Soft and Chewy Monster Cookies Recipe - Little Sunny Kitchen (2024)

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By: DianaPosted: 8/20/20Updated: 2/10/23

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Soft, chocolatey, and chewy peanut buttery monster cookies. A family classic that we have been enjoying for decades. Try my recipe for these easy, soft, and thick cookies, and you will fall in love with them!

Soft and Chewy Monster Cookies Recipe - Little Sunny Kitchen (1)

The Best EVER Monster Cookie Recipe

Monster cookies have been around for quite a while now, so they’re nothing new, but whoever came up with the idea of chocolate, peanut butter, and oat cookies is a genius! I can’t think of a better combination.

I’m sharing my recipe with you that I perfected several years ago, and have baked hundreds if not thousands of cookies ever since! They’re perfect for any day with a glass of cold milk, but also great to give as a gift, for Christmas, and any occasion really!

These Chocolate Chip Pudding Cookies are also super soft and easy to make!

The Ingredients

Here’s what you’ll need to bake the perfect monster cookies!

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Complete list of ingredients and amounts can be found in the recipe card below.

  • Chocolate coated candy or M&M’s – I recommend using mini M&Ms so you get more of them in each bite, but regular M&Ms work in this recipe too. If you only have larger M&Ms, such as peanut M&Ms or peanut butter M&Ms, I recommend chopping them into smaller pieces.
  • Oats – You can either use quick or rolled oats, you will get different textures though as quick oats disappear more in the dough, and to be honest I like using either type of oats in these cookies. So use whichever you have on hand.
  • Peanut butter – when it comes to cookies and peanut butter, I always recommend using creamy peanut butter as it works best.
  • Butter and eggs – use unsalted butter, and make sure that it’s softened to room temperature. The egg must also be at room temperature for perfectly soft and chewy monster cookies.

How to Make Monster Cookies

It’s a very simple recipe, and no dough chilling is required! That’s the best part about making these cookies. The dough is thick and sturdy enough to bake right away, and that’s why I love this recipe so much. You can literally bake a batch in under half an hour, from start to finish.

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It’s a good moment when you pull them out of the oven, but the hardest part? Is waiting for the cookies to cool!

These monster cookies spread as they bake, so I like to use my cookie scoop to create cookie dough balls that are even in size, and spread them apart on a cookie sheet.

This recipe is not “monster” in size, it yields 16 regular-size cookies (what you see in my pictures) or 32 small ones. Feel free to double or triple the recipe though.

To make them even more fun or if you’re baking for Halloween, decorate with edible eyes as we did in this Halloween monster cookie recipe. You can also make Hocus Pocus Cookies!

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Freezing Cookies

You can bake the cookies and freeze to enjoy them later. After baking, allow the cookies to cool completely. Then place them in a single layer on parchment layer, and freeze in Ziploc bags. Don’t forget to write the name and date on the freezer bag, as they’re best when consumed within 2 months.

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Success Tips

  • For a nut-free alternative, substitute the peanut butter with sunflower butter (Sun butter).
  • Use an electric beater to cream the butter with the sugar. This is the hand mixer that I have and always recommend so if you want to invest in one, make sure to check it out. Mine is red!
  • The butter MUST be softened to room temperature, and the egg must be at room temperature as well. Remember that butter at room temperature is imperative in the creaming butter with sugar step.
  • Variations: Feel free to add butterscotch morsels, white chocolate chips, or peanut butter chips to the cookie dough.
  • Use a cookie scoop to create the cookie balls, it’s easier and your cookies will be the same size.
  • Storing: The cookies can be kept at room temperature in a sealed container for up to 5 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.
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For more fun cookie recipes, check out my chocolate peppermint cookies, and my Middle Eastern 3 ingredient Ghraybeh cookies.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Soft and Chewy Monster Cookies Recipe - Little Sunny Kitchen (7)

5 from 4 votes(Click stars to rate!)

Monster Cookies

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Print Rate Recipe

Soft, chocolatey, chewy, and peanut buttery monster cookies. A family classic that we have been enjoying for decades.

32 small cookies

Soft, chocolatey, chewy, and peanut buttery monster cookies. A family classic that we have been enjoying for decades.

Ingredients

  • ½ cup unsalted butter at room temperature
  • ½ cup light brown sugar lightly packed
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • cup creamy peanut butter (not natural-style)
  • 1 teaspoon pure vanilla extract
  • 1 and ¼ all-purpose flour
  • ½ teaspoon baking soda
  • ½ cup old-fashioned whole rolledoats
  • ½ cup M&Ms
  • ½ cup semi-sweet chocolate chips optional

Instructions

  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the sugars with the butter on medium speed (it will take around 2 minutes). Then at high speed, mix in the egg, the peanut butter, and the vanilla extract (about 2 minutes). Set aside.

  • Add the flour and the baking soda, and mix on low speed until just combined. Fold in the oats, the M&M's, and chocolate chips.

  • Preheat oven to 400°F (200°C) and line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  • Using a medium cookie scoop, scoop out the batter and place on baking sheets. Keep about 2 inches between the cookies as they will spread.

  • Bake for 8-10 minutes. The cookies will look soft and slightly under-baked. Remove them from the oven and allow them to cool down for 5 minutes.

  • Transfer to a wire rack to completely cool down.

Notes:

  • This recipe makes 32 small cookies, or 16 regular cookies.
  • I recommend using mini M&Ms so you get more of them in each bite, but regular M&Ms work in this recipe too. If you only have larger M&Ms, such as peanut M&Ms or peanut butter M&Ms, I recommend chopping them into smaller pieces.
  • Use an electric beater to cream the butter with the sugar.
  • The butter MUST be softened to room temperature, and the egg must be at room temperature as well. Remember that butter at room temperature is imperative in the creaming butter with sugar step.
  • Feel free to add butterscotch morsels, white chocolate chips, or peanut butter chips to the cookie dough.
  • Peanut butter can be substituted with Sun Butter (sunflower butter) for a nut-free alternative.
  • Use a cookie scoop to create the cookie balls, it’s easier and your cookies will be the same size.
  • The cookies can be kept in a sealed container at room temperature for up to 5 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.

Nutrition Information

Calories: 116kcal, Carbohydrates: 11g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 48mg, Potassium: 62mg, Fiber: 1g, Sugar: 8g, Vitamin A: 103IU, Calcium: 13mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

This recipe first appeared on Little Sunny Kitchen on January 12, 2014. It was updated with new images and more information on August 20th, 2020. The recipe remained the same.

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Soft and Chewy Monster Cookies Recipe - Little Sunny Kitchen (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What makes a cookie soft and chewy or crispy? ›

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie.

What makes a cookie less chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

How do you keep homemade cookies soft and chewy? ›

“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends.

What are three factors that contribute to a chewy cookie? ›

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

What ingredient adds a chewy texture to cookies? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

What cookie ingredient that will rise and be softer? ›

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

Does more sugar make cookies chewy? ›

A few tweaks — more sugar, a dash of milk — can make cookies crispy, chewy, or cakey.

What flour is best for chewy cookies? ›

Bread Flour: For Chewy Texture

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Does melting butter make cookies chewy? ›

By switching up the technique, I omitted all the extra air that gets incorporated into the dough during creaming, and as a result, the cookies made with melted butter were significantly chewier and fudgier than those made with creamed butter.

Why put corn syrup in cookies? ›

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

How do you make cookie mix more chewy? ›

To make your cookies chewy, all you need to do is give your cookies less time in the oven. A cookie that has had less time in the oven will have a chewier texture. You can also add a little more brown sugar as this ingredient has molasses in it, and creates a softer consistency.

How do you keep cookies thick and chewy? ›

Chill the cookie dough.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

Why does melted butter make cookies chewy? ›

Melted butter is important in cookie making because it helps create a unique texture and flavor that cannot be achieved with solid butter. During the melting process, the butter's water content evaporates, leaving only fat behind. This results in a more concentrated flavor and a softer texture in your cookies.

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