Get ready to eat a delicious homemade cookie with our Monster Cookies recipe.
Perfect for the monster lover or a Halloween baking cookie idea, these monster cookies from scratch are a great copycat cookie monster cookie recipe idea to try.
Grab the recipe down below.
Recipe for Monster Cookies
Oh, my goodness, these Monster cookies are so chewy and delicious!
When the boys were little, they loved watching Sesame Street.
These are inspired-themed cookies, and if you’re a fan of Cookie Monster and love cookies, then you’ll enjoy this super easy recipe for Monster Cookies.
These delicious homemade cookies worth trying are great for holiday baking, like Halloween or any time of the year!
Whether you’re planning a monster-themed party or have a kid that is into all things monster, you’ll love this easy homemade cookie recipe.
If you’re into the monsters, be sure to check out this easy recipe for cookie monster fudge.
Why Are Monster Cookies Called Monster Cookies
Monster cookies are peanut butter, an oatmeal cookie that is loaded with sweet candy-coated M&M’s and chocolate chips.
Frankenstein called these monster cookies because they are a mashup of all the different cookie mix-ins.
Now just cause these get their name from Frankenstein doesn’t mean these only can be eaten around Halloween.
This is a cookie that is a treat all year round!
Everything you need to make Monster Cookies from scratch
- 1 ½ cups of creamy peanut butter
- 1 cup of sugar
- 1 cup of brown sugar
- ½ cup of softened butter
- 1 tbs. sour cream
- 3 eggs
- ½ tsp. vanilla extract
- 4 ½ cups of rolled oats (not the quick-cooking variety)
- 2 tsp. baking soda
- 1 cup of chocolate chips
- 1 cup of regular or baking M&M’s
Directions
- Preheat your oven to 350 degrees.
- Mix the eggs, sugar, and brown sugar in a large bowl. Mix well.
- Next, add the vanilla extract, peanut butter, butter, and sour cream. Mix well.
- Add in the two tsp. of baking soda.
- Slowly fold in your 4 ½ C. of rolled oats, mixing well.
- Next, add in your 1 cup of chocolate chips and ¾ of the M&M’s.
- Drop by large tablespoon onto a cookie sheet (I like to line mine with foil for easy cleanup) and gently press down into a more rounded shape. Press some of your extra M&M’s into the top of the cookie dough.
- Bake for 10-12 minutes. Cookies will turn golden brown. Try not to overbake. They are even better if a little bit undercooked and not crunchy.
*Makes approximately three dozen cookies. Store in an airtight container for 1-2 weeks. These cookies also freeze well.
What Is The Best Oats To Use For This Cookie Recipe
Old-fashioned rolled oats are recommended.
If you use quick oats, you will lose the flavor behind the oatmeal in the cookies.
Plus, rolled oats offer a nice chewy texture to the cookies that you can’t get without them.
To me, they are the best part of the cookie!
Do You Need To Refrigerate Cookie Dough Before Baking
This is a drop cookie, meaning you do not have to refrigerate the cookie dough like a classic sugar cookie.
This recipe is simple because you just whip it up, preheat the oven, and bake.
It is a great way to have a dessert to serve up after dinner without needing to refrigerate the dough overnight.
This is another reason why we love these cookies so much.
And if you love Monster recipes, be sure to check these out:
Can Monster Cookies Be Frozen
You can freeze the cookie dough raw to save for later or freeze the cookies themselves once baked and cooled.
To freeze it raw, I roll the dough up into a log, and then wrap it tightly and place it in an airtight freezer bag.
You could also make scoops, so all you have to do is drop the cookie balls on a baking sheet.
You can cook the dough from frozen. Just add a little extra minute or two to baking, as it will take a bit more to thaw before it bakes up.
For freezing the pre-made cookies, just allow the cookies to fully cool.
Then place in the freezer for up to three months. Then just thaw on the counter when you want to eat a cookie.
Ingredients
- 1 ½ cups of creamy peanut butter
- 1 cup of sugar
- 1 cup of brown sugar
- ½ cup of softened butter
- 1 tbs. sour cream
- 3 eggs
- ½ tsp. vanilla extract
- 4 ½ cups of rolled oats not the quick-cooking variety
- 2 tsp. baking soda
- 1 cup of chocolate chips
- 1 cup of regular or baking M&M's
Instructions
- Preheat your oven to 350 degrees.
- Mix the eggs, sugar, and brown sugar in a large bowl. Mix well.
- Next, add the vanilla extract, peanut butter, butter, and sour cream. Mix well.
- Add in the two tsp. of baking soda.
- Slowly fold in your 4 ½ C. of rolled oats, mixing well.
- Next, add in your 1 cup of chocolate chips and ¾ of the M&M's.
- Drop by large tablespoon onto a cookie sheet (I like to line mine with foil for easy cleanup) and gently press down into a more rounded shape. Press some of your extra M&M's into the top of the cookie dough.
- Bake for 10-12 minutes. Cookies will turn golden brown. Try not to overbake. They are even better if a little bit undercooked and not crunchy.
Nutrition
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Becky says
I’m a little late to the game on this recipe but I wanted you to know it’s become my go-to cookie recipe when I want a cookie! Perfection every time. Chocolate, peanut butter, oats!! Amazing!!