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The BEST Chewy Monster Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 78 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These chewy monster cookies are packed with oats, peanut butter, chocolate chunks, and colorful M&M’s for a deliciously soft and decadent treat. Perfectly moist and chewy with a hint of honey sweetness, these cookies balance flavors and textures for a fun, crowd-pleasing dessert or snack.


Ingredients

Scale

Dry Ingredients

  • ¾ cup (105g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (165g) packed light brown sugar
  • ¼ cup (60ml) smooth regular peanut butter
  • 1 tablespoon (15ml) honey
  • 1 large egg, at room temperature
  • 1 teaspoon (5ml) pure vanilla extract

Add-ins

  • 1 cup (100g) large flake rolled oats
  • ⅔ cup (113g) dark chocolate chunks
  • ⅓ cup (85g) regular M&M’s or other candy coated chocolate
  • ⅓ cup (85g) mini M&M’s or other candy coated chocolate


Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt thoroughly to combine evenly.
  2. Cream Butter and Sugar: In a large bowl, use a spatula to cream together the softened unsalted butter and packed light brown sugar until the mixture is smooth, evenly blended, and has a fluffy, wet sand-like texture.
  3. Add Peanut Butter and Honey: Mix peanut butter into the creamed butter and sugar until well incorporated, then blend in the honey fully.
  4. Incorporate Egg and Vanilla: Add the large egg and pure vanilla extract to the mixture, stirring until everything is well combined and smooth.
  5. Mix in Oats: Fold the large flake rolled oats into the wet mixture, distributing evenly throughout the dough.
  6. Combine Dry and Wet Mixes: Add the dry flour mixture to the butter mixture and gently fold just until combined, being careful not to overmix.
  7. Add Chocolate and Candies: Fold in the dark chocolate chunks along with both regular and mini M&M’s or alternative candy-coated chocolates evenly through the dough.
  8. Chill the Dough: Place a piece of plastic wrap directly on the surface of the dough in the bowl to prevent drying, then refrigerate for 30 minutes to allow flavors to meld and the dough to firm up.
  9. Prepare for Baking: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
  10. Scoop and Shape Cookies: Using about 2 tablespoons of dough per cookie, roll the dough into balls and place them onto the prepared baking sheets, spaced at least 2 inches apart to give room for spreading.
  11. Bake: Bake in the preheated oven for 10-12 minutes until the cookies are lightly golden around the edges but still soft in the center. They will continue to set as they cool.
  12. Cool: Let the cookies cool on the baking sheets for 1 minute before transferring them individually to a wire rack to finish cooling completely.

Notes

  • For best texture, do not overbake; cookies should still look soft in the center when taken out.
  • Chilling the dough enhances flavor and prevents excessive spreading during baking.
  • Use room temperature egg for better mixing and texture.
  • You can substitute peanut butter with almond or cashew butter if preferred.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 25mg