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.
4.9 from 204 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. Hi Grace! It depends on the size you scoop, but if you scoop 2-to 3-tablespoon mounds of dough you’ll end up with about 24 cookies.

  1. My grandma used to make these for me when I was a young kid. I always thought they were the best cookies ever. I have used this recipe for years and now my kids always ask me to make them for them every year for Thanksgiving and Christmas. I am sure they will be asking me for the recipe so they can make them eventually for their kids.

    1. Love, love, love reading this, Bill! I’m thrilled your family has been enjoying this recipe for so many years. :)

  2. 5 stars
    These are the best! I’m Also new here So Hello, I will also discover your other good recipe because I’m not worried one bit about messing up because this one was a piece of cake, Matter Fact I’m going to make me a piece of cake following your recipe.

    Thank You!

  3. 3 stars
    Didn’t work for me. Cookies were flat and sticky. So sticky that they stuck to the parchment paper. They crumble apart when you pick them up. So disappointed. Baked 15 minutes at 350 and then removed them.

    1. Hi Amber – I’m sorry you didn’t enjoy the recipe. It’s hard to say what might cause flat cookies. Is your baking soda fresh?

  4. 3 stars
    I made the cookies according to the “1x” recipe which said 24 cookies. I made the cookies quite large, and yet i ended up with FORTY cookies. They are delicious but beware of the proportions

  5. 5 stars
    I have made these 4 times now. This is by far the best monster cookie recipe I’ve come across. At this point, I’ve printed it out and keep it in my recipe box. My friends and family are pretty obsessed with them! Thanks for sharing!

    1. Love reading this, Jenna! I’m thrilled you (and your friends and family!) have been enjoying the recipe.

    1. I have made these and you can add just about anything you want and they have no flour which is a good thing. You have some very good recipes.

      1. Hi Kelsey – It’s hard to say what might cause flat cookies. Is your baking soda fresh?

    1. Hi Sherry! 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!

  6. Hi there, I desperately am craving these. I only have natural peanut butter. Should I reduce the butter? Any ideas on how I could adjust so the natural peanut butter won’t negatively impact the result?

      1. 5 stars
        I made them with the natural peanut butter and they worked perfectly. They were absolutely amazing. I did 2TBSP sized cookies, for 15 mins and got 35 cookies. They are amazingly soft and chewy thank you so much for the recipe!!!

  7. 2 stars
    I was very frustated with this recipe.
    First it made double the amount as indicated.
    The cookies are super soft and fall apart very easily.

  8. 5 stars
    We made these today and added a few peanut butter m&m’s. So dang good! Great recipe! Thanks so much for sharing!!

  9. 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… ‍♀️

  10. 5 stars
    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.

  11. 3 stars
    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.

    1. Hi Cathy – I’m sorry you didn’t enjoy the recipe. I’ve never experienced there being too many chocolate chips or M&Ms.

    2. Kathy, there is a small discrepancy on the x2 butter calculation. You need 2 sticks, not 1. Might explain your issue. Try again!

  12. 5 stars
    The best road trip coolies, college care package cookies or feeding a crowd cookies! I have been baking these for 30 years.

  13. 5 stars
    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!

  14. 5 stars
    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.

  15. 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!

    1. 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!

  16. 5 stars
    The BEST monster cookie recipe I have ever made. I have made it several times and I really like just mixing it up by hand. I did cut the sugar back to 3/4 of each the second time I made them and have continued to do so. Teenagers and husband approved and they are now our go to cookie.

  17. 5 stars
    Great cookie! I used a heaping 1/2 cup each of mini chocolate chips, mini m&ms, white chocolate chips and Reese’s pieces.

  18. 5 stars
    I tried the Monster Cookie recipe and it was easy and delicious. I think next time I will try it with raisins. I love oatmeal raisin cookies.

  19. 5 stars
    I have made many monster cookie recipes. This one is by far the best. I wanted them a little crunchy so I baked them for about 15 min. They were perfect.

  20. 5 stars
    LITERALLY CRACK! I LOVE THESE! They’re the perfect cookie! I also added Reeses Pieces, peanut butter chips, and white chocolate chips! SO SO SO GOOD!

  21. 5 stars
    Loves these cookies! I make them with Reese’s Pieces and they are amazing! Best monster cookies I’ve ever made.

  22. 5 stars
    These cookies are so delicious. I am usually not a huge peanut butter cookie fan, but I had been searching for a good oatmeal cookie recipe. I tried this one, and I’ve eaten so many of the batch! The kids and hubby approve as well :). I cooked them for 11 minutes to make sure they would still be chewy, and on day 3 they are still chewy. So good dipped in milk too, mmmm. I only save recipes I really love and would love to bake again, and this one is definitely being saved! Thanks a million.

  23. 5 stars
    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!

  24. 5 stars
    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!

  25. 5 stars
    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!

  26. 5 stars
    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

    1. 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!

      1. 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!

      2. Ereka, I have made this with sunflower butter and Enjoy Life chocolate chips. It really good!

        There’s a little girl at church who has a bunch of allergies, nuts being on that list so I tried to make a version she could have.

        The cookies are a bit crumblier and spread out much further than peanut butter would, but they’re still delicious.
        We call them Hazel Cookies after the name of the girl at church.

  27. 5 stars
    My favorite cookie!! First had them at my niece’s house. Her daughter bakes them for fundraisers at their church. Said there is always a high demand for the cookies. I can understand why. Yum!

  28. 5 stars
    Super yummy and easy to make! (I’m in fifth grade.) Definitely making these for my grandparents! Thank you so much for this recipe. For that soft and chewiness, how long do you cook them for? I did 11 mins.

    1. That’s so awesome, Pietra! I’m thrilled you enjoyed the recipe! The best way to guarantee your cookies are chewy and not too crispy is to underbake them slightly (start checking them around the 9-minute mark) then remove them from the oven and allow them to cool for 5 to 10 minutes on the baking sheet.

  29. 5 stars
    Just awesome!!! Love these cookies. I’ve made them a number of times now and they always turn out great. Easy to make. Love that it’s just one bowl. I’ve started swapping raisins for the chocolate chips.

  30. 5 stars
    Delicious!! I swapped out peanut butter for almond butter due to an allergy, and it’s fantastic. Would probably be amazing with cashew butter too.

    Monster cookies are such a great recipe to just chuck whatever leftover baking goodies you have in – nuts, chocolate chips, whatever. It’ll always taste amazing.

    Adding this recipe to my recipe box. Love it!

  31. 5 stars
    This is the best monster cookie recipe on the Internet. I have to make them and send them home with my nephew when he comes.

  32. 5 stars
    Wow! Great Cookies. Hardy, Healthy, Soft and Chewy These cookies are going to be made a lot this summer. PERFECT!

  33. 5 stars
    These were an instant hit with friends, family, and co-workers. Everyone asks for the recipe! Any treat that can please ALL those groups definitely deserves 5 stars. Thanks for sharing!

  34. 5 stars
    Thank you for having this recipe. I couldn’t find the one I have. My family loves these delicious healthy homemade cookies. Can’t wait to make them tomorrow. It’s a family stalle for camp and elk hunting.

  35. 5 stars
    Wonderfully filling gluten free cookie!!
    Quick and easy to make and bake.
    I make 6 cookies at a time and put the rest of the batter in an air tight container so that I can have fresh, hot cookies every day.
    I like to under bake them so they are nice and gooey

  36. 5 stars
    My daughter is allergic to eggs, so we use 3/4 cup applesauce instead of eggs, and they turn out so yummy!

    1. Hello,

      We raise ducks, and most folks allergic to chicken eggs can eat duck eggs. The duck eggs are wonderful for baking, and make a richer dessert. Just a thought!

  37. 5 stars
    Made a double batch and they came out perfect! I have celiac so finding a tasty gf cookie can be difficult and this ones a keeper. Thank you!

  38. 5 stars
    I’ve been looking for a great monster cookie recipe since falling in love with the ones from a local bakery- this is it!! Perfection.

  39. My granddaughter has Celiac Disease. I’m looking for a great tasting cookie she is able to eat and taste great. Can I use gluten free Oats or will they just fall apart?

      1. 5 stars
        Just made these to give as a birthday gift. They are easy to make and super yummy!! Thank you!

  40. 5 stars
    This is my go-to cookie recipe. I’ve made them probably a dozen times and they come out perfect every time! Crowd favorite, easy and delish

  41. 5 stars
    I love this recipe!!!! I get compliments on it every time. I leave out the m&m’s and double the chocolate chips (I use nestle dark chocolate morsels) when I make them for myself. My kids love the traditional recipe with the m&m’s.

  42. 5 stars
    These monster cookies are the best. I used both kinds of oatmeal as I had some of both. Absolutely loved these monster cookies! No googly eyes in mine though!

  43. Hello! I am trying right now to bake these. But I’m having trouble with first step. I would like to make x2, but the recipe says 1 stick of butter (for x1-x3 quantities) but the measurements in cups vary . My mixer has been working for almost 40 minutes with no creaming happening. Am I doing something wrong? Please help! Thank you.

  44. Hi! I just made your recipe last night for my friends, but I’m seeing some of them in a week. Will the cookies last a week or should I make another batch next week? Please let me know, thank you!

    Also, I was skeptical initially because this recipe uses no flour and a lot of oats, but they turned out perfectly!


    1. I’m so glad you enjoyed the recipe, Philip! And the cookies will keep for up to a week when stored at room temp in an airtight container. :)

  45. I made this recipe a while back and searched it up to make them again. They are so delicious and Great for me being gluten-free. I just can’t remember if quick oats or rolled oats was yummier. I want them soft and chewy, would the kind of oat matter?

    1. Hi Jessica! Quick-cooking oats offer a more delicate texture whereas old-fashioned oats offer a heartier one. :)

  46. 5 stars
    My husband has had many, many cookies in his life and says these are “the best cookies he’s ever had.” I don’t even typically love monster cookies and I love these!!! Do you have nutrition information for these? Thanks for the recipe!

    1. Woohoo! Love reading this, Megan! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  47. 5 stars
    I had to search for this recipe because Mom tossed it when she pared down her recipe collection. This is the one I remember! No flour. Which also really helps for anyone on FODMAP or gluten free. Obviously it’s not recommended, but when are amazing and delicious cookies ever?!? Thank you, this is the recipe i was searching for! As noted in other comments, be careful, these are MASSIVELY addictive… so yumm!

  48. 5 stars
    Easy. Delicious. The perfect recipe you can’t go wrong. I went out of my way to leave a 5-star review because these are so worth it! I can’t tell you how many people have asked me for this recipe, it’s soooo good!!

  49. 5 stars
    Warning. Making these cookies will ruin your week. But only if you’re on a diet. I am unable to stop eating these things and I am trying so hard- I’ve put them I the freezer but that just makes them better
    11/10 recipe will make again

  50. 5 stars
    I made these and brought them to work for people to try and people loved them. People were very surprised that it didn’t have flour in them. These cookies will be a go to recipe, very simple and quick to make.

  51. 5 stars
    love, love, love these cookies. the first time i only had regular chips. now it’s only the mini. soooooooo much easier to handle and they melt great. i used a baller. about 1/2 way through i flattened them a bit. so yummy and great for people that are gluten free. oh, sometimes i add coconut. sometimes nuts. can’t go wrong…

  52. I have made these before and everyone LOVED them!! This recipes makes so many cookies, which is usually great but wondering if I can make a batch and bake half now and freeze half of the dough for later?

    1. Sure, Courtney! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake it off as needed. I’m so glad you’ve been enjoying the recipe :)

  53. These cookies are incredibly delicious and super easy& quick to make! I did not include chocolate chips in mine and used an entire 10 oz pkg of mini m&ms instead. Despite the fact that I didn’t have the 2 full cups of candy/chocolate in the mix (my only modification), they are sooooooo good! I prefer a chewy cookie and this recipe absolutely delivers (note: I did follow the timing of the bake & the cooling tip to achieve this). Perfection!

  54. 5 stars
    It’s my go-to recipe for sure! Just made again today, since the hubby ran out of the 2 batches I made for Christmas! A definite family favorite.

  55. 4 stars
    I like the recipe a lot because it doesn’t have flour. I think next time I may cut the sugar a bit. Delicious overall!

  56. 5 stars
    These are delicious! I followed your advice and slightly under bake them so they stay chewy! I love sharing this recipe because it’s so easy. I use a small cookie scoop and can get 5 dozen out of the recipe.

  57. Thanks, but that nutritional value bar doesn’t tell you, weight , in grams or ounces, or size of the average cookie so it doesn’t help very much. But thanks for answering anyway. I was just curious since I’m sorta watching my calories.

  58. Just curious but approx how many calories in a cookie? Of course I couldn’t tell eat just one. They were awesome!

    1. Hi Mike! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  59. 5 stars
    They were so delicious my family loved them. Definitely recommend this recipe. I made these and I’m 9 years old. so easy to make and they are so good.

  60. 3 stars
    I’m not sure what happened to my cookies but the m&m’s melted and the cookies were big and flat. I read through the recipe again and did everything right so is this a high altitude problem as I’m in Colorado. They tasted fine just looked like 6″ flat oatmeal cookies. :(

    1. I’m not a pro at high-altitude baking so I can’t say with certainty what happened to your cookies, Michele. Sorry I can’t be of more help!

    1. Hi Dara – I recommend freezing the cookie dough in balls/scoops so all you have to do is bake it off as needed. :)

  61. 5 stars
    16mins on pampered chef stoneware
    Flattened nicely
    Light golden colour
    13mins on parchment on metal baking sheet.
    Cool completely, remove and soooooo chewy and yummy

  62. 5 stars
    Crowd favorite!
    Made these this past weekend for the first time! Let’s just say, they didn’t last very long!
    The crunchy, yes smooth texture and delicious taste has me hooked!
    Easy to make, even easier to eat!

  63. No flour? I want to bake these, but I’ve gone over the recipe 4 times and is it correct that there is no flour in these cookies?

  64. 5 stars
    These are so yummy! Definitely saving as one of my go-to cookies! :) Just have to say the yield is definitely more than 24 for me. I used a standard cookie scoop and had about 50-60 cookies! Would definitely look to half this recipe in the future for a smaller crowd!

  65. Have you edited this recipe in the past year? This used to be my favorite recipe but I stopped making them for a while. I’ve started again and it seems to be different than I’m remembering. They no longer flatten out in the oven. I have to press them all down into the shape of a cookie. I also thought there used to be more butter?

    1. Hi Jaime! This is still the original recipe that my family has been using for over 25 years. :) 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)?

  66. 5 stars
    We love these cookies! Just put a batch in the oven for my son’s 15th birthday party. Requested by him!

  67. 5 stars
    These cookies are the best! I scoop them out and put the dough in the freezer so I can bake a few fresh whenever I want. So many people have asked me for this recipe. I made these for a graduation party and they were a hit!

  68. 5 stars
    This recipe is delicious! I prefer to keep the batter in the fridge and bake them as we want them because we love them fresh. How long can I store the batter in the fridge? Thanks!

    1. Hi Kristen! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake it off as needed. :)

  69. 5 stars
    My first time making these after having a friend’s mom baking these when growing up. They are perfect. Thank you!

  70. 4 stars
    Been making this cookie for more years than I can remember. Only difference in the normal recipe I use and this one is the lack of Karo Syrup. The original recipe was 4 times this batch and took forever to make. Can not believe how many of our friends and family have never had monster cookies. A staple growing up for the holidays!

    1. Hi Jen – There are several factors that may have attributed to this, 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)?

  71. 5 stars
    I’ve made these a few times and everyone loves them! I send them with my wife to work and her coworkers literally lineup to get one. Thanks for the recipe!

  72. 3 stars
    Dough was very crumbly & Cookies did not spread at all in the oven. I scooped them onto the pan with a 3 tbsp scoop. When preparing the dough, I measured the peanut butter by weight. 1.5 cups is 24 tbsp. A tbsp of the pb I used weighs 33 grams, so I used 792 grams of pb. For my final pan of cookies, I added more pb to the dough before scooping them, hoping that would cause them to spread. Nope. Zero spread.

    Ideas what went wrong?

    1. Hi! I’ve never measured by peanut butter by weighing it so that is likely what caused your dough to be crumbly.

  73. 5 stars
    THESE ARE SO GOOD and an all time favorite of mine!! My youngest and I made them this morning, for a fun and different Christmas cookie. We used Red and Green M&M’s. SO NUMMY!!

  74. 5 stars
    Made these for a cookie exchange and for my family and they were gobbled up quickly! Thanks for sharing this recipe!

  75. 5 stars
    My family eats these every few months. A good addition is coconut, it gives it some more flavor. Even though I’m a 7th grader, they are easy to make and SO good! Thank you so much!

  76. 5 stars
    These are delicious and the texture is the best! This recipe is definitely a keeper. Didn’t and won’t change a thing.

  77. Can I get the nutritional values for these cookies? I need to track all of my fats, carbs, sugars, protein, cholesterol, etc.

    Thank you!

    1. Hi Susan – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  78. 5 stars
    Tillamook ice cream made me want to attempt to make Monster Cookies for the first time ever. This was the recipe I found and this will be the recipe I always use!! I can’t believe it worked without flour! I live in high altitude too, and they were perfect! Thank you!

  79. I have not made them yet. I have only salted butter and blue bonnet in my fridge. Can I use one of those for a substitute?

    Thank you

    1. Hi Angela! Salted butter works but I’d recommend reducing the 1/2 teaspoon salt because the cookies will be too salty.

    1. Hi Bette – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  80. 5 stars
    This recipe by far is one of the best monster cookie recipes ever. I used your side note and I believe that was the trick! Thanks for sharing.

  81. 5 stars
    I had my first monster cookie about a year ago and fell in love. I’m no kid and I’m not sure how I had not found these years ago. I made your recipe and it did not disappoint. So yummy. I did make them smaller so I had 48 cookies instead of 24 much to my grandkid’s and neighbor’s delight. Thank you!

  82. I made a double batch of these but only put in 1 recipes worth of sugar(so 2 cups total for the double recipe), tasted great just the right amount of sweetness for me. As a side note: a double recipe is too big for a 5 quart bowl on a Kitchen-aid

  83. Delicious!
    Big hit with my husband and kids!
    Made them today for Halloween . So easy!
    I’m keeping this recipe in my recipe box.

  84. I’d like to make these but was wondering if you can substitute the peanut butter with Sunflower butter (so they can be sent along with school lunches which are peanut free)? Thanks so much and Happy Halloween,

    1. Hi Rosella! I’ve never tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  85. I made these yesterday and they did not turn out well. I followed the recipe exactly but I put the dough in the fridge for a few hours before baking (this is what most choco-chip cookie recipes suggest). When I did bake them, they spread so much and while the bottoms browned, the middle was raw. I am not sure how I managed to get such thin cookies with a raw middle! The recipe does not call for any flour and maybe that is what it needed to stabilize the fat from the butter.

    1. Hi Cat! This is a flourless cookie recipe and I wouldn’t recommend refrigerating the dough. Did you use natural peanut butter or regular?

  86. 5 stars
    We made these without the M&Ms because we didn’t have any. I must say they were delicious even without. Also the tip to let them cook more on the pain really helped!

  87. 5 stars
    I made these for my husband today and he loved them. Thank you for a great recipe! How long will these stay fresh stored in an airtight container at room temperature?

  88. 5 stars
    Excellent recipe. Followed directions and came out perfectly. My mom added sunflower seeds (yes, even salted) to monster cookies I had when I was young so I added them to this. Very nice. Great recipe. Easy. Love the no flour. Thx for sharing

    1. Hi Angela! Yes, this cookie dough freezes well. I recommend freezing it in balls/scoops so all you have to do is bake them off as needed.

  89. 5 stars
    Great cookie to make! I’d probably just add a tiny bit more peanut butter next time but that’s just a thought! Super yummy :)

  90. 5 stars
    Hands down the best monster cookie recipe I’ve made! Perfectly chewy and packed with flavor. I’ll be making these for all my family and friends! ❤

  91. 5 stars
    These are so delicious! I follow the instructions but add regular sized M&Ms, chopped semi sweet chocolate and walnuts for an added textural element. I also sprinkle the dough with some flakey Maldon salt before they hit the oven. Will definitely make these all the time!

  92. 5 stars
    Turned out GREAT!! So delicious! Used my baking stone, preheated it first to put cookies on hot stone. 12 minutes, PERFECTION!!

  93. These look great and I can’t wait to try them!

    I’m wanting to make a big batch of dough and freeze it so I can make a few at a time. Does Does this dough freeze well? Any tips?


    1. Hi Amber! Yes, this cookie dough freezes well. I recommend freezing it in balls/scoops so all you have to do is bake them off as needed.

  94. 5 stars
    Great cookies! This was easy to make and the tip on underbaking and letting them cool on the baking sheet was so helpful. Thank you for a great recipe.

  95. 5 stars
    These cookies are truly a hit in my family and our neighbors across the street! I make them and share them and the little neighbor boys just go crazy for them! I use the recipe as written, but use full size M&Ms.

  96. 5 stars
    Great recipe. My wife is GF and can’t eat chocolate, so we substituted Reese’s pieces for the M&Ms and carob chips for the chocolate chips (for her, not my batch).

  97. 5 stars
    I had several bags of random candies left over from making cupcakes. For the 2 cups of candies, I just mixed whatever I had, which was a huge variety. This recipe was fantastic for my odds and ends! Thank you!!!

  98. Can’t wait to make these based on all the amazing reviews! My son has a peanut allergy so I’m wondering if I could substitute almond butter for the pb? Generally peanut butter is thicker than the almond butter so I’m not sure if it will mess with the texture of the cookie.

    1. Hi Lucy! I’ve never made this recipe using almond butter so unfortunately I can’t weigh in on what the results would be.

  99. My mom told me this was the second best cookie she has ever had, falling just short of her grandmothers famous spritz cookies. I did use 2 cups old fashioned and 2.5 cups quick oats, salted butter, and Mexican vanilla, so maybe that was the secret! Very good recipe. Will make for years to come!

  100. 5 stars
    These were great! I divided the dough into 3 and cooked one pan and froze 2 bags with the other dough. There were great the first go around and just took the bag out yesterday to thaw and cooked today! My whole family loves these!

  101. 5 stars
    Very good. I used Red Mill Old Fashioned Oats and Organic chunky peanut butter. 4 grandkids between ages 5-8 loved them and so did I.

  102. I rarely post reviews but this recipe is definitely one to talk about! I’ve made this recipe multiple times without fail. Spectacular cookies!

  103. 4 stars
    This is such a good recipe. My son loves baking so we decided to try your recipe because it looked very close to the monster cookies from Target. Salty and sweet like our favorite trail mix but rolled up in a cookie. Yummy!

  104. These are so good—and they taste about same as a favorite local bakery’s monster cookies. I used regular M&Ms and chocolate chips, but I didn’t have enough M&Ms. I subbed 1/2 cup of Reese’s pieces to make up the difference. Still excellent!

  105. 5 stars
    Great recipe! I made these for a graduation party and everyone was calling me the cookie queen! They were definitely a hit. I’m making another batch now for my granddaughter’s baby shower. I scoop the dough out in balls and freeze them. They are ready to bake whenever I need them. Thanks for the great recipe!

  106. 5 stars
    This is my go to cookie receipe and I bring them to all sorts of events and it’s a recipe people ask for everytime!! They are easy, delicious and our favorite!! Thanks for sharing your recipe!! YUM!!!

  107. 5 stars
    I was skeptical with this recipe using no flour, but they are great cookies. Glad that I decided to try the recipe. Thank you.

  108. 5 stars
    These are wonderful! Easy to make, and very flavorful! They are now my family’s favorite cookie! I was able to make them a little smaller and get 12/cookie sheet, so the baking went a little faster. Thank you so much!!

  109. 5 stars
    Delicious!! I added raisins to the batter with M&M’s & chocolate chips. I didn’t have mini M&M’s or chocolate chips, so I used regular ones. Enjoyed these so much!!

  110. absolutely loved this recipe… but cookies come out flat? or is that how they’re suppose to be?! HELP

  111. 5 stars
    My husband is picky about his cookies and this recipe was a HIT! I’ve made a full batch and cut in half and it is perfect!

  112. 5 stars
    Made for a family get together where one family member is gluten free. These are really great cookies and I’m so glad the whole family can enjoy! I did leave out the vanilla, as I felt it would be overpowered by the PB and chocolate anyway.

  113. 5 stars
    The cookies where BOM! but we were missing chocolate chips and M&M’s so instead we used butterscotch chips and it was so delicious! If you guys run out of these ingredients just substitute it with butterscotch chips!

  114. Super yummy recipe! My husband I greatly enjoyed it, especially with a cup of coffee. I ran out of quick oats half way and used old fashioned oats too and it worked out just fine. I baked my cookies at 340 for 14 minutes, let them set cool down, and bam!

  115. 5 stars
    Best monster cookies EVER! They truly are a family favourite. Adults love them as much as the kids!

  116. 5 stars
    Turned out perfect! These cookies are there best! I love that they’re naturally gluten-free (more or less). I like them with chunky peanut-butter, but I use creamy for my son’s sake. I’m dairy-free, so I used a combination of coconut oil and Earth Balance instead of the butter. I like to make the dough without the mix-ins and use it as a crazy come dough. One son like blueberries mixed in. One likes chocolate chips. I like strawberries, blueberries, and chocolate chips. We don’t use M&M’s usually, but it is fun sometimes.

  117. 5 stars
    Best monster cookies I have ever made. I have been looking for the perfect recipe for them and here it is.

  118. The best monster cookies! I have tried several recipes in the past and this recipe is definitely is the easiest and best tasting!!

  119. Great recipe but I find 15 min is enough in my oven and this recipe cooks up 4 dozen cookies for me. My son has Down Syndrome and enjoys making these for friends and family because he can roll the balls of dough up and put Smarties on the top.

  120. 5 stars
    I substituted a cup of flour and 3 1/2 c of oats. I also added Heath butter brickle bits with the mini chips and M&Ms. Lastly I refrigerate the dough for 8 hours in the fridge to blend flavors-outstanding!

  121. Great recipe! Liked the tip about leaving cookies on baking sheet 5-10 min. That does eliminate over baking. Didn’t have parchment paper and lightly greased cooky sheets worked just fine.

  122. 5 stars
    I had lost my recipe from my Mom for these cookies and they were the same as I remembered….Very Good. I use semisweet chocolate chips and regular oatmeal.

  123. 5 stars
    Amazing! My go to cookie recipe that the whole family (including my GF needs) can enjoy ♡♡

  124. 5 stars
    Made these this weekend as a little staying at home project.. they are LOVELY. I found 2 TBS works best size-wise. :)

    1. Hi Emily – I wouldn’t recommend using steel cut oats as the cookies will be way too dense and heavy to bake to a proper consistency.

  125. 5 stars
    SO GOOD! I made these for the first time as indicated, except for the mix ins… Didn’t have mini chips or enough mini m&ms, so I used a combo of mini m&ms, reese’s pieces eggs, chopped dark chocolate peanut butter cups and some regular chocolate chips. Super easy to follow directions, came out perfectly!

    Watch your oven… My big pan with 12 cookies was perfect at 12 minutes, but my smaller pan with 8 cookies was a bit over at 12 minutes.

    Also, I used my ice cream scoop to form the cookies and this recipe ended up making 32. :)

    1. Love your resourcefulness with the chocolate candies, Rebecca! I’m so glad you enjoyed the recipe :)

    1. Hi Hope! There are several factors that may have attributed to this, 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)?

  126. I just want to be sure this doesn’t call for flour? This is the first time I’ve seen a recipe not call for flour

  127. Omg they turned out amazing reminded me of these cookies a special neighbor made for my family.I grew up with 7 brothers and sisters we all used to fight over them. During this hard time with covit 19 these made my family smile.

  128. 5 stars
    Most delicious cookies ever! I added about a cup of butter scotch chips and used peanut butter m&ms instead. So good! I saved some of the dough to make one giant cookie in a skillet and added vanilla ice cream on top and it was the best thing I’ve ever tasted!

  129. 5 stars
    Great recipe! I doubled it and was able to share big bags of cookies with three other people. I didn’t have enough M&Ms so I subbed Reese’s Pieces to make up the difference. Thank you for this wonderful recipe!

  130. 5 stars
    Love these I take them to work and never have leftovers. Great for people who need to stay away from wheat.

  131. Has anyone ever tried making these with gluten free quick oats?? Any modifications needed? Or do they turn out the same?

  132. Mine didn’t turn out right they were completely flat is there any recommendations on what I should do differently?

  133. 5 stars
    I just made these and I now have a new favorite cookie. Thank you for sharing the recipe I will treasure it and use it often.

  134. 5 stars
    We LOVE these cookies! We have Celiac at our house so good cookies are priceless! I have made these for a party and our host called the next day for the recipe. They are chewy and so yummy! I would highly recommend them. We made them with regular sized chocolate chips and plain M&M’s and they work just fine.

  135. 5 stars
    Made these and they were amazing! Everyone loved them! I used butterscotch chips in lieu of M&M’s, as I did not have them. They were terrific!

  136. 5 stars
    These are a hit at work, with the girlfriend, and the family. Love them.. hard not to eat 6 at a time. Ive used peanut butter m&ms and reeses pieces as well.

  137. Wow. I was intrigued by the story and recipe and then once I read all of the comments I was kinda sold. This is an excellent recipe. I snuck a taste of the batter before I added the oats and chocolate and it was so delicious. It was just like a soft supple loosened up peanut butter. I used old fashioned oats and doubled the recipe and it filled up the biggest bowl that I have. I used a mix of regular size m&ms, mini m&ms, regular size semi sweet chips and mini semi sweet chips. I will forever hang onto this recipe. I think what makes this recipe so great is the use of brown sugar and all of those eggs. Yum yum yum.

  138. 5 stars
    We have made these many, many times since I found your recipe!

    This is hands down THE best monster cookie recipe I have made!

    Thank you for sharing it!

  139. 5 stars
    I have made these several times now and my family loves them. I’ve also been a little lazy and made them in bar form. They are quick and easy, and I always get rave reviews.

  140. 5 stars
    OMGGGGG this cookie is unreal delicious…I have already eaten
    6 or maybe 7! Lol. I feel it would make a perfect base for any cookie. Tomorrow I’m making them with crunchy peanut butter minus the chocolate chips. Thank you for the recipe. You rock!

  141. I have a batch in the oven right now never made a cookie without flour really interested in seeing the out come

  142. 5 stars
    These cookies were amazing! They had so much flavor, and they look really good! I would recommend these cookies to any baker! <- comment from my 9 yr daughter. We just made these for a cookie exchange.

    1. Hi Wendy! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed.

  143. 5 stars
    Loved this recipe! I also used one whole bag of mini m&m’s and skipped the chocolate chips. I kind of guessed on the peanut butter as I only had natural on hand and I couldn’t get it stirred well. They still turned out excellent. I will definitely make them again.

  144. 5 stars
    I’m planning on making these ASAP! I am curious though, what would the difference be in using old fashioned vs quick oats?

    1. Hi Jessica! The difference is in the resulting texture of the cookies. Quick-cooking oats offer a more delicate texture whereas old-fashioned oats offer a heartier one. :)

  145. 5 stars
    UNREAL! I have been on the hunt for the ultimate monster cookie recipe for years. Look no further, THIS IS IT! Brought them to work and had people begging for the recipe. Thanks for the tip to slightly under-bake for soft chewy cookies. #yum

  146. 5 stars
    I started dating a guy from Iowa, who claims this and Scotcheroos are a staple in that state. I decided to try this recipe, to give hin a feeling of home once in a while. They turned out great! I used some mini m&m’s mixed with the peanut butter m&m’s. It may seem like peanut butter overload, but they were awesome. Thank you for the recipe.

  147. Made these today with a less sugar version. My husband is a diabetic so I used coconut palm sugar for the white and spenda brown sugar for the brown sugar. Still turned out great with less sugar. Everyone, even grandkids loved them. I just don’t tell anyone:)

  148. 5 stars
    I made these for the first time yesterday afternoon and they turned out fantastic! I followed the recipe to the letter and they came out great. The cookies initially didn’t spread much, so I pushed down a bit and then they baked perfectly. Seems to be something I have to do with a lot of cookies I make using the cookie dough scooper I have. I wound up using a mix of quick and old fashioned oats as I decided to use up the quick oats I had on hand. I was a little nervous with the no flour part, but these baked great and make a hearty and chewy cookie. Also, they’re so peanut buttery which is another plus. Next time I make these, I think I’ll sub out the plain M & Ms for Dark Chocolate ones as that is where my chocolate tastes skew. Otherwise, they are perfection!

  149. 5 stars
    I’m an Activities Director at a retirement community, and I was trying to find a eye catching recipe that would sell well during our Fall Festival. These are PERFECT! I was a bit nervous having never made flourless cookies, but I followed the recipe exactly, and these turned out perfectly. I was trying to decide between this and another recipe, and I’m so glad I chose yours. Many thanks for posting!

  150. I first made this recipe (or one very similar) when I was visiting my grandmother as a preteen. Definitely used an ice cream scoop and I’m sure the recipe that was in the newspaper made a ridiculous amount of cookies – lots for the freezer (and for us to sneak). These things hold up well for travel too. I brought a batch to an orphanage in India and there wasn’t a single one broken in the travels.

  151. Do you have to use parchment paper? and also why do you have to use parchment paper? there were a couple of recipes that I did see, that you could use on a little greased baking sheet? Why I am asking, I do not have that parchment paper or these Silpat baking mats in my house, But your recipe looks so easy to make, then all of the recipes I have looked at! I have all of your Ingredients that go into your recipe, and I only wanted to make about 2 dozen like your recipe calls for, Thank You, God Bless Lisa

  152. 5 stars
    They were great, even better the next day. I used maybe 1/2-3/4 the sugar and they were still sweet enough.

  153. I only have regular butter, so if I use it, what would be the measurement for the salt? Or just omit the salt all together?

    Thank you for the recipe :)

  154. 5 stars
    I made these cookies last night, I used old fashioned oats, chunky peanut butter and the regular sized m&ms, I baked them for 15 min and the cookies came out great, they chewy and perfectly golden brown! They taste better the next day

  155. 5 stars
    This cookie dough turned out to be more manageable than other ones I’ve tried (not as sticky and hard to work with). The instructions and measurements were very accurate and the results were Really delicious! I added a couple of teaspoons of cinnamon because I love cinnamon with everything. I will definitely make these again! We loved them. Thanks a million!

  156. Can you please clarify if you use rolled or quick oats in the cookies shown in the pics? And do you put the monster eyes on before or after baking? Too cute! Thank you.

    1. Great questions! Updated the recipe :) Old Fashioned or Quick oats will work, and add the eyes immediately after baking. Enjoy!

  157. Has anyone tried to half this recipe? I know it’s tough to half an egg but i’d like to try if others have been successful.

    1. Hi Camile! I haven’t tried halving the recipe so I can’t say with certainty that it will work. Let me know if you try it!

  158. Is your brown sugar measurement for packed brow sugar or not packed? It can make a difference & I want to make sure these turn out well, thanks! Any other tips on what ingredients to use & how to make them turn out well is greatly appreciated as I am a novice baker :)

  159. Hi Kelly, I love your blog and can’t wait to make these cookies! I’ve seen cookie recipes (from other sites) that specify not to use natural peanut butter (the kind that separate) because it affects the final product. Do you know if that’s the case with your recipe? Thanks!

    1. Yes! When baking, it’s best not to use natural peanut butter for this exact reason — the oils and other contents separate, which can cause strange consistencies in the cookies. Hope that helps!

  160. 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. 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!

  161. 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.

  162. 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.

    1. 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!

  163. 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 :)

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