Soft Batch Monster Cookies are a cross between a soft peanut butter cookie and an oatmeal cookie that is loaded with peanut butter, oats, M&M’s, and chocolate chips. If these cookies sound good to you, you will love my Giant Monster Cookies, too!

Soft Batch Monster Cookies

These monster cookies are a soft and chewy cookie that is the perfect blend of peanut butter and chocolate in every bite. If you love soft batch cookies, this is the perfect recipe for you. M&M candies and chocolate chips are folded into the cookie dough, and mini M&M’s are a wonderful addition to the tops of the cookies.

Stack of Soft Batch Monster Cookies

Soft Batch Monster Cookies Ingredients

Room Temperature Ingredients: Using room temperature ingredients (butter, eggs, and peanut butter) will help you get the best results when baking these soft batch monster cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

Packed brown sugar: There is a reason to pack brown sugar. Packing the sugar into the measuring cup gets rid of any air pockets.

Accurate Measuring: Always use dry measuring cups for ingredients like flour and sugar. This allows you to level off the surface to get a more accurate amount. If possible, dip the measuring cup into the ingredient and level it with a straight-edged object.

Oats: I used old-fashioned oats in this recipe. You could also use quick oats.

Adding M&M’s and Chocolate Chips: When adding solid ingredients (like these candy-coated chocolates and chips), I prefer to stir them in by hand. If you are using your mixer, mix them in on low for only about 5 seconds.

Overhead Tray of Soft Batch Monster Cookies

Soft Batch Monster Cookie Dough

Line a couple of baking sheets with parchment paper and set them aside. The cookie dough will need to chill for about 30 minutes before baking.  Make sure you have room in your refrigerator to fit the cookie sheets.

To get started making the dough beat the room temperature butter with a stand mixer (or handheld mixer) for about a minute. Mix in the peanut butter. Then, add the brown sugar to cream until soft and fluffy.

Add the eggs to the creamed mixture, one at a time, scraping down the sides of the bowl as needed. Mix the flour, oats, baking soda, and salt on low just until combined. Finally, fold in the M&M’s and chocolate chips. You can do this by hand or for just a few seconds with the mixer on low. 

Using a measuring scoop, drop equal spoonfuls of the dough onto the lined sheets. Leave about 2 inches between each cookie. Top the cookies with mini M&M’s (if desired). Place the unbaked cookies in the refrigerator for about 30 minutes. There is no need to cover the dough unless you are leaving the dough in the refrigerator overnight.

Stacked Soft Batch Monster Cookies

How to Make Soft Batch Monster Cookies

When ready to bake the cookies, preheat the oven to 350°F. Once preheated, place the cookies in the oven to bake for about 10 minutes. They are done when the sides are lightly browned and the centers still look soft.

Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to a week.

Freezing Cookie Dough

Most cookie doughs are great for freezing. To freeze the dough, scoop the batter onto parchment paper-lined baking sheets. Place the dough balls in the freezer for 1-2 hours. After the dough is completely frozen, store them in a freezer-safe zipper bag until ready to bake. To bake from frozen, simply add a couple of minutes to the baking time.

M&M Soft Batch Monster Cookies

Looking for More Cookie Recipes?

Soft Batch Strawberry Cookies

M&M Caramel Marshmallow Skillet Cookie

Soft Chocolate Chip Cookies

Oatmeal Cream Pies

Soft Batch Monster Cookies

Prep Time 15 mins
Cook Time 10 mins
Chill 30 mins
Total Time 55 mins
Soft Batch Monster Cookies are a cross between a soft peanut butter cookie and an oatmeal cookie that is loaded with peanut butter, oats, M&M's, and chocolate chips.


  • 1 cup (2 sticks, 227g) unsalted butter, room temperature
  • 1 cup (258g) creamy peanut butter
  • cups (300g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 cup (90g) old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • cups M&M candies
  • cups (252g) semi-sweet chocolate chips
  • mini M&M candies, for topping (optional)


  • Line baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer with a paddle attachment (or a handheld mixer), beat the butter on medium-high speed until smooth (about a minute).
  • Add the peanut butter; beat for about 2 minutes, or until smooth.
  • Add brown sugar and cream on medium-high speed until smooth (about 2 minutes).
  • Add eggs, one at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl and beat ingredients together again, if necessary.
  • With the mixer off, add the 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 and chocolate chips and mix until incorporated. (If using an electric mixer, only mix for a few seconds.)
  • Drop spoonfuls (2-3 tablespoons) of dough onto the lined baking sheets about 2 inches apart. (If possible, measure the batter so the cookies are all the same size for best results when baking.) Top with mini m&m's (optional).
  • Place the baking sheets of unbaked cookies into the refrigerator to chill for about 30 minutes. (If letting the dough chill overnight, be sure to cover.)
  • When ready, preheat the oven to 350°F. Remove the cookies from the refrigerator.
  • Bake the cookies for 10 minutes. The cookies are done when the sides are lightly browned and the centers still look soft.
  • Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made these for a birthday party and they were a hit! I didn’t refrigerate them because I didn’t have the room, and they still turned out beautifully! I love your recipes and use them often! Thank you for sharing your recipes!❤️

  2. These are wonderful. Instead of chocolate chips I used butterscotch chips. YUM! I also found adding the mini chips after they come out of the oven worked better for me. A new favorite.

  3. I baked these yesterday and they turned out amazing!! All my friends are asking me to bake them some now haha. Definitely trying these again!

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