewy, and moist texture of these cookies and adds some nutty, earthy flavor as well.
2. Oats: This also adds some delicious chew factor and you get little crispy pieces in every bite for some additional texture. Oats also contribute to the sort of bumpy appearance of monster cookies that make them look extra monstrous (I mean that in the most endearing way possible).
3. M&Ms: A classic monster cookie mix in! The M&Ms give the cookies beautiful pops of color and a nice crispy crunch. You can also customize the type of M&Ms you use for different flavors or seasonal colors.

monster cookie ingredients

Before starting, it's important to make sure you have the right kind of ingredients - specifically when it comes to the peanut butter and oats:

• Peanut Butter: Don't use natural peanut butter for this recipe as it's much looser and less creamy than processed peanut butter. Natural peanut butter can cause the cookies to overspread and flatten when they bake. The best peanut butter for baking is processed creamy peanut butter. Skippy or Jif are the most popular brands but you could use any jar you love as long as it has a similar texture. It's also best to avoid using crunchy peanut butter which can make the cookies crumbly and dry.
• Oats: Make sure you're using old fashioned rolled oats and not any other variety for any baking recipe (unless the recipe says otherwise). Rolled oats are processed into the best shape and size for cookies and they maintain their shape very well when compared to other varieties. Other cuts of oats (like steel cut or instant, for example) will not provide the right texture, moisture absorption, or cook time: they'll require more / less time to cook, will soak up the wet ingredients too much / too little, or will be too brittle / too mushy once baked.

The ingredients are otherwise very straightforward. The only other note I'll make is on the m&m's and chocolate chips.

Originally, I used to use regular sized candies (and it's what's usually used in other monster cookie recipes). It works perfectly fine, but I personally prefer the texture and the distribution that the mini versions give me.

Each bite has the perfect amount of everything and that's largely due to using the minis. It's the same idea for my BEST M&M cookies recipe! But I do still like to top the cookies with regular sized chocolate chips before baking just because I love the look.

the keys to extra chewy monster cookies

Monster cookies are known for their SUPER chewy texture - think: chewy oat bars but in cookie form! The best kind of monster cookies will almost feel like nibbling on a piece of soft caramel but should still feel unmistakably like a cookie. There are few keys to this recipe that help us achieve that perfect texture:

1. Flour: For the best chewy texture, it's always so SO important to measure your flour carefully to ensure you have the right amount. Weighing the flour with a food scale is always your best bet for accurate measurements, but if you do use cups, make sure to "spoon and level" it. Use a spoon to scoop the flour into your measuring cup then use a flat utensil to level off any excess. Never scoop the cup directly into the bag of flour because it will condense it and pack in more weight.
2. Oats: This recipe uses almost an equal amount of flour and oats. The flour is better at absorbing excess liquid while the oats make the cookies extra chewy and textured.
3. Two sugars: A mix of sugars provides these cookies with the perfect balance of textures. Brown sugar is used for moisture and softness while granulated sugar helps you get those crispy edges. They both work together to also give the cookies the right amount of spread - so I wouldn't swap one out for the other!
4. Portioning the cookies: Use a large 2oz cookie scoop to portion the cookies for the best size and texture. Monster cookies are usually nice and big! It helps contribute to their chewy and almost fudgy centers.
5. Baking and cooling: The final step to ensure these cookies bake up perfectly soft and chewy is in the bake. The cookies are ready to come out of the oven once the edges are lightly browned and the center just barely looks done. The cookies can also continue to dry out from the residual heat of the baking sheet. So cool them for about 5 minutes to allow them to harden enough to transfer then move them onto a wire rack to finish cooling.

how to get perfectly round cookies

When the cookies first come out of the oven, they may look a little wonky and lopsided (depending on how they spread). You could for sure leave them as is (and it would add to the "monster" factor!) BUT for perfectly smooth edges, here's the best trick: take a round cookie cutter that's slightly larger than your cookies and place it over a cookie fresh from the oven. Use the cookie cutter to push the rough edges in and shape into a nicely rounded cookie. You can also use an inverted cup for this.

This needs to be done when the cookies are straight from the oven and still HOT because that's when they'll be soft and malleable! If they sit for too long, the butter and sugars will cool and solidify and won't allow you to alter the shape of the cookie.

storage & make ahead instructions

Keep the monster cookies stored in an airtight container or plastic bag. These will keep for about 1 week at room temperature. You can also make the cookie dough up to 3 days in advance and keep it stored in the fridge until you're ready to scoop and bake the cookies.

For anything longer than 3 days, you can freeze cookie dough balls and keep a stash of cookies that can be baked later on down the line. To do this, scoop portions of dough onto a parchment lined baking sheet and freeze until solid.

Once solid, transfer the frozen cookie dough portions into a freezer bag in one layer. Push out as much air as you can and seal well. Freeze for up to 3 months. No need to thaw before baking - they'll just need an additional 2 minutes in the oven.

check out these other recipes!

• Black Cocoa Sugar Cookie Bars
• Chocolate Peanut Butter Fudge Bars
• Oatmeal Cookies
• Chocolate Chip Cookie Brownies
• Spiced Pumpkin Truffles

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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