Soft and Chewy Monster Cookies

Monster Cookie on a cookie sheet with a bite taken out of it.

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!

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cookies

Calories: 278kcal

Author: Alexandria Ulmer

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

Recipe copyright The Domestic Spoon. For educational and personal use only.

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.

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