Monster Cookies
These extra-large, chewy 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 more than just plain chocolate chip. Sometimes, I just want to open up my pantry and dump all the yummy things I find into the mixer— nuts, candy, chocolate, the works.
Does this ever happen to you? These monster cookies are the answer! And while you can add almost anything you want to these monster cookies (I’ve got plenty of variations below!), I’m a pretty big fan of this combo. They’re thick and chewy, and have a fun flavor and great texture.
Table of Contents
- What are monster cookies?
- How to make monster cookies
- Variations and substitutions
- Cookie tips
- More outrageously fun cookie recipes
- Get the recipe
What are monster cookies?
Monster cookies are the “monster” of the cookie world, and a combination of a lot of different cookie recipes. Like a peanut butter cookie, an oatmeal cookie, and a chocolate chip or M&M cookie all in one!
You’ll find recipes with varying mix-ins, but here’s what you’ll find in my monster cookie recipe:
- Semisweet chocolate chips
- Mini M&Ms
- Chopped peanuts
- Old-fashioned oats
- Crispy rice cereal
It’s the perfect combo of chocolate, candy, and nuts, and lots of chewiness from the oats and crispy rice cereal (seriously, my favorite mix-in here!). Many other monster cookies also include peanut butter, while mine does not. A lot of monster cookies also have no flour, but mine do! There’s no one right way to make ’em! 😊
How to make monster cookies
- Gather ingredients and mix-ins. Decide what you’ll use, whether you follow this recipe as written, or get creative. You’ll need 1 1/2 – 2 cups max.
- Prepare monster cookie dough. This is a standard drop cookie recipe. So first you beat the butters and sugars till creamy, then add eggs and vanilla, followed by the dry ingredients and the mix-ins.
- Portion into cookie dough balls. Since these cookies are so loaded up, you really need to make larger cookies for them to be shaped right. Use a large #20 (3 Tbsp) cookie scoop.
- Add more mix-ins on top. This is important! Without this step you really don’t get the full effect of what’s inside.
- Bake. They’ll need about 11-12 minutes in a 375°F oven. Let them finish setting up on the pan for at least 5 minutes.
- Enjoy! These cookies are delicious within 1-2 days of baking, after that they start to dry out.
Variations and substitutions
These really are the essential “clean out the pantry” cookies and you are free to change up the mix-ins to match your craving or what you have on hand already. Here are some ideas:
- Use other baking chips: peanut butter chips, butterscotch chips, white chocolate chips, or a combination.
- Use other candy: use regular M&Ms, Reese’s Pieces, mini peanut butter cups, chopped candy bars or other chocolate candies
- Use other nuts: pecans, walnuts or almonds. (You can also leave out the nuts and replace with something else!)
- Add coconut: reduce amount of crispy rice cereal to 1 1/2 cup and add 1/2 cup shredded coconut.
Cookie tips
- Start with butter at the right temperature. It should be 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.
- How do you measure flour? All of my recipes are measured with the “spoon and sweep” method to ensure you don’t add too much (which results in dry cookies that don’t spread well).
- Use pre-cut parchment sheets, they’re perfect for cookie baking. No-mess clean up!
- Re-shape cookies while hot, if needed. 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.
- Cookie dough freezes great! And it’s my secret for tasty and fresh cookies anytime the craving hits.
baking tip:How to keep cookies from spreading
Isn’t it the biggest bummer when you pop a tray full of cookie dough into the oven, only to pull out flat, greasy cookies? It happens to me too. It could be caused by a variety of reasons:
- The temperature of the butter. I believe this is the #1 culprit when cookies spread! If the recipe calls for room temperature butter, make sure it isn’t too soft when you start making your dough. When you press a finger into the butter, it should just barely leave a dent.
- Over-creaming the butter and sugar. Overbeating causes the butter to break down and release air bubbles, which can lead to flat and dense cookies.
- A greased cookie sheet. Use parchment instead to prevent sticking without adding extra grease.
So what if you’re in the middle of baking a batch of cookies, they’re spreading in the oven, and you want to fix it? Try chilling the dough on the cookie sheet for 10-15 minutes before baking. This will hopefully slow down the process of spreading.
More outrageously fun cookie recipes
- Halloween Monster Cookies
- One Giant Peanut Butter Chocolate Chip Cookie
- Caramel-Stuffed Chocolate Chip Cookies
- Rice Krispie Treat Chocolate Chip Cookies
- Chocolate Marshmallow Cookies
Get the recipe
Monster Cookies
Ingredients
- ¾ cup (85 grams) unsalted butter , at room temperature
- 1 cup (215 grams) packed light or dark brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- ½ teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups (150 grams) rolled oats
- ½ cup (108 grams) mini M&Ms
- ¾ cup (128 grams) semisweet chocolate chips
- ½ cup (70 grams) peanuts , chopped
- 2 cups (70 grams) crispy rice cereal
Instructions
- 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.
Video
This recipe was originally published in 2013. Minor improvements to the recipe have been made, as well as clearer instructions and photographs.
Amazing recipe. tiny fishing
Hey Dear, I like your blog, because this is very helpful post.
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.
Thanks for sharing your post it was very helpful
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!
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.
Real monster cookies should NOT have flour in them! My recipe is terrific!
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!
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!
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! 🙂
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!
I love cookies like this! Yum!
You absolutely cannot go wrong with these! They look awesome!
These look like the best of everything and John seems to enjoy them as well!!
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.