Julie Clark
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Peanut Butter Monster Cookies
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Peanut Butter Monster Cookies are full of creamy peanut butter, quick oats, M&M’s, chocolate chips and….no flour! That makes them naturally gluten free.
I don’t know about you, but with everything that is going on in the world, all I want to do is bake cookies. And that’s exactly what I’ve done the past few weeks. I’ve sifted through cookie recipes we haven’t made in years (hello oatmeal chocolate chip cookies) to experience their simple goodness once again. And then we created new coffee toffee cookies that rival a famous bakery.
One cookie I always come back to are these peanut butter monster cookies, Chewy oat cookies loaded with texture and chocolate peanut butter flavors.. They stay soft, are naturally gluten-free, and make a big batch, meaning they are perfect for filling the freezer or sharing with friends.
Tips for Making Peanut Butter Monster Cookies
Please note that this recipe makes a large batch. You can easily cut the recipe in half if you’d like. Or see below for freezing the dough and the cookies themselves.
- A large batch. Because this makes a large batch, it will completely fill your stand mixer. And if your mixer is small, it may not fit. Use an XL mixing bowl and a hand mixer if needed so you have plenty of room.
- Room temperature. This recipe works best if the ingredients are at room temperature. Butter and eggs should both be at room temperature to help the ingredients come together well.
- No need to refrigerate the dough. Refrigerating the dough is often beneficial for thick cookies. For this recipe, it’s just not necessary. Same with our easy chocolate chip cookies!
- Don’t over bake the cookies. If you like soft cookies, remove them from then oven before they turn brown. Allow them to rest on a baking sheet for 3-4 minutes, then move them to a wire rack to cool completely.
- Make the cookies look pretty. It’s as simple as this: press extra semi-sweet chocolate chips and M&M candies into the top of the cookie dough balls before baking. Then when the cookies flatten you’ll be able to see those chocolate chunks on the cookie tops. Easy as that!
Recipe Variations
The base of this Peanut Butter Monster Cookies recipe is very versatile. You can make them exactly how your family loves them.
Consider adding one of these: chopped nuts, raisins, regular M&M’s, white chocolate chips, butterscotch chips…the possibilities are endless!
Use this monster cookie dough in our monster cookie cheesecake!
Freezing Monster Cookies & Dough
Both the cookie dough and baked cookies freeze well.
For dough, scoop onto parchment paper, stacking layers with parchment in between. When ready to bake, let the dough sit on a baking mat for 10 minutes before baking as directed.
For baked peanut butter monster cookies, freeze in an airtight container for up to 3 months. Let them fully defrost in the container before opening to keep them fresh. Freshly baked or stored, they stay soft and delicious!
Helpful Cookie Resources:
If you’re looking for more help with making our peanut butter monster cookies, see these articles:
- Our best Cookie Making Tools that every baker should have.
- Tips on how to freeze cookies.
- Why do my cookies turn out flat?
- Use leftover M&Ms to make M&M sugar cookie bars, white chocolate M&M cookie bars, double chocolate M&M cookies or add them to our soft peanut butter oatmeal cookies.
Peanut Butter Monster Cookies
Peanut Butter Monster Cookies are full of creamy peanut butter, oatmeal, M&M’s, chocolate chips and….no flour.
Servings 72
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
- 1 cup salted butter room temperature
- 2 cups granulated sugar
- 2 cups light brown sugar
- 3 cups peanut butter
- 6 large eggs
- 1 1/2 teaspoons corn syrup
- 1 1/2 teaspoons vanilla extract
- 4 teaspoons baking soda
- 9 cups quick cook oats
- 2 cups Peanut Butter M&M’s
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF.
- In a large bowl, use a hand mixer to cream together the butter, sugars, and peanut butter until smooth. 1 cup salted butter, 2 cups granulated sugar, 2 cups light brown sugar, 3 cups peanut butter
- Beat in the eggs, two at a time. Stir in the corn syrup and vanilla. 6 large eggs, 1 ½ teaspoons corn syrup, 1 ½ teaspoons vanilla extract
- Mix in baking soda and oats until well blended. Then fold in the Peanut Butter M&Ms and chocolate chips. 4 teaspoons baking soda, 9 cups quick cook oats, 2 cups Peanut Butter M&M’s, 2 cups semi-sweet chocolate chips
- Use a cookie scoop to put large 2-inch cookie dough balls on a parchment lined baking sheet pan. If you like a flat cookie, flatten the dough slightly. If you'd like the cookie thick and rounded, just leave the dough in a ball. Press extra candy pieces or chocolate chips in the tops of the cookies for a pretty look. This is optional.
- Bake for 10 to 12 minutes. After cooling for a few minutes on the cookie sheet for 5 minutes, transfer them to wire racks to cool completely.
Notes
- Skippy or Jif peanut butter work well in this peanut butter cookie. This recipe has not been tested with natural peanut butter.
- No salt is needed thanks to the butter and peanut butter. If you only have unsalted butter, add ½ teaspoon salt.
- Be creative with what you put in your cookies to make your perfect “monster” cookie.
- Store in an airtight container.
Nutrition
Calories: 234kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 140mg | Potassium: 140mg | Fiber: 2g | Sugar: 18g | Vitamin A: 117IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg
These cookies are delicious, especially if you freeze them and eat them cold. My only change/comment would be to add more peanut butter than specified–a quarter to a half cup.
Would regular oatmeal work in this recipe?
I just baked off a sheet of these cookies and they are fabulous. I used peanut butter chips and peanut butter m&m’s cause that’s what I had. Thanks for a wonderful recipe. Oh yeah I also used margarine and they turned out thick and chewy and the dough was soft from sitting out for a little while. This dough is wonderful.
I love peanut butter m&m’s and I’m sure they make the PERFECT addition to these cookies!
These look so good!! PINned your post to our Pinterest board!! Thanks for linking up with us at One Sharendipity Place this weekend!!
sue@thet2women.com
since I am sitting at the garage sale with Maddie today, I can guarentee that these cookies are great!