Monster Cookies
I love having a stable of easy cookies for kids that I can make with the kids or for the kids, even when I have a lot going on. And this Monster Cookie recipe is one of our favorites. If you’re new to Monster Cookies, the idea of them is that they are a combination of a peanut butter cookie, an oatmeal cookie, and a chocolate chip cookie, for a result that is kind of the best of all worlds. These cookies are crisp around the edges, with soft middles, and they are a little less sweet than other recipes, so the flavors of the peanut butter and chocolate come through really nicely. My favorite thing, though? They freeze really nicely, so you can pop half of the batch into the freezer for a future week, and they taste exactly the same when thawed. (You may also like my Healthy Oatmeal Cookies, Christmas Cookies for Kids, Vegan Chocolate Mousse, and 3-Ingredient Banana Pudding.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this monster cookie recipe to share with the kids. Sign up for our email updates to get tips and ideas sent to your inbox.
Unsweetened creamy peanut butter: You can use natural style or regular here, just be sure it’s mixed well if using the type that separates. Butter: I use unsalted butter in my cooking so I can control the salt, but you can also use salted butter and simply omit the added salt. Brown sugar and granulated sugar: I like to add a combination of both types of sugar for sweetness and crispiness around the edges. Baking soda: A little fresh baking soda helps the cookies rise just slightly. Egg: I use large eggs in my baking and use them here to add structure to the Monster Cookies. Vanilla extract: You can use pure or artificial vanilla extract in this recipe, they both work similarly. Whole wheat flour: I like to use hearty whole wheat flour in this recipe because I like the nutty flavor. You can use all-purpose if you prefer. Rolled oats: Rolled oats are a classic Monster Cookie ingredient so we use them here. M&M-type candies (or ½ cup each M&Ms and chocolate chips)
Step-by-Step Instructions
Below is an overview of making the monster cookie recipe so you know what to expect. Scroll down to the end of this post for the full recipe, including the amounts and timing.
How to Store
Store the cooled monster cookies in an airtight container at room temperature for up to 5 days. Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature. (Find my full list of desserts for kids, too.)
Best Tips for Success
You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes to soften before rolling into balls. Gluten-free: Use gluten-free flour blend instead of the all-purpose flour. Use all chocolate chips or a mix of chocolate chips and M&M-type candies. If you are looking for a dairy-free cookie, try my Dairy-Free Chocolate Chip Cookies.
I’d love to hear your feedback on this post, so please rate and comment below!
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This post was first published October 2023.
