Monster Cookies Recipe

If you’re after soft, chewy cookies packed with flavor, you’ll want to try these monster cookies.

They blend the best parts of oatmeal cookies with peanut butter, chocolate chips, and those colorful candy pieces everyone loves.

This monster cookies recipe walks you through baking a batch that’s thick, sweet, and full of texture.

Honestly, I love how easy this recipe is—no fancy gadgets, no complicated steps. You just mix everything in one bowl, scoop, and bake.

You’ll end up with a cookie that feels both homemade and a little extra, perfect for sharing or, let’s be honest, keeping all to yourself.

The next sections break down the monster cookie recipe and give you a sense of what to expect from every bite.

Each step helps you make cookies that look and taste spot-on every time.

Monster Cookies Recipe

I keep coming back to monster cookies because they bring together peanut butter, oats, and chocolate chips in every chewy bite.

You only need basic tools, pantry staples, and a few easy steps to get cookies that stay soft and flavorful for days.

Equipment

I keep it simple with my baking gear. Just a few basics make things easy and help the cookies bake evenly.

• Large mixing bowl for combining wet and dry ingredients
• Medium bowl for mixing the dry stuff
• Hand mixer or stand mixer to blend butter, sugars, and peanut butter
• Rubber spatula to scrape down the bowl
• Measuring cups and spoons for getting things right
• Baking sheets lined with parchment
• Cookie scoop or ice cream scoop for even portions
• Wire cooling rack for cooling after baking

I always reach for a cookie scoop so every cookie comes out about the same size. That way, they bake evenly and look neat.

Ingredients

Monster cookies call for a mix of pantry basics and classic baking ingredients. I like to measure everything out before starting so things go smoothly.

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 2 cups rolled oats or quick oats
• 1 cup all-purpose flour
• 1 cup chocolate chips
• ½ cup raisins (optional)

I usually go for rolled oats for that chewy texture, but if you like a softer cookie, quick oats work too.

The combo of brown sugar and granulated sugar gives these cookies just the right sweetness.

Instructions

I start by preheating the oven to 350°F (175°C) and lining the baking sheets with parchment. Then I mix up the dough.

• Cream the butter, peanut butter, brown sugar, and granulated sugar together until smooth.
• Beat in the eggs and vanilla extract until you’ve got a well-mixed base.
• In a separate bowl, mix flour, oats, baking soda, and baking powder.
• Gradually add the dry ingredients to the wet mixture.
• Stir in chocolate chips and raisins if you’re using them.
• Scoop the dough onto baking sheets, leaving about 2 inches between each.
• Bake for 10–12 minutes, just until the edges look lightly golden.
• Let them cool on the pan for 5 minutes, then move to a wire rack.

The cookies will look soft when they come out, but they’ll firm up as they cool.

Notes

I keep these cookies in an airtight container at room temp for up to a week. Thanks to the peanut butter and brown sugar, they stay soft and chewy.

If I want a thicker cookie, I chill the dough for 30 minutes before baking. Sometimes I toss in M&M’s or chopped nuts for extra flavor.

Don’t overbake—these cookies dry out fast if you’re not careful. I pull them from the oven once the edges just start to turn golden.

They freeze really well, too. I’ll freeze baked cookies or unbaked dough balls in a sealed bag for up to three months.

Tasting Notes

When I bite into a fresh Monster Cookie, the chewy texture jumps out at me right away.

The edges get just a little crisp, but the center stays soft and moist.

I love how the peanut butter base brings this rich, nutty flavor that really balances out the sweetness.

Every bite feels like a mix of textures and tastes—the oats give some chew, chocolate chips start to melt, and those candy pieces? They add a light crunch.

These layers make each mouthful a bit unpredictable, which honestly keeps me coming back for more.

The cookies are definitely sweet, but thankfully not cloying.

The peanut butter makes them feel hearty, and the oats help them fill you up.

When they’re warm, the chocolate goes gooey while the candy shells stay firm, and that contrast is just so satisfying.

Personally, I like them after they’ve cooled a bit because the flavors settle in.

The peanut butter comes through even more, and the candies keep their color and shape.

They pair so well with a glass of milk or maybe a cup of coffee if that’s your thing.

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