Why You’ll Love This Monster Cookie Recipe
Tons of texture! Chewy oats, melty chocolate, crisp candy…these monster cookies have it all. Soft and chewy. The key is to chill the dough (just 30 minutes!) and slightly underbake your cookies. Customizable: Feel free to switch things up and use whatever add-ins you like! Toffee bits, chopped candy bars, and caramel chips are just a few options outside the norm. Makes BIG cookies–these are monster cookies, after all! Feel free to double the recipe if 15 cookies isn’t enough for you.
I’m not sure who named monster cookies or what they were thinking when they did so, but in so many ways this name is fitting. Monster cookies, because they are something of a monstrosity to the cookie world. A jumble of peanut butter, oatmeal, and chocolate chip cookies rolled into one Frankenstein’s creation of a cookie. Monster cookies, because they are quite literally monstrous in size–we’re talking nearly ¼ cup of dough per cookie! Monster cookies, because they turn you into a legit cookie monster (I ate half the tray of cookies before they could even finish cooling 🙈). Whatever the true reasoning behind the name, these beloved cookies tend to be a crowd favorite wherever I bring them. They’re like a cross between my peanut butter cookies, oatmeal cookies, and M&M cookies–what’s not to like? These are simple to make and so much fun to eat!
Ingredients
Don’t be overwhelmed by the amount of ingredients here; the cookie base is simple, and most of what you’re seeing below are our flavorful/textural add-ins!
Butter. I use unsalted butter and add salt separately; this helps me better control the salt in this monster cookie recipe. If you only have salted butter, then you can use that and reduce the salt to ½ teaspoon. Brown sugar. Either light brown or dark brown sugar works well here (dark brown sugar will yield a cookie that’s darker in appearance and richer/sweeter). My personal preference is to use a blend of both. Cornstarch. Like in many of my cookie recipes, cornstarch will keep the monster cookies nice and soft (chewy, rather than cakey) and prevents them from spreading to much in the oven. Peanut butter. I use creamy, but crunchy will work too if you want even more texture. Add-ins. M&M candies (I actually use Unreal brand candies), butterscotch chips, and semisweet chocolate chips, are just a few of my favorite additions to this monster cookie recipe You can swap out the candy pieces for a different chopped up candy (I’ve used chopped up Rolos before, just keep the caramel inside the cookie dough as much as possible when you scoop it!), or substitute different chocolate chips. I liked the blend of half semisweet and half butterscotch chips, but peanut butter chips or caramel chips would also be great additions.
SAM’S TIP: For a bakery-style look, save a few of your add-ins for pressing into the tops of the cookies after baking. Move quickly, though, you must gently press them into the surface within 1-2 minutes of removing the cookies from the oven. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Monster Cookies
SAM’S TIP: Do not over-bake your monster cookies! If you do, they’ll turn out dry and crumbly instead of soft and chewy. I recommend baking until the edges are just starting to turn a light golden brown, then removing. The centers will still be a bit underdone, but this is fine since they will finish cooking on the hot baking sheet outside the oven. This makes for cookies that stay soft for days. Monster cookies are perfect for the cookie monster in all of us 💙🍪 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜 Recipe originally published February 2019.
Related Recipes
