Bakery-Style Monster Cookies are thick with crisp edges and a perfectly soft center. The easy, no chill cookie dough is loaded with peanut butter, oats, m&ms, and chocolate chips, and comes together in one bowl. These are truly the best monster cookies!
This post was originally published April 20, 2022 but I just re-published it with extra tips, along with make-ahead & freezing tips. The recipe has not changed.
Why you’ll love this recipe:
- Giant Cookies – These cookies are so big! They’re just like the big bakery-style cookies we all love.
- Tons of Mix-Ins – I did not skimp on the mix-ins. These cookies are loaded up with peanut butter, m&ms, chocolate chips, and oats.
- Soft & Crisp – These cookies have soft centers and crisp edges – in other words, they are the best cookies!
Ingredient Overview:
Monster Cookies are typically made with a peanut butter cookie base, and loaded up with oats, m&ms, and chocolate chips! Besides those mix-ins, you’ll need a few other simple ingredients, which yield an incredibly delicious cookie!
- Butter – I love salted butter, but you can use unsalted if you prefer.
- Peanut Butter – I used a regular peanut butter (like Jif) rather than a natural peanut butter.
- Oats – Be sure not to skip the oats, as they help provide the stability these cookies need to bake up properly. Use old-fashioned oats, not quick oats.
- Vanilla extract – Use real vanilla extract for the best flavor!
- Brown & Granulated Sugars – Using a mix of brown and white sugar keeps these cookies super soft and flavorful.
Ingredient Substitutions:
- M&Ms – I used regular m&ms, but feel free to use mini m&ms, peanut m&ms, or even peanut butter m&ms to amp things up a bit!
- Chocolate Chips – I used semi-sweet chocolate chips, but you could use milk chocolate or a mix of semi-sweet and milk.
- Dairy-Free – Use non-dairy butter sticks and dairy-free chocolate to keep this recipe dairy-free.
- Gluten-Free – Theoretically, this recipe will work with a gluten-free 1:1 flour blend, but I haven’t tested it. If you do decide to try it out, let me know how it works! Be sure to use gluten-free oats, too.
How to Make this recipe Step-by-Step:
Step 1: Cream the salted butter and peanut butter together in a large bowl. Then, mix in the sugars until fluffy. Add the eggs and vanilla, then add your dry ingredients into the wet ingredients. No need to use a separate bowl for something as simple as these cookies!
Step 2: Add your mix-ins: the oats, m&ms, and chocolate chips.
Step 3: Mix everything into the dough until it’s well incorporated. Now for the reallyy good news! These cookies are NO CHILL! Scoop them into dough balls that are 4 ounces or 4 tablespoons of dough, and bake for 8-9 minutes at 350 F. Enjoy these chewy cookies warm from the oven, or let them cool on a wire rack.
Expert Success Tips:
- Extra Mix-Ins – Be sure to top your cookie dough balls with a few extra m&ms and chocolate chips – this makes all the mix-ins visible so you get a really bakery-worthy looking cookie.
- Make-Ahead Tip – You can scoop the dough into balls, and store them in an airtight container for 1-3 days for baking at your leisure.
- Baking Time –This may seem like a short bake time given the size of these dough balls, but it really is the perfect amount to keep these nice and soft on the inside, while still being fully baked. And, they will set up more as they cool. Follow the recipe for the best result.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
FAQs:
These cookies are thick & large – just like a cookie you’d get at a bakery. They’re a bit larger than you may typically make cookies, and are closer in size to what you might purchase from a bakery. Besides the size, these are thick, and have a bit of crisp ness to the edges, while the center is perfectly soft.
Because of the oats and peanut butter, these cookies don’t spread much in the oven. You can smush the cookies down a bit with the bottom of a glass or measuring cup once they’re baked to spread them out a bit (that’s what I’ve done in the cookies pictured).
Yes! Even though this is a no chill cookie dough, you can still freeze the dough balls and bake from frozen, as with most cookies. There are details about how to do this in the recipe card below.
Recipe Variations:
- Mix-Ins – Have fun with the mix-ins! Feel free to try a different type of m&m candies, or add peanut butter chips, butterscotch chips, or even dried fruit or nuts. You could even try an alternative to nut butters if you have an allergy, like sun butter.
- Gluten-Free and Dairy-Free – See the notes above in the ingredients section about making this recipe gluten and dairy free.
Be sure to enjoy these soft, chewy Monster Cookies while they’re warm from the oven, with all their gooey, melty, chocolatey goodness. A tall glass of cold milk is a must! These will be a hit anywhere you take them.
Serving + Storing these Monster Cookies:
Let cookies cool completely, then store in an airtight container at room temperature for 4-5 days. See dough freezing tips above.
Special Tools:
- Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
More Cookie Recipes to Love:
- Bakery-Style Peanut Butter Chip Chocolate Cookies
- Key Lime Slice & Bake Cookies
- Blueberry Lemon Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Funfetti Cake Batter Cookies
- Cherry Pie Cookies
- Triple Chocolate Chunk Cookies
Did you make this recipe? Snap a photo and leave a comment!
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Bakery-Style Monster Cookies
Ingredients
- 1 cup salted butter, softened at room temp (2 sticks, 16 tbsp, or 226 grams)
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 and 3/4 cups all-purpose flour 358 grams
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup old fashioned whole rolled oats
- 1 and 1/4 cup m&ms
- 1 cup semi-sweet chocolate chips Or a mix of milk and semi-sweet
Instructions
- Prep: Heat oven to 350° F. These cookies don't require any chilling! Line a few cookie sheets with parchment paper or silicone baking mats.
- Make the Cookie Dough: Cream the butter in a very large mixing bowl, with an electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until creamed with the butters, at least 1 minute. Add eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix just until the dry ingredients disappear into the dough, scraping the sides of the bowl to get everything incorporated. Add the oats, m&ms, and chocolate chips last, and mix on low speed to distribute throughout the dough.
- Scoop into Balls: Scoop the dough into balls using a large cookie scoop. Be sure to use one that holds 4 tbsp of dough, or use a scale to weigh your dough into balls that are 4 ounces or 115 grams each. (Here's the scoop I use – it's actually an ice cream scoop but it works perfectly!)Optional Chill: See make-ahead tips below. You can also quick chill the cookie dough balls in the freezer for 20-30 minutes if they're spreading more than you like.
- Bake: Place the dough balls on your lined cookie sheets, leaving a couple inches of space between each. I can fit about 6 on a cookie sheet. Bake for 8-9 minutes. The edges will seem set, but the cookies will not have spread -that's normal with this recipe! Use the back of a measuring cup to flatten the cookies out a bit.
- Serve + Store: Enjoy immediately! Or, as soon as they're cool enough to handle, but these are fabulous warm from the oven! Let cookies cool on a cooling rack completely before storing in an airtight container. Cookies last 3-5 days at room temp.
- Make-Ahead Tips: Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge for 1-3 days, and baked as desired. Cookie dough balls can also be frozen in an airtight container for about 2 months. No need to thaw – simply bake from frozen for the same time as directed above. Note that cookies that have been chilled may not spread at all – that's normal! I press down on them gently with the back of a measuring cup to spread them a bit.
Maribeth Myers says
I saw this recipe and made them the same day. I made monster and mini sized. Thank you! They are scrumptious.
Maribeth Myers
Goodies – Sweets & Treats
Ellicott City, MD
Stephanie Simmons says
Thanks so much, Maribeth!
DeAnn B says
Could I sub quick oats for the rolled oats or will this affect the structure?
Stephanie Simmons says
Hi DeAnn! I think it would be ok. 🙂 Let me know how you like the cookies!
Sam says
I don’t usually go out of my way to leave reviews. But this recipe SO surprised me. They are absolutely perfect. I used a mix of regular and peanut m&ms. They are big and soft and moist even the next day. My cook time was 2-4 minutes longer but may be my oven. This recipe is definitely one for my bakery. Thanks!
Stephanie Simmons says
So glad you enjoyed these, Sam! 🙂 And, thanks for your kind review!
Brenna says
These are 10/10 amazing! The recipe is straight forward and easy but the cookies themselves are so delicious and I am definitely adding these into my cookie rotation here at home.
Stephanie Simmons says
Aw, thanks so much Brenna! Comments like yours make my day.
Liz says
These came out delicious. One of the best cookie recipes I’ve tried to make. I made them a bit smaller in size so I baked them for shorter times. Everyone loved them at a Christmas gathering
Stephanie Simmons says
I’m so glad to hear these were a hit, Liz! Happy baking!
Paula says
These are going to be one of my Christmas 🎄 cookies this year, along with puppy chow,trail mix and no bakes with mini m&m’s. Happy holidays. 😊
Stephanie Simmons says
Glad to hear it, Paula! Happy holidays.
Kathy Blevins says
Can I use this recipe to make mini monster cookies? If so do you know what the cook time would be?
Stephanie Simmons says
Hi Kathy! Yes you can certainly make these into smaller or mini cookies. I would do dough balls 30-40 grams in size. Bake for 5 minutes to start and add time as needed. Note that these cookies will look a tad underdone when they come out of the oven but will set up to the perfect texture as they cool. Follow the baking doneness indicators in the recipe card. 🙂 Let me know how you like them! Happy baking!
Abby Wiederin says
I need to bake 6 dozen cookies for a bake sale. Has anyone made these ahead of time and put the cooled cookies in the freezer for the week until the bake sale?
Stephanie Simmons says
I haven’t personally frozen these cookies once baked but I think it would be just fine! I would wrap cookies backside to backside in pairs using plastic wrap, then store in an airtight container. Let thaw in the fridge overnight or on the counter for a few hours! Please let me know how you like these cookies.
Carrie B says
OMG! I love these cookies! Came out great. Did notice that the as the dough sat out in between bakes the cookies spread a little.
Stephanie Simmons says
Hi Carrie! Glad you enjoyed these cookies. You can always pop the dough in waiting in the fridge while one pan bakes to prevent this. 🙂 Happy Thanksgiving!
Erin says
These cookies came out great and were so easy to make!
Stephanie Simmons says
Glad to hear it, Erin!
Cheryl M says
Delicious!!
Only change, next time i will chill the dough,, may be too warm here, they spread out a bunch, but so Delicious, no one cares, lol
Great recipe, thank u
Stephanie Simmons says
Glad you enjoyed these cookies, Cheryl! I will add a note to the recipe – you can always pop the dough balls in the freezer for just 20-30 minutes to help with that! 🙂
Brittany Walker says
These are my favorite monster cookies!
Stephanie Simmons says
Thanks so much, Brittany!
Dominique says
Hi! Can I double the oats in the recipe?:)
Stephanie Simmons says
Hi! I do not recommend that, I think it would change the structure & outcome of the cookies completely. Hope you enjoy the recipe!
Meghan says
Loved making this recipe as I finished open bags of semi-sweet and peanut butter chocolate chips in addition to the M&M’s. I measured out 4 ounces per cookie and it made 14 cookies (instead of the 16 cookies noted in the recipe). Figured my cookies were slightly bigger and were definitely still raw in the center after 9 mins in the oven. Put them back in another 3-4 minutes until there was visible cracking on the surface and then pulled them out – perfect!
Stephanie Simmons says
So glad you enjoyed these cookies, Meghan!
Natalie says
These look so good, but would it ruin the recipe if I left out the peanut butter? Would I need to substitute another ingredient to maintain the texture? I want to make these for my students but I have to be cautious of peanut allergies.
Stephanie Simmons says
Hi Natalie! These cookies are made from my chocolate chip cookie base recipe and I added the pb without swapping anything else out, so I think you’ll be fine to take out the pb without making any other modifications! Or, you could use something like sun butter to keep things nut-free. Let me know how you like these cookies and happy baking! 🙂
Lorraine says
These really are the best monster cookies! Easy to make, too!
Stephanie Simmons says
Thanks so much, Lorraine! 🙂
Christina Lafferry says
Kids love these
Stephanie Simmons says
Thanks, Christina! 🙂
Taylah says
Great recipe for the kiddos and adults, everyone will love these. Not having to chill the dough was such a bonus! So so yummy 😌
Stephanie Simmons says
Thanks so much, Taylah!
Taylor says
I had a hard time with these. The dough tastes great, but the cookies were still dough at 12 mins of cooking time…. I see another comment that they had an issue too so not sure what’s up. Follow the recipe to a t!
Maria says
These were so easy to make and taste incredible! Only monster cookies I’ll ever make!
Stephanie Simmons says
Thanks so much, Maria!
Stephanie Simmons says
Hi Taylor! I’m sorry to hear that. However, I’m wondering if they were done but just didn’t *look* done. Peanut butter based cookies don’t spread much during the bake, and will often look and feel a bit on the underdone side right out of the oven, but I can assure you they are done! Did you let them cool completely and then try them? I’ve made these at least a dozen times and am confident the bake time is accurate. I wonder if your oven may be running a bit cool, leaving the cookies underbaked? This is a common problem, as ovens can become off by 25 degrees or more in either direction over time. Do you live at a high altitude? Let me know – I’d love to try and help!
Emilee says
Mine have been in the oven for 15 minutes still very raw. My oven temp says 350 so idk?
Stephanie Simmons says
Hi Emilee! These cookies tend to look a bit under done even when they are baked and completely safe to eat. Have you used an oven thermometer to check your oven temp? Ovens can become calibrated incorrectly over time and your oven could be running colder than it says.
Kristen says
Sadly, these didn’t work for me. As others have stated, they just wouldn’t get baked through. Baked for 12+ minutes and still too raw to even pick up.
Stephanie Simmons says
Hi Kristen! I’m sorry to hear that. If that happens, you likely need to continue baking until they appear just set around the edges, and a bit underdone on top as the recipe specifies. I have made these cookies dozens of times and am absolutely confident that the recipe is solid. The cookies will set up as they cool, as I mention in the blog post. I also wonder if your oven is running a bit cold, which could explain them needing a longer bake time. I also have a note about that in my “expert success tips” section of the blog post. I hope you were able to get them baked with a little extra time!
Katelyn Munsinger says
Baked these as directed and they were very raw and doughy. Made them again and cooked them for 14 minutes and they were much better! Not sure how the quick cooking time worked for others, my oven is normally on point with recipes.
Stephanie Simmons says
Hi Katelyn! These cookies definitely tend to look more on the underdone side than other recipes, even when they’re baked for the correct amount of time. They will set up a lot as they cool. Your oven could also be running a bit cold – this is a common issue. Check it with an oven thermometer! 🙂
Sarah says
One of the best cookies I’ve ever had! So thick and delicious
Stephanie Simmons says
Thanks so much, Sarah! 🙂
Becca says
These cookies are SO good! I love the mix of the peanut butter cookie and the add ins. I added peanut m&ms, old fashioned oats, and mini chocolate chips. I used a 3 tablespoon cookie scoop because that’s the biggest one I own and I baked the cookies for the same amount of time called for in the recipe. Using the smaller scoop made 24 cookies instead of 16, which was perfect. Definitely making these again!!
Stephanie Simmons says
Thanks so much, Becca! ☺️
Heather Bjur says
Making these as I type and wanted to ask about bake times. I made 6 cookies, all 3.75 ounces as suggested in the directions, and had to bake 17 minutes for them to not be completely dough. Did I miss something? The directions state bake 8-9 minutes…there’s just no way! I live at a low elevation, maybe that plays into it? The dough tastes amazing, and I can’t wait to try one!
Stephanie Simmons says
Hi Heather! I’m wondering if you are talking about my giant bakery-style peanut butter chip chocolate cookies (https://bluebowlrecipes.com/bakery-style-peanut-butter-chip-chocolate-cookies-gluten-free/) because that recipe makes 6-7 cookies and has a longer bake time, and this monster cookie recipe makes 16 cookies which do bake in about 9 minutes. Let me know, I’d love to try and help troubleshoot!
Katie says
Made them with dairy free and gluten free swaps and they are amazing! Will definitely make again!
Stephanie Simmons says
So glad to hear you enjoyed these, Katie! What swaps did you use to make them DF & GF? I’d love to experiment with that myself! 🙂
Kimmy says
Best cookie recipe out there!! No chill for real!! The kids loved it and it didn’t lose its shape. Thanks so much. We all loved it.this one is a keeper!
Thank you!!
Stephanie Simmons says
So glad you loved these cookies, Kimmy! 🙂 Happy baking!
Brittany says
These are fantastic!
Stephanie Simmons says
Glad you enjoyed these, Brittany! 🙂
Rachel says
I was excited to try these, however, the recipe calls for 8-9 minutes of baking, but it looks closer to 20 min for it to not feel raw in the middle.
Stephanie Simmons says
Hi Rachel! I am shocked to hear you had to add that much extra time to these cookies. With any cookie recipe, they will seem “raw” in the middle when they are fresh out of the oven – they need time to cool and set up. As they cool, the centers will set up to the perfect soft consistency. I also wonder if your oven may be running cold – try using an oven thermometer to check the internal temp.
Teri G says
These were so tasty! I froze half the dough balls to make my future self happy. I wasn’t sure if they were actually set, so I baked for longer than recommended and they were still so soft and delicious. Thanks for all the great recipes. Love your cookbook!
Stephanie Simmons says
So glad you enjoyed these, Teri! Freezing some for later is definitely a good move. 🙂 And thanks for your kind words about my recipes + book!