Soft and Chewy Monster Cookies
Monster Cookies are filled with peanut butter, oats, chocolate chips and M&Ms, but what makes this recipe the absolute best is how quickly it comes together. This super simple recipe can be ready to enjoy in less than 30 minutes!
Monster Cookies are the perfect cookie for everyone because they contain a little bit of everything and at the same time not too much of anything. There’s a subtle peanut butter flavor for those who love peanut butter cookies, chewy oats for those who love oatmeal cookies, chocolate chips for the chocolate chip lovers and even M&Ms for an extra chocolatey crunch.
These cookies are big, chewy, soft and totally irresistible. They are also almost impossible to eat just one. With so much flavor and texture, they are addicting.
What makes this recipe for Monster Cookies the absolute best is it is completely foolproof. Just mix up two pre-packaged cookie mixes with a few simple ingredients and you can have the best Monster Cookies ready to enjoy in less than 30 minutes.
These are the best cookies for an after school snack, bake sale, or just enjoying with friends. It is sure to get rave reviews! Ready for the easiest and most delicious cookie recipe? Let’s do it!
Why Make This Recipe
- Tons of Flavor: Imagine all your favorite cookies in one. That’s a monster cookie!
- Soft and Chewy: These cookies stay fresh for a long time. They are nice and chewy and perfect for a quick snack on the go.
- So Easy: Using packaged cookie mixes as the base makes these cookies so, so easy to put together with no risk of adding too much flour. With a quick baking time of just 8-12 minutes they can be ready to eat in 30 minutes!
What Do You Need to Make These Cookies?
Ingredients
- Betty Crocker Chocolate Chip Cookie Bag: You could probably substitute another bag of cookie mix if there is a different brand you prefer but you need to be sure and select one that is the same size as this recipe calls for.
- Betty Crocker Peanut Butter Cookie Bag: You could probably substitute another bag of cookie mix if there is a different brand you prefer but you need to be sure and select one that is the same size as this recipe calls for.
- Butter: You want soft, room temperature butter for easy mixing
- Old Fashioned Oats: You could use quick oats if you prefer, but I like the chewy oats texture that old-fashioned oats give to these cookies. This is the only ingredient you need a measuring cup for!
- M&Ms: You can use full size or mini, depending on how much of these chocolate candies you want in each bite.
Tools
- Stand Mixer: You can definitely mix these up by hand in a large mixing bowl but a stand mixer makes it a quick job.
- #24 Cookie Scoop
- Cookie Sheet or Baking Sheet
- Wire Rack for Cooling
How to Make This Recipe
Step One: Mix the Batter
Preheat your oven to 375 degrees Fahrenheit.
In the bowl of a stand mixer (or in a large bowl using an electric hand mixer) use the paddle attachment on low speed to mix all of the ingredients together except for the M&Ms.
Once your dry ingredients are fully combined with the wet ingredients, add the m&m candies into the bowl and mix lightly until evenly dispersed.
Step Two: Scoop and Bake
Portion the cookies out using a #24 cookie scoop (about 2/12 Tablespoons of dough or more for giant Monster Cookies). Place the cookies on an ungreased cookie sheet. Bake for 8-12 minutes until the edges set but the tops still look a little shiny.
Allow the cookies to cool on the cookie sheet for 5 minutes, then remove them to a cooling rack to cool the rest of the way. Enjoy!
Expert Tips
- It’s important to allow your butter to come to room temperature before mixing it in to ensure your batter mixes consistently. Don’t melt your butter or your cookies may spread and fall flat.
- Feel free to add in extra mixins if you want. These cookies are great with some nuts, butterscotch chips, peanut butter chips, reese’s pieces, white chocolate chips or dried fruit along with the m&m candies.
- The trick to keeping your chewy cookies the perfect chewy texture for several days is to underbake them ever so slightly. You want your edges to be set but the center to be soft. They will continue to cook and firm up as they cool. For the best result, let them cool completely before serving.
Why are They called Monster Cookies?
There’s no one specific reason why these are called Monster Cookies. I’ve seen people put edible googly-eyed sprinkles on the tops of the cookies. When you do that the colorful M&Ms and the shaggy oats do make them look like little monsters.
In my mind if the Cookie Monster was making cookies, he would make these ones because they are a perfect combination of a bunch of different cookie flavors.
It could be that they are just stuffed with so many different flavors and textures and are often served as large cookies, making them a bit monstrous.
However they got their name, it stuck!
FAQs
Monster Cookies are great for making ahead and storing. Just mix up your batter, scoop the cookies and freeze them. Save the frozen balls of dough for up to three months.
To bake frozen cookie dough balls just add 2 to 4 minutes to your total cooking time.
Store baked cookies in an airtight container for up to five days. The oats in these cookies help them stay chewy and soft for days!
If you follow the directions for this recipe, your cookies shouldn’t spread too much but if it is more than you like my best suggestion is simply to place your cookie dough in the refrigerator for a bit before scooping and cooking your dough.
It’s possible that your butter may have gotten too warm or melted and it is causing your dough to spread. Chilling the dough for a few minutes will help your dough stick together better!
Did you enjoy this recipe for Monster Cookies? If so, make sure to check out these cookies I picked out just for you:
- Butterscotch Chocolate Chip Cookie Recipe
- Key Lime Cookies
- Easy Chocolate Chip Cookies
- Red Velvet Crinkle Cookies
Soft and Chewy Monster Cookies
Equipment
- Stand Mixer
- Baking Sheet
Ingredients
- 1 package 17.5 oz Betty Crocker Chocolate Chip Cookie bag, unprepared
- 1 package 17.5 oz Betty Crocker Peanut Butter Cookie bag, unprepared
- 3 eggs
- 2 sticks butter, room temperature
- 1 ½ cups old fashioned oats
- 2 cups M&Ms
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer (or in a large bowl using an electric hand mixer) use the paddle attachment to mix all of the ingredients together except for the M&Ms.
- Once everything is fully combined, add the M&Ms into the bowl and mix lightly until evenly dispersed.
- Portion the cookies out using a #24 cookie scoop (2 ½ Tablespoons). Place the cookies on an ungreased cookie sheet. Bake for 8-12 minutes until the edges set but the tops still look a little shiny.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then remove them to a cooling rack to cool the rest of the way. Enjoy!
Notes
- Betty Crocker Chocolate Chip Cookie Bag: You could probably substitute another bag of cookie mix if there is a different brand you prefer but you need to be sure and select one that is the same size as this recipe calls for.
- Betty Crocker Peanut Butter Cookie Bag: You could probably substitute another bag of cookie mix if there is a different brand you prefer but you need to be sure and select one that is the same size as this recipe calls for.
- Butter: You want soft, room temperature butter for easy mixing
- Old Fashioned Oats: You could use quick oats if you prefer, but I like the chewy oats texture that old-fashioned oats give to these cookies. This is the only ingredient you need a measuring cup for!
- M&Ms: You can use full size or mini, depending on how much of these chocolate candies you want in each bite.
- It’s important to allow your butter to come to room temperature before mixing it in to ensure your batter mixes consistently. Don’t melt your butter or your cookies may spread and fall flat.
- Feel free to add in extra mixins if you want. These cookies are great with some nuts, butterscotch chips, peanut butter chips, reese’s pieces, white chocolate chips or dried fruit along with the m&m candies.
- The trick to keeping your chewy cookies the perfect chewy texture for several days is to underbake them ever so slightly. You want your edges to be set but the center to be soft. They will continue to cook and firm up as they cool. For the best result, let them cool completely before serving.
