Monster Cookies


Monster cookies, the kitchen-sink of cookies, with M and Ms, chocolate chips, peanut butter, nuts, and toffee bits.

Photography Credit: Elise Bauer

Monster cookies. Ultimate Chippers. Super Cookies. Regardless what you call them, kids love them. A cookie packed full of peanut butter, chocolate, and candy, it’s a must have cookie for Halloween and perfect for any kid oriented event.

Still, adults shouldn’t miss out and personally, I’m not the biggest peanut butter and candy fan (insert collective gasp). So while making this classic kiddy cookie, I decided to make a few tweaks for an adult version of The Monster.

Studded with Heath toffee bar chips, dark chocolate, and pecans it’s a very sophisticated sugar rush. I also made a version that didn’t use peanut butter to make sure everyone’s happy, including those who aren’t so inclined to the stuff.

Personally I like to split the base dough into two parts; one half using kids mix-ins and the other using adult mix-ins. If you decide to split the dough into two different batches, halve the amount of the mix-ins, otherwise it will be all candy and no cookie. Of course feel free to add white chocolate, almonds, coconut or whatever you most enjoy, that way everybody wins.

Monster Cookies Recipe

  • Yield: Makes about 3 dozen cookies


Peanut Butter cookie ingredients:

  • 1/2 cup of unsalted butter, room temperature
  • 1/2 cup of creamy peanut butter
  • 3/4 cup of granulated sugar
  • 3/4 cup of packed brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour

Regular monster cookies ingredients:

  • 1 cup of unsalted butter, room temperature
  • 3/4 cup of granulated sugar
  • 3/4 cup of packed brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour

Kids Monster Cookies Mix-Ins For Whole Batch

  • 1/2 cup of butterscotch chips
  • 1 1/4 cups of M&Ms
  • 1 cup of Chocolate Chips

Adult Monster Cookies Mix-Ins For Whole Batch

  • 1/2 cup of chopped pecans
  • 1 cup of chocolate chips (dark chocolate preferable)
  • 1 cup of chopped Heath bar bits


1 Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.

2 Add the eggs and vanilla and beat for about 2 minutes on medium speed.

3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.

4 Add the flour and salt, a bit at a time until incorporated but do not overmix.

5 Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies.

6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 23 Comments / Reviews

  • Josh Baugher

    Yum, I love monster cookies! I use Paula Deen’s recipe:,1977,FOOD_9936_32570,00.html

  • jonathan

    I’ll hitch my wagon to your adult version of these. While I love peanut butter, I’m not a fan of the peanut butter/chocolate combo.

    (What’s that I hear? Is that the Reese’s factory shutting down? Nah…)

    Those two “monsters” Matthew and Andrew don’t look like they could hurt a fly. They do, however, look like they could do some serious damage to a couple dozen Monster Cookies.

    And that look of cookie bliss on Monster Andrew’s mug is priceless…

  • Soes

    I have a recipe for something called Blizzard Cookies that is almost identical to this one except for the “fillings”. My recipe is perfect for those days when you just need a good sugar/chocolate fix. 1 cup milk choc. chips + 1 cup white choc. chips go in the batter, then you melt half a cup of dark choc. chip and turn it into the batter to create a marbled effect. The cookies are so chocolatey it’s not even funny. I’m gonna hold back on the choc. chips a bit the next time and add some chopped pecans in stead. It sounds yummy!

  • Linda

    I love chunky cookies. I have a friend who makes bakery perfect cookies at home. She loads them with chips, nuts etc. She swears by butter flavored Crisco (GAG) but her cookies always tastes great.

    Do you mean to add the baking soda to the wet mixture? In most recipes I have used the baking soda is added to the flour and salt. Then the dry mixture is added to the wet mixture.

    When I think I have the time I attempt to bake cookies. Recently I started baking bar cookies. I bake a very easy chocolate chip pie that is more than thick pie shaped cookies or brownies.


    Linda, just add it in before the flour. I have learned that for some chemical reason, adding the baking soda in before the flour always ensures softer cookies. Adding it when sifted with flour creates crunchier cookies. Not sure why. Any chemists out there have an answer?

  • Tyler

    I just made a half batch of the adult versions, and they are wonderful! Thanks for the great, easy recipe.

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