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 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.
I made these monster cookies. Super easy and delicious!
I’m thrilled you enjoyed the recipe, Brenda!
We made these today and added a few peanut butter m&m’s. So dang good! Great recipe! Thanks so much for sharing!!
You are so welcome, Peg! I’m thrilled you enjoyed the recipe!
If the dough is too gooey, as in…no way could I hand-roll into a ball…. Do you suggest more oats? TBH, my 4 year old granddaughter “helped” so I’m not 100% certain on my ratios… ♀️
Hi Marilynn! This dough will be too wet to roll into balls. You’ll want to use a scoop or two spoons.
Okay not that great – very peanut buttery – made more than I thought
I’m sorry you didn’t enjoy the recipe.
I made them October 9, 21. Love the recipe, my daughter in law has celiac disease and she can’t have wheat so these are a great delicious treat for her, and the kids love them.
Yay! I’m so glad your family enjoyed the cookies, Mary!
These cookies were so good! My husband took one bite and said WOW. Thanks for sharing this recipe!
You are so welcome, Laura!
Way too many chocolate chips and mini M&M’s. There isn’t enough dough to hold it together and they crumbled when I scooped then onto the cookie sheet. I would try again but with half as many chocolate chips & mini M&M’s.
I followed the recipe exactly.
Hi Cathy – I’m sorry you didn’t enjoy the recipe. I’ve never experienced there being too many chocolate chips or M&Ms.
Kathy, there is a small discrepancy on the x2 butter calculation. You need 2 sticks, not 1. Might explain your issue. Try again!
Best monster cookie recipe
I’m thrilled you enjoyed the cookies, Jeannine!
The best road trip coolies, college care package cookies or feeding a crowd cookies! I have been baking these for 30 years.
YESSSS!
Best monster cookie recipe I have found! Had to use regular size peanut butter M&Ms because someone ate all my plain ones without telling me. Took them to work and got TONS of compliments. Thanks Kelly!
You are so welcome, Becki! I’m thrilled you are your coworkers enjoyed the cookies!
Hi Kelly,
I made this recipe last night, although my cookies did not look as pretty as yours, it sure tasted really delicious. Thank you for sharing all your recipes.
You are so welcome, Marietjie! I’m thrilled you enjoyed the cookies :)
What a treat it is to come upon your recipe! I’m looking forward to sending a tin of these to my nephew who has celiac disease. I don’t have time for a cookie flop….so…what brand of and texture (creamy/chunky) of peanut butter do you use? A million thanks!
Hi Aunt Tracy! I use Skippy creamy peanut butter, but any brand will work (as long as it isn’t the natural type, as those tend to be too oily). Enjoy!