Monster M & M Cookies

Thick and Chewy Monster M & M Cookies loaded with chocolate chips, M & M’s, peanut butter, and oats! They take only 20 minutes to make!


Happy Saturday! Time to celebrate with some awesome cookies!

Now these aren’t just any kind of cookie. They are MONSTER cookies. Loaded with peanut butter, oats, chocolate chips and M & M’s.

These M & M Monster Cookies are a mix between my Chewy Peanut Butter Cookies and Peanut Butter M & M Cookies. They are super thick, chewy and loaded with ton’s of M & M’s and chocolate chips. I slightly under-bake the cookies to get the soft, chewy center.

soft and chewy m&m cookies

This recipe makes about 16-18 pretty nice size cookies. I like to double or triple the recipe to have some extra to freeze.

Oatmeal M & M Monster Cookies

These cookies are the perfect blend of soft and chewy. I love the texture of the old fashioned oats in this cookie.

They are also a great cookie to load up with any leftover halloween candy you still have! I love to mix in mini reese’s cups!


Take 30 minutes and make these cookies! You will be glad you did!

Amazing Cookies

Oats M & M Cookies

Monster M & M Cookies

3.6 from 5 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 cookies
Thick and Chewy Monster M & M Cookies loaded with chocolate chips, M & M’s, peanut butter, and oats! They take only 20 minutes to make!


  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 whole egg
  • 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups old fashioned oats
  • 1 cup M & M's
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a stand mixer with the paddle attachment cream butter and sugar until light and fluffy, about 3 minutes.
  3. Add in peanut butter and mix for 1-2 minutes.
  4. Add in vanilla and egg. Mix until combined.
  5. Combine flour, salt and baking soda in a small bowl.
  6. Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.
  7. Fold in old fashioned oats, M & M's and chocolate chips.
  8. Portion dough into 16-18 cookies and place on a silicone baking mat on top of a baking sheet.
  9. Bake cookies for 11-13 minutes or until lightly golden brown and firm on the edges.
  10. Remove from the oven and let set for 3-4 minutes.
  11. Transfer to a cooling rack to cool completely.
  12. Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). You can always freeze the cookies for up to 3-4 months.

Recipe Notes

Adapted from Love Grows Wild


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Comments - page 2/2

  • Doug

    I made so many alterations I don’t know if I could say it was your recipe but they were delicious. All I had was salted butter do I omitted salt, used quick oats instead of old fashioned. Crunchy peanut butter (a full cup) instead of creamy. When I reached for baking soda all I had was baking powder so I just dumped some in. I used peanut M & M ‘ s and I’m one of those few that really doesn’t like chocolate so I subbed half a bag of white chocolate morsels. My oven is a convection model which has a cookie setting so I baked them 9 minutes at 375° then just opened the door to let them cool. I ended up with 12 huge cookies that had perfectly crisp edges and chewy middles. Maybe you could perfect the recipe and call it the monster mash or something, lol. Thanks for the basic recipe.

  • Katie Anne

    Love this recipe!! I received this recipe from a friend and have made these cookies several times, they’re always a winner!! Would I be able to make these into bars, by baking the entire batter in an 8×8 dish? If so, what temperature and time would you recommend? Thanks!

    • Hi!

      I have never tried baking these as bars so it’s hard to say for sure. I would try baking at 350 for maybe 20-30 minutes.

      Let me know how they turn out! Thanks!


  • Lauren

    Have these ever been made gluten free? If so, what kind of gluten free flour do you recommend using?

    • Nathan

      Hi Lauren,

      I have not made this particular recipe gluten free, But King Arther makes a very good gluten free flour that I’ve used for other recipes with great success. Here is a link on Amazon.
      Let us know how it turns out if you make it! Have a great day!