Preheat your oven for a classic flourless Monster Cookies recipe that’s been in my family for more than two decades.

Monster Cookies studded with mini chocolate chips and M&Ms

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.

Stand mixer bowl with monster cookies batter, mini chocolate chips and M&Ms

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.

Unbaked cookies on baking sheet with cookie scoop

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!)

Freshly baked monster cookies cooling on wire rack

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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Monster Cookies

Chocolatey, chewy, peanut buttery goodness. There's no better way to describe this tried and tested family recipe for Monster Cookies.
4.91 from 294 votes
Monster Cookies studded with mini chocolate chips and M&Ms
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 24 cookies


  • 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)


  • 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 Note:

  • The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheets.
  • If you're using the candy eyes, add them to the cookies immediately after you remove them from the oven.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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.

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Calories: 343kcal, Carbohydrates: 41g, Protein: 7g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 269mg, Potassium: 179mg, Fiber: 2g, Sugar: 29g, Vitamin A: 185IU, Vitamin C: 0.1mg, Calcium: 45mg, Iron: 1.3mg

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  1. 5 stars
    I accidentally put in 1 cup of butter rather than half a cup and figured I might as well double it because the reviews don’t typically lie! Well, these were great – I’m so surprised at their texture given they have no flour. They’re chewy yet light, almost like a peanut butter lattice cookie if such a thing existed. I’m currently on batch 75 million in the oven and counting. ;) I scoop approx 2 tbsp and bake for 12 minutes and they are golden on the edges and soft on the inside. A great recipe, I’m so glad to have found it!

  2. 5 stars
    I have been trying different monster cookie recipes and this is by far THE BEST Recipe ever!!!! I will be making these forever !!! Thank you so much!! I used an ice cream scoop for size and got 46 cookies! (on recipe for 1 batch :) )

  3. 5 stars
    I actually (accidentally) forgot to add the butter and it made them even better (in our opinion). Instead of crispy, we had soft, chewy cookies. Cookies that the neighbors loved too. So if you’re wanting a soft cookie, skip the butter—it works out great!

  4. 5 stars
    I made these for my gluten free son who has celiac, he LOVES them! Actually the whole family does, I have used this recipe 2x now and they have turned out perfect. Thank you. Any suggestions on what I could substitute for the peanut butter for my daughter? She has a peanut and pea allergy.

    1. Hi Amy! You might be able to substitute another nut butter but I can’t say with certainty what the texture/results will be. Let me know if you give it a shot!

  5. 5 stars
    This is simply THE BEST monster cookie recipe! Please ignore anything less than 5 star ratings on this. Just like someone else has stated…undercooked, overcooked, whatever…this is it. This is the only recipe you will ever need!

  6. 5 stars
    I loved this! My family are such big fans on monster cookies, and wanted to try a new recipe. My only notes are that my dough was so sticky! It made the kitchen messier, and got all in my nails. The other things is that is was always under baked, I put them in for as long as it needed but they would be crumbly and underbaked. You can never go to wrong with a monster cookie though. My family still adored them, and I will probably use this recipe again. Overall I loved them, besides those couple mishaps.

  7. I usually buy crunchy kroger natural PB, which has nothing but peanuts and maybe salt. Would it be best to buy the “regular”/non-natural type for this recipe?

    1. Hi Maude! I personally haven’t used natural peanut butter in this recipe, but I know many other commenters have had success in doing so. Let me know if you give it a shot!

    1. These were delicious!! But mine ended up baking into mounds/balls, and not flat and cookie- like. Any reason why?? I’m kind of bummed about it!

      1. Hi Bex – There are several factors that may have attributed to your cookies not flattening out, such as how the heat circulated in your oven, your type of baking sheet and whether you used parchment paper or a Silpat. Perhaps next time you could flatten the dough slightly (after you’ve portioned it out)? Sorry!

  8. 5 stars
    Great recipe! Nothing fancy, but these are SO good. Only tweak I made was subbing peanut butter chips for half of the chocolate chips. They turned out perfect, took them to a work potluck and they were a hit. Thanks so much!

  9. 5 stars
    Absolutely delicious! My kids who don’t even like peanut butter devoured these! Will definitely be our go-to cookie recipe from now on! Thank you for sharing!

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