Small Batch Monster Cookies
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These small batch monster cookies are thick, hearty, and packed with chocolate chips and M&M’s in every bite. They’re easy to make in one bowl with rolled oats and creamy peanut butter, then chilled and scooped into six larger portions, with no leftovers to go to waste. Once baked, they have moist, chewy centers and lightly crisp edges.
Monster Cookies: The Details
- Yield: 6 Cookies
- Total Time: 1 hour 28 minutes (includes 60-minute chill)
- Flavors: Rich butter and brown sugar paired with peanut butter, earthy oats, and snappy chocolate in every bite.
- Texture: Sturdy oats inside a tender and chewy cookie with a lightly crunchy exterior.
- ✨Why Bake These: One bowl, no mixer required, and if you love oatmeal cookies and peanut butter cookies, you get both in one chunky cookie.
I can’t be certain, but I believe monster cookies got their name from the mash-up of ingredients, their bumpy appearance, and their larger-than-average size. Makes sense to me.
My version leans into that mash-up: the best parts of a chewy oatmeal cookie and a tender peanut butter cookie, studded with chocolate chips and, of course, M&M’s. Unlike most monster cookie recipes, this is a true small batch of six, which is plenty, since these cookies are substantial enough that you can’t exactly plow through a dozen in one sitting.
Rolled oats are the only oats for these cookies. They hold their shape and give the cookie real texture, the same reason small batch oatmeal cookies are beloved. I tested quick oats, and they basically disappear into the dough, and steel-cut oats stay too firm even after a full bake.
Regular creamy peanut butter and brown sugar keep the cookies soft and chewy in the center while the exterior bakes into a light crunch — the same layered texture you’ll find in my classic peanut butter cookies. Avoid natural nut butters that need to be stirred. That extra oil will make the cookies oily.
And unlike most of my cookies, I scooped these bigger. It was hard to give up my beloved medium scoop, but I surrendered it all in the name of the monster cookie.
How To Make Monster Cookies In One Bowl
I use my stand mixer to make this cookie dough to let the mixer do the work, but a mixing bowl and hand mixer will work just fine.
Start by mixing the butter, sugars, and peanut butter until smooth. You’ll notice I skip creaming the butter and sugar alone because the fat in the peanut butter behaves just like butter to trap the sugar crystals to create the light base.
From there, add the egg yolk and vanilla and keep mixing until the egg has been fully combined. You don’t want to find little eggy bits in the cookies.
Add the flour, oats, and other dry ingredients to the wet. Mix just until you don’t see any flour streaks. It doesn’t take long to combine the small batch dough, and overmixing will certainly lead to dense cookies.
The dough will be thick, so switch to a spatula to mix in the chocolate chips and M&M candies. I use regular-sized chips for the bigger bite, the same reason you’ll find them in my chocolate chip cookies. And regular M&M’s let the other cookie flavors come through instead of getting lost.
This monster cookie dough needs time to chill. The peanut butter and butter have to set so the cookies don’t spread, and the oats will soften slightly from the moisture in the dough.
Use a large cookie scoop (they’re supposed to be monster!) to portion six cookies. If the tops look bare, press a couple more candies or chips on top, then bake until the cookies are golden. These cookies benefit from a slightly under-baked center to keep them chewy.
The Trick for Bakery-round Cookies
Rolled oats mean these cookies bake with naturally rugged edges. You can leave that shape as is, or round them out if you’re plating these for company and want the bakery look.
The trick (I didn’t invent it, but it works): the moment the cookies come out of the oven, set a round cutter larger than the cookie around it and swirl the cookie against the inside edge. A few passes cleans smooths out even oat and candy-studded edges.
Have Fun with the Monster Cookies
While these aren’t the blue, googly-eyed cookies all over Pinterest (that’s a different recipe entirely), this dough is easy to dress up depending on the occasion.
- Swap in holiday-colored coated candies to match the season, like I do for my Easter chocolate chip cookies.
- Scoop them even bigger for a truly monstrous cookie; just plan for extra time in the oven.
- Trade the mix-ins for something else. Chocolate-covered toffee bits or Reese’s Pieces would be fun.
- Stir in a small amount of another texture, like crushed pretzels or shredded coconut. Go easy on the quantity, or it’ll throw off the cookie’s structure.
Did You Make It? Let’s Hear About It!
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I’d love to know if you made these monster cookies! Drop me a comment and rating below — it helps other small batch bakers find this recipe too.
Small Batch Monster Cookies
by Erin Cernich
Equipment
- 3-Quart Mixing Bowl (optional)
Ingredients
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons creamy peanut butter
- ¼ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup rolled oats
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons semi-sweet chocolate chips (regular or mini)
- ¼ cup M&M's
Instructions
- In the work bowl of a stand mixer, add the butter, peanut butter, and both sugars. Mix on medium-high speed until smooth and creamy – about 2 minutes. Add the egg yolk and vanilla and continue to mix until the egg is fully combined.3 tablespoons unsalted butter, room temperature, 3 tablespoons creamy peanut butter, 1/4 cup light brown sugar, packed, 2 tablespoons granulated sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- Add the oats, flour, baking soda, and salt. Mix on low until no flour streaks remain. Switch to a spatula and add the chocolate chips and M&M's. Stir until just combined. The dough will be soft and sticky.1/3 cup rolled oats, 1/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3 tablespoons semi-sweet chocolate chips, 1/4 cup M&M's
- Cover and refrigerate the dough for at least an hour, or overnight. This will give the dough time to firm up and hydrate.
- Use a large cookie scoop to portion the dough into six cookies. Place 2-inches apart on the baking sheet, and if the tops of the cookies are bare, press a couple M&M's and/or chocolate chips on top. Bake the cookies for 13 to 14 minutes. The bottom edges should look lightly golden and the centers still soft.
- Cool the cookies on the baking sheet, set on a wire cooling rack, for 5 minutes. Then carefully transfer them to the rack to cool completely. The cookies will be crumbly if served warm.
- Store the cookies in a covered container at room temperature for up to 3 days.
Notes
- Serving Size – This is a small batch recipe that can be doubled. Use one whole egg vs. two yolks if doubling.
- Oats – I recommend whole rolled oats for their size and texture. Quick oats are smaller and won’t have the same bite, and steel-cut oats will be too thick and firm.
- Peanut Butter – Use regular creamy peanut butter like Jif or Skippy. Nut butters that need to be stirred are too oily, which will make the cookies greasy.
- Freezing – Place baked cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough – After chilling and scooping the dough into balls, place them in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator, or bake from frozen and add 1 to 2 more minutes to baking time.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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