Monster Cookies are packed with all kinds of tasty morsels! With a peanut butter and rolled oat cookie base, you can add in your favorite mix-ins to create a totally unique cookie combination. 

These monster cookies are a combination of our favorite Peanut Butter Cookies and Oatmeal Chocolate Chip Cookies. So tasty and delicious!

monster cookie with a bite out of it

What Makes it a Monster Cookie?

It’s the assortment of all the great, gooey goodness of the mix-ins!

For the best monster cookies, pick your own mix-ins like dried fruit, or nuts, baking chips or even your favorite M&M flavors! What about toffee bits or even nuts? Every monster cookie can be just as unique as the little (or big) monsters making them!

This is definitely the world’s best monster cookie recipe because it’s made with oatmeal, which gives it a super chewy texture and helps hold all the goodies together!

4 steps making monster cookies, adding ingredients to the bowl inlacing eggs, sugar, chocolate chips and candies

To Bake Monster Cookies

Preheat the oven to 350°F and line a baking pan (or a pizza pan) with parchment paper.

  1. Cream together peanut butter (creamy OR crunchy), molasses, and butter until fully mixed.
  2. Add in dry ingredients and mix well.
  3. Now is the time for the fun! Drop in the mix-ins and stir until all the ingredients are mixed together well.
  4. Using a cookie or an ice cream scoop, drop scoops on the parchment paper, spacing them equally 3 inches apart.

Make Ahead Cookies

At this point, they cookies can be placed on a pan and frozen before baking. Once frozen, place them in a freezer bag and let them defrost overnight in the fridge. Remove from the fridge 15 minutes before baking.

Bake until the edges of the cookie are golden brown and the center is cooked. Remove from the oven, and let cool.

Monster Cookies unbaked on a baking tray

Optional Add-Ins

  • Nuts: any kind! Toast them in a saute pan about 5 minutes first to make them crunchier.
  • M&M’s: plain, peanut, peanut butter, all sizes, shapes, and flavors!
  • Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut, and even sliced & dried bananas!
  • Extra Crunch: crushed potato chips, pretzels, whoppers
  • Flavored Morsels: butterscotch, chocolate, caramel, or Heath

closeup of Monster Cookie and m&ms

To Store Cookies

Monster cookies will last at least a week at room temperature if kept sealed in a zippered bag or sealed container. Keep your monster cookies cool so they stay firm.

Chances are though, the best monster cookies don’t stay around too long!

Crazy for Cookies?

monster cookie with a bite out of it
5 from 11 votes↑ Click stars to rate now!
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Best Ever Monster Cookies

These Monster cookies can be easily altered to include practically anything you might have kicking around your pantry. M&Ms, peanut butter or white chocolate chips, raisins, dried cranberries, nuts!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
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  • ½ cup peanut butter (either smooth or chunky will work)
  • ½ cup butter
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups white sugar
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Optional Mix-Ins:

  • 2 cups total of any of the following:
  • Dried fruit such as cranberries, blueberries, cherries, raisins
  • Chocolate or peanut butter M&Ms, any kind of baking chip such as peanut butter or white chocolate, toffee bits
  • Chopped nuts of any sort- cashews, peanuts, walnuts, almonds and pumpkin seeds are all great


  • Line baking sheets with parchment paper. Preheat oven to 350°F.
  • Cream together peanut butter, butter, molasses, and vanilla until fluffy. Add eggs and beat well. Add sugar and mix until incorporated.
  • Place oats, flour, baking soda, baking powder, salt and cinnamon in a bowl and whisk until combined.
  • Add dry ingredients a bit at a time to wet ingredients. Mix until combined.
  • Drop in your mix-ins, stir gently to combine.
  • Using a cookie scoop, drop cookie dough in golf-ball sized portions on prepared pans. Leave about 3 inches between cookies.
  • Bake 10-12 minutes or just until golden on the edges.
  • Allow cookies to cool about 3 minutes on the pan. Transfer to a wire rack and cool completely.


Nutrition information does not include add-ins.
5 from 11 votes

Nutrition Information

Calories: 135 | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 90IU | Calcium: 14mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies
Cuisine American


a pile of Monster Cookies on a plate
closeup of a pile of Monster Cookies on a plate
closeup of Monster cookies, cookies before baking



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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. These cookies sound delicious but I have allergies. Could they be made without peanut butter, and if so, how? Thanks so much!

    1. Hi Wendy, we have only made this recipe as listed but you could try it with a nut butter substitute. I would love to hear what you use and how it turns out!

    1. Sunflower seeds are a favorite snack of one of my kids Bethany. I almost always have a jar of kernels in the fridge for him.