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!
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Monster M & M 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.
This recipe makes about 16-18 pretty nice size cookies. I like to double or triple the recipe to have some extra to freeze.
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!
How to make Monster M & M Cookies
Preheat oven to 350 degrees. In a stand mixer with the paddle attachment cream butter and sugar until light and fluffy, about 3 minutes. Add in peanut butter and mix for 1-2 minutes. Add in vanilla and egg. Mix until combined. Combine flour, salt and baking soda in a small bowl. 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. Fold in old fashioned oats, M & M’s and chocolate chips. Portion dough into 16-18 cookies and place on a silicone baking mat on top of a baking sheet. Bake cookies for 11-13 minutes or until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to a cooling rack to cool completely.
How long can you store the cookies?
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.
What kind of oats can you use?
I recommend using old fashioned oats. I do not recommend making these cookies with steel cut or instant oats.
Variations
- Mini reese’s
- Chopped walnuts, pecans or cashews
- White chocolate chips
- Crushed oreo’s
- Butterscotch chips
- Peanut butter chips
- Crushed pretzels
Here are more delicious cookie recipes to try!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- The BEST Chocolate Chip Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Monster M & M Cookies
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with the paddle attachment cream butter and sugar until light and fluffy, about 3 minutes.
- Add in peanut butter and mix for 1-2 minutes.
- Add in vanilla and egg. Mix until combined.
- Combine flour, salt and baking soda in a small bowl.
- 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.
- Fold in old fashioned oats, M & M's and chocolate chips.
- Portion dough into 16-18 cookies and place on a silicone baking mat on top of a baking sheet.
- Bake cookies for 11-13 minutes or until lightly golden brown and firm on the edges.
- Remove from the oven and let set for 3-4 minutes.
- Transfer to a cooling rack to cool completely.
- 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
