Spooky Monster Cookie Recipe for Halloween Treats

I’m not sure where the name “monster cookies” came from, but one taste of these Scary Good Monster Cookies and you’ll understand — they’re dangerously delicious. No chilling required: just scoop or plop the dough onto a baking sheet and bake. The cookies are soft and gooey, with plenty of peanut butter, oats, mini M&Ms, and chocolate chips. If you prefer to snack on raw dough, try the Edible Monster Cookie Dough recipe referenced in the original post.

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Monster cookies are a nostalgic favorite for me — they remind me of baking with family when I was a kid. The combination of chocolate and peanut butter is a classic, and the oats give the cookies a satisfying chew. For best results, use regular creamy peanut butter rather than natural peanut butter, which can separate and affect texture. Old-fashioned (rolled) oats provide more texture than quick oats, though quick oats will work in a pinch. I prefer mini M&Ms and mini semi-sweet chocolate chips because they fit nicely into the dough and distribute more evenly, but standard-size candies will work as well.

Step by Step Instructions

STEP ONE — Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

STEP TWO — Cream the wet ingredients and combine.
In a large bowl using a hand mixer or stand mixer with a paddle attachment, cream the butter and both sugars until light and fluffy. Add the eggs one at a time, then stir in the vanilla and peanut butter. Gently fold the dry ingredients into the wet just until the flour streaks disappear.

STEP THREE — Add the mix-ins.
Fold in the oats, mini chocolate chips, and mini M&Ms until evenly distributed. The dough can be baked immediately; if you want thicker cookies, chill the dough for at least 30 minutes.

STEP FOUR — Scoop and bake.
Use a large cookie scoop for big “monster” cookies or a smaller scoop if you prefer smaller portions. Place dough balls about 2 inches apart on a parchment-lined baking sheet. If the cookies spread a little and lose a round shape, you can nudge the edges back with a round object after baking.

Tips & Storage

• Use a large cookie scoop for big, thick cookies. If you want thickness without size, use a smaller scoop and chill the dough before baking.
• Store baked cookies at room temperature in an airtight container with half a slice of bread to keep them soft longer. The cookies will absorb moisture from the bread and stay tender.
• Freeze baked cookies for up to one month; thaw at room temperature or microwave briefly before serving.
• Freeze unbaked dough balls for up to one month, then bake straight from frozen (add a minute or two to the baking time if needed).

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📖 Recipe

Scary Good Monster Cookies

Kayla Burton

The only scary thing about these monster cookies is how good they are!

5 from 8 votes

Print Recipe
Pin Recipe

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Dessert

Cuisine American

Servings 16 cookies

Calories 456 kcal

Equipment

• Baking sheet(s)
• Mixing bowls
• Hand mixer or stand mixer with paddle (recommended)
• Measuring spoons
• Scale or measuring cups
• Whisk
• Spatula
• Cookie scoop
• Cooling rack

Kayla’s Top Tip
Weigh dry ingredients in grams with a food scale for the most consistent results.

Ingredients

• ½ cup (1 stick, 113.5 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup (253 g) creamy peanut butter
• 1 cup (125 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• ½ teaspoon (2 g) baking powder
• ½ teaspoon (1 g) cinnamon
• ¼ teaspoon (1.5 g) salt
• 1½ cups (146 g) old-fashioned oats
• 1 cup (200 g) mini M&Ms
• 1 cup (190 g) mini semi-sweet chocolate chips

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
• In a separate bowl, cream the butter and sugars. Add eggs one at a time, then the vanilla. Mix well and add the peanut butter, mixing until combined. Scrape the bowl as needed.
• Gradually add the flour mixture to the wet ingredients and mix on low until just incorporated.
• Stir in the oats, M&Ms, and chocolate chips.
• Scoop dough onto parchment-lined baking sheets about 2 inches apart. Use a large scoop for big cookies or a smaller scoop for smaller cookies.
• Bake at 350°F until the edges turn light golden, about 10–14 minutes.
• Let the cookies cool on the baking sheet a few minutes, then transfer to a cooling rack. Enjoy!

Notes

Store cookies in an airtight container with a piece of bread at room temperature for up to 1 week, or freeze for up to 1 month.

Nutrition information is an estimate and not guaranteed for accuracy.

Calories: 456 kcal
Carbohydrates: 54 g
Protein: 8 g
Fat: 24 g
Sugar: 38 g

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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