Chewy Monster Cookie Recipe
Thick, chewy, bakery-style Monster Cookies loaded with peanut butter, oats, chocolate chips, and colorful M&M’s. After 9+ test batches, this no-chill recipe delivers the ultimate soft, chunky cookie texture that stays fresh and gooey for days!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 large cookies (approx. 165g each)
- Category: Dessert, Cookies, Comfort Food
- Method: Baked
- Cuisine: American
Ingredients
1 cup (226g) salted butter, cold and cubed
3/4 cup (150g) brown sugar
1/2 cup (100g) granulated sugar
3/4 cup creamy peanut butter (not natural)
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups (190g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (150g) quick oats
1 cup (170g) milk chocolate chips
1/2 cup (85g) semi-sweet chocolate chips
3/4 cup (130g) M&M’s (plus extra for topping)
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the cold, cubed butter for 1 minute until broken down and slightly creamy.
4. Add the brown and granulated sugars. Mix on medium speed until light and fluffy.
5. Add the peanut butter, vanilla extract, egg, and extra yolk. Mix on low speed until just combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until only a few streaks of flour remain.
7. Fold in the quick oats, milk chocolate chips, semi-sweet chocolate chips, and M&M’s until evenly distributed.
8. Portion the dough into large 165g balls (or 3 tablespoons each). Arrange on baking sheet, leaving space between cookies.
9. Press a few extra M&M’s and chocolate chips on top for decoration.
10. Bake for 10–12 minutes, until edges are golden but centers are slightly underbaked.
11. Cool the cookies on the hot baking sheet for 10–15 minutes before transferring to a wire rack.
Notes
Storage:
• Keep cooled cookies in an airtight container at room temperature for up to 5 days.
• Add a slice of sandwich bread to maintain softness.
Freezing:
• Freeze baked cookies or raw dough balls for up to 3 months.
• Bake dough balls straight from frozen—add 2–3 minutes to bake time.
Tips:
• Always start with cold, cubed butter for thickness and structure.
• Spoon and level your flour to avoid dense cookies.
• Slightly underbake for gooey centers.
• For even thicker cookies, chill dough balls for 30 minutes before baking.
• Use mini M&M’s for more even distribution of color and crunch.
Find it online: https://pinchofwarmthbakes.com/chewy-monster-cookie-recipe/