Monster Cookies Recipe

You know those recipes that sound almost too good to be true? Monster cookies are absolutely one of them. They’re the delightful, chaotic mash-up of everything wonderful: peanut butter, oats, and heaps of chocolate.

No need for flour here, which makes them a fantastic gluten-free treat, almost by accident. Kelsey spent nearly a dozen tries getting this recipe just right, and the final result is pure, uncomplicated joy in a cookie.

Ingredients Needed for the Recipe

Here’s everything you’ll need to gather. The beauty of this list is its simplicity—it’s mostly pantry staples that come together in a magical way.

• Peanut Butter (1 ½ cups): The hearty, nutty foundation that binds everything and gives these cookies their rich, unmistakable flavor. Creamy or chunky both work wonderfully.
• Coconut Sugar or Brown Sugar (2 ½ cups packed or 2 cups): This sweetens the dough and creates that perfect, slightly crisp edge. Coconut sugar is a less refined option, while brown sugar offers classic caramel notes.
• Melted Coconut Oil or Butter (⅓ cup): The fat that brings lush texture. Coconut oil adds a subtle complexity, while butter gives that timeless, home-baked taste.
• Large Eggs (3): They provide structure and lift, helping the cookies puff up beautifully in the oven.
• Baking Soda (2 tsp): Our leavening agent, ensuring the cookies spread and rise just enough to be tender inside.
• Vanilla Extract (2 tsp): A warm, aromatic backdrop that enhances all the other flavors in the bowl.
• Quick or Old-Fashioned Oats (2 ½ cups): The “monster” heart of the cookie, adding wonderful chew and wholesome texture. Quick oats blend in more, while old-fashioned offer a heartier bite.
• Bittersweet Chocolate Chips (¾ cup): For deep, melty pockets of chocolate that balance the sweetness.
• Candy-Coated Chocolates or More Chips (¾ cup): The fun, colorful element! These add bursts of sweetness and make every cookie look celebratory.
• Flaky Sea Salt (optional): A tiny sprinkle after baking creates a sublime sweet-and-salty finish that’s utterly irresistible.

Let's Talk Mix-Ins & Swaps

The classic combo is fantastic, but this dough is a wonderfully forgiving playground. Feel free to make it your own with what you have on hand or love.

You can use all chocolate chips for a more uniform treat, or swap in chopped nuts, raisins, or even dried cranberries. Sunflower seed butter or almond butter are great peanut-free alternatives, too.

How to make Monster Cookies?

Step 1- Combine the Wet Base

Preheat your oven to 350°F and line two large baking sheets with parchment paper. In a big bowl, plop in the peanut butter, your chosen sugar, and the melted coconut oil or butter.

Grab an electric mixer, or a sturdy spoon and some arm power, and beat it all together until it’s completely smooth and well-blended.

Step 2- Add the Binding Agents

Crack in the three eggs, then measure in the baking soda and vanilla. It might look a bit separated or grainy at first, but don’t worry.

Mix it all again until the batter becomes cohesive, smooth, and takes on a glossy, promising look.

Step 3- Fold in the Goodies

Now for the fun part—dump in the oats and all your chocolate. This is where the dough transforms into its chunky, “monstrous” self.

Stir everything until every oat flake is coated and the chocolates are evenly distributed throughout the thick, hefty dough.

Step 4- Scoop and Shape

Using a ¼-cup measure or a large ice cream scoop, drop mounds of dough onto your prepared sheets. These are big, bakery-style cookies, so give them plenty of room to spread—about six per sheet is perfect.

If you want them extra pretty, press a few extra chocolate pieces or candies right on top of each mound before they go into the oven.

Step 5- Bake to Perfection

Slide the first sheet into the oven and bake for 10 to 12 minutes. You’re looking for the edges to just begin turning a light golden brown; the centers will still look soft.

Pull them out and let them cool on the sheet for a full 10 minutes—this lets them set. Then, transfer them to a rack, bake your next batch, and try not to eat all the warm cookies immediately.

Smart Storage for Lasting Freshness

Once completely cool, tuck your monster cookies into an airtight container at room temperature. They’ll stay deliciously soft and chewy for about 4 to 5 days, if they last that long.

For longer keeping, you can freeze the baked cookies for up to 3 months, or even freeze the scooped dough balls on a tray before bagging them, ready for a future fresh-baked treat.

Tips

• Don’t Overbake: The cookies will continue to set as they cool on the hot baking sheet. Taking them out when the edges are just set guarantees a soft, tender center.
• Go Mini: For kid-friendly or party-sized cookies, use a 2-tablespoon scoop. You’ll get about 36 cookies, and they’ll bake in just 6 to 9 minutes.
• Weigh Your Sugar: If you have a kitchen scale, use it for the sugar. 2 ½ cups of coconut sugar and 2 cups of brown sugar weigh roughly the same, which is why the volume differs.
• Embrace the Parchment: Lining your sheets isn’t just for easy cleanup; it prevents sticking and helps the bottoms bake evenly without burning.