Every year, my family looks forward to our Fourth of July backyard celebrations, and these Patriotic Monster Cookies have become a new favorite! I took my beloved soft batch monster cookies (those thick, chewy, peanut buttery ones loaded with oats and chocolate) and dressed them up with vibrant red, white, and blue M&M’s. They’re perfect for potlucks, fireworks watching, or anytime you want a festive treat that screams summer. Soft centers, slightly crisp edges, and that classic monster cookie texture with a patriotic pop! Be sure to check out even more of my Fourth of July Recipes, too!
Ingredients & Substitutions
- Unsalted Butter: Room temperature butter creates a soft, rich cookie base. If using salted butter, reduce the added kosher salt slightly.
- Creamy Peanut Butter: Creamy peanut butter gives the best smooth, chewy texture. Natural peanut butter can work, but it may make the dough slightly drier or more crumbly, depending on the brand.
- Light Brown Sugar: Adds sweetness, moisture, and helps create that soft, chewy center.
- Eggs: Bind the dough and help create structure while keeping the cookies tender. Out of eggs? Check out my egg substitutes to try.
- All-Purpose Flour: The main structure for these thick bakery-style cookies. For best results, don’t substitute with cake flour.
- Old-Fashioned Oats: Add chew and texture. Quick oats can be used in a pinch, but the cookies will be slightly softer and less textured.
- Red, White, and Blue M&M’s: Add festive color and chocolate crunch for the patriotic theme. I like to add a few to the top of each cookie for even more patriotic flair!
- Semi-Sweet Chocolate Chips: Add extra pockets of chocolate throughout the cookies. You can swap for milk or dark chocolate chips if preferred.
Mix-in Tip: Once you add the M&M’s and chocolate chips, mix on low speed for only about 5 seconds, or fold them in by hand. This keeps the candies from breaking and prevents overmixing the dough.
Tips for the Best Patriotic Monster Cookies
- Don’t overmix after adding the dry ingredients: Mix just until the flour disappears to keep the cookies soft and tender.
- Fold in mix-ins gently: Add the M&M’s and chocolate chips on low speed for only a few seconds (or fold them in by hand) to keep the candies intact and avoid overworking the dough.
- Chill the dough: Even a short chill helps prevent spreading and gives you thicker, bakery-style cookies.
- Scoop evenly: Using a cookie scoop keeps the cookies uniform so they bake at the same rate.
- Don’t overbake: Pull the cookies when the edges are lightly golden, and the centers still look soft. They’ll finish setting on the baking sheet for that perfect chewy texture.
FAQs
Can I freeze monster cookie dough?
Yes. Scoop the dough into portions and freeze on a baking sheet until solid, then transfer to a freezer bag or container. Bake from frozen, adding 1 to 2 extra minutes to the bake time.
Can I make these cookies smaller or larger?
Absolutely. For smaller cookies, use a 1-tablespoon scoop and reduce the bake time slightly. For larger bakery-style cookies, use a 3-tablespoon scoop and add a couple of extra minutes in the oven.
Can I use different M&M’s or chocolate chips?
Yes. You can swap in regular M&M’s, peanut butter chips, white chocolate chips, or even butterscotch chips. Just keep the total mix-ins about the same so the dough holds together well.
Why do you recommend chilling the dough?
Chilling helps the cookies stay thick and prevents them from spreading too much in the oven. It also enhances the flavor and gives the oats time to hydrate for a better texture.
How do I know when the cookies are done baking?
The edges should look lightly golden, while the centers still look soft and slightly underbaked. They will continue to set as they cool on the baking sheet.
How to Store Patriotic Monster Cookies
Room Temperature: Store Patriotic Monster Cookies in an airtight container at room temperature for up to 4 to 5 days. They stay soft and chewy, especially if the container is sealed well.
Freezer (Baked Cookies): Once completely cooled, freeze cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
Freezer (Dough): You can also freeze the cookie dough. Scoop into portions, freeze until solid, then store in a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 extra minutes to the bake time if needed.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Serve these at room temperature with a cold glass of milk, or make ice cream sandwiches with vanilla bean ice cream for an over-the-top patriotic dessert. They’re also gorgeous on a red, white, and blue dessert table!
Patriotic 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) Red, White, and Blue M&M’s milk chocolate candies, plus extra for topping (optional)
- 1 ½ cups (252 g) semi-sweet chocolate chips
Instructions
- Line baking sheets with parchment paper. Set aside.
- In a large bowl using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter on medium-high speed until smooth, about 1 minute.
- Add the peanut butter and mix until creamy and fully combined, about 2 minutes.
- Add the brown sugar and beat on medium-high speed for about 2 minutes, until light and smooth. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing for about 30 seconds after each addition.
- Turn the mixer off. Add the flour, oats, baking soda, and salt. Mix on low speed just until combined. Do not overmix.
- With the mixer on low (or mixing by hand), add the M&M’s and chocolate chips. Mix just until evenly distributed.
- Scoop dough into 2-tablespoon portions and place on prepared baking sheets about 2 inches apart. Press extra M&M’s on top if desired.
- Chill the dough for 30 minutes. You can chill the dough in the mixing bowl, or scoop it first and chill the pre-portioned dough balls for easier baking later. If chilling longer than 30 minutes, cover tightly.
- When ready, preheat oven to 350°F. Bake cookies for 10 minutes, until edges are lightly golden and centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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