Monster Cookies

What better way to start the week than with a recipe for monster cookies, eh?

Ever had them? I hadn’t. Until Lucy J., a kind MKC reader, sent me a link to the recipe basically telling me I wasn’t any kind of baker until I made them. Ok, not really. She’s too nice to say that, but she did tell me they were ultra-delicious and I had to try them.

So I did! And wow, have they been a hit…every time I’ve made them since, and I’m counting that’s been at least four or five times in the last couple of weeks. They are a completely unique cookie in that they don’t have any flour in the dough – the substance of the cookie comes from a whole lot of peanut butter and oats. A little butter. And a whole lot of M&Ms and chocolate chips. The resulting soft, chewy texture gets me every time I eat one. Or five.

I actually prefer my chocolate chip cookies with oatmeal in them (although who am I to ever turn down a chocolate chip cookie regardless of oatmeal or not) and the added peanut butter flavor and other delicious add-ins make these cookies wonderfully spectacular. I’ve been making batch after batch and putting the baked cookies in the freezer. Quick to pull out for a fast after-dinner treat, they warm up beautifully in the microwave for 10-15 seconds or thaw quickly on the counter (if you can wait that long!).

P.S. In case you missed the memo, don’t forget you can now save your favorite recipes to your own personal recipe box. Check out the details here!

Monster Cookies

One Year Ago: Baked Brown Spanish Rice
Two Years Ago: Thanksgiving Dinner 101: The Rolls
Three Years Ago: Coconut Chicken Curry

Monster Cookies

Yield: Makes 2-3 dozen cookies

Monster Cookies


  • 3 large eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups creamy peanut butter
  • 1 stick butter (8 tablespoons), softened
  • 1 cup M&Ms
  • 1 cup milk chocolate or semisweet chocolate chips
  • 2 teaspoons baking soda
  • 4 1/2 cups quick cooking oats


  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.
  2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the M&Ms, chocolate chips, baking soda and oatmeal. Mix well. Roll the dough into tablespoon-sized balls and place about 2 inches apart on the cookie sheets. Flatten the cookies slightly with the palm of your hand.
  3. Bake the cookies for 8-10 minutes. Don't overbake - the cookies should just be set and very lightly golden around the edges. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well, also).

Recipe Source: adapted slightly from a Paula Deen recipe on Food Network sent to me by Lucy J., a reader

45 Responses to Monster Cookies

  1. I never realized that Monster cookies didn’t have any flour in them – how very interesting! These sound like a great treat for the kids.

  2. Kim in MD says:

    My friend makes Monster Cookies (for our large parties), but I am always too full after dinner to try one! She never mentioned that they don’t contain flour. Your cookies look delicious! I will definately give these a try…thanks, Mel!

  3. Kristin says:

    Mel! I’ve used a nearly identical recipe (mine has a t. of corn syrup in it) for almost 20 years – I got it out of an old german church cookbook from my childhood Catholic parish in Minnesota! Maybe it’s a Midwestern thing because ever since I moved out to MA, people here freak out over my Monster Cookies 🙂

    • NAnderson says:

      I have the exact same recipe! My German grandma used to make these for us all the time. A family favorite for sure. However with the few minor differences I think I prefer this recipe!

  4. Jennifer says:

    I have a recipe for Monster Cookies I got from a friend probably 20 years ago and it has flour, oats and chocolate chips in them. I was told it was a family recipe. So I guess that everyone’s varies, but these sound wonderful and I love peanut butter.

  5. Hillary says:

    I love these! I’ve known them as “power” cookies (maybe because of the peanut butter/oatmeal) and I’ve found that they freeze really well. In fact, they’re kind of yummy straight out of the freezer . . .

  6. Emmy says:

    These are one of my fav. cookies! My mom would make these growing up and her recipe made a gigantic batch! We would be whipping them up in a giant stainless steel bowl, and she literally made them Monster, as in, 6 cookies were all that would fit on the sheet. Our recipe calls for about 1 cup of rice crispies…it adds a yummy crunch.

  7. Sandi says:

    Oh! I call these Artery Cookies because they probably clog them!!

  8. Amy says:

    Yay! An old co-worker used to bring these in on occasion and I lost my recipe – I think this is the same one – can’t wait to make them again. Delicious! Thanks Mel!

  9. Lesli says:

    We make these cookies with 1/4 cup of dough. The bigger cookie gives you a softer middle. The frozen dough balls are almost as good as a warm cookie!

  10. Angie says:

    I love these cookies, but I don’t make them that often because I can’t just stop with one!

  11. robin says:

    I have been making these cookies for years!! at christmas I use the mini christmas M&M’s…the mini reece’s pieces are great in this recipe too! I actually just use whatever I might have on hand…My family loves these- and so do the ladies at work!! a HIT!!!

  12. Lynn Luker says:

    I don’t have quick oats. Will the old fashioned kind work in this? Thanks!

  13. Lynn Luker says:

    I decided to chance it and use the old fashioned oats. The cookies are delicious. They maybe a bit more chewy than if I’d used quick, but I LOVED them. I always know I can depend on your recipes, thanks, Mel!

  14. Kim Watkins says:

    Just made these too!! I also used the old fashioned ones cause thats what I had. They were great brought some to my neighbors and sister! They were a hit!

  15. Andrea says:

    Oh, thank you! My five-year-old son has been begging me to make monster cookies for, like, two years, because he saw some in a cookbook once. I’m so happy to have a recipe (and I know it will be awesome, because every cookie I’ve ever made from one of your recipes has been incredible). My son will be thrilled:).

  16. Lucy says:

    I’m so glad you like them!

  17. I found out about this website from Mel’s Kitchen. I thought it sounded like a wonderful idea, since I come across so many wonderful recipes. I just seem to lose the recipes I have on paper so having them online sounds to good to be true! to me

  18. Elizabeth says:

    My recipe calls for corn flakes in it as well as a bit of corn syrup. So in this recipe, cut the oatmeal to 2 1/4 cups and add 2 1/4 cups of crushed corn flakes.

    The recipe I work from makes 12 dozen cookies. I don’t have a pot big enough to mix it, so I always have to cut the recipe in half! 🙂

  19. Nikki says:

    Thank you for the recipe!!! So happy that it didn’t have flour in it. I was able to enjoy a cookie. Its been awhile!

  20. Tanya says:

    I made these last night and they were so good! I ended up with almost 4 dozen though. Good thing they freeze well!

  21. Courtney says:

    Hi, Mel! Another successful recipe from you. These were very, very, very good! Thanks again for always having tasty things to share. Here’s the post I wrote about them – and I gave you credit and linked back, of course. 🙂

  22. […] Monster Cookies, from Mel’s Kitchen Cafe […]

  23. Beth says:

    My mom made these for me just after I had my third baby and she was staying with us. With the peanut butter they are very filling– the perfect snack after a middle of the night feeding with a newborn (I’m all about the quick carb when nursing). Considering the lack of flour and other ingredients, it’s basically like an extra-tasty granola bar.

  24. Emily says:

    I want to try these! My husband (the non-treat guy) had them at a friends and requested them, so they must be good. My question is this, can I substitute almond butter for the peanut butter? My son is allergic to peanuts, so I have no peanut products around the house, but he’s not allergic to almonds.

  25. Mel says:

    Emily – I’ve never subbed the peanut butter with another kind of nut butter but I’m guessing it should work out just fine.

    • Joy says:

      I ran out of peanut butter at 1/2 cup and had to finish with almond butter. the dough was darker than I expected and they tasted different, but they were OK.

  26. Amy says:

    Who needs flour with cookies this good? Delicious! I even loved the dough. And it’s fabulous that they are gluten free. I have a cub scout that has gluten allergies, so this is a perfect recipe for him.

  27. Bri says:

    Made these today! They are yummy. My husband and son loved them! A fun change from the norm. These would be great as energy food. Minus the sugar and chocolate, there are some power ingredients! Cheap powerbar for the hubby!

  28. Monica says:

    My mom made these for us as kids, and they’re still one of my favourites. Our recipe also has peanuts in, and makes 12 doz! (we usually made a 1/2 or 1/4 batch) They also make amazing ice cream sandwiches! 🙂

  29. Tracey says:

    How in the world did you get your cookies to be so perfectly round?! I just made these and they were delicious, but my cookies definitely weren’t as pretty and perfect as yours! It says to roll them into balls, but I’m wondering if you used a cookie scoop instead? Also, I got 5 dozen cookies out of this…not 2-3 dozen!

  30. Mel says:

    Hi Tracey – I don’t think I have any magic tricks for perfectly round cookies. I scoop the dough out with a spoon or my cookie scoop, if If eel like it, but then I take the dough in my hands and roll it into balls.

  31. Amber says:

    Have you tried making these with other types of sweeteners, such as stevia? I am leery of using that much sugar.

  32. Nicole Riggs says:

    These were soooo good! I too ended up with almost 5 dozen cookies…so since they are called “monster cookies” are you suppose to make them much bigger? I did tablespoon balls like I would regular choco chip cookies. Not that I am complaining about so many cookies! 🙂 I used the parchment paper from baking and put between layers of them inside a tupperware for the freezer. I was excited that I could have cookies for the next month, but then realized this wouldn’t be the case since Kevin sneaks about 10 a day lol. SOOOOO YUMMY! Love them! 🙂

  33. Lachelle says:

    I ended up taking out 1/4 cup of each kind of sugar (and they were still plenty sweet) and I put in a mixture of chocolate chips, butterscotch chips, white chocolate chips, and m&m’s (oh the butterscotch chips are heavenly in there).

  34. Kristina says:

    Hi Mel,
    I just have a quick ques: Are these cookies chewy? I prefer chewy cookies rather than crunchy ones, so I was wondering if I should make these.

    • Mel says:

      Kristina – Yes, these are definitely more soft and chewy than crispy (but they get more crunchy the longer they bake so be sure to err on the side of the lesser baking time).

  35. Helen says:

    Made these today with peanut butter M&M’s … I highly recommend this !!!

  36. Rebecca says:

    Would old fashioned oats work okay?

    • Mel says:

      I think several people in the comment thread used those with good results. Sometimes they can make cookies spread more but it’s worth a try (you could pulse them briefly in a blender or food processor if you have one).

  37. JaNae says:

    I make these ALL the time! Thanks for a great recipe! Everyone loves them.

  38. Gwen says:

    So I made these last night – I have a different Monster Cookie recipe I have used before, but I picked yours this time. I thought the first three pans seemed a little off. While I was scooping up pan #4 (I made a double batch) I reread the recipe and realized that I forgot the baking soda! I added the baking soda to the dough that was left and baked the rest. The ones with baking soda are picture-perfect Monster Cookies and will be well received at the cast party for my kids’ upcoming drama production at school.
    But the no-baking-soda ones? Oh. My. Goodness. I don’t know why a few small teaspoons of baking soda makes that much of a difference, but they didn’t spread out or puff up at all (no surprise), and then maintained most of the texture of the raw cookie dough. So basically they are these little lumps of what tastes like slightly baked cookie dough. They are SO amazing – my kids were absolutely devouring them!
    So for any cookie dough lovers out there (and Monster Cookie dough is THE BEST, in our opinion!), sometimes a little distracted baking leads to the most delicious discoveries!!!

  39. Shane Birkey says:

    i just made these today. They are very yummy! I followed the recipe exactly and used a small cookie scoop which holds 1 Tablespoon and the recipe yielded a little more than 100 cookies. That was quite a bit different than the 2-3 dozen in the recipe. So, so good though!

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