These monster cookies are just as much fun for adults as they are for kids. Serve with a glass of milk for the perfect midafternoon snack or after dinner treat.
Giant Monster Cookies Recipe photo by Taste of Home

If you need a treat to appease a group of kids, these monster cookies have you covered. They’re chock-full of ingredients that kids love like peanut butter, chocolate chips and M&M’s. They’re also filled with oats for a bit of hidden fiber and a lovely hearty texture. They’re as simple to whip up as most easy cookie recipes, but they’re so much more fun!

Why are they called monster cookies?

Monster cookies have a few different origin theories. Some say their namesake comes from the bumpy, uneven texture and bright, fun colors of the cookies. Others speculate it’s because they’re stuffed with so many unique ingredients (always being peanut butter, oats, chocolate chips and M&M’s) that they’re the “monster” of all cookies.

Monster Cookie Ingredients

  • Peanut butter: We recommend no-stir peanut butter for this recipe. If all you have is natural peanut butter, make sure to give it a really, really good stir before using it.
  • Butter: Make sure your butter is softened before starting this recipe! If you forgot, learn how to soften butter quickly.
  • Brown sugar: You can use either light or dark brown sugar for these cookies. Dark brown sugar contains more molasses than light or golden brown sugar, but if you prefer a bolder flavor, choose dark brown sugar.
  • Eggs: Eggs bind the ingredients together to keep the cookies from falling apart once they’re cooled to room temperature.
  • Corn syrup: Corn syrup is liquid in its natural state, meaning it stops sugar crystals from forming. This makes the cookies soft and chewy.
  • Old-fashioned oats: Old-fashioned oats give these cookies a pleasing heartiness. You can use quick-cooking oats, but know the texture will be a bit mushier. Don’t swap the old-fashioned oats for any other types of oats besides quick oats.
  • Chocolate chips: Use your favorite chocolate chip, or try one of our Test Kitchen best picks.
  • M&M’s: Use regular-sized M&M’s or mini—the choice is yours!


Step 1: Cream the butters and sugars

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Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the peanut butter, butter, sugar and brown sugar until light and fluffy, five to seven minutes. Beat in the eggs, baking soda, vanilla and corn syrup until homogenous.

Step 2: Stir in the rest of the ingredients

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Add the oats, and beat well. Fold in the chocolate chips and M&M’s. Cover and refrigerate for one hour.

Step 3: Portion the dough

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Drop the dough by 1/4 cupfuls spaced 3 inches apart onto parchment-lined baking sheets.

Step 4: Bake the cookies

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Bake the cookies until the edges are lightly browned, 14 to 18 minutes. Cool the cookies at room temperature for five minutes. Transfer the cookies to wire racks, and let cool completely. Store cookies in an airtight container.

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Monster Cookie Variations

  • Swap out the peanut butter: Not a fan of peanut butter? Almond butter is a great substitute. If someone is allergic to nuts, swap out the peanut butter for sunflower seed butter.
  • Add more mix-ins: You’re probably thinking, “More? Really?” Yes! The sky’s the limit with these cookies. Sprinkle in different baking chips like white chocolate, peanut butter or butterscotch, or add in crushed pretzels, toasted nuts or shredded coconut.
  • Decorate with googly eyes: Really give these a “monster” look, and gently press candy googly eyes onto the cookies right after they come out of the oven.

How to Store Monster Cookies

To store, allow the cookies to cool completely to room temperature. Place the cookies in an airtight container, and keep them at room temperature for up to four days.

Want to know our secret cookie-storing hack? Add a piece of bread to the container. A piece of bread will soften cookies so they don’t go stale over time, so they stay nice and chewy.

Can you freeze monster cookies?

Yes, you can freeze monster cookies. Allow the cookies to cool to room temperature, then place them in an airtight container. They can be kept in the freezer for up to three months. This method is generally how to freeze most cookies, so keep this tip in your back pocket!

To thaw, place the container of cookies in the fridge overnight, or leave them out at room temperature for one to two hours. Gently rewarm them in the microwave if you want to refresh them.

Monster Cookies Tips

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Do these monster cookies spread during baking?

Yes, these monster cookies spread during baking. Cookies naturally spread during the baking process, but if your cookies come out flat, you might have measured the ingredients incorrectly or skipped the dough chilling time in the fridge.

Why are my monster cookies falling apart?

Your monster cookies may be falling apart if you didn’t allow them to cool for the full five minutes on the baking sheet before transferring them to a wire rack. The cookies are still setting up and solidifying during those five minutes, so be patient!

Giant Monster Cookies

Who can resist gigantic monster cookies 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. This is the world's best monster cookies recipe. —Judy Fredenberg, Missoula, Montana
Giant Monster Cookies Recipe photo by Taste of Home
Total Time

Prep: 20 min. + chilling Bake: 15 min./batch


about 2-1/2 dozen


  • 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, room temperature
  • 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


  1. In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 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.

Nutrition Facts

1 cookie: 320 calories, 17g fat (6g saturated fat), 34mg cholesterol, 213mg sodium, 39g carbohydrate (27g sugars, 3g fiber), 7g protein.