Monster Cookies

from 429 votes

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.
Author: Kelly Senyei
4.92 from 429 votes
Monster Cookies studded with mini chocolate chips and M&Ms
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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 Notes

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!


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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4.92 from 429 votes (55 ratings without comment)

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Recipe Rating


  1. 5 stars
    I must update my review! I made these last Sunday and they were so good I made them again this Sunday! I hate it when people talk about all the changes they make to recipes to the point it is not even close to the same thing! I do however have to share a change I made though, because it added SO MUCH texture to the cookies! I didn’t have enough oatmeal and I didn’t want to run to the store in the middle of preparing these, so I added a cup of crushed up Corn Flakes! I don’t know if crushing them was necessary, but I thought it would be best to make it the size of the oatmeal. Let me tell you!!! I will do this again and again! It was so good! I used a half cup measuring scoop filled about 3/4 full and flattened them a little bit. It made about 16 cookies.

  2. 5 stars
    Perfect! I made 3″ cookies and ended up with a few extras. I took them out and flattened them before baking for the final 2 minutes.

  3. 5 stars
    This is by far the best monster cookie recipe I have ever used. They are so soft and delicious, they go too quickly so I have to make multiple batches every time!

  4. 5 stars
    This recipe turned out great!! I was worried they’d crumble with no flour but they look exactly like the pictures!

  5. I searched for this recipe. A former coworker had given it to me and, over the years, I’ve managed to lose it. It needed to be THIS recipe because my daughter and I are sensitive to gluten, and this recipe can easily be gluten free since it doesn’t have flour. Heading to the kitchen now to make a batch. YUM!

  6. 5 stars
    Very good!! My oven is getting pretty old so it was a fine line for me to get them done in the middle but not overdone so they were still soft and chewy. I must have did ok though because my test group (the guys at work) told me to make sure to keep this recipe! Love that this recipe has more peanut butter; yum!

    1. 5 stars
      These were so delicious! I tried blending 2 cups of the oats in the food processor and pushing the dough balls down and the results were 100/10. They are incredibly good.

  7. 5 stars
    I made I few minor changes to your awesome recipes, I wanted to share. I swapped one cup of oats for one cup shredded coconut, and bag of Reese’s peanut butter baking cups and candy 8.5oz bag for the candy and mini chocolate chips. And when I make them for my daughter who is allergic to chocolate I use Reeses pieces and peanut butter chips

  8. 5 stars
    I made these for a Friendsgiving in 2023. They were a total hit and when my buddy asked if he could take the leftovers to another event that weekend, I was fine with it. They were completely gone before the night was over with the hostess complimenting my buddy on the cookies. This recipe will be in my holiday cookie rotation moving forward.

    Thank you for sharing this recipe!

  9. Hello, mine turned out super flat after 15 minutes. I put the mixture in the fridge for 20-30 minutes prior and it was moist, almost falling apart when I spooned them on the tray. Where did I go wrong? Maybe over beat the sugar and butter at the beginning? Still tasted great, just wanting to perfect the presentation.

      1. 5 stars
        These are fantastic cookies – super moist, tasty and turned out just like the pics!

        Can you sub in something else to replace the peanut butter if there is a nut allergy?

      2. I’m so thrilled you enjoyed the recipe, Asha! I’ve never tried a different type of butter (like sunflower seed), so I’m not sure!

  10. 4 stars
    I either did something wrong or I’m not a huge fan of all oats/no flour cookies. The middle seems not done? Is that how it’s meant to be? The only thing I can think I might have made a mistake with is creaming the butter and sugars. My butter sat out for an hour prior to using but it still was somewhat cold. I wasn’t able to get a “light and fluffy” texture creaming it with the sugars as the recipe describes. Is this where I went wrong!? Either way the flavor is still amazing!! Just wish the middle of the cookies didn’t seem so “raw”.

    1. Hi Kristi! Did you confirm your oven temp was correct and your rack was in the center? It sounds like a temperature issue!

  11. 5 stars
    I love these cookies! I have made them many times. I had a craving for them today but not enough m&ms so I added what m&ms I had and threw in some Reese’s pieces for good measure. Yummy! Thanks for sharing this recipe.

  12. Hi! I was wondering if there was a way to half this recipe? I know it calls for three eggs, and I’m not sure if it’s possible to only make a half batch. Thanks!

    1. Hi Emerson! Halving the egg gets tricky, however this dough freezes beautifully and will last for months if stored in an airtight container.

  13. Hello Kelly,
    I’ve made monster cookies for years and years. The recipe I normally use is from an old church cookbook. The main difference is the old recipe calls for a spoon of Karo syrup. I’m not sure why it calls for it.
    I’m going to use your recipe this time. I’m sure my grandchildren will love them.
    Thank you for sharing your recipe, MaryAnn

  14. Taste great. Soft and chewy with just a bit of crunch. I reduced the sugar, seems like you can do that in many recipes and they’re still great. And, for a little salty crunch, I threw in some crushed up pretzels. Complements the peanut butter and chocolate well.

      1. 5 stars
        So easy to make! Makes so many cookies. Changed absolutely nothing! Make them whenever we visit our daughter at college, all her friends ask if we’re bringing over the cookies.

      1. Hi Mary Ella! I haven’t tried reducing the sugar so I’m not sure what the outcome would be.

  15. 5 stars
    The last time my mom made monster cookies was a few days before her 50th wedding anniversary party. She left us and went to heaven 5 mins into the day of the party. Today is Thanksgiving and she made monster cookies for every holiday for 30 years. I made your recipe today to surprise my nephews. The tradition must continue. Happy Thanksgiving from Wisconsin.

    1. This makes me so happy, Rebecca. Thank you for sharing such a sweet memory. I hope you all had a wonderful Thanksgiving!

  16. 5 stars
    These are AMAZING! I found my new favorite cookie! Plus, since it has oats in it, I consider it a breakfast cookie. Win-win! :) Plan on doubling this recipe because they disappear as fast as they come out of the oven! Thank you for sharing!

      1. 5 stars
        this is the best monster cookie recipe ever. I was wondering what can i do to make it a little less dry?

      2. Hi Teagan! So glad you enjoyed the recipe. Did you use the amount of butter and peanut butter listed in the recipe? The cookies definitely won’t be dry if you follow those amounts!

  17. 5 stars
    Perfection. Just wonderful. Exactly what I was hoping for soft and delicious. Definitely need to leave the cookies on the pan for the 5 minutes after they come out of the oven! Thank you!!

  18. 5 stars
    Added caramel bits and used full size choc chips and M&Ms. My coworkers are begging for more. Might try a batch adding in pretzel balls. I also froze some dough and it baked well, in case anyone else wonders.

  19. 5 stars
    LOVED this recipe. We did 3/4C m&m’s, 3/4C white chocolate chips, and 3/4C of Reese’s Pieces. I scooped small cookies out, and pressed down just a little bit. They were the perfect treat for a Halloween party. It was a candy overload, but that was by design! They come together quickly and my 8yo daughter and I had a great time making them. Thank you for the wonderful recipe.

    1. I’m so thrilled to hear that you and your daughter enjoyed making them and that they were a hit at the party, Nalani!

  20. 5 stars
    Amazing! I had so many compliments on these! Wouldn’t recommend doubling the recipe as it will way oveflow your mixer. Single batch is plenty. These cookies are huge and filling. I prefer smarties over m&ms.

  21. 4 stars
    Love these cookies! Unfortunately, my cookies are not spreading and stay as mounds which takes longer to bake. I pressed the rest of the batch down prior to baking to get a thinner cookie.

  22. 5 stars
    OMG! I had never made monster cookies before this and they were so good. So good I am making my second batch. This time I used half of the MM’s and Mini-chips, and replaced it with chopped pecans and hazelnuts. Off the hook.

    1. I’m so thrilled to hear that you’re enjoying the recipe, Ziggy! Great idea adding the chopped pecans and hazelnuts!

      1. 5 stars
        Great cookie, easy recipe. At my husband’s amateur radio club’s potluck dinner, they were a huge hit!

  23. 5 stars
    Making these today. I use 1/2 cup each of mini m&ms, Reese’s pieces, mini chocolate chips, and white chocolate chips. They are great cookies.

    1. 5 stars
      Made these with Equate peanut butter powder (equivalent to PB2) instead of BP. Just to lower the calories. Turned out great!! I will make again!

  24. 5 stars
    Thanks for the recipe. Didn’t know it was GF! The Amish women sold monster cookies from a stand in the mall when I was growing up in small town Indiana. Such a treat!

    Yes, natural peanut butter, freshly ground, works great. 3/4 of the sugars was sweet enough for me. I also subbed out toffee pieces instead of M&Ms; they have gotten so expensive! Admittedly, I missed the crunch of the M&Ms. Hopefully the Great Pumpkin will bring me some for Halloween.

    1. 5 stars
      These are delicious cookies and this is the 2nd time I made them but this time they spread out and became thin. The first time they were perfect! I have gone over all the ingredients and I followed to a t but can’t figure out what went wrong this time. The taste is wonderful though.

      1. Hi Sadie! Did you let the melted butter cool for 15 minutes before continuing with the recipe?

  25. 4 stars
    A bit too much peanut butter, I feel, but overall a wonderful cookie! Take the tip to let them cool…that worked wonders. I gave 10mns before I started to store them away. Yum!!

  26. 5 stars
    Love these! I make Monster cookies for many friends and family! This is no my very favorite flourless recipe! Thanks!

  27. 5 stars
    Have made these multiple times and they don’t last long. Have made these with a peanut butter monster mix and takes them to another level!! So good!!!

  28. 5 stars
    Our household loved these!
    I did not end up having enough oatmeal (about 3 cups) and subbed in about 1.5 cups of flour to make up the difference. I also opted to add all the leftover chips I had around the house, white, dark and butterscotch and added them with the few m&ms I had left. Essentially, I think they are more “trash can” cookies – but absolutely amazing!
    Also, take the tip to take them out when still soft and letting them sit on the cookie sheet, they’re so much better chewy!

  29. 5 stars
    Even if you want the double batch make them one at a time because it just does not fit in a stand mixer bowl :)
    I took some to my daughter in college her boyfriend asked her if I bring a container will your mom fill it for me! They’re fast they’re easy and they’re delicious.

      1. Can you make this with sugar free or natural peanut butter? I’ve only ever tried it with Jiff/Skippy peanut butter and they turned out great. I just only have sugar free on hand at the moment.

      2. Hi Madelyn! Great question! I’ve never made it with sugar-free or natural peanut butter, but I know a lot of people who have tried and they said the texture just isn’t the same. Sorry to report that!

  30. So yummy! I had a problem with them wanting to stay round and not flattening out. Any advice on how to prevent that and why that would happen? Everyone loved them!

    1. Hi Tania! – 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!

      1. 5 stars
        Perfection! Made exactly as instructed. My husband said this cookie is his new favorite.

  31. Why does the butter and sugar take SO LONG to cream together? it’s been 30 minutes and still not light and fluffy!!

    1. Hi Kaitlyn – Did you start with room temp butter? You only need to beat the butter and sugar together for about 2 to 3 minutes at a moderate speed:)

  32. 5 stars
    Ooh, these are delicious!
    I added a little more salt (an additional 1/2 tsp) per another comment, since I like a good salty/sweet balanced cookie.
    Everyone lived them!

    I added a half a cup of mini marshmallows just for fun…..I will grease the cookie sheet better next time….super sticky, but delicious.

  33. I got this recipe from my mother 40 yrs ago and my family demands them as often as I can make them . I’m not a big peanut butter fan, but the combo of m&ms and chocolate chips makes them the best. Easy to make, a delight to eat.

  34. 5 stars
    These were fun to make. I do not own a stand-up mixer, so I had to use old fashioned arm strength. I substituted some of the chocolate chips with white chocolate chips instead for the heck of it.

    I eyeballed the three to four tablespoon size dough balls, and they still looked good! Who doesn’t love a little diversity in their cookie sizes. <3

    I cooked some at the recommend time of 12 to 15 minutes to see how those turn out consistency wise. They came out a lovely golden brown with crispy edges. The aromas were all peanut butter when the oven opened! I let them cool for five minutes before I had one myself and they are suuuuper rich. They have a nice crunch and a gooey interior! Absolutely delicious!

    I also cooked some the way Kelly suggested as well because my husband loves chewy, soft cookies. I only baked them for 11 minutes and 30 seconds. They turned out a soft sandy color, not golden like the 12–15-minute baked ones. These cookies are fall apart soft. I couldn't wait ten minutes to have one, but it is a must if you want them to keep their form!! These are melt-in-your-mouth gooey. So much softer than the others. My husband says they're amazing, but I prefer the 15-minute ones.

    So, all together, I give this a 5/5! Even better with a glass of cold milk! I'm going to be making these again guaranteed.

    1. Love, love, LOVE reading this, Madi! I’m thrilled you and your husband enjoyed the cookies!

  35. 5 stars
    These cookies turned out amazing!! So so delicious perfect timing finding your recipe too! Great addition for my kids teachers for teacher appreciation week. Definitely adding these to our cookie rotation.

  36. 5 stars
    WOAH these are amaaaazing!!!! Everyone loved them! This will be my go to recipe forever and ever. Thank you!!!!

  37. 4 stars
    These were good cookies however I thought they were a little too sweet and they needed some more salt. I like their chewy texture.

  38. 5 stars
    So yummy and gluten free that I can eat way too many. Definitely a great recipe for sharing lots of great cookies with my mail carrier, friends and neighbors. My daughter requests these regularly for her and her boyfriend. Thank you for sharing your recipe with us baking folks!

  39. 5 stars
    We love these cookies! I used PB fit powder for lower fat and calories. I increased the oats to thicken the cookies.

  40. 5 stars
    Made 24 “monster” sized cookies with ice cream scoop. Pressed top down to flatten a little. Could easily double amount with smaller scoop. Baked for 11-12 mins, let stand for 5+ mins then racked. The may seem “mushy” but oats will soak up and set up cookie. Move to rack to cool fully. Will stay soft and chewy days later. Great chocolate and PB flavor. Oats add a nice texture. Nice that they are flourless. Also freeze very well. Everyone enjoyed immensely with Ice Cream and asked for recipe. Highly recommend. BJS

  41. 5 stars
    Very good. Easy to make. I used an ice cream scoop to get the 3 Tbls of cookie dough before baking.

  42. These are amazing! Didn’t have enough chocolate chips so I emptied bags of chocolate, butterscotch, and white chocolate (full size). Making them even more monster! Love they are GF also. Thanks for the recipe.

  43. They are the perfect cookie in my mind. My celiac friends are also big fans! Ivr made them 3 times now and perfect each time. Thank you!

    1. You are so welcome, Jorme! I’m thrilled you (and your friends!) have been enjoying the recipe.

  44. 5 stars
    Mmmm these are exactly what I wanted. So chewy and delicious, thank you for this recipe! I even froze the doughballs and made a couple at a time, and they still turned out amazing.

  45. I just made this scrumptious cookie only a Sugar Free verison . I switched the sugar for 1 cup Erythritol , the brown sugar for 1 cup Swerve brown sugar, the peanut butter for no sugar added peanut butter and the chocolate chips and M&MS for Lily’s chocolate chips. They turned out beautifully. Thank you so much for the delicious recipes. Hope someone finds my version helpful\useful.

  46. 5 stars
    I really love how easy these are to bring together it’s a one-pan deal no measuring flour. They’re super good the kids love them the adults love them they’re easy to make and the single batch makes a lot of cookies. I just changed the color of Eminem’s for the occasion reds for Valentine’s greens for St Patrick’s Day red white and blue for the 4th of July etc

    1. The BEST monster cookies I’ve ever had. I recently had to go dairy free while breastfeeding so I made them with dairy free butter and chocolate chips and they were amazing! The texture was a little different but my husband thought they tasted just as good! Thanks for the amazing recipe!

      1. You are so welcome, Taryn! I’m thrilled you and your husband enjoyed the cookies!

      1. 5 stars
        Oh boy, so good!!! I ate way too much cookie dough, then I ate 2 cookies waiting for them to cool. Safe to say I’m skipping dinner tonight, I’m full from cookies. Easy to make and so delicious

  47. 5 stars
    I was hungry for cookies, and have had to go gluten free. I couldn’t find my mom’s recipe for monster cookies, and found yours online… almost identical! I made a smaller batch (about 1/4th batch), and actually did these in my air fryer (350 degrees for 5-6 minutes). My air fryer is only 2 qt, so only made one or two at a time. (I made 9 cookies lol). I also added about 1 TBL of apple sauce to keep them softer. They are so delicious! And gluten free, as long as you check your other ingredients. I have since found my Mom’s recipe, and they are identical lol… guessing these have been around for decades.. I know Mom used to make them for us for Christmas, along with the sugar cookies lol. Thank you so very much for the recipe and the memories.

  48. 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.

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

  49. 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.

  50. 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.

  51. 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!

  52. 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.

      1. 5 stars
        These are delicious! Wondering if anyone has tried making the dough, forming it into balls and then freezing and baking them as needed? I do that with another recipe I have but not sure if it would work with this one?

    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.

  53. 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!

  54. 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 :) )

  55. 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!

  56. 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!

  57. 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!

  58. 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.

  59. 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!

  60. 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!

  61. 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!

  62. 5 stars
    Just what I was looking for when I looked up monster cookies!! I’ve been craving these for a while now and I haven’t had them in years, so when I seen this recipe, I had to try it. These monster cookies bring me back to when I was a kid, they are so soft, and yummy! My kids loved them as well and the rest of the family. Thank you

  63. 5 stars
    These are one of my favorite cookies to make! We found the recipe last fall and I’ve made them at least 20 times since then. Thank you for sharing!!!!

  64. 5 stars
    Amazing cookies! I have tried several different recipes and by far-your recipe is the best. Thank you for sharing!

  65. 5 stars
    Love these cookies! They have become my favorites. I used regular size m&ms and chocolate chips because that’s what I had and they were wonderful.

  66. 5 stars
    Very easy one-bowl recipe. Delicious and chewy. For less sugar, I used Stevia replacing white sugar and 2/3 cup honey instead of brown sugar.

  67. 5 stars
    My husband declared these his new favorite cookies! I’m a high-altitude baker (7500ft.) but didn’t change a thing for these and they turned out perfectly. Also, I used all-natural peanut butter and because I didn’t have M&Ms on hand, I used one whole bag of semi-sweet chocolate chips. Highly recommend this recipe!!

  68. 5 stars
    What size scoop did you use?

    These cookies bring me back to my childhood. The school would make them and sell them on Friday’s. It was such a great end of the week treat!

  69. 5 stars
    A friend of mine had requested Monster Cookies, I had never made them, so off to google I went, and found this recipe. I was not disappointed. It has now been printed and added to my recipe book. SO GOOD.

  70. 5 stars
    Love your recipe…..just baked for my mother….she has dementia but remembers loving cookies….these cookies, thank you

  71. 5 stars
    wonderful cookies!! Just made with my 7-year-old granddaughter and two of her neighbor friends. Should have taken pics… they had so much fun!

  72. 5 stars
    I have baked the Monster Cookie recipe over and over, and it is a “hit” in our Family. I’ve found that using Quick Oatmeal and Mini M&M’s and Mini Chocolate Chips works best for mixing and keeping the cookies together. Have made double bathes and froze them, too. They disappear fast and are a ‘crowd pleaser’!

    1. Love, love, LOVE reading this, Linda! I’m so thrilled your family has been enjoying the cookies!

  73. 5 stars
    THIS is my FAVORITE cookie recipe EVER! It is so fast, simple and easy and best of all TASTY!!! I can whip them up before a night shift and my nursing buddies and CNAs rave about them every time. I have shared this recipe LOTS of times and continue to do so! Thank you for sharing this treasure!

    1. You are so welcome, Becky! I’m thrilled you’ve been enjoying (and sharing!) the recipe! :)

  74. 4 stars
    We enjoyed this. I was skeptical about the sugar amounts but the bland oats and peanut balanced it out. Wish there were baking tips, specifically how to know the cookies were done. I found they were perfect (underbaked) when the edges were light-medium golden brown and the centers still looked gooey between the oats. They definitely firm up a lot and darken after they cool. I used quick (1 minute) oats and a natural peanut butter that was runny and they still turned exactly like they’re pictured.

  75. 5 stars
    Great recipe! Instead of measuring 3 cups of peanut butter, I went with a regular size jar. Got many compliments on how soft and chewy they are! Size wise I was generous as I find the best monster cookies are big! Thank you – will make again!

  76. 5 stars
    Very good recipe, soft and sweet. We added a box of instant vanilla pudding -sugar free, added it with the salt and baking soda.
    Will definitely make again.

  77. I have been making these monster cookies same recipie for over 20 years. I always use jif pb creamy. My kids and there friends loved them when they were young. Now my daughter who is now in her 40s makes them for her kids.

  78. 5 stars
    These monster cookies were amazing! Instead of making 2-3 tablespoon balls of dough, I made them 1/3 cup. It made 12 cookies instead of 24 and the bake time was about 20 minutes, I would definitely recommend!

      1. 5 stars
        I’ve been making these 4 ever!
        Always great cookies!
        But this time I made them with Biscoff Cookie Butter and Reese’s Pieces!!
        Yup still a breakfast cookie!!

  79. I have made these cookies twice now. One of my co-workers said these are the best cookies I have ever made. So from now on these are the only cookies I make. Everybody loves them. Thank you.

  80. 5 stars
    Delicious!! The only thing I changed was rather than 1 cup M&M’s and 1 cup chocolate chips, I substituted with 1/2 cup each of M&M’s, dark chocolate chips, dried cranberries, and walnuts.

  81. 4 stars
    Taste=4 stars
    Look=2 stars
    Instructions=5 stars

    These tasted pretty good but it was so so so easy to make. She is amazing at explaining things

    1. 5 stars
      They turn out perfect every time! It’s the best monster cookie recipe I’ve used and the only one I use now!

  82. 5 stars
    Nice thing too is that they are not only really yummy, they can be made gluten free (using the GF oatmeal & candies)! Thank you!

      1. 5 stars
        My husband loves peanut butter cookies so this is now a favorite. I mix up the chips, 1/2 cup mini M&Ms,1/2 peanut butter chips, 1/2 cup semi cho chips, 1/2 cup white chips. Then I add 1/2 cup macadamia nuts. I smash them down & add more of all the chip mix on top..
        They turned out Great! Pretty & tastes great!

  83. 5 stars
    New family fave!! I use natural peanut butter and add sprinkles for the sprinkle-obsessed kiddos in my family! Huge hit – for both the littles and bigs!

  84. I made a double batch of this recipe. The conversion table erroneously doubles and triples the salt, which completely RUINS the cookies.
    if you make a double or triple batch, DO NOT DOUBLE THE SALT!!!

    1. Hi Laurie – I just checked and doubling the recipe will double all ingredients correctly (including the salt). If you’re using kosher salt, doubling should work out great.

      1. So, does this recipe call for course kosher salt? It just says salt on the ingredients.

  85. 5 stars
    One of our family’s very favorite cookie recipes! My kids’ friends love them as well. One friend said she had dreamed about the cookies after she had one that my teen shared with her. :-D

  86. 5 stars
    These cookies are amazing!!! I doubled the recipe and used white chocolate chips and added 2 cups of chopped black walnuts and a cup of raisins….next time I’ll add more raisins. The sky’s the limit on what you can add to these Monster Cookies!!

    1. I made these today and they tasted good but where flat and chewy.. could I add an additional minute or 2

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

  87. 5 stars
    Adding raisins are wonderful just 2 boxes and a Lil less oats. For chewier cookies a Lil less time on the oven

      1. 5 stars
        Made these and the Monster bars today and my family was in heaven! Warm bars with vanilla ice cream on top was a hit!

    1. Hi Anne! 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. Let me know if you give it a shot!

      1. 5 stars
        I just baked some of these right out of the fridge and they baked just fine. I molded them into haystack type blobs and they didn’t flatten but the came out fine nonetheless.

    2. 5 stars
      I refrigerated the dough 24 hours in advance— it’s harder to scoop the cookies into the right size and shape, but the end result is identical :)

  88. 5 stars
    Kelly, I found your recipe two years ago and this is my favorite recipe of all time. Thank you for sharing this with all of us. I sometimes add a bit more chocolate chips/M&Ms if I’m feeling indulgent. Also, my butter is almost always frozen when I get a craving for these so I melt it in the microwave and so they tend to be more chewy, but I kind of like them better that way.

    1. I’m so thrilled you’ve been enjoying the recipe for so long! It’s one of my family’s all-time faves :)

  89. 5 stars
    My family loves these cookies! Sometimes I’ll make mini-monster cookies, for smaller appetites. Of course, I adjust the bake time. Thinking about trying it with almond butter for my grandson with a peanut allergy.

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

  90. 5 stars
    Perfect. Just like what I remember as a kid growing up, going to grandparents house! These cookies bring back so many great memories! I def prefer using chunky peanut butter for even more texture. Thanks for the great recipe and bringing back so many great memories!

  91. 5 stars
    These are delicious and easy to make! My bf loves them and made them himself for the first time ever baking cookies alone

  92. 5 stars
    These are perfect! Crispy on the outside, chewy in the middle! We froze a bunch to thaw overnight for kids breakfasts! Highly recommend.

  93. 5 stars
    These are so chewy and delicious! I was about a half cup short on the oats so I used flour to get to the right amount and they still turned out well!

  94. 5 stars
    Fantastic! I just made a 1/3 recipe batch so to have some for Santa. They are very chewy and delicious. Bring on the milk.

  95. 5 stars
    EXCELLENT recipe! So delicious & chewy with a perfect amount of crunch. Thank you for the tip on under-baking just a bit–makes them perfect!

  96. 4 stars
    These are delicious! Even the ones that fell apart because I replaced some of the oatmeal with shredded coconut. I added more oatmeal and they looked much better. I doubled the recipe, made cookies with a heaping teaspoon instead of the 2 – 3 tablespoons and will have enough for the whole neighborhood!

  97. 5 stars
    Very good recipe. I even copied it down to not lose it. I want to put raisins, cranberries, and coconut in the next batch.

  98. 5 stars
    Delish! Sent them to my son at college and he and his buddies loved them.
    Going to try and make a vegan version for a friend for Christmas.
    I saw in the comments that someone used applesauce instead of eggs successfully. Will use dark chocolate chips. Fingers crossed the butter substitute works. I didn’t read all the comments. Did anyone tell you if they made a vegan version?

    1. Hi Jennifer! I haven’t made a vegan version of these cookies so I can’t say with certainty what the results would be. Let me know if you give it a shot!

    2. I have a dairy allergy and have successfully made these with a vegan butter substitute. They are delicious.

  99. 5 stars
    Awesome recipe! Crispy and chewy! Perfect, love these! Will make these again. And my Christmas gang are going to love these as well!

  100. 5 stars
    Came out great. Nice and chewy. Got 48 cookies with a large cookie scoop. I used holiday M&Ms and skipped the chocolate chips. Thanks for recipe!

  101. Thought I would try these after reading the reviews. I used a large cookie scoop and got 56 nice sized cookies. They weren’t what I was hoping for, looking for a more chewy cookie, plus these were more like the oatmeal cookies I make except without peanut butter. One child liked them and the other didn’t because they didn’t like the dominating peanut butter flavor in them. Thank for sharing though.

  102. 5 stars
    My family LOVES these cookies. They are great for taking to wrestling meets or just enjoying. The oats give it a substantial feeling. My kids try to convince me they can be eaten for breakfast because of the peanut butter and oats. These are absolutely delicious.

      1. Hi Maya – All of the ingredients for this recipe are naturally gluten-free. However, to be on the safe side, I recommend buying products that specifically say “gluten-free” so you know there hasn’t been any cross-contamination.

  103. 5 stars
    Love this cookie! Found it this year and can’t wait to make them with just red and green chips for Christmas. Thanks for sharing.

  104. 4 stars
    I have made these for years….realized that your recipe doesn’t have 1 1/2 tablespoons of corn syrup and mine h as less choc chips…..I mistakenly left out the baking soda and the salt, and believe it or not, I think they taste better without, however, don’t know how they will keep. I am making them for my grand daughter, who is now 26 years old and still loves them. She also makes them herself now, but has to work a lot and do housework, etc., so thought I would make them for her again this Christmas.

  105. 5 stars
    I have made these several times now. I like to play with suing peanuts butter M&Ms, adding white chocolate or Reeses chips. Everyone raves about them.

    1. 5 stars
      Excellent recipe. I made a double batch and put half peanut chips and half chocolate chips. Nice texture and flavor.

  106. 5 stars
    Delicious cookies! Doubling the recipe will make the mixer overfill so you may just want to mix up one recipe at a time.

    1. Wish I would have read your post first! My mixer was overfilled and started overheating. Did you make any changes to the amount of oatmeal you put in the recipe?

    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.

  107. 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. :)

  108. 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!

  109. 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?

  110. 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

  111. 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!

      1. Hi Amy – I’m not a high-altitude baker so I’m not certain what adjustments (if any) would need to be made. Please let me know if you give the recipe a shot!

  112. 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!!!

  113. 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.

  114. 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!!

  115. 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… ‍♀️

  116. 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.

  117. 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!

  118. 5 stars
    The best road trip coolies, college care package cookies or feeding a crowd cookies! I have been baking these for 30 years.

  119. 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!

  120. 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.

  121. 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!

  122. 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.

  123. 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.

  124. 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.

  125. 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.

  126. 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!

  127. 5 stars
    Loves these cookies! I make them with Reese’s Pieces and they are amazing! Best monster cookies I’ve ever made.

  128. 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.

  129. 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!

  130. 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!

  131. 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!

  132. 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.

  133. 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!

  134. 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.

  135. 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.

  136. 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!