M&M Monster Cookies

Packed with colorful M&Ms, chocolate chips, and peanut butter goodness, these M&M Monster Cookies are the ultimate cookie lover’s dream. They’re chewy, chunky, and full of texture, combining oats, candy, and a touch of nostalgia. Perfect for holidays, parties, or anytime you’re craving a sweet indulgence, these cookies are guaranteed to impress.

These M&M Monster Cookies have been a family favorite since I first made them for my daughter’s birthday party. The vibrant colors of the M&Ms were an instant hit with the kids, and the grown-ups couldn’t resist the chewy texture and sweet peanut butter flavor. Now, they’re a go-to for bake sales, family gatherings, and even casual weeknight baking sessions. My husband says they taste like “pure joy,” and I have to agree!

•Chewy and Delicious: Perfectly soft with a slight crunch.

•Easy to Make: Simple ingredients and no chilling required.

•Kid-Friendly: Bright and colorful, these cookies are always a hit with kids and adults alike.

✔Ingredients Notes For M&M Monster Cookies

•peanut butter: Creamy peanut butter adds richness; use natural or regular based on preference.

•Oats: Old-fashioned oats provide chewiness; avoid quick oats for the best texture.

•M&Ms: Regular, mini, or seasonal varieties for festive flair.

•Chocolate Chips: Add extra chocolatey goodness.

•Butter: Softened unsalted butter creates a rich, tender dough.

•Optional Add-Ins: Chopped nuts, shredded coconut, or raisins for added variety.

✔Recipe Steps

1.Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper.

2.Mix Wet Ingredients: In a large bowl, cream together butter, peanut butter, and brown sugar until fluffy. Beat in eggs and vanilla extract.

3.Combine Dry Ingredients: In a separate bowl, mix oats, baking soda, and a pinch of salt. Gradually add this mixture to the wet ingredients and stir until combined.

4.Add Mix-Ins: Fold in M&Ms and chocolate chips (and any optional add-ins).

5.Shape Cookies: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.

6.Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

7.Serve: Enjoy warm or store for later!

✔Storage Options

•Room Temperature: Store in an airtight container for up to a week.

•Freezer: Freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough as needed.

Variations & Substitutions

•Use almond or sunflower butter for a peanut-free version.

•Swap chocolate chips for white chocolate or butterscotch chips.

•Add seasonal M&Ms for holiday-themed cookies.

M&M Monster Cookies

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Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24 cookies

Ingredients

 

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• ▢ 1/2 cup unsalted butter softened
• ▢ 1 cup peanut butter creamy or chunky
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup brown sugar packed
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 1 cup all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 cups old-fashioned oats
• ▢ 3/4 cup M&M candies
• ▢ 1/2 cup semisweet chocolate chips
• ▢ 1/4 cup chopped pecans or walnuts optional

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until smooth and creamy.
• Add Wet Ingredients: Mix in the eggs and vanilla extract until fully incorporated.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
• Fold in Mix-Ins: Gently fold in the oats, M&M candies, chocolate chips, and nuts (if using).
• Form the Cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
• Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine as they will set while cooling.
• Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.