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Monster Cookies

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5 from 16 reviews


Monster Cookies are thick, chewy cookies filled to the brim with peanut butter, oats, chocolate chips and M&M’s. Some might even call them, monstrous!


Units Scale
  • 120g unsalted butter, softened
  • 100g caster sugar
  • 100g light brown sugar
  • 125g peanut butter, smooth or chunky
  • 1 large, free range egg
  • 1 teaspoon vanilla extract
  • 125g plain flour
  • 125g rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 150g chocolate M&Ms
  • 100g chocolate chips


  1. Preheat oven to 175C and line 2 large cookies sheets with baking parchment. Set aside.
  2. In the bowl of an electric mixer cream the butter and sugars together until light and fluffy, around 5 minutes.
  3. Add the peanut butter to the butter and sugar and mix until combined. Add in the egg and vanilla and mix.
  4. In a separate mixing bowl stir together the flour, oats, salt, baking powder and bicarb.  Add the dry ingredients to the wet and mix until just combined. Stir the chocolate chips and M&Ms by hand until evenly distributed.
  5. Roll tablespoons of the cookie dough into little balls and place onto your prepared baking sheets leaving around 1.5″ between each cookie to allow for spreading.
  6. Bake for 10-12 minutes until just set and slightly golden around the edges.
  7. Allow to cool for 10 minutes before transferring the cookies to a wire rack to cool completely.


Cookies can be kept for up to 5 days in an air-proof container.

To freeze the cookie dough make up to step 5, place the prepared baking sheets into the freezer for 1 hour before placing the frozen cookies in a ziplock bag. Frozen cookies can be stored for up to 3 month. Bake from frozen adding 2 minutes to the baking time.

If you want your cookies to look like the ones in the photos, poke a few extra M&Ms and chocolate chips into the cookie dough balls just before baking.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: cookies
  • Cuisine: American