Giant Monster Cookies

filed under: Cookies on May 4, 2019

Making your favorite cookie in a GIANT version just seems like the right thing to do. 😉 We are a huge fan of Monster Cookies and absolutely can’t get enough of this extra big version! Hope you love Giant Monster Cookies as much as we do! Looking for more Cookie Recipes?  Try my Sugar Cookie Recipe and highly rated Snickerdoodles!

Monster Cookies

Monster Cookies Recipe

Why do we call these monster cookies? Well, I have a few ideas.

  1. At least as far as this recipe goes, these giant monster cookies are monstrous in size! Each cookie uses 1/2 cup of monster cookie batter and bakes into a cookie that is bigger than your palm.
  2. Since monster cookies are essentially a cross between two of America’s favorite cookies – the oatmeal cookie and the peanut butter cookie – if you spot someone eating one, your green-eyed jealousy monster is likely to say hi!
  3. This cookie recipe is so easy that even a monster could make them! And, while it does make it a little bit easier to make them in a stand mixer, you definitely don’t need to own one to make this monster cookie recipe!
  4. The M&Ms make them look a little bit like monsters. If monsters looked like cookies, that is.

Giant Monster Cookies

Monster Cookie Tips & Tricks

When making these giant monster cookies, here a few tips you may find:

  • Toast the oats! Toasting the oats brings out their flavor a little bit more against the peanut butter. If you don’t like the flavor of oats, but just prefer their texture, don’t toast them.
  • Let the batter sit for an hour at room temperature. You don’t have to do this, but letting the batter sit, you hydrate the oats, which I found resulted in a better texture when baked.
  • When you remove these from the oven, you may notice the giant monster cookies won’t look totally baked. They’ll continue baking a little on the cookie sheet. It is important not to overbake these cookies!
  • This one is optional but add a little spice. I added 1/2 teaspoon of cinnamon to add a bit more complexity to the flavor of the final cookie.

Monster Cookie Recipe

How long do you cook Giant Monster Cookies? The monster cookies bake for 16-20 minutes at 350°F. Remove them when they are light golden brown on the edges.

Can I make smaller Monster Cookies? You can! The giant monster cookies use a 1/2 cup of batter per cookie, but you can size them down to 1/4 cup or 2 Tablespoons for smaller monsters. You will have to reduce the cooking time.

Can I customize my Giant Monster Cookies? Absolutely. Swap the chocolate chips for peanut butter chips for even more peanut butter flavor or customize the M&Ms for the holiday! Red and Green for Christmas; pink, red, and white for Valentine’s Day; or pastels for Easter. I like to add more M&Ms on top to make them even super decorative.

Can Giant Monster Cookies be gluten-free? I believe they can, but I haven’t yet tested it. If you use gluten-free oats and substitute the flour for 1:1 flour, the recipe should work. This will change the texture slightly.

Giant Monster Cookie Recipe

4.73 from 11 votes
Giant Monster Cookies with M&Ms
Giant Monster Cookies
Prep Time
1 hr 10 mins
Cook Time
30 mins
Total Time
1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: monster cookies
Servings: 9 cookies
Author: Amanda Rettke
  • 2 cups (300g) oats, preferably not quick oats
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup (128g) all-purpose flour
  • 1/4 tsp. coarse kosher salt
  • 1/2 tsp. ground cinnamon optional
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (57g) granulated sugar
  • 3/4 cup (150g) brown sugar, packed
  • 1 cup (226g) creamy peanut butter
  • 2 tsp. vanilla extract
  • 2 large eggs, room temperature
  • 1 cup M&Ms, divided (mini M&M's work great as garnish as well)
  • 1/2 cup chocolate chips
Toasting the Oats (Optional)
  1. Preheat oven to 350°F.
  2. Place oats on baking sheet and toast for 12 minutes, rotating pan halfway through. Remove and let cool on cooling rack.
Monster Cookie
  1. Combine oats, baking powder, baking soda, flour, salt, and cinnamon in medium bowl. Set aside.
  2. Combine butter, sugar, brown sugar, and peanut butter in bowl of mixer until fully mixed, about three minutes at medium speed.
  3. Add eggs, one at a time, mixing for 30 seconds after each addition.
  4. Add vanilla extract.
  5. Reduce mixer speed and add oat mixture. Mix just until combined.
  6. Add 1/2 cup M&Ms and 1/2 cup chocolate chips.
  7. Cover bowl with plastic wrap and let rest at room temperature for one hour.
  8. Preheat oven to 350°F.
  9. Use 1/2 cup measuring cup to portion cookies and place on parchment-lined baking sheet. Cover individual cookies with remaining M&M's.
  10. Bake for 16-20 minutes or until edges are slightly golden brown. Remove from oven and let cool.

Photos, some copy, and recipe are from Rebecca Swanner of Let’s Eat Cake!


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  • anna williamson says:

    Cookies !

  • Kari Uzzle says:

    My dough seems very dry and crumbly, what would be the cause of that?

  • Marie gaetano says:

    Kindly confirm the volume measurement and gram weight of the oaTs. i am unable to find a source indicating that 1 cup = 150 grams (therefore, 2 cups would be 300 grams). Id like to try the recipe, but the amount of oats (cups equal to grams stated) seems incongruent. Please help clarify. Thank you!

    • Gina says:

      I used the 300g of oats and they came out perfect!

      • Joan Winston says:

        Have you added nuts to this recipe? I was thinking pecans. Any idea how much to add? Thanks!

      • Teresa says:

        The recipe I have doesn’t have any flour. I also substitute some crunchy peanut butter and add chocolate chips or flavored chips. When my son got married they had a cookie bar and the only think I had to bring was Monster cookies and share the recipe. Love these cookies!

        • Gina says:

          Teresa – Can you please send me your flourless monster cookie recipe? Thank you!

  • Daniela says:

    I‘m from Germany. I want to make this cookies. What is the difference between baking powder and baking soda? We only use baking powder in Germany.
    Best wishes, Dani

  • Paula Roger says:

    They look yummy!

    • Wade Hudgins says:

      Baking powder is made with baking soda and an acidic agent to help the item to rise, such as cream of tartar. Use baking powder as soon as possible when you unseal the can because it can grow stale.
      Baking soda is also called washing soda and is used in quick bread such as breakfast breads, pumpkin bread, zucchini bread, etc. Baking soda has many uses such as cleaning, Washing clothes as a water softener to boost cleaning in hard water and you can place a container in the refrigerator to absorb odors.

  • Emily says:

    My family have peanut allergies. Do I increase the butter by 1c as a replacement for peanut butter?

  • Beth Landon says:

    My husband does not like peanut butter so what can I substitute for that and still have a good cookie?

    • Jada says:

      Almond or cashew butter

  • Jayne says:

    How can I adjust the recipe if I take out the peanut butter (my son is allergic)?

  • melissa james says:

    Can you use chunky peanut butter ?

  • Gail says:

    Do I have to add something else to the cookie if I want to leave peanut butter out?

  • Tanya says:

    Yes thanks

  • Annamarie says:

    Please, can anyone tell me if this is a nice, chewy cookie before I make them? I don’t want to waste time making them if they’re the kind that snap off in your mouth! Thanks.

    • Debbie R says:

      They are very moist and chewy! You won’t be disappointed!

  • Debbie R says:

    We love Monster Cookies! I first heard about them 30 years ago or so and the recipe was for a very large batch… a whole pound of butter, whole jar of peanut butter, whole package of M & M’s etc. I was told that was one of reasons they were called “Monster” Cookies – a monster batch! We would make them when we needed a lot of cookies, or bake half and freeze half for later. I like your ideas too though! 🙂

  • Jackie says:

    Can I make without peanut butter? My monster is allergic!

  • lisa says:

    is there a substitute for peanut butter that won’t alter the consistency?

    • Amanda says:

      I have not tried others but you may be able to use almond butter

  • Teressa Howard says:

    what is yield with 1/2 cup portions

  • Audra Williams says:

    Hi I’d like to make gluten free monster cookies you talked about a 1:1 ratio but of what

  • Abbigale says:

    Is this crunchy or chewy cookies?

  • Debbie Matz says:

    Just made these !! Look yummy and were easy too !

  • Meghan says:

    I wouldn’t be surprised if this is execution error on my part as I’m a super novice cookie baker, but my dough came out SUPER crumbly and was hard to get the cookies to stay together. They didn’t spread at all and seemed very heavy on the oats. I plan to try out a bunch of cookie recipes this fall and winter for the holiday season so perhaps I’ll come back to this when I know what I’m doing better!

  • Jeff says:

    I see that 90% of replies are women, so as a man who makes these cookies once every 6 months I use a premixed oatmeal cookie mix in grocery store. Then add crunchy pb , MM’s; mini choc chips, reeses pieces. I see no difference from scratch and removes headache and i get to use my wifes kitchen aid stand alone mixer. Also put oven in convection mode.

  • Julie says:

    Hi there! Woukd tgese be crunchy or chewy cookies in the end result?? They look delish!

  • Tammy says:

    Love ur recipes. Thank you for sharing

  • Bonnie says:

    I went over everything and can’t figure out why my cookies did not spread at all. What could have happened. So bummed out with the time and effort. I am not new at baking.

  • Niru says:

    What can be used instead of eggs.

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