Monster Cookies

These big, chewy Monster Cookies are loaded with M&Ms, chopped milk chocolate, and semi-sweet chocolate chips! Perfected to the ultimate cookie goodness by using cake flour for a softer cookie, chilling the dough, and then baking the cookies on stacked cookie sheets to protect their bottoms!

Around here I take my cookies pretty seriously. I don’t like to stop until each and every batch is absolutely perfect, leading me to lots of testing and perfecting in the kitchen. So, when I say the very best Monster Cookie Recipe has now arrived, I mean it!

These Monster Cookies are big, satisfyingly chewy, and loaded with lots of chocolate in a peanut buttery oatmeal-based cookie! When sprinkled with flaky sea salt you get a deliciously sweet yet salty treat that checks ALL the cookie boxes!

Though this new and improved cookie recipe is a bit more lengthy with the chill time, its is hands-down worth every single bite!

Ingredients For Monster Cookies

This Monster Cookies Recipe combines cake flour, all-purpose flour, corn starch, and rolled oats to create a perfectly soft and chewy cookie base. In addition, we also need basic cookie ingredients such as baking soda, light brown sugar, granulated sugar, salt, large eggs, large egg yolks, salted butter, and vanilla extract to build up the ingredients list.

In this cookie recipe, I also incorporated malted milk powder to create a delicious depth of flavor to really make an unforgettable cookie. However, since malted milk powder only impacts flavor and not structure, you can omit this ingredient if you’d like.

Lastly, the add-ins because it wouldn’t be a monster cookie without them! In this recipe we use M&Ms, chopped milk chocolate, and semi-sweet chocolate chips. To balance the sweetness of the cookie out, I then sprinkle flaky sea salt on top before baking!

Of course, if you see something on the add-ins list you don’t particularly like you can leave them out! Feel free to replace them with one of your own favorite cookie mix-ins!

How To Make Monster Cookies

1. Whisk together cake flour, all-purpose flour, rolled oats, malted milk powder, corn starch, and baking soda. Then set this bowl of dry ingredients aside.
2. Cream cold salted butter with light brown sugar, granulated sugar, peanut butter, and salt until the mixture becomes smooth.
3. Add in the large eggs one at a time, followed by the additional large egg yolks. Then mix in the vanilla extract.
4. Mix the dry ingredients into the butter mixture a little at a time until the dough becomes smooth.
5. Add in the M&Ms, chopped milk chocolate, and semi-sweet chocolate chips until thoroughly combined.
6. Portion out and weigh each ball of dough and then transfer them onto a parchment-lined baking sheet.
7. Chill the cookie dough balls in the fridge.
8. Preheat the oven and place two baking sheets on top of each other and line the top one with parchment paper.
9. Transfer the chilled cookie dough balls onto the prepared baking sheet and then sprinkle them with flaky sea salt.
10. Bake the cookies in batches.
11. Cool the cookies on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
12. Place the first top pan in the freezer to chill and then place a new pan on top of the original bottom pan and line with parchment paper. Bake the next batch of cookies, continuing this process until all of the cookies have been baked.

Rebecca’s Tips

• I highly recommend using a stand mixer for this recipe since creaming cold butter by hand would be difficult. I have found that a stand mixer that’s fitted with a paddle attachment is the best way to get the job done.
  
• ONLY use cold butter in this cookie recipe! Using room temperature or melted butter would negatively impact the structure of these cookies.
  
• Stick with creamy peanut butter or regular peanut butter as the extra oil in natural peanut butter may impact the overall taste and texture of the cookies.
  
• If you’d like more peanut butter flavor in these cookies, you can swap out half of the M&Ms for Reese’s Pieces.
  
• It’s best to use a kitchen scale to portion out the dough into 6-ounce cookie balls. If you don’t have a scale, we found that a Vollrath No. 8 Scoop hit the 6-ounce mark.
  
• Double layering the baking sheets helps to prevent the bottom of the cookies from overbaking.

How To Store Monster Cookies

Transfer the cooled Monster Cookies into an airtight container and store them at room temperature for up to 4 days. If you need to layer the cookies in a deep container, I’d suggest placing parchment paper between the layers to prevent the cookies from sticking together.

How To Store Monster Cookies In The Freezer

Baking these cookies for a party, celebration, or bake sale? Then check out how to store these cookies in the freezer to get ahead of the rush! I like to make a batch to store in the freezer, allowing us a homemade treat anytime!

Cookie Dough: Once the cookie dough has been portioned out onto a baking sheet, transfer it into the freezer to flash freeze for one hour. Afterward, place the frozen cookie dough balls into a freezer bag with the excess air squeezed out of it and store it in the freezer for up to 3 months.

To bake, remove the cookie dough balls from the bag to thaw in the fridge. Then bake the cookies for 9 to 10 minutes.

Baked Cookies: Flash freeze the cooled cookies on a baking sheet in the freezer for 30 minutes. Transfer the frozen cookies into a freezer bag with the excess air squeezed out of it and then store them in the freezer for up to 3 months.

To enjoy, thaw the cookies at room temperature or nuke them in the microwave for 15 seconds.

More Delicious Cookie Recipes

• Cowboy Cookies – Loaded with shredded coconut, pecan pieces, and chocolate chips!
• Espresso Chocolate Chip Cookies – Sweet chocolate meets robust coffee flavor!
• Bakery Style Chocolate Chip Cookies – Bakery level goodness made right at home with step-by-step instructions!
• No Bake Avalanche Cookies – A 6 ingredient no bake treat that’s perfect for any occasion!
• Sausalito Cookies – The best Pepperidge Farm copycat recipe there is!

This post was originally published in June 2013 and was updated in March 2025 with a new recipe for NYC style cookies.