If you’re after a treat that’s packed with texture, flavor, and just the right amount of chewy-crisp goodness, you’re in for a real delight with this Monster Cookies Recipe. I absolutely love how these cookies are loaded with everything you crave—M&M’s, peanuts, oats, and even crushed pretzels for a little unexpected crunch. When I first tried making these, I knew this was going to be a staple whenever I want to impress friends or just satisfy my cookie cravings, so stick around because these monster cookies are worth every bite!
Why You’ll Love This Recipe
- Loaded with Goodies: Every bite surprises you with M&M’s, peanuts, oats, and pretzels—textures that play perfectly together.
- Easy to Make: Simple steps, everyday ingredients, and straightforward mixing make this recipe beginner-friendly.
- Perfect Balance of Chewy and Crunchy: The combination of oats and pretzels ensures the cookies never feel one-dimensional.
- Great for Sharing: Makes 16 generously sized cookies ideal for picnics, parties, or a sweet family treat.
Ingredients You’ll Need
The magic of this Monster Cookies Recipe is in the combination of classic baking ingredients plus those flavorful mix-ins that elevate it from ordinary to monster-sized fantastic. When grabbing your supplies, make sure your butter is softened for perfect creaming and try to get fresh oats for the best texture.
- All-purpose flour: Provides the structure for the cookie; make sure to spoon and level for accurate measurement.
- Baking soda: Helps the cookies rise and spread just right.
- Ground cinnamon: Adds a subtle warmth that balances the sweetness beautifully.
- Kosher salt: Enhances all the flavors without overpowering.
- Unsalted butter: Softened is key here for proper mixing and a tender crumb.
- Granulated sugar: For that classic cookie sweetness and slight crispness at the edges.
- Light brown sugar: Adds moisture and a subtle caramel note that I adore.
- Large eggs: Bind everything together and add richness; room temperature eggs mix better.
- Pure vanilla extract: Quality vanilla makes a difference—don’t skip it!
- M&M’s: These colorful candies add fun and chocolate hits throughout the cookie.
- Unsalted peanuts: Offer a salty crunch that contrasts the sweet chips.
- Rolled oats: Give chewiness and help bulk up the cookie without heaviness.
- Crushed pretzels: This is my secret weapon to add a delightful salty crunch and a hint of savory balance.
Variations
I often tweak this Monster Cookies Recipe based on what I have lying around or to suit different tastes—feel free to make it yours. This recipe is super forgiving, so customization is part of the fun!
- Nut-Free Version: Swap peanuts for pumpkin seeds or sunflower seeds; my niece has a nut allergy, and this swap still rocked!
- Chocolate Lover’s Upgrade: Add mini chocolate chips or extra chunks of your favorite chocolate bar for even richer cookie bliss.
- Healthier Twist: Try substituting half the all-purpose flour with whole wheat for more fiber and a nuttier flavor.
- Extra Crunch: Toast the rolled oats and peanuts beforehand for a deeper flavor and crunch that my family can’t get enough of.
How to Make Monster Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
First things first, set your oven racks in the upper and lower thirds and preheat to 350°F. This helps the cookies bake evenly with a lovely golden finish. Line two large baking sheets with parchment paper—trust me, it makes cleanup a breeze and stops sticking.
Step 2: Mix Dry Ingredients Together
In a medium bowl, whisk together your flour, baking soda, cinnamon, and kosher salt. This ensures that your leavening agent and spices are evenly distributed, giving your Monster Cookies Recipe a consistent flavor and texture throughout.
Step 3: Cream Butter and Sugars, Then Add Eggs and Vanilla
Using an electric mixer on medium-high speed, beat the softened butter with both sugars until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. This step is crucial because it incorporates air, giving your cookies a tender texture. Add in your eggs one at a time along with the vanilla extract, mixing just until combined.
Step 4: Combine Wet and Dry Ingredients
Turn your mixer to low speed and slowly add the dry ingredient mixture. Mix just until everything is incorporated—overmixing can lead to tough cookies, and nobody wants that! Then fold in the M&M’s, peanuts, oats, and crushed pretzels gently but thoroughly.
Step 5: Scoop and Prepare for Baking
Using a 1/4 cup scoop (or about 65 grams), portion out 16 dough balls onto your prepared sheets, spacing them about 3 inches apart to give them room to spread. I like to slightly flatten each ball with the palm of my hand to encourage even baking and a nice shape.
Step 6: Bake, Rotate, and Cool
Bake for 16 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through to ensure even browning. You’ll know they’re done when the edges turn golden brown and the centers are set but still soft. After removing them from the oven, let the cookies cool completely on the baking sheets—this keeps them from falling apart and finishes their texture perfectly.
Pro Tips for Making Monster Cookies Recipe
- Soft Butter is Essential: I learned the hard way that cold butter makes for uneven mixing—soften it at room temp for at least an hour.
- Don’t Overmix the Dough: Once you add the flour mixture, stop mixing as soon as it’s incorporated to avoid tough cookies.
- Rotate Your Baking Sheets: Every oven heats differently, so rotating ensures even browning and prevents burnt edges.
- Flatten Dough Slightly Before Baking: This little trick helps the cookies bake uniformly and prevents them from puffing up too tall and undercooked inside.
How to Serve Monster Cookies Recipe
Garnishes
I love to sprinkle a few extra M&M’s on top of the cookie dough balls before baking—they melt just slightly and add a pop of color and fun. Sometimes, a pinch of flaky sea salt right before serving elevates the sweet-and-salty game even more.
Side Dishes
This recipe pairs wonderfully with a simple cold glass of milk or a warm cup of coffee or tea—perfect for cozy afternoons or after-dinner treats. For a party, I like serving alongside fresh fruit slices or a light vanilla yogurt dip to balance the richness.
Creative Ways to Present
For birthdays or special occasions, I’ve served these monster cookies stacked on a colorful platter with scattered M&M’s sprinkled on top and some fun party picks inserted. You can also individually wrap them in clear cello bags tied with ribbon—they make adorable and delicious gifts!
Make Ahead and Storage
Storing Leftovers
I store leftover monster cookies in an airtight container at room temperature, layering parchment paper between them to keep everything from sticking. They usually stay perfectly fresh for up to 5 days, and honestly, they hardly ever last that long at my house!
Freezing
I’ve had great success freezing baked cookies and even raw dough balls for this Monster Cookies Recipe. Just pop them in a freezer-safe container or bag and freeze for up to 3 months. Thaw cookies at room temperature, or bake dough balls straight from the freezer with a few extra minutes added to bake time.
Reheating
To revive that freshly baked warmth, I pop leftover cookies in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. This melts the chocolate slightly and makes them taste like they just came out of the oven.
FAQs
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Can I substitute the M&M’s with chocolate chips?
Absolutely! Chocolate chips work great if you prefer a more traditional chocolate flavor. You can use semi-sweet, milk, or even white chocolate chips. Just keep in mind that M&M’s add a nice pop of color and a slightly firmer texture.
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What’s the best way to crush the pretzels?
I like to place pretzels in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan until there are small, chunky pieces but not powder. This adds the perfect crunch without affecting the dough too much.
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Can I make these cookies vegan or gluten-free?
For vegan, you can try swapping butter for dairy-free spread and eggs for flax eggs, but results vary. For gluten-free, use a 1:1 gluten-free flour blend and make sure your oats and pretzels are certified gluten-free. I recommend testing a small batch first to adjust texture.
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How do I keep the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for 15-30 minutes if your kitchen is warm. Also, spacing dough balls well apart on the baking sheets helps maintain their monster shape while baking.
Final Thoughts
This Monster Cookies Recipe is one of those kitchen wins that never fails to impress. I recommend you give it a try soon—whether it’s for an everyday sweet fix or a fun cookie platter at a party. I promise once you bite into one of these beauties, loaded with crunchy peanuts, colorful M&M’s, chewy oats, and salted pretzels, you’ll understand why this recipe has such a special place on my baking list. Happy baking, friend!
Print
Monster Cookies Recipe
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 35 mins
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously chewy and packed with a delightful mix of textures, these Monster Cookies combine classic oats, crunchy peanuts, sweet M&M’s, and salty pretzels for a fun and indulgent treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp kosher salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (105 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
Mix-Ins
- 1 pt (170 g) M&M’s
- 1 cup (140 g) unsalted peanuts
- 1 cup (90 g) rolled oats
- 1/2 cup (30 g) crushed pretzels
Instructions
- Preheat and Prepare Baking Sheets: Arrange racks in the upper and lower thirds of the oven and preheat it to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt. This ensures an even distribution of the leavening agent and spices.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium-high speed to beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the pure vanilla extract until fully incorporated, ensuring a smooth and homogenous batter.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the dry flour mixture to the wet ingredients until just combined, being careful not to overmix.
- Mix in Add-Ins: Beat in the M&M’s, unsalted peanuts, rolled oats, and crushed pretzels on low speed until all ingredients are evenly distributed throughout the dough.
- Shape the Cookies: Using a 1/4-cup (about 65 g) scoop, form 16 dough balls and place them onto the prepared baking sheets about 3 inches apart. Slightly flatten each ball with the palm of your hand to help them spread evenly during baking.
- Bake: Place the baking sheets in the oven and bake the cookies for 16 to 18 minutes, rotating the sheets front to back and switching their positions between upper and lower racks halfway through baking. The cookies should be golden brown and set around the edges when done.
- Cool: Remove the cookies from the oven and let them cool completely on the baking sheets. This helps the cookies firm up and develop their chewy texture.
Notes
- For best results, use room-temperature eggs to ensure even mixing.
- Make sure to slightly flatten the cookie dough balls to promote even baking and proper spreading.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Feel free to substitute peanuts with other nuts like walnuts or almonds if preferred.
- If you do not have crushed pretzels, you can finely chop regular pretzels or omit them altogether.
Nutrition
- Serving Size: 1 cookie (approx. 65 g)
- Calories: 250 kcal
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
