These Peanut Butter Monster Cookies are unbelievably soft and chewy. Built on a no-chill peanut butter dough, they’re packed with oats, chocolate chips, and M&Ms and bake up golden at the edges with a tender center. Quick and simple to prepare, they’re a crowd-pleasing treat you can have ready in about 30 minutes.
Why You’ll Love These Monster Cookies
- No chill. The dough goes straight from mixing bowl to oven—no refrigeration required. The cookies spread just enough to produce a thick, chewy texture without flattening out.
- Flourless option. This cookie dough has no added flour, making it easy to adapt for gluten-free diets by using certified gluten-free oats.
- Sweet & salty. Salty peanut butter paired with sweet chocolate chips and M&Ms creates a balanced flavor profile. For more contrast, finish with a light sprinkle of flaky sea salt.
- One bowl. Everything is mixed in one bowl for fewer dishes and faster prep. From start to finish, these cookies come together quickly and easily.
How to make Peanut Butter Monster Cookies
- Make the cookie dough. In a stand mixer, cream the butter, peanut butter, and both sugars until light and fluffy. Add the egg and extra yolk plus vanilla, scraping the bowl as needed. Stir in oats, baking soda, and salt, then fold in the chocolate chips and M&Ms. Reserve a few chips and candies to press onto the tops of the dough balls before baking.
- Scoop the dough. Portion the dough using a cookie scoop for consistent sizes. A size 24 scoop (about 3 tablespoons) works well. Place scoops on a baking sheet lined with parchment or a silicone mat and roll into smooth balls if you prefer neater edges.
- Add the toppings. Press a few reserved chocolate chips and M&Ms onto the top of each dough ball. The cookies will spread naturally, so do not press the dough flat.
- Bake the cookies. Arrange 6–7 cookies per sheet to allow room for spreading. Bake at 350°F for about 12 minutes, until the edges are golden and the centers have puffed.
- Cool and enjoy. Cookies can be enjoyed warm, but cooling completely produces the ideal chewy texture. Store leftovers in an airtight container at room temperature for a few days.
Peanut Butter Monster Cookie FAQs
What kind of peanut butter should I use?
Use a conventional, stabilized peanut butter (like Skippy or Jif) for best texture and sweetness. Creamy peanut butter gives a smooth cookie, while crunchy peanut butter adds extra bite if you prefer more texture.
What are the best kind of oats to use?
Old-fashioned rolled oats give the chewiest texture and are recommended. Quick oats can be used for a slightly softer cookie. Avoid instant oats for this recipe.
Do these cookies need to chill before baking?
No. This recipe is designed to be baked immediately after mixing. The dough spreads just the right amount and yields thick, chewy cookies without chilling.
Can I add nuts to the cookie dough?
Yes. Chopped walnuts or chopped peanuts mix in nicely and boost the nutty flavor and crunch.
Storing and Freezing
Store cookies in an airtight container or zip-top bag at room temperature for up to 3 days. To freeze, arrange cookies in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag and freeze up to 3 months. Thaw at room temperature for several hours or overnight before serving.
More Cookie Recipes You’ll Love
- Peanut Butter Oreo Cookies
- Lemon Curd Cookies
- Caramel Cone Crunch Cookies
- Ginger Molasses Cookie Sandwiches
- Chewy Coconut Macaroons
If you make this recipe, leave a comment and tag @sweetkitchencravings on Instagram or TikTok. Happy baking!
Peanut Butter Monster Cookies
Rachel
12
12
24
17 cookies
Ingredients
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ¾ cup (180g) creamy peanut butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla
- 2 cups (200g) old fashioned oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) dark or semi-sweet chocolate chips
- ⅔ cup (145g) M&Ms
SHOP INGREDIENTS
Instructions
-
Preheat oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
-
In a stand mixer fitted with a paddle, cream the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 1–2 minutes.
-
Scrape the bowl, then add the egg, extra yolk, and vanilla. Mix until combined and scrape the bowl again.
-
Add the oats, baking soda, and salt and mix until just combined.
-
Fold in the chocolate chips and M&Ms with a rubber spatula, reserving some to press on top of each cookie scoop.
-
Using a 3-tablespoon (size 24) cookie scoop, portion dough onto prepared sheets about 2 inches apart. Press reserved chips and candies onto the tops.
-
Bake for about 12 minutes, until edges are golden brown. Allow to cool before serving.
Notes
- Peanut Butter: Use a conventional peanut butter for best results; natural varieties change sweetness and texture.
- Storing: Keep cookies in an airtight container at room temperature for up to 3 days.
Did you make this recipe?
Be sure to tag @sweetkitchencravings on Instagram!