Giant Monster Cookies Recipe
Giant Monster Cookies Recipe photo by Taste of Home
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Giant Monster Cookies Recipe

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4.5 19 18
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Who can resist a gigantic cookie chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. —Judy Fredenberg, Missoula, Montana
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES: 32 servings


  • 2 cups creamy peanut butter
  • 2/3 cup butter, softened
  • 1-1/3 cups sugar
  • 1-1/3 cups packed brown sugar
  • 4 large eggs
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 6 cups old-fashioned oats
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate M&M's

Nutritional Facts

1 cookie: 318 calories, 17g fat (6g saturated fat), 37mg cholesterol, 217mg sodium, 39g carbohydrate (26g sugars, 3g fiber), 8g protein.


  1. In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour.
  2. Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Giant Monster Cookies in Country Woman August/September 2012, p42

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kkrausern User ID: 1146370 267380
Reviewed May. 27, 2017

"bought a fundraiser container of monster cookie dough and the hubbie stated it was awful. i found this recipe and had all ingredients on hand. just taking the last pan out of the oven now and i just threw away the rest of the awful tub of dough from the fundraiser. these are EXCELLENT!! hubbie likes them crispy so i baked them a few minutes longer for him. i like mine chewy and the baking time is spot on. tasty, not crumbly, easy dough to work with after the chilling time. thinking of making ice cream sandwiches with them for a summer treat."

meaganteal User ID: 814898 263456
Reviewed Mar. 14, 2017

"very filling cookies!! You can do so much with these, by adding different ingredients."

Janet User ID: 8934543 263437
Reviewed Mar. 13, 2017

"These are soooo good. Followed the recipe exactly EXCEPT one of the grand kids does not like raisins. I used chopped dates. Used baking M&M's., and a mixture of milk choc and dark choc chips. They were gone so fast. Made them for the nursing home for the residents and they loved them. I have a propane stove and it took a tad longer to bake. After 6 minutes reversed the tray front to back and baked for an aditional 6 to 8 minutes. Came out soft in the center and light brown on the edges. Used a large scoop as I thought using a measuring cup slower."

danielleylee User ID: 4484886 263341
Reviewed Mar. 11, 2017

"I made these today. Oh my the smell of peanut butter permeating throughout the house is amazing. These cookies are the perfect amount of crunchy and soft. I didn't not use the corn syrup, instead I used molasses. I also used dark chocolate chips instead of semi sweet."

Penny User ID: 4223708 263310
Reviewed Mar. 10, 2017

"No there is NO FLOUR in this don't need it or it would be there....My mother in law gave me this recipe only a lot bigger version over 35 years ago....It is can make small cookies or large monster can substitute the chocolate with coconut, raisins,currants, dried cherries or about anything else along those love these and they freeze well...."

jnlr User ID: 7580498 263295
Reviewed Mar. 10, 2017

"Have been making these for myself, our senior adult Sunday school class and work for many years. At work, most are around 30 years old and eat these instead of the donuts that are brought in. Marathon and triathlon runners asks for these because mine are high in protein and complex carbs. I add chopped walnuts, use dark chocolate chips, no M & M's, use coconut sugar instead of brown sugar, coconut oil in place of butter and a Truvia in place of sugar. This way they have a very low glycemic index as well for those who are diabetic or anyone who wants to reduce sugar intake."

kristinaE User ID: 5682801 263294
Reviewed Mar. 10, 2017

"This recipe makes great cookies! I've made them for bake sales, funerals, birthday parties, you name it - everybody loves them!"

siannamary User ID: 3748637 263287
Reviewed Mar. 9, 2017

"cookie monster rates these cookies 5 stars"

ljwana User ID: 2662310 263286
Reviewed Mar. 9, 2017

"I have made this cookie for 30 years and it does not have corn syrup in it! If you don't make the whole batch and put the extra dough in the fridge the oatmeal expands and there is more dough than you started with, lol."

whoknew? User ID: 3643851 263279
Reviewed Mar. 9, 2017

"I make these cookies to give away for Christmas....everyone expects to get them! My recipe calls for a dozen eggs, 18 C of oatmeal....well, you get the picture, I make hundreds. They are amazing!"

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