Monster Cookies are sweet, chewy, and loaded with M&M’s, Reese’s Pieces, Chocolate Chips, Oatmeal, Coconut, and Heath Toffee Bits! Pull the first batch out of the oven in just under 25 minutes!
These Monster Cookies come out of the oven soft, chewy, and overflowing with all of your favorite candy! The base of these cookies is basically a peanut butter oatmeal cookie that then gets filled with whatever candy you want, but usually, M&M’s is the star of Monster Cookies!
However, it’s the combination of multiple candies that make these cookies so delicious!
What I Love About This Recipe!
- The Add-Ins! M&M’s, Heath Toffee Bits, Chocolate Chips, Shredded Coconut, and Chocolate Sprinkles all come together for the BEST Monster Cookie!
- Feeds A Crowd! This recipe makes about four dozen cookies! Bring them to the office, send some to school with your kids, and STILL have plenty left to enjoy at home!
- Ready In No Time! Prep these cookies in only 10 minutes and then bake them up in just 13! This means fresh, homemade cookies coming out of your oven in under 25 minutes!
- Easy Ingredients! Aside from grabbing the add-ins from the store, the rest of the recipe uses pantry staple ingredients you probably have on hand right at home!
This Monster Cookies Recipe combines all the basic cookie ingredients to create the perfect chewy base! To start, grab light brown sugar, granulated sugar, salted butter, creamy peanut butter, vanilla extract, baking soda, 1-minute oatmeal, all-purpose flour, and eggs.
Once you get the cookie base mixed together it’s time to add in all the fun, tasty add-ins! I used:
- Heath Toffee Bits
- Chocolate Chips
- Shredded Coconut
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
- Cream together the sugars, peanut butter, butter, and vanilla on medium speed until smooth. Then add the eggs in one at a time.
- Add the oats, flour, and baking soda in. Mix until just combined.
- Mix in candy, chocolate chips, and coconut.
- Scoop the dough out into your hand and roll between the palms of your hands. Place the balls onto the prepared baking sheets and bake until the cookies start to turn brown.
Frequently Asked Questions
How To Store
Store these Monster Cookies at room temperature in an airtight container. Enjoy them within 3-5 days!
Can I Use All Natural Peanut Butter In This Recipe?
I would recommend sticking with creamy peanut butter or regular peanut butter. The extra oil in natural peanut butter may throw the taste and texture of this recipe off.
Do I Have To Roll The Dough Into Balls?
I do think it’s a necessary step that isn’t worth skipping. Rolling the dough into balls helps give the cookies a nice shape while also packing the add-ins into the dough!
These Monster Cookies are often my go-to when I know there’s a potluck, party, or event coming up that I need to make a treat for! Here are more delicious cookie recipes that you can easily make for all of your upcoming parties.. or to just enjoy at home!
- Reese’s Peanut Butter Pudding Cookies – Sweet, soft peanut butter cookies that are filled with Reese’s Pieces and chunks of Reese’s peanut butter cups!
- Bakery Style Chocolate Chip Cookies – Big, thick, and chewy cookies that are loaded with milk chocolate chips and semi-sweet chocolate chips!
- S’mores Cookies – Everything you love about smore’s but in a delicious and easy-to-eat cookie form!
- Cowboy Cookies – Filled with pecans, chocolate chips, caramel, coconut, and cornflakes!
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👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
This post was originally published in June 2013 and was updated in September 2021 with new photos and content.
- Preheat oven to 350°F and line large cookie sheet with parchment paper and set aside.
- Cream together the sugars, peanut butter, butter, and vanilla in a stand mixer fitted with a paddle attachment and mix on medium speed until smooth.
- Turn to low speed and add the eggs one at a time, scraping down the sides as needed.
- Slowly add oats, flour, and baking soda and mix until combined.
- Mix in candy, chocolate, chips, coconut, and sprinkles.
- Use a medium cookie scoop to measure out dough and roll dough between the palms of your hands to make balls. Place balls on prepped cookie sheet at least 2 inches between each cookie.
- Bake for 11 to 13 minutes until cookies starts to brown, they will seem a little underdone at first, but that’s okay, let them rest for 2 to 3 minutes on the pan before moving to a cooling rack to cool completely.
- Store cookies for up to 5 days in an airtight container.
- Toffee and coconut could be omitted if desired.
- The dough can be stored in the refrigerator for up to 2 days, although I recommend portioning it out into dough balls before chilling otherwise the dough can be tough to work with.