Peanut Butter Monster Cookies

These thick and chewy monster cookies you will want to make again and again. Monster cookies are made of peanut butter, oatmeal, chocolate chips, and M&M’s.

Some additional add-ins you could add to the batter would be shredded coconut, chopped peanuts, white chocolate chips, or butterscotch chips. 

Can I eat cookies for breakfast?

You can also eat monster cookies for breakfast because they contain oats and peanut butter! 🙂 Just make sure to get some type of protein in with them. 

What Ingredients do I need for Peanut Butter Monster Cookies?  

In this section, you can find substitutes or suggestions for certain ingredients here. 

Unsalted butter, softened to room temperature – The best butter to use for baking is unsalted butter so you can control the amount of salt that goes into the recipe. 

Dark brown sugar, packed

Granulated sugar – Or  regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so

Peanut butter – Use good peanut butter that is just ground-up peanuts and no other ingredients added to it. Costco’s Kirland’s brand is really good for this. Can always sub PB2 to make it lower points.

Egg – when baking always use room temperature eggs

Vanilla extract – As Ina Garten always says use a good pure vanilla extract. No imitation vanilla please! Vanilla extract is made by combing vodka and fresh vanilla beans to a glass jar. This has to sit for a couple of days for the vodka to smart smell like vanilla beans. 

Old-fashioned rolled oats or quick-cooking oats 

All-purpose flour –  Most baking recipes will require some type of flour. In order to get the right amount level off the flour with a spoon.  I have not tested this with other types of flours. 

Baking soda – to help cookies rise 

Salt – Kosher

M&Ms Use any flavor or color of M&M’s you like! 

Mini chocolate chips

How to Make Peanut Butter Monster Cookies 

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg, vanilla, and peanut butter and mix on high until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a separate bowl, toss the oats, flour, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the M&Ms and mini chocolate chips.

Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra M&Ms into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.

Disclaimer: This is NOT a Weight Watcher Recipe. 

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