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a monster cookie with a bite taken out
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5 from 3 votes

Monster Cookie Recipe

Thick, chewy, and loaded with M&Ms, chocolate, butterscotch, and more, this Monster Cookie Recipe is the perfect treat for every occasion! 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: baking, chocolate, cookies, dessert, monster cookies
Servings: 20 -24 cookies
Author: Food Dolls

Ingredients

  • 1 stick unsalted butter room temperature
  • 1 ¼ cup creamy peanut butter
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 ¼ cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup M&M’s candy
  • 1/2 cup chocolate chips
  • ½ cup butterscotch chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or non-stick baking mats.
  • In a large bowl, combine the butter, peanut butter, and sugars. Mix well.
    1 stick unsalted butter, 1 ¼ cup creamy peanut butter, 1 cup granulated sugar, 3/4 cup packed light brown sugar
  • Add 1 egg at a time, scraping the dough from the edges of the bowl in between. Add the vanilla.
    3 large eggs, 1 teaspoon vanilla extract
  • In a second large bowl, add the oats, flour, baking soda, and salt. Mix until combined.
    2 teaspoons baking soda, 3 cups rolled oats, 1 ¼ cup all-purpose flour, 1/2 teaspoon salt
  • Add the dry ingredients to the bowlwith the wet ingredients, and mix until they are just combined.
  • Fold in the M&M’s, chocolate chips, and butterscotch.
    1/2 cup chocolate chips, 1/2 cup M&M’s candy, ½ cup butterscotch chips
  • Portion the dough into 1/4th cup-sized balls, roll them, and place them 4 inches apart on the prepared cookie sheet. Gently press them down slightly, but careful not to flatten too much.
  • Bake for 8-10 minutes. Be careful not to overbake!
  • Let them stand for 3 minutes before transferring them to a wire rack to cool completely.
  • Store in large resealable plastic bags or an airtight container for up to 1 week.

Notes

The dough can easily be stored in the freezer for up to 6 months. To do so, portion out the dough, and place the mounds on a cookie sheet. Then, place them in the freezer for a few minutes to set. Once set, transfer them to an airtight container, and freeze completely.
If the dough is not portioned before freezing, it will need to be fully thawed before baking. Otherwise, it can be baked while frozen.

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 46g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 306mg | Potassium: 178mg | Fiber: 2g | Sugar: 29g | Vitamin A: 193IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 1mg