Monster Cookies

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

  • 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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  • Astrid

    Question if you don’t have heath bars in my country will love to hear an alternative to this.

    The beauty of this recipe is you can use whatever you want. No worries. ~Garrett

  • Brittany

    I just made these cookies for the kids I nanny and they are amazing! The kids gobbled them up and asked for seconds. I made them big – bakery sized – and the browned beautifully while remaining soft inside. Thanks for the recipe!

  • gillian

    My cookies turned out well (tasted well too!) but once it cooled, it became REALLY soft! I put it in the oven for only about 7-8 minutes because it starts to burn after that. Do you reckon that I should try lowering the temperature or my rack on the oven?

    Yes, and I would get an oven thermometer as I am guessing your oven is running way too hot. ~Garrett

  • Denise

    I made the peanut butter version with Smuckers Natural Peanut Butter last night. I needed to make up dough ahead of time to bring to a friend’s house to make cookies with her 3 yr old. I smashed up Pretzel M&M’s and chopped up a big-rich-dark-chocolate brownie and froze the pieces to set them before mixing in. We mashed it all together with our hands, rolled them into small balls, then put criss crosses on them with forks…(the few that we didn’t, puffed up really high and were too big to get in her mouth!) They were amazing!! Only cooked ours for 8 min. and sat on cookie sheet to rest. Awesome recipe. :)

  • Mary

    These are delicious! I just made them at the beach for my family and everyone is raving over them. For any pregnant ladies out there these go great with ice cream! :)

  • Emily

    I loved this reciple. My sister and I were working our way through a bag of peanut butter m&ms (because we are some of those people who love peanut butter and chocolate) and she mentioned that they would be good in a cookie, leading me to this recipe. They were amazing — soft on the inside but slightly chewy and crumbly on the outside. I made the peanut butter base (with a little almond extract and a pinch of cinnamon added- I use them in most my cookies) and a combo of chocolate chips and the peanut butter m&ms. They look like they will stand up to shipping really well too. Thank you!

  • Katie

    Just wanted to update…it was the mix-ins I used that caused the problem. I was using Andes mint baking chips both times that the cookies came out flat. I have since used the regular version with choc chips and choc chips with heath bar and both came out perfect.

  • Katie

    I have made the peanut butter kid version of these cookies and they are always amazing! Just like in the picture! But I have tried the regular (without peanut butter) version twice and both times that have come out completely flat and inedible. In the regular dough version, is it really supposed to be 1 cup butter or is that a typo? Maybe its still supposed to be 1/2 cup of butter just like the peanut butter version?

    I promise both versions are completely correct. The plain one is simply that, a plain, sweet cookie base that can easily be altered with any mix-ins or flavors as desired. ~Garrett

  • Melissa

    I made these yesterday for my husband’s birthday, using the peanut butter cookie & kid stuff mix-ins (young at heart, and all that jazz).

    They were EXCELLENT. He loved them, the 6 year old loved them and I thought they were delectable. I’ll probably dial down the mix-ins (1/4 cup butterscotch chips, 1/2 cup chocolate chips & only 1 cup m&m’s) next time to let the excellent cookie shine through.

  • Laras

    Wonderful recipe! My mom always bakes these for my school bake sale. The kids in my school, mostly European, really love these American Monster cookies and always ask for more. Love sharing American culture … Thank you from Latvia.

  • Rick

    I made the regular monster cookie recipe and added semi-sweet and milk chocolate chips. The cookies came out great. I loved the flat, chewy consistency with crispy edges…yum!

  • Jeanine

    Hi–I made these today and they were highly enjoyed by all. I didn’t have anything for the mix-ins but chocolate chips, so I just put 2.5 cups of those in–the cookies came out rather flat and crispy for the first batch, however I put the dough in the fridge for the first cooking interval, and the successive batches came out thicker (but still crispy.)

  • ying

    Hi! could i just ask, in the first picture I see, how’d the cookie not flatten out? It looks big and bulky and awesome.

    Because of all the awesome stuff in it. That’s what makes it so monster. ;) ~Garrett

  • suzanne

    I made these for my kids’ school office ladies…and I got mean glares from the cafeteria ladies for not making THEM some….so another batch had to be made.
    THEY LOVED ’em….
    Might make this a new tradition around report card time.

  • kim at allconsuming

    Hey there,
    I’m happy about the idea of baking the m&ms into the cookie rather than just dotting them on the top. There’s a company here which seems to provide biscuits like this to every cafe in Sydney but the Smarties are on top – so the kids pick off the (stingy) 5 Smarties and then don’t eat the biscuit, which is a boring crumble butter not-particularly-nice biscuit anyway. These will get a workout in this house.

  • sandra

    I just made these and they turned out wonderful! I did cut back on the amount of both sugars used (a habit my mother somehow got me to do!). I made the kid version and used (along with the peanut butter) 1/2 c. mini chocolate chips, 1/4 c. mini reeces pieces, 1/4 c. mini m&m’s, and 1/2 c. toffee bits. I don’t like having too much ‘stuff’ in my cookies, but if I were making them to give away I would probably use a little more of each of the mix-ins, just to make them look more fun. Thank you for the yummy cookie recipe! :)

  • Lanie

    I am thinking these would be ultrafabulous with Reese’s Pieces mixed with M&M Mini’s instead of regular sized M&M’s.

    PeanutButterOverload a Go Go!

    Thanks for the ideas, the pictures of the children are magnificent.

  • Kate

    I made a half batch of the kid version last night and they turned out flat and crispy… Please help! I need to experience this cookie as it appears in the photographs!

    Kate, I reduced the amount of peanut butter as some are having issues. While I did not have issues with it, make sure that if you are making a half batch, you are only using half the amount of peanut butter shown. The amounts for the kid and adult mix-ins are listed in the recipe for WHOLE BATCHES.

  • Tyler

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

  • 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?

  • 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!

  • 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…

  • Josh Baugher

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