Easter Monster Cookies are chewy, peanut buttery cookies loaded with pastel Easter M&M’s, chopped peanut butter eggs, and semi-sweet chocolate chips. They are a colorful, festive twist on my popular Soft Batch Monster Cookies and are perfect for a springtime or Easter fun treat!
Ingredients & Substitutions
- Room Temperature Ingredients: For the best results, be sure to use room temperature ingredients, especially the butter (I prefer unsalted butter) and eggs. This helps the dough come together smoothly, ensuring your cookies bake evenly with the perfect chewy texture!
- Peanut Butter: Although I used creamy peanut butter, you can use crunchy peanut butter in these Easter Monster Cookies! It will add an extra bit of texture and crunch, which can be a fun variation. Just keep in mind it might slightly change the cookie’s texture, but it will still be delicious!
- Brown Sugar: Light brown sugar sweetens the cookies and helps make them soft and chewy. You can swap it with the same amount of granulated sugar or dark brown sugar for a slightly different flavor.
- Oats: For the best texture, I use old-fashioned oats (also called rolled oats) in this recipe. If you only have quick oats on hand, you can use those in a pinch, though the texture might be a little different.
- M&M’s: These cookies are perfect for your Easter weekend because of the Easter M&M’s. The pastel colors make the cookies even more springy and fun! I like to have a few extra M&M’s on hand for topping the cookies, too!
- Peanut Butter M&M Eggs: I love peanut butter M&M’s and they now have peanut butter M&M eggs! Roughly chop them or break them apart before adding them to the cookie dough.
- Chocolate Chips: Adding semi-sweet chocolate chips to the Easter Monster Cookies helps balance the sweetness from the M&M’s and peanut butter. The chips melt into the dough, giving each cookie gooey pockets of chocolate for extra flavor.
How To Make Easter Monster Cookies Ahead Of Time
If you want to get a head start on making these cookies, you have a couple of options! You can refrigerate or freeze the dough in advance. Here is how:
- Make the dough ahead: After mixing the dough, cover it tightly and refrigerate for up to 24 hours. This helps the flavors develop and makes the dough easier to scoop.
- Freeze the dough: Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, just place the frozen dough balls on a baking sheet and bake as directed (you may need to add a minute or two to the baking time).
Do You Have To Chill The Dough?
You don’t have to chill the dough for Easter Monster Cookies, but it helps! Chilling the dough makes it easier to scoop and helps the cookies keep their shape while baking. If you’re in a hurry, you can skip this step, but your cookies might spread a little more.
Can You Add Other Mix-Ins To Easter Monster Cookies?
Yes, you can definitely add other mix-ins to your Easter Monster Cookies! You could try adding chopped nuts, mini marshmallows, or even your favorite candy pieces. Just make sure not to overload the dough.
How To Store Easter Monster Cookies
To store your Easter Monster Cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just wrap the cookies tightly and store them in a freezer-safe bag. When the Easter Bunny comes to visit, you’ll have some cookies ready to enjoy! For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Easter Monster Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (258 g) creamy peanut butter
- 1 ½ cups (300 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 cup (90 g) old fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (203 g) Easter M&M's milk chocolate candies, pastel blend
- 1 cup Easter peanut butter M&M's eggs, pastel blend, roughly chopped
- 1 ½ cups (252 g) semi-sweet chocolate chips
- Easter M&M candies, for topping (optional)
Instructions
- Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment (or using a handheld mixer), beat the butter on medium-high speed until smooth (about 1 minute).
- Add peanut butter. Beat for about 2 minutes, or until smooth.
- Add brown sugar and cream on medium-high speed for 2 minutes, until smooth.
- Add eggs, one at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl and mix again if needed.
- With the mixer off, add flour, oats, baking soda, and salt. Mix on low until just combined, being careful not to overmix.
- With the mixer still on low (or by hand), add the M&M's, chopped peanut butter eggs, and chocolate chips. Mix until incorporated. (If using an electric mixer, only mix for a few seconds.)
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheets about 2 inches apart. Top with extra Easter M&M's (optional).
- Chill the dough in the refrigerator for 30 minutes. (If chilling overnight, cover the dough.)
- When ready, preheat the oven to 350°F. Remove dough from the refrigerator.
- Bake for 10 minutes, or until the edges are lightly browned and the centers still look soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are so colorful and delicious! So fun and perfect for Easter!
Elizabeth
I would gladly take a few of these cookies in my Easter basket, thank you! I love the addition of peanut butter M&M's.
Bella
I love Monster cookies. They are the perfect balance of sweet and chewy.
Stephanie
These cookies are sweet and chewy with lots of chocolate! Perfect for Easter!
Annabelle
If you are looking for a cookie that is perfect for Springtime, these are it! So colorful (and delicious)!
