Everyone will love these peanut butter 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!
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Cream together the sugars, peanut butter, butter, and vanilla with the paddle attachment on a stand mixer. Mix on medium speed until smooth.
1 cup light brown sugar, 1/2 cup unsalted butter, 1 cup creamy peanut butter, 2 tsp vanilla extract, 1 cup granulated sugar
Turn mixer to low speed and add the eggs one at a time, scraping down the sides as needed, until well mixed.
3 large eggs
Slowly add oats, flour, and baking soda and mix until combined.
2 1/2 cups quick oats, 1 cup all-purpose flour, 2 tsp baking soda
Finally, mix in the M&Ms, chocolate chips, toffee bits, and coconut on slow until well combined.
1 1/2 cups M&M candies, 1/2 cup Heath Toffee Bits, 1/2 cup shredded coconut, 1 cup chocolate chips
Use a medium cookie scoop to measure out dough. Place balls on the prepared cookie sheet at least 2 inches apart.
Bake for 11 to 13 minutes until cookies start to brown. Let rest for 2 to 3 minutes on the pan before moving to a cooling rack.
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 cookiedough 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 temperateIngredient Notes: 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.Coconut – if you don’t like coconut (or the toffee bits), you can take it out or replace it with extra chocolate chips or M&Ms.