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 soft and chewy cookies that are 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.
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.
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 in a pinch.
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.
Do I Have to Chill the Dough?
It really is important to chill the cookie dough, and it does make a difference in the end result. When you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less.
Chilling the dough also makes the cookies more flavorful. The dry ingredients have time to soak up the wet ingredients, allowing them all to come together. In addition, baking will be a lot more even.
Can I Freeze the Cookie Dough?
Yes! 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.
More Peanut Butter Cookies
Soft Batch 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 ½ cups M&M candies
- 1 ½ cups (252 g) semi-sweet chocolate chips
- mini 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 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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These look lovely! I may try these with a gluten & corn free flour blend.
Those look so delish!
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!❤️
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.
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!
What can you subsitute for peanut butter (allergies)?
I would recommend making a different cookie.
Totally delicious! Perhaps the perfect cookie. A new family favorite.
My sister brought these cookies to a tailgater. They were gone before I got one. I asked for the recipe and made a batch for a birthday party. Gone. This recipe is EASY and delicious. Soft and gooey cookies are the best!
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I made these with half semi sweet and half milk chocolate chips and no m&ms to save money. I used 1 cup of each and saved some to put on top. I made 45 cookies, and by the next day there was only one left. My boys polished them off!