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 (1 stick) 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 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.
Easy and delicious
I’m so glad you enjoyed the recipe, Jim!
Looking forward to trying this recipe!! Do you use milk chocolate or semi-sweet chocolate chips?
Hi there! I prefer semi-sweet chocolate chips but milk chocolate would be delicious, too!
These are DANGEROUSLY good! Hubby had to take them away from me! Great easy recipe, kids loved making them and seeing all the goodies go into them. The only thing we changed was instead of a cup of mini chocolate chips we did 1/2 cup and 1/2 cup mini butterscotch chips AND OHMERGOD!!! These are going to be a constant request in our household! Baked for 12 mins and we got 39 decent sized cookies!
LOVE IT
YESSSS! Love reading this! I’m thrilled your family enjoyed the recipe :)
My sister and I made these cookies today and they are perfect! We didn’t have quite enough oats, we added raisins for fun, and used regular size M&Ms and chocolate chips. We definitely will make these again, but hopefully with the right amount of oats!
Awesome! I’m so thrilled you and your sister enjoyed the cookies, Addie!
This is a keeper recipe!!
Yay! I’m so thrilled you enjoyed the cookies, Deb!
YUM!! We had an office birthday party for a co-worker & she requested Monster Cookies for her treat. I had a recipe that I used before, but I was not really happy with it so I searched for a different recipe and came across this one. I was a bit skeptical about making a flourless cookie, but after reading the 5 star reviews your recipe received, I had to give it a try. It did not disappoint! These are delicious, moist & chewy. This recipe is definitely going into my cookie recipe collection. Thank you so much for sharing it with us!
Yay! You are so welcome! I’m thrilled you enjoyed the recipe :)
Our go to now! Fantastic just as written.
Amazing! I’m so thrilled you’ve been enjoying the recipe, Tricia!
Awesome recipe. Made a triple batch today for my Mom’s 80th birthday party. We have an industrial size Hobart mixer. I would never try to make that much with a table top or hand mixer. To thick of batter. I didn’t buy creamy peanut butter but chopped up a total amount of 1.5 cups of peanuts and added to the mix. I would also not use 3 cups of each chips and M & M’s. Had leftovers in the bottom of the mixer. (Could have been because of the peanuts added). I will definitely save this recipe for the future!! Thank you
So glad you enjoyed the recipe, Mary!
I’m looking for a Monster Cookie without peanut butter (for allergy purposes). Can you eliminate the peanut butter in this recipe? Maybe substitute something else? Thanx in advance!
Hi Ereka! You may be able to substitute another nut butter but I can’t say with certainty how it might affect the texture/results. Let me know if you give it a shot!