These extra-large monster cookies are the ultimate cookie! They’re packed with chocolate chips, M&Ms, peanuts, rolled oats, and crispy rice cereal.
Not surprisingly, chocolate chip cookies are a regular at our house. But sometimes I want to mix things up, go a little crazy with my cookies. Sometimes I just want to open up my pantry and dump all the yummy things I find into the mixer— nuts, candy, the works.
Does this ever happen to you? These monster cookies are the answer. They’ve got everything but the kitchen sink and they are so tasty. While you can add almost anything you want to these cookies (keep reading for variations), I’m a pretty big fan of this combo of chocolate chips, mini M&Ms, peanuts, rolled oats, and crispy rice cereal. They’re thick and chewy, and have a fun flavor and great texture!
What are monster cookies?
Monster cookies are the monster of the cookie world— a combination of a lot of different cookie recipes into one. They taste similar to peanut butter oatmeal cookies with chocolate, but they’re so much more fun that that! You’ll find recipes with varying mix-ins, but here’s what I put in mine:
- Old-fashioned rolls oats
- Semisweet chocolate chips
- Mini M&Ms
- Chopped peanuts
- Crispy rice cereal
Variations and Substitutions
These really are the essential “clean out the pantry” cookies and you are free to change up the mixins to match your craving or what you have on hand already. Here are some ideas:
- Instead of chocolate chips, use peanut butter chips, butterscotch chips, white chocolate chips, or a combination.
- Instead of mini M&Ms, use regular M&Ms or Reese’s Pieces.
- Instead of peanuts, use pecans, walnuts or almonds.
- Reduce amount of crispy rice cereal and add shredded coconut.
Cookie Baking Tips
- Start with butter that has softened to room temperature, but isn’t so warm that it’s at all melted. Your finger should just make a slight indent when pressed, not press all the way through. See my 4 ways to bring butter to room temperature.
- These pre-cut parchment sheets are perfect for cookie baking. No-mess clean up!
- If the cookies bake up in an irregular shape, use a flat edge to push the cookie back into a round shape. Do this immediately after removing them from the oven while they’re still soft and malleable.
- This cookie recipe does not require chilling, they are perfect baked straight from the mixer. But if you want taller, thicker cookies, shape and chill on the sheet pan for 30 minutes before baking. Both ways are great!
- Store cookies in an airtight container at room temperature for several days.
- Looking to prep these ahead, or don’t want to bake all the dough right away? See my tips for how to store and freeze cookie dough.
More Outrageous Cookie Recipes You’ll Love
- One Giant Peanut Butter Chocolate Chip Cookie
- Caramel-Stuffed Chocolate Chip Cookies
- Chocolate Marshmallow Cookies
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- ¾ cup unsalted butter , at room temperature (85 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- ½ teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups rolled oats (150 grams)
- ½ cup mini M&Ms (108 grams)
- ¾ cup semisweet chocolate chips (128 grams)
- ½ cup peanuts , chopped (70 grams)
- 2 ¼ cups crispy rice cereal (70 grams)
- Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla and mix until combined.
- Add the flour, salt, baking powder, and baking soda and mix on low until just combined. Add the oats, chips, and nuts, M&Ms, and crispy rice cereal and mix until just combined.
- Drop large rounds (I use a #20 - 3 tablespoon cookie scoop) onto the prepared sheet pan, 6-8 per pan. Bake until edges are golden brown and centers are just barely set, about 12 minutes.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for several days.
19 Comments on “Monster Cookies”
I think monster cookies are my fix for my inherit laziness to go out and buy new ingredients! Great tips for cookies, I did not know that cookie spread was effected by creaming.
These look like the best of everything and John seems to enjoy them as well!!
You absolutely cannot go wrong with these! They look awesome!
I love cookies like this! Yum!
Yes, please!! I’ll take a dozen. 🙂
We need to start a Spanish Fork/SLC delivery system to send samples of our goodies back and forth!
Finally another recipe with rice crispy cereal. My mom always added the cereal to her chocolate chip cookies. This it the first time I have seen them mentioned in another recipe. These cookies are simply the best ever. I have a lot of great nieces and nephews who can attest to this! As an added bonus the dough freezes beautifully, so you are prepared for surprise visitors!
Thank you Lucia! After making these cookies I’m wondering why crispy rice cereal isn’t in all cookie recipes, I absolutely love it! And great suggestion of freezing the dough, now if only I could stop myself from snitching on the dough I’d be all set! 🙂
These are great. I made them in the past and used a chocolate rice cereal (Cocoa Krispies) to add a little more chocolate. That was a great variation to this cookie.
Love the idea of using chocolate rice cereal! Thanks!
I was skeptical of the Rice Krispies in the recipe but it totally works! My husband loves oatmeal cookies and is a Rice Krispies treats junkie so he devoured these cookies as he got the best of both worlds! Thank you for the awesome recipe!
Real monster cookies should NOT have flour in them! My recipe is terrific!
While not truly a monster cookie because of the flour, these were one of the best drop cookies I have ever had. Thanks for the great recipe! Used peanut butter chips and no nuts. Baked on parchment paper.
This cookies are delicious but can’t understand why this cookies “ran” at the edges. I followed the recipe to the letter and think maybe a bit of flour would help bind the cookies. Thoughts?
Hmm sounds like maybe the butter was too warm? Sorry they didn’t quite turn out for you!
Thanks for sharing your post it was very helpful
Remembered trying these years ago. Made a batch recently and was disappointed at the taste. Finally threw them out. I do not have to count calories or sugar but if I am to enjoy a cookie, I prefer to have only one, but enjoy the taste from those using flour, sugar and eggs.
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