Monster Cookies

Monster Cookies #recipe

As I approach the one year mark of the launch of Just a Taste, I realize many of you may not have seen some of the earliest recipes – including the recipes that were the original inspiration behind the site. There are unbeatable favorites like Hungarian Wiener Schnitzel (“Little Guys”), 24-Hour Salad, Veggie Bars, and my ultimate quick and easy dessert recipe for Monster Cookies.

I’m sharing the Monster Cookies recipe with you again because it is undoubtedly my go-to recipe for irresistibly addicting flavor (and because I just baked 8 dozen of them, yes they are that good!). These chocolate, oatmeal and peanut butter-packed cookies are gone before the last batch is even out of the oven. Just one taste and I guarantee you’ll be hooked!


Monster Cookies

Yield: 2-3 dozen

Prep Time: 15 min

Cook Time: 20 min


1 cup white sugar
1 cup brown sugar
½ cup butter (1 stick), at room temperature
3 eggs
1 1/2 cups peanut butter (smooth or chunky)
1 Tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats
1 cup mini M&Ms
1 cup mini-chocolate chips


Pre-heat the oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar, brown sugar and butter.

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 incorporated, and then add the mini M&Ms and mini-chocolate chips.

Scoop 2-to 3-tablespoon mounds of the dough onto a parchment paper- or Silpat-lined cookie sheet and bake for 8-10 minutes. Transfer the cookies to a rack to cool.


  1. 4

    Alexandra says

    Wow! Just tried this recipe–the dough is fabulous…I’m sure the cookies will be as well. Thanks!

  2. 5

    Serena says

    Kelly – a reader of your blog made these for me and they were so amazing I emailed her for the recipe and ended up here. Congrats on your amazing blog and thanks for the great cookies :)

  3. 6

    Sophie says

    If I made the dough the night before and refrigerated it until the evening after and then baked it, will it make any difference to the cookies? I’m making these tomorrow but I’ll also be out for most of the day.

    • Kelly Senyei replied: — May 4th, 2012 @ 7:59 am

      Hi Sophie! I have never tried refrigerating and then baking the dough, so I cannot say with 100 percent certainty how they will turn out. They will bake up no problem, but it’s more a question of consistency. Next time I make the cookies I will test this out. Thanks!

  4. 8

    Naomi le Roux says

    Thank u 4 all your nice recipes. It is better to put the dough a few hours in the fridge… then it will handle better. We call it: The dough must “rest”. Nice day to u all tomorrow.

  5. 11

    Julia Seykora says

    I tried these and mine turned out flat both times. Help!

    • Kelly Senyei replied: — February 26th, 2013 @ 9:43 pm

      Hi Julia! My first question to troubleshoot would be to ask how old your baking soda is? If it’s too old, it won’t react properly and will cause the cookies to be flat. Hope this helps!

  6. 12

    Katie P. says

    Made these today – decided to chill the dough since it’s quite warm here (and humid). I ended up having to roll the dough into balls, just slopping them on the cookie sheet caused them to spread way thin when they cooled. Rolling them into 2-inch balls worked perfectly! No matter what they looked like, they taste fabulous. :)


  1. […] meal unless the last taste is something sweet. Whether it’s Mini Macaroons after dinner, Monster Cookies after lunch or red licorice after breakfast (yep, the scrambled eggs just weren’t doing it […]

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