Bakery-Style Monster Cookies are thick with crisp edges and a perfectly soft center. The easy, no chill cookie dough is loaded with peanut butter, oats, m&ms, and chocolate chips, and comes together in one bowl. These are truly the best monster cookies!
This post was originally published April 20, 2022 but I just re-published it with extra tips, along with make-ahead & freezing tips. The recipe has not changed.
Why you’ll love this recipe:
- Giant Cookies – These cookies are so big! They’re just like the big bakery-style cookies we all love.
- Tons of Mix-Ins – I did not skimp on the mix-ins. These cookies are loaded up with peanut butter, m&ms, chocolate chips, and oats.
- Soft & Crisp – These cookies have soft centers and crisp edges – in other words, they are the best cookies!
Monster Cookies are typically made with a peanut butter cookie base, and loaded up with oats, m&ms, and chocolate chips! Besides those mix-ins, you’ll need a few other simple ingredients, which yield an incredibly delicious cookie!
- Butter – I love salted butter, but you can use unsalted if you prefer.
- Peanut Butter – I used a regular peanut butter (like Jif) rather than a natural peanut butter.
- Oats – Be sure not to skip the oats, as they help provide the stability these cookies need to bake up properly. Use old-fashioned oats, not quick oats.
- Vanilla extract – Use real vanilla extract for the best flavor!
- Brown & Granulated Sugars – Using a mix of brown and white sugar keeps these cookies super soft and flavorful.
- M&Ms – I used regular m&ms, but feel free to use mini m&ms, peanut m&ms, or even peanut butter m&ms to amp things up a bit!
- Chocolate Chips – I used semi-sweet chocolate chips, but you could use milk chocolate or a mix of semi-sweet and milk.
- Dairy-Free – Use non-dairy butter sticks and dairy-free chocolate to keep this recipe dairy-free.
- Gluten-Free – Theoretically, this recipe will work with a gluten-free 1:1 flour blend, but I haven’t tested it. If you do decide to try it out, let me know how it works! Be sure to use gluten-free oats, too.
How to Make this recipe Step-by-Step:
Step 1: Cream the salted butter and peanut butter together in a large bowl. Then, mix in the sugars until fluffy. Add the eggs and vanilla, then add your dry ingredients into the wet ingredients. No need to use a separate bowl for something as simple as these cookies!
Step 2: Add your mix-ins: the oats, m&ms, and chocolate chips.
Step 3: Mix everything into the dough until it’s well incorporated. Now for the reallyy good news! These cookies are NO CHILL! Scoop them into dough balls that are 4 ounces or 4 tablespoons of dough, and bake for 8-9 minutes at 350 F. Enjoy these chewy cookies warm from the oven, or let them cool on a wire rack.
Expert Success Tips:
- Extra Mix-Ins – Be sure to top your cookie dough balls with a few extra m&ms and chocolate chips – this makes all the mix-ins visible so you get a really bakery-worthy looking cookie.
- Make-Ahead Tip – You can scoop the dough into balls, and store them in an airtight container for 1-3 days for baking at your leisure.
- Baking Time –This may seem like a short bake time given the size of these dough balls, but it really is the perfect amount to keep these nice and soft on the inside, while still being fully baked. And, they will set up more as they cool. Follow the recipe for the best result.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
These cookies are thick & large – just like a cookie you’d get at a bakery. They’re a bit larger than you may typically make cookies, and are closer in size to what you might purchase from a bakery. Besides the size, these are thick, and have a bit of crisp ness to the edges, while the center is perfectly soft.
Because of the oats and peanut butter, these cookies don’t spread much in the oven. You can smush the cookies down a bit with the bottom of a glass or measuring cup once they’re baked to spread them out a bit (that’s what I’ve done in the cookies pictured).
Yes! Even though this is a no chill cookie dough, you can still freeze the dough balls and bake from frozen, as with most cookies. There are details about how to do this in the recipe card below.
- Mix-Ins – Have fun with the mix-ins! Feel free to try a different type of m&m candies, or add peanut butter chips, butterscotch chips, or even dried fruit or nuts. You could even try an alternative to nut butters if you have an allergy, like sun butter.
- Gluten-Free and Dairy-Free – See the notes above in the ingredients section about making this recipe gluten and dairy free.
Be sure to enjoy these soft, chewy Monster Cookies while they’re warm from the oven, with all their gooey, melty, chocolatey goodness. A tall glass of cold milk is a must! These will be a hit anywhere you take them.
Serving + Storing these Monster Cookies:
Let cookies cool completely, then store in an airtight container at room temperature for 4-5 days. See dough freezing tips above.
- Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
More Cookie Recipes to Love:
- Bakery-Style Peanut Butter Chip Chocolate Cookies
- Key Lime Slice & Bake Cookies
- Blueberry Lemon Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Funfetti Cake Batter Cookies
- Cherry Pie Cookies
- Triple Chocolate Chunk Cookies
Did you make this recipe? Snap a photo and leave a comment!
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Bakery-Style Monster Cookies
- 1 cup salted butter, softened at room temp (2 sticks, 16 tbsp, or 226 grams)
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 and 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup old fashioned whole rolled oats
- 1 and 1/4 cup m&ms
- 1 cup semi-sweet chocolate chips Or a mix of milk and semi-sweet
- Prep: Heat oven to 350° F. These cookies don't require any chilling! Line a few cookie sheets with parchment paper or silicone baking mats.
- Make the Cookie Dough: Cream the butter in a very large mixing bowl, with an electric mixer on high speed until well creamed. Add the peanut butter and mix until creamed with the butter. Add the sugars and mix on high until creamed with the butters, at least 1 minute. Add eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix just until the dry ingredients disappear into the dough, scraping the sides of the bowl to get everything incorporated. Add the oats, m&ms, and chocolate chips last, and mix on low speed to distribute throughout the dough.
- Scoop into Balls: Scoop the dough into balls using a large cookie scoop. Be sure to use one that holds 4 tbsp of dough, or use a scale to weigh your dough into balls that are 4 ounces each. (Here's the scoop I use – it's actually an ice cream scoop but it works perfectly!)
- Bake: Place the dough balls on your lined cookie sheets, leaving a couple inches of space between each. I can fit about 6 on a cookie sheet. Bake for 8-9 minutes. The edges will seem set, but the cookies will not have spread -that's normal with this recipe! Use the back of a measuring cup to flatten the cookies out a bit.
- Serve + Store: Enjoy immediately! Or, as soon as they're cool enough to handle, but these are fabulous warm from the oven! Let cookies cool on a cooling rack completely before storing in an airtight container. Cookies last 3-5 days at room temp.
- Make-Ahead Tips: Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge for 1-3 days, and baked as desired. Cookie dough balls can also be frozen in an airtight container for about 2 months. No need to thaw – simply bake from frozen for the same time as directed above.
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