Toss everything you love into your favorite cookie to create these chart-topping, amazing Monster Cookies. There’s so much yum in every bite!
Why We Love Monster Cookies
- Monster Cookies are the perfect mash-up of every cookie we love, with creamy peanut butter, M&M’s, chocolate chips, toffee bits, and coconut flakes!
- Yeah, the toffee and coconut are not your typical monster cookie ingredients but they’re so delicious, how can you leave them out?
- These cookies are soft and chewy without being monstrously big, so treat yourself to more than a few.
- You will get about 4 dozen cookies from one batch of dough, which makes it perfect for just treating the family or for making them for an event!
Ingredients You’ll Need to Make Monster Cookies
PANTRY ITEMS: You will need the usual ingredients for this recipe- light brown sugar, granulated sugar, flour, baking soda, 1-minute oats, and vanilla extract. If you only have old-fashioned oats on hand you can certainly use that, for a more hearty cookie.
REFRIGERATED ITEMS: Set out unsalted butter and a few eggs to come to room temperature.
CANDY/SWEETS: You will need chocolate chips, M&M’s, toffee bits, and shredded coconut flakes.
How to Make Monster CookiesJump to Recipe
STEP 1 Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. In a stand mixer, cream together the brown sugar, granulated sugar, peanut butter, butter, and vanilla extract until smooth.
STEP 2 Turn the mixer down to a slow speed and add the eggs, one at a time. Slowly add the oats, flour, and baking soda and mix until everything is combined.
STEP 3 Finally, add the chocolate chips, M&M’s, toffee bits, and coconut and mix.
STEP 4 Use a medium cookie scoop to scoop the dough and then roll the dough into balls. Place the cookie balls on the prepared cookie sheet about 2 inches apart.
STEP 5 Bake the cookies for 11-13 minutes, until a little browned. Let the cookies rest on the cookie sheet for a few minutes and then move them to a rack to cool.
Tips & Tricks
- Since these are monster cookies and should have all of the fun cookie additions you love, it totally makes sense to include toffee and coconut! If you want to leave them out you can or if you think of something else fun to add, you can do that too!
- Using old-fashioned oats is fine, instead of the quick 1-minutes oats. Your cookies will turn out a little heartier, but they’ll still be really delicious.
- You can chill the monster cookie dough for up to 4 days before you use it. But you’ll want to roll the dough into balls ahead of time, to make that part easier. If you forget, just let the dough warm up a little before you scoop it.
- These cookies will be about 3 to 4 inches in size and while they are not monstrously thick, they are delightfully chewy.
Monster Cookies FAQ
Why are they called Monster Cookies?
This is a really fun answer- they are called monster cookies in a playful, food nod to Frankenstein’s monster! These cookies, like Frankenstein’s monster, are a collection of different cookie recipes and ingredients. There’s a bit of chocolate chip cookie, a splash of peanut butter cookie, and one part oatmeal cookie but thankfully, no angry villagers with torches and pitchforks.
Are Monster Cookies a Midwest thing?
While there is no hard and fast rule about monster cookies being the official Midwest regional cookie, it does seem to be really popular there! Many Midwesterners are familiar with and love these cookies but the ingredients are widely available for people across the nation to bake. Isn’t it funny how certain foods are just more popular in certain places?
Other Recipes You May Like
- Peanut Butter Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Chip Cookies
- Red Velvet Cake Mix Cookies
- Monster Sweetheart Cookies
- ½ cup butter softened
- 1 cup creamy peanut butter
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 ½ cups quick 1-minute oats (see note)
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 ½ cups M&Ms
- 1 cup semi-sweet chocolate chips (or milk chocolate)
- ½ cup toffee bits
- ½ cup shredded coconut
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or a silicone mat and set aside.
- Beat together the butter, peanut butter, brown sugar, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until smooth. (You can also do this in a large mixing bowl with a hand mixer.)
- Turn the mixer speed to low and add the eggs one at a time, scraping down the sides as needed.
- In a medium bowl, stir together the oats, flour, and baking soda and mix. Add the dry ingredients to the wet ingredients in 2 additions, mixing until just combined after each addition.
- Use a rubber spatula or wooden spoon to mix in the M&Ms, chocolate chips, toffee bits, and coconut.
- Use a medium cookie scoop to portion out the dough (about 1.5 TBSP). Roll the dough between the palms of your hands to make dough balls. Place balls on the prepared cookie sheet at least 2 inches apart.
- Bake for 11 to 13 minutes until cookies start to brown. They will seem a little underdone at first, but that's okay. Let them rest for 2 to 3 minutes on the baking sheet before moving them to a wire rack to cool completely.
- Old-fashioned oats can be used in place of 1-minute oats, but the cookies will be a little heartier.
- The dough can be covered and chilled for up to 4 days. I recommend portioning the dough into balls before chilling otherwise it can be hard to scoop.
- These cookies are about 3 to 4 inches in size after baking and while they aren’t super thick they are still quite chewy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.