Big Giant Monster Cookies
These big giant monster cookies are the ultimate treat for cookie lovers who just can’t decide. Are you craving peanut butter cookies? Oatmeal cookies? Chocolate chip cookies? Why choose—when you can have it all in one massive, chewy, flavor-packed bite! This monster cookie recipe makes two dozen extra-large cookies, and every single one is stuffed with chocolate chips, oats, and M&Ms for the perfect texture and taste combo.
A Cookie Worth Sharing (or Not!)
Just look at these beauties—big, colorful, chewy, and totally irresistible. Whether you’re baking for a party, a bake sale, or just a serious craving, these big giant monster cookies are a crowd-pleaser.
What Are Monster Cookies, Exactly?
If you’ve never had a monster cookie, picture this: a soft peanut butter cookie meets a chewy oatmeal chocolate chip cookie, then crashes into a bag of mini M&Ms. The result? Magic. Bright, colorful, and bursting with flavor, these cookies deliver on every level.
Fun fact: These cookies were featured on the cover of my third cookbook, Sally’s Cookie Addiction. With my fourth book, Sally’s Baking 101, just around the corner, I decided it was time to revisit and upgrade a classic.
Bigger and Better Than Ever
This time around, I made these monster cookies even larger. More dough, more mix-ins, and even more chewy, soft-baked goodness in every bite.
What Makes These Big Giant Monster Cookies Special?
- Texture: These cookies are soft, chewy, and packed with oats, chocolate chips, and mini M&Ms. More oats than flour give them a hearty, satisfying texture.
- Flavor: The peanut butter and chocolate combo creates a rich, indulgent cookie. If you love that duo, don’t miss my peanut butter chocolate swirl cookies.
- Ease: Simple ingredients, quick mixing, and no special techniques. You can make them same-day or prep ahead.
- Timing: The dough is ready in minutes, but a quick chill (30 minutes) improves texture and prevents spreading.
Recommended Peanut Butter
For the best texture, stick with creamy processed peanut butter like Jif or Skippy. Natural peanut butter, while great for snacking, can affect the structure and softness of your cookies.
What You’ll Need
The ingredient list is straightforward:
- All-purpose flour
- Baking soda
- Salt
- Quick oats
- Butter (room temperature)
- Brown sugar
- Granulated sugar
- Eggs
- Creamy peanut butter
- Vanilla extract
- Semi-sweet chocolate chips
- Mini M&Ms
. Let’s Make the Dough
Start by whisking together your dry ingredients (set aside the oats for later). Cream the butter and sugars until light and fluffy, then add eggs, peanut butter, and vanilla. Stir in the dry mix, then the oats. Finally, fold in chocolate chips and mini M&Ms.
Success Tip: Use room temperature butter—around 65°F (18°C). It should be cool to the touch but not hard or greasy. Forgot to leave it out? Try this quick butter-softening trick [insert internal link].
Chill the Dough
After mixing, the dough will be thick, creamy, and sticky. Chill it for 30 minutes before scooping. You can chill it for longer, but the colder it gets, the harder it will be to scoop.
Shaping the Monster Cookies
After chilling, scoop about 65g (2.3 oz) of dough per cookie—roughly 3 heaping tablespoons. Use a large cookie scoop, or combine two medium-sized scoops.
Space cookies at least 2 inches apart on lined baking sheets. Bake in batches—these cookies are XL and need room to spread.
Pro Tip: While still warm, press a few extra M&Ms and chocolate chips into the tops for a “bakery-style” finish.
FAQs
Can I use regular M&Ms instead of mini?
Yes! Use the same amount.
Can I make them smaller?
Definitely—use 1.5 to 2 tablespoons of dough and reduce the baking time by about 2 minutes.
Can I substitute another nut butter?
Almond butter works, though the cookies will be slightly more crumbly.
How do I make them nut-free?
Try my oatmeal chocolate chip cookies instead, and replace half the chocolate chips with M&Ms.
Monster Cookie Variations
- No M&Ms? Make big fat peanut butter oatmeal chocolate chip cookies.
- Want smaller cookies? Try my soft & thick monster cookies.
- Gluten-free? Check out my flourless monster cookies.
- Peanut butter cup fan? You’ll love my peanut butter cup surprise monster cookies.
- Just want one? Make my one giant monster cookie for a solo-sized version of this classic treat.
Big Giant Monster Cookies – Chewy, Soft & Loaded with M&Ms
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (135g) quick oats
- 1 cup (2 sticks, 230g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 cup (250g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1 cup (200g) mini M&Ms
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, use a hand or stand mixer to cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add in the eggs, peanut butter, and vanilla extract, and beat until fully combined.
- Gradually mix in the dry ingredients until a thick dough forms.
- Stir in oats, then fold in the chocolate chips and M&Ms until evenly distributed.
- Chill the dough for at least 30 minutes. This helps the oats absorb moisture and keeps the cookies thick.
- Using a large cookie scoop or 3 heaping tablespoons of dough per cookie, form balls and place them 2 inches apart on baking sheets.
- Bake for 13–15 minutes, or until edges are set and centers still look soft. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For a slightly less sweet version, reduce the chocolate chips to 1 cup.
- You can swap mini M&Ms with regular ones or add chopped nuts for extra crunch.
- For nut-free cookies, substitute the peanut butter with sunflower seed butter and reduce the salt slightly.
- These peanut butter oatmeal cookies stay fresh for up to a week in an airtight container.
