Soft and Chewy Monster Cookies

Everyone will love these monster cookies that are loaded with chocolate chips, M&Ms, toffee bits, coconut, and more! It’s everyone favorite things all in one soft and chewy cookie recipe!

What if you didn’t have to choose between chocolate chip cookies, oatmeal cookies, and peanut butter cookies? What if you could just have them all? These monster cookies are the all in one cookie and so yummy!

Monster cookies in my mind are pretty much just a soft and chewy cookie full of all sorts of different things. The two common mix-ins I always see with them are M&Ms and chocolate chips.

These peanut butter monster cookies have both of those plus so much more. They’re the most flavorful monster cookies I’ve personally ever tried and make the perfect option for making these cute monster cookie sandwiches!

While there’s really nothing monstrous about these cookies, you could always add some eyeballs to the mix as well to turn these into yummy Halloween treats!

I mean that’s what I did with these monster cinnamon rolls, and they’ve been a huge hit!

Why You’ll Love This Recipe

• No chill dough – no need to chill this dough before baking, which means you can have cookies from ingredients to edible in less than 30 minutes! And sometimes you just need cookies fast!
• Soft and chewy – while these aren’t the thickest cookie, they’re still nice and chewy – something you’ve probably come to expect from good monster cookies!
• Great recipe for kids – since there’s really nothing complicated about this recipe, it’s a great one for kids to help with! Have them measure out all the mix-ins and add those in since at the end of the day if you have a few extra M&Ms, it just makes them taste better!

Ingredients

Ingredient Notes

• Toffee bits – I like to use the Heath toffee bits in these to add a little bit of crunch. I know it’s not a super traditional add-in but after using them on my cream cheese apple dip, I couldn’t help myself but throw some in!
• Butter – make sure your butter is unsalted and softened. I typically like to take my butter out at least 30 minutes, if not 60 minutes before I start making my cookie dough.
• Oats – I highly recommend using the 1 minute oats but if you can’t find them, you can use old-fashioned oats, they’ll just make the cookies a little heartier. They’ll be more like these breakfast cookies than traditional monster cookies.
• Coconut – if you don’t like coconut, you can take it out or replace it with extra chocolate chips or M&Ms. I personally like the way the coconut keeps the cookies nice and chewy!
• Peanut butter – make sure to go with creamy peanut butter and ideally the regular stuff, not the all-natural stuff so that you don’t have to mix it up with the oil properly.

Instructions

These are pretty much the easiest cookie ever. Okay well maybe not quite as easy as these Andes Mint cookies but pretty close!

Start by preheating your oven to 350 degrees and lining a cookie sheet with parchment paper or a silpat baking sheet. I prefer the parchment paper but know some people swear by the silpat.

Once your baking sheet is ready, go ahead and cream together the sugars, peanut butter, softened butter, and vanilla using a stand mixer with the creaming (rather than beating) attachment. Mix on medium until completely smooth.

Then you’re going to slow down the mixer and add the eggs one at a time, scraping the sides if needed. Mix until the egg has been totally incorporated into the creamed mixture.

Slowly add oats, flour, and baking soda and mix on low until combined.

Finally, add in all of the candy, chocolate chips, toffee bits and coconut. Mix using the stand mixer still on low or you can fold these in by hand. Just make sure they get totally incorporated and mixed around so that each cookie has a bit of each!

Use a medium cookie scoop (2 tablespoons) to measure out dough to make balls. Place the cookie balls on the prepared cookie sheet at least 2 inches apart, any closer together and they’ll run together when you bake.

Bake for 11 to 13 minutes until cookies start to turn golden brown on the edges. They might seem a little underdone but you’re going to let them cool on the baking sheet for a few minutes and the centers will finish cooking while they cool.

Let the cookies rest on the baking sheet for 2-3 minutes before moving to a wire cooling rack until completely cooled. Then enjoy!

Don’t they just look amazing? I only wish I’d make a double batch so I had some to enjoy now!

Expert Tips

Replace the coconut and toffee bits for more M&Ms and chocolate chips if you don’t like them. Just make sure to keep the same amount of mix-ins so you don’t overload the cookies.

Chill dough for up to 4 days before either baking or freezing. If you do choose to chill or freeze the dough, roll it into balls before you do so. It’s pretty hard to scoop once frozen!

Store cookies in an airtight bag or a cookie jar for up to a week. Then either freeze or toss.

Freeze cookie dough in rolled balls on a cookie sheet. Then once frozen, place all of the balls into an airtight freezer safe bag. Bake for a few extra minutes still at the same temperate.

Recipe FAQs

More Easy Cookie Recipes

If you like these monster cookies, wait until you try these other yummy cookie recipes!

• Cherry cheesecake cookies – these cookies taste like cheesecake and cherry pie mashed together into a cookie! Super easy to make and delish!
• S’mores cookies – super easy s’more cookies that start with a chocolate chip cookie base and are finished off with ooey gooey toasted marshmallow on top!
• Chewy molasses cookies – these soft and chewy molasses cookies are the ultimate holiday treat with their holiday spice flavor!
• Rolo cookies – chocolate chip cookies stuffed with Rolos, need I say more?