Preheat your oven for a classic flourless Monster Cookies recipe that’s been in my family for more than two decades.
Chocolatey, chewy, peanut buttery goodness. There’s no better way to describe this tried and tested family recipe for Monster Cookies.
My mom got this recipe from a friend more than 25 years ago, and it’d be impossible to count just how many dozens of Monster Cookies have been baked and enjoyed since that glorious recipe exchange.
These cookies became a staple of mine when I was in college and grad school, and to this day, I’m remembered for their impossibly chewy and soft texture, and of course their unbeatable taste.
My husband jokes that these are a healthy dessert, courtesy of the lack of flour and addition of oats and peanut butter. While “health food” may be a stretch, you can guarantee they are a crowd-friendly dessert. (But if you are looking for a healthy sweet, don’t miss my famous 5-Minute Frozen Yogurt!)
The creepy candy eyes are an optional addition, but they’re a festive decorative touch in October when all things Halloween rule the food scene.
No stand mixer? No problem! I made these cookies dozens of times all through college sans mixer. (Consider the stirring your workout for the day.) And both smooth and chunky peanut butter will work, but I love the added crunch that chunky offers.
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Ingredients
- 1 cup sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, at room temperature
- 3 large eggs
- 1 1/2 cups peanut butter (smooth or chunky)
- 1 Tablespoon vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups oats (Old Fashioned or Quick)
- 1 cup mini M&Ms
- 1 cup mini-chocolate chips
- Candy eyes (optional)
Instructions
- Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
- Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
- Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)
Kelly's Notes
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
The best Monster Cookies that I have ever tasted!Thank you for the recipe!! I have been using butterscotch chips instead of M and M’s lately!
Love reading this, Midge!
After reading all the reviews, I am looking forward to making these cookies for my grandkids soon. I have only one question and that is, can I use “regular sized” M&Ms and chocolate chips? I have a lot of them to use up.
Thank you in advance!
Absolutely, Carrie! Enjoy!
I haven’t made these yet but want to for my grandkids! However one of my grandkids is allergic to eggs, what can I substitute instead?
Hi Lori! You can try subbing in a flax egg!
Amazing, amazing, amazing! I am a big baker, and this is hands down the easiest and most favored recipe for ‘the BEST’ monster cookies. My husband jokes that these cookies are what wooed him when we were dating! Lol. I have tried other recipes, and something about this one, makes them come out perfect EVERY TIME! Just the perfect measurements of everything. We love them and make them for get-togethers, always receiving the same response: ‘Oh my gosh! These cookies are SO good!’
So glad you enjoyed the recipe, Kay!
This is by far the best monster cookies recipe! I’ve made it countless times and when I saw your video for monster cookie ice cream sandwiches, I knew I had to make them too. WOW! Life changing LOL
So glad you enjoyed it, Maika!
Delicious cookies with just the right balance of oats and chocolate chips. I chopped up regular chocolate chips in place of the mini chocolate chips which worked just fine. Not too sweet because of the oats. Highly recommended! #jatrecipechallenge
Thrilled you enjoyed the recipe, Kristin! Thanks for entering the Monthly Recipe Challenge!
Can’t wait to try this recipe. I’m thinking of baking half and freezing half. Should I freeze the raw dough in a scoop shape or flat like a cookie? Or is it better to cook the cookies and freeze after baking? Thanks!
Hi Jolynn! Definitely freeze the raw dough in scoop shape. I suggest freezing before baking for the best texture. Enjoy!
I love love love this recipe.
Can I freeze the dough after portioning it out? If so, will it affect the texture of the oats?
Thrilled you’re enjoying it, Sarah! And yes, this recipe freezes like a breeze. Enjoy!
If I freeze the dough after portioning it out and freezing, what is the best way to bake them? Should I let them thaw first? Or can I bake them from frozen. Time and temp?
Thank you so much!
Hi Sarah! You can bake them directly from the frozen state at 325°F and I’d add roughly 5 minutes to the bake time. Hope this helps!
These are the best cookies!!
One is never enough
Love reading that, Lori!
They turned out lovely, question – are they gluten free? Thank you
Hi Carol! As long as you are using oats that are designated as “gluten-free,” then they should be a GF-friendly treat!
Love! My family and co-workers new favorite!
So glad you all enjoyed it, Stephanie!