Thick, chewy, and loaded with peanut butter and m&m’s! These are the BEST MONSTER COOKIES ever and you’ll want to make them over and over again. Plus, there’s no need to chill the dough so they’re ready in just 20 minutes from start to finish!
I have been on such a cookie baking kick lately.
I mean, what’s not to love about butter, sugar, flour, and a whole lot of mix-ins??
I’m honestly not sure if I love the cookie dough or the actual baked cookies more, but either way…it’s all cookies, all the time up in this house!
Table of Contents
Peanut Butter – You’ll want to use a no-stir variety, like Jif or Skippy. The natural peanut butters tend to separate and won’t make for as nice of a cookie.
Oats – You can use either quick oats or rolled oats. The only difference is the texture and we never notice it in cookies. If you want more oat-y texture, use rolled oats. Less texture? Use quick oats.
Chocolate Chips – My family prefers milk chocolate chips, but use any variety you prefer.
M&M’s – You can use any variety you prefer. We normally go for the classic, but peanut butter are also good!
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Mix – I start with my Reese’s peanut butter cookies as a base, because it is the all-time best peanut butter cookie recipe. If you haven’t tried it, you must.
You’ll just beat together butter, peanut butter, and sugar until light and creamy. Then beat in the egg and vanilla.
Next mix in your dry ingredients. The dough will be nice and soft and irresistible.
Scoop – Use a medium cookie scoop to scoop balls of dough onto a baking sheet. Using a cookie scoop means you’ll have evenly sized cookies that bake up just right. Plus, it’s just easy to use!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake – These bake up at 350 degrees in just 8 minutes. They may look slightly underdone and they’ll still be very soft when you remove them from the oven, but just let them cool on the baking sheet for as long as you can stand it. Perfectly soft, chewy cookies that stay thick and puffy! You’re going to love them!
Cookie Baking Tips
- Fully cream the butter, peanut butter, and sugars before moving on to the next step.
- Use a cookie scoop for evenly sized cookies every time.
- Don’t overbake! They should look a bit underdone and soft when you remove them from the oven.
- Dot the tops of the cookies with candies or chocolate chips before or after baking to make them look picture perfect.
- Let the cookies cool on the baking sheet for at least 10 minutes or they’ll just fall apart when you try to handle them.
- These cookies hold their shape in the oven. Flatten them a bit if you don’t want thick cookie balls.
More peanut butter favorites:
Peanut butter is one of my favorite foods to eat and bake with.
Give these chocolate peanut butter no bake cookies a try on days when you don’t want to turn on the oven.
These chocolate waffles are topped with melty peanut butter!
This peanut butter 7 layer bar is so rich and flavorful!
My doggies love peanut butter too, so I made them some peanut butter banana dog treats.
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg and vanilla.
- In a medium bowl, combine the flour, oats, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
- Stir in the m&m candies and chocolate chips.
- Drop spoonfuls of dough onto baking sheet 2 inches apart and flatten slightly with the back of a spoon. Bake for 8 minutes exactly.
- Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.