You won’t believe how incredibly soft and chewy these Peanut Butter Monster Cookies are. They start with a no-chill peanut butter cookie dough base that is loaded with oats, chocolate chips, and M&Ms then baked to golden brown perfection. They are quick, easy, and sure to be a crowd-pleaser!
Why You’ll Love These Monster Cookies
- No chill. The cookie dough does not require any chilling before baking so these cookies can go straight into the oven. They will spread just the right amount so you still get a thick and chewy cookie.
- Flourless. This recipe naturally has no flour added so it’s perfect for flourless friends! It can easily be made gluten-free as well, by using gluten-free oats.
- Sweet & Salty. The mix of the salty peanut butter and sweet chocolate chips and M&Ms give these cookies the best of both worlds. Add a sprinkle of flaky sea salt on top if you like it more on the salty side. These cookies will be your new go-to when craving a sweet and salty treat.
- One bowl. Everything comes together in one bowl which means my favorite thing – less dishes. A recipe that can be done in one bowl is a winner in my book. It also makes for a super quick and easy recipe that can be done in 30 minutes!
How to make Peanut Butter Monster Cookies
- Make the cookie dough. This dough comes together in a stand mixer. It starts by creaming the butter, peanut butter, and sugars together. Then eggs and vanilla are added. Make sure to scrape your bowl in between adding ingredients. Oats, salt, and baking soda are mixed in next, followed by chocolate chips and M&Ms which can be folded in by hand with a spatula. I like to reserve a little bit of each of these to stick on the top of the dough balls before baking.
- Scoop the dough. I always use a cookie scoop when portioning cookie dough to get consistent-sized scoops each time. I use this scoop (size 24) for most of my cookies, which is about 3 Tablespoons of dough. Scoop it right onto your sheet pan, lined with parchment paper or a silicone mat. You can roll each scoop into a ball with your hands as well for cleaner, even edges once the cookies are baked.
- Add the toppings. Add a few of the reserved chocolate chips and M&Ms to the top of each dough ball, while keeping the dough formed into a ball as much as possible. The cookies will spread enough on their own so they don’t need to be pressed down at all.
- Bake the cookies. Place only 6-7 cookies per baking sheet, to give them plenty of space to spread while they bake. The cookies bake at 350°F for about 12 minutes. The edges should turn golden brown and the cookies will spread out and puff up.
- Cool and enjoy! These cookies can be enjoyed warm, but I prefer to let them cool completely so you get that perfectly chewy texture. You can store any leftover cookies in an airtight container or zip-top bag at room temperature for up to a few days.
Peanut Butter Monster Cookie FAQs
What kind of peanut butter should I use?
A conventional peanut butter like Skippy of Jif (instead of a natural variety) is going to be best in this recipe. The consistency and added sweetness in the peanut butter help give these cookies the right texture and flavor. I used creamy peanut butter, but crunchy peanut butter would be delicious too if you want even more texture in your cookie.
What are the best kind of oats to use?
I like to use old-fashioned oats in my recipes because this will give your cookies the chewiest texture. Quick oats can be substituted but they have a finer texture which will result in a softer cookie so they won’t have quite as much chewiness as the old-fashioned variety. I don’t recommend baking with instant oats. Stick with old-fashioned or quick oats.
Do these cookies need to chill before baking?
Nope! Some cookies need chill time in the fridge before baking but it’s not necessary with these. I find that they spread just the right amount all on their own, and you still end up with a chewy and perfectly thick cookie.
Can I add nuts to the cookie dough?
Yes! Chopped walnuts work well in this recipe. Chopped peanuts would also be delicious and will bring out more of the peanut flavor.
Storing and Freezing
Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days. These cookies also freeze great. I like to arrange the cookies in a single layer on a baking sheet (or two) and freeze them for a couple of hours until firm. Then layer the cookies in an airtight container or zip-top bag and freeze for up to 3 months. This will help the cookies keep their shape and not stick together when you freeze. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for 3-4 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
Lastly, if you make this recipe, leave a comment below and be sure to tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy baking!
Peanut Butter Monster Cookies
- 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
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, sugar, and brown sugar until fluffy and light in color, about 1-2 minutes.
- Scrape the bowl then add the eggs and vanilla. Mix until well combined. Scrape the bowl again.
- Add the oats, baking soda, and salt and mix until combined.
- Using a rubber spatula, fold in the chocolate chips and M&Ms, reserving some of each for the tops of the cookies.
- With a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop, portion the cookies onto the prepared baking sheets, spacing them about 2 inches apart. Add a few pieces of the reserved chocolate chips and M&Ms on top of each scoop.
- Bake the cookies for about 12 minutes, until the edges start to turn golden brown.
- Allow the cookies to cool and enjoy!
- Peanut Butter: I recommend using a conventional variety of peanut butter, like Skippy or Jif for this recipe. A natural variety but it will affect the sweetness, spread, and texture of the cookie.
- Storing: Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days.