There’s something magical about a cookie that refuses to make you choose. Growing up, I was always torn between my grandmother’s chewy oatmeal cookies, my mom’s famous peanut butter treats, and the classic chocolate chip cookies from the local bakery. Then I discovered monster cookies – those wonderfully chaotic, oversized treats that pack everything you love into one incredible bite.
These Big Giant Monster Cookies are my answer to cookie indecision. Furthermore, they’re perfect for anyone who believes that if you’re going to bake cookies, you might as well go big or go home!
Why You’ll Fall in Love with These Monster Cookies
They’re ridiculously satisfying. Each cookie weighs in at about 65 grams – that’s roughly the size of three regular cookies rolled into one magnificent treat. Additionally, the combination of textures creates an almost perfect eating experience.
No choosing required. Want oatmeal? It’s there. Craving peanut butter? Check. Need chocolate? Double check with both M&Ms and chocolate chips. Moreover, each bite delivers a different flavor combination.
They’re surprisingly easy to make. Despite their impressive size and complex flavor profile, these cookies use straightforward techniques. Even better, the dough can be made days ahead.
Perfect for sharing (or not). These cookies are large enough to split with a friend, yet somehow, you’ll find yourself wanting the whole thing. Trust me on this one.
Essential Ingredients & Serving Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes minimum
Total Time: 1 hour, 10 minutes
Yield: 24-25 extra-large cookies
Main Cookie Components
For the base:
- 1½ cups (188g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar (light or dark)
- 2 large eggs, at room temperature
- 1 cup (240g) creamy peanut butter
- 2 teaspoons pure vanilla extract
For the monster additions:
- 2 cups (170g) old-fashioned whole rolled oats
- 1½ cups (345g) mini M&Ms
- 1½ cups (270g) semi-sweet chocolate chips, plus extra for topping
Serving Suggestions
These cookies are substantial enough to serve as dessert on their own. However, they pair beautifully with a tall glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat.
Step-by-Step Instructions
Preparing the Dry Ingredients
Begin by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution of the leavening agents. Set this mixture aside while you work on the wet ingredients.
Creating the Cookie Base
Using either a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth and creamy, approximately 1 minute. Next, add both sugars and continue beating on medium-high speed until the mixture is light and fluffy, about 2 minutes. Remember to scrape down the sides of the bowl as needed.
Add the eggs one at a time, followed by the peanut butter and vanilla extract. Beat on high speed until everything is well combined, about 1 minute. Again, scrape down the sides and bottom of the bowl to ensure even mixing.
Incorporating the Remaining Ingredients
Reduce the mixer speed to low and gradually add the flour mixture and oats. Mix until just combined – overmixing can lead to tough cookies. Finally, fold in the mini M&Ms and chocolate chips. The resulting dough should be thick, creamy, and somewhat sticky.
The Crucial Chilling Step
Cover the dough and refrigerate for at least 30 minutes. This chilling period is essential for preventing the cookies from spreading too much during baking. The dough can be refrigerated for up to 4 days, though if chilling longer than 1 hour, allow it to sit at room temperature for 30 minutes before scooping.
Baking to Perfection
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Using a large cookie scoop or measuring spoon, portion the dough into 65-gram mounds (roughly 3 heaping tablespoons each). Space these generously – about 3 inches apart – with only 6 cookies per standard baking sheet.
Bake for 14-16 minutes, until the edges are set and lightly golden brown. The centers should still look soft and slightly underdone. Remove from the oven and let the cookies rest on the baking sheet for 10 minutes before transferring to a cooling rack.
Creative Serving Ideas
Ice cream sandwiches: Split a cooled cookie in half horizontally and fill with your favorite ice cream for an epic dessert.
Cookie bars: Press the dough into a parchment-lined 9×13 pan and bake for 25-30 minutes for easy-to-serve bars.
Gift presentation: Wrap individual cookies in cellophane bags tied with ribbon for impressive homemade gifts.
Delicious Recipe Variations
Nut-Free Monster Cookies
Replace the peanut butter with sunflower seed butter or simply omit it entirely. Increase the butter to 1¼ cups and add an extra ½ cup of chocolate chips to maintain the monster factor.
Almond Butter Version
Substitute almond butter for the peanut butter. Note that the cookies will be slightly more crumbly but equally delicious. Consider adding sliced almonds for extra crunch.
Holiday Monster Cookies
Swap the M&Ms for seasonal candies – use mini chocolate eggs for Easter, candy corn pieces for Halloween, or red and green M&Ms for Christmas.
Double Chocolate Monster
Add ¼ cup of cocoa powder to the flour mixture and use chocolate chips exclusively instead of M&Ms for serious chocolate lovers.
Make-Ahead Tips
Dough preparation: The cookie dough can be made up to 4 days in advance. Store covered in the refrigerator, then bring to room temperature before scooping and baking.
Freezing unbaked dough: Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer to freezer bags for up to 3 months. Bake directly from frozen, adding an extra minute to the baking time.
Freezing baked cookies: Completely cooled cookies freeze beautifully for up to 3 months. Layer between parchment paper in airtight containers.
Important Notes
Storage: Keep baked cookies fresh by storing them in an airtight container at room temperature for up to one week. For longer storage, freeze as mentioned above.
Peanut butter selection: Use processed peanut butter brands like Jif or Skippy for best results. Natural peanut butters can make the cookies crumbly and affect the texture significantly.
Size consistency: Using a kitchen scale to weigh each portion (65g) ensures even baking and consistent results. However, a large cookie scoop works well if you don’t have a scale.
Frequently Asked Questions
Q: Why do my cookies spread too much during baking? A: This usually happens when the dough isn’t chilled long enough or the butter was too warm. Make sure to chill the dough for at least 30 minutes and ensure your butter is softened but not melted.
Q: Can I make smaller cookies instead? A: Absolutely! Use about 2 tablespoons of dough per cookie and reduce the baking time to 10-12 minutes. You’ll get about 36-40 regular-sized cookies instead.
Q: My cookies turned out too dry. What happened? A: This often occurs from using natural peanut butter, overbaking, or measuring flour incorrectly. Always spoon flour into your measuring cup and level it off rather than scooping directly from the bag.
Q: Can I substitute the oats? A: While oats are essential to the monster cookie experience, you could try substituting with an equal amount of crushed cornflakes or granola for a different texture. However, the classic oat flavor won’t be the same.
Q: How do I know when they’re perfectly baked? A: The edges should be set and lightly golden, while the centers still look soft and slightly underdone. They’ll continue cooking on the hot baking sheet after removal from the oven.
Q: Can I add other mix-ins? A: Definitely! Try adding chopped nuts, dried fruit, different types of chocolate chips, or even crushed pretzels. Just keep the total mix-in amount around 3 cups to maintain the proper dough consistency.