Giant Peanut Butter Monster Cookies (No-Chill Recipe!)

ByBrittany
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Finally – giant peanut butter monster cookies you’ve been searching for! This easy-to-follow recipe makes giant, chewy, peanut butter monster cookies with a rich peanut butter base, loaded with chocolate chips, mini M&M’s, and quick oats. Okay, YUM. If you’re a fan of gourmet-style cookies, you’re going to love this one! Prefer smaller cookies? No problem – these cookies can easily be made in a smaller size too. Buckle up, because the best monster cookie recipe does exist… and I’m spilling all my cookie secrets!

A close up of a hand holding a giant peanut butter monster cookie showing the inside melty chocolate chips, oats, and m&m's.

WHAT ARE PEANUT BUTTER MONSTER COOKIES?

What exactly are peanut butter monster cookies? In general, the traditional monster cookie has a delicious peanut butter cookie base-loaded with chocolate chips, m&m’s, and rolled oats! Basically, monster cookies are the perfect balance between an oatmeal chocolate chip cookie and a peanut butter cookie. Seriously, they are so good. You can also switch up the original add-in’s by using crunchy peanut butter, miniature m&m’s, or chocolate chunks!

Overhead shot of chewy monster cookie dough balls about to go in the oven to bake.

INGREDIENTS FOR OATMEAL MONSTER COOKIES

  • Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cool butter to keep these cookies super thick!
  • Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
  • Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick! 
  • Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy. 
  • Peanut Butter: Always the star of the show in peanut butter cookies! You can use creamy or chunky peanut butter – whichever you prefer. 
  • Vanilla Extract + Salt: Both add flavor and help enhance other flavors. 
  • All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour. 
  • Quick Oats: Adds a chewy texture and classic monster cookie flavor.
  • Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy. 
  • Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
  • Chocolate Chips: Adds layers of texture and melty chocolate throughout the cookie. 
  • Mini M&M’s: Add color and crunch to every bite.
A close-up of a giant monster cookie with colorful candy pieces, revealing its soft, chewy center on a white plate.

TIPS AND TRICKS FOR THICK COOKIES

  1. Whisk: Whisk the dry ingredients in a separate bowl. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies. 
  2. Cold Butter: Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
  3. Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
  4. Food Scale (affiliate): Use a food scale to weigh the flour and sugar. It’s super easy to accidentally add too much flour!
  5. Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 150 grams each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
  6. Scoop, Weigh, Shape: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big! 
  7. Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake.
  8. Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven is beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
  9. Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying.
A stack of thick monster cookies loaded with chocolate chips and colorful candy pieces, some broken open to reveal their gooey center.

Well, there you have it—a few simple tips and tricks for baking the best monster cookies ever! Ultimately, these cookies are a guaranteed hit and surprisingly easy to make. With that being said, next time you’re craving something peanut buttery and sweet, give this ultimate monster cookie recipe a try!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

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A close-up of a gooey chocolate chip monster cookie with colorful candy pieces, revealing its soft, chewy center on a white plate.

Giant Peanut Butter Monster Cookies

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  • Author: Brittany
  • Total Time: 20 minutes
  • Yield: 6 1x
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Description

This easy-to-follow recipe creates giant chewy monster cookies with a rich peanut butter base, packed with chocolate chips, mini M&M’s, and quick oats! 

Ingredients

Units Scale
  • 1/2 cup Salted Butter
  • 1/2 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 1/3 cup Creamy Peanut Butter
  • 1 Egg
  • 1 Egg Yolk
  • 2 Teaspoons Vanilla Extract
  • 2 1/2 cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 2 Tablespoons Corn Starch
  • 1/2 Teaspoon Salt
  • 1/3 cup Quick Oats
  • 1/2 cup Milk Chocolate Chips
  • 1/4 cup Semi-Sweet Chocolate Chips
  • 1/2 cup M&M’s or Mini M&M’s

Instructions

  1. Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper. 
  2. Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking soda, and salt in a separate bowl.
  3. Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
  4. Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
  5. Wet Ingredients: Add the peanut butter, vanilla extract, egg, and egg yolk until just combined. (don’t overmix!)
  6. Mix It Up! Start adding flour mixture in increments on low until just combined, don’t turn mixer on too high or you could end up with flour all over your kitchen!
  7. Add-Ins: Finish by adding oats, chocolate chips, and mini M&M’s to the peanut butter dough. I like to use both semi-sweet, milk chocolate chips, and mini M&M’s in this recipe, but use what you prefer! 
  8. Rolling: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 165 grams each (6 oz) and I was able to form 6 giant cookies.
  9. Pro Tip: If you’d like to add chocolate chips to the tops before baking, gently press them upside down into the cookie. This keeps the tips of the chocolate chips from burning!
  10. Bake: Bake on middle rack for 12-14 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
  11. Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!

Equipment

Notes

This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion

Keep in mind, all ovens bake differently. I highly recommend an oven thermometer to keep track of the oven temperature. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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MORE GIANT COOKIES RECIPES: 

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3 Comments

  1. Did this recipe change within the year? I noticed The most recent version is calling for one egg and one egg yolk and the previous recipe only called for one egg, baking soda amount has changed and the latest version does not include heavy cream?
    Please advise
    Thank you.

    Reply

    1. Hi Alison! Yes, I have tweaked the recipe by adding an egg yolk, that omits the need for heavy cream. The baking soda amount is still the same 🙂 You are welcome to stick with the one egg and heavy cream if you’d like!

      Reply
  2. Pingback: Giant Oatmeal Chocolate Chunk Cookies

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