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.
4.90 from 307 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
    When my husband was stationed in Misawa, Japan, 37 years ago, we bought a girl scout troops recipe book that had Monster Cookies recipe in it. They were so good that we have been making them ever since. You haven’t lived until you have eaten a Monster cookie! Thank you so much for keeping this recipe alive. Some recipes need to be handed down through the time, and this is one of them.

  2. I measured out cookies in 6 grams. Rolled them in a ball then slightly flattened. Cooked for 15-17 minutes. Good stuff!

      1. Hi Pauline! 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!

    1. Hi Jeanine – I’ve never made cookies with Splenda so unfortunately, I can’t weigh in on what the results would be. Let me know if you give it a shot!

    2. 5 stars
      I have used Splenda to help lessen the high sugar content. Use 1/2 to 2/3 cup Splenda because it tastes sweeter than sugar.

  3. 5 stars
    I’ve used several different types of recipes for Monster cookies. None of them compare to this amazing soft and chewy recipe!
    Thank you. They’re amazing!

      1. 5 stars
        Love, love, love this recipe! Perfect every time! My grandbabies love them!!!
        Thank you for this great recipe!!!

    1. 5 stars
      These turned out super delicious! I followed the recipe exactly and they were perfect! It did make a lot of dough, so I’m wondering if I could freeze some of it? Thanks for a great recipe!

      1. This cookie dough freezes well, Rebekah. I recommend freezing it in balls/scoops so all you have to do is bake them off as needed.

  4. These are simply wonderful! I’ve made them several times and they are a huge hit! I wouldn’t alter anything because they are perfect. Thank you for this wonderful recipe!

  5. 2 stars
    Just made this recipe for 1st time…not impressed. Super crumply and just kind of blah. Do not bake beautifully. And before I get accused of using to many oats, I actually used 1 cup less. Do not recommend.

    1. Hi Sarah! Using an entire 1 cup less of oats is going to greatly alter the recipe and lead to different results.

    2. “Before I get accused of not following the recipe, I need to let you know that I actually did not follow the recipe”.

      1. Wondering if the type of peanut butter matters? Can you use a more natural one that only contains peanuts and salt?

      2. Hi Gina! I personally haven’t used natural peanut butter in this recipe, but I know many other commenters have had success in doing so.

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