M&M Monster Cookies
Packed with colorful M&Ms, chocolate chips, and peanut butter goodness, these M&M Monster Cookies are the ultimate cookie lover’s dream. They’re chewy, chunky, and full of texture, combining oats, candy, and a touch of nostalgia. Perfect for holidays, parties, or anytime you’re craving a sweet indulgence, these cookies are guaranteed to impress.
These M&M Monster Cookies have been a family favorite since I first made them for my daughter’s birthday party. The vibrant colors of the M&Ms were an instant hit with the kids, and the grown-ups couldn’t resist the chewy texture and sweet peanut butter flavor. Now, they’re a go-to for bake sales, family gatherings, and even casual weeknight baking sessions. My husband says they taste like “pure joy,” and I have to agree!
Why You’ll Love M&M Monster Cookies
•Packed with Goodies: M&Ms, chocolate chips, and oats create a fantastic medley of flavors and textures.
•Chewy and Delicious: Perfectly soft with a slight crunch.
•Easy to Make: Simple ingredients and no chilling required.
•Kid-Friendly: Bright and colorful, these cookies are always a hit with kids and adults alike.
Ingredients Notes For M&M Monster Cookies
•peanut butter: Creamy peanut butter adds richness; use natural or regular based on preference.
•Oats: Old-fashioned oats provide chewiness; avoid quick oats for the best texture.
•M&Ms: Regular, mini, or seasonal varieties for festive flair.
•Chocolate Chips: Add extra chocolatey goodness.
•Butter: Softened unsalted butter creates a rich, tender dough.
•Optional Add-Ins: Chopped nuts, shredded coconut, or raisins for added variety.
Recipe Steps
1.Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper.
2.Mix Wet Ingredients: In a large bowl, cream together butter, peanut butter, and brown sugar until fluffy. Beat in eggs and vanilla extract.
3.Combine Dry Ingredients: In a separate bowl, mix oats, baking soda, and a pinch of salt. Gradually add this mixture to the wet ingredients and stir until combined.
4.Add Mix-Ins: Fold in M&Ms and chocolate chips (and any optional add-ins).
5.Shape Cookies: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
6.Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
7.Serve: Enjoy warm or store for later!
Storage Options
•Room Temperature: Store in an airtight container for up to a week.
•Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough as needed.
Variations & Substitutions
•Use almond or sunflower butter for a peanut-free version.
•Swap chocolate chips for white chocolate or butterscotch chips.
•Add seasonal M&Ms for holiday-themed cookies.
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M&M Monster Cookies
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1/2 cup unsalted butter softened
- 1 cup peanut butter creamy or chunky
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 3/4 cup M&M candies
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped pecans or walnuts optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add Wet Ingredients: Mix in the eggs and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in Mix-Ins: Gently fold in the oats, M&M candies, chocolate chips, and nuts (if using).
- Form the Cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine as they will set while cooling.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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