Chocolate Monster Cookies Recipe
Chocolate Monster Cookies are soft-baked with chewy oats, gooey chips, and bright M&Ms. Made with simple pantry ingredients, they’re perfect for quick baking and casual snacking.
Servings: 18 cookies
Calories: 275kcal
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup chocolate peanut butter Peanut Butter & Co. Dark Chocolate Dreams, or any other chocolate nut butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp kosher sea salt
- 3/4 cup M&Ms
- 3/4 cup semisweet chocolate chips OR bittersweet chocolate chips
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat together the butter, peanut butter, sugars, and vanilla extract. Add the egg and egg yolk, and mix just until combined.
- In a medium mixing bowl, whisk together the oats, flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms. Fold in the M&Ms and chocolate chips with a spatula.
- Place the dough in an airtight container and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats. Using a standard-size cookie scoop (#40 or 1.5 tbsp.), scoop cookie dough balls and place onto prepared sheets. Place in the oven and bake for 9–11 minutes, taking care not to overbake. The cookies will look soft, but allow them to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
-You can easily mix in peanut butter chips, chopped chocolate, or small pieces of peanut butter cups.
STORE Chocolate Monster Cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, FREEZE baked cookies in a single layer until solid, then transfer to a freezer bag or container. They’ll keep in the freezer for up to 2 months.
Thaw at room temperature or warm in the microwave for about 10–15 seconds to bring back that gooey chocolate texture. You can also freeze unbaked dough balls for up to 2 months—bake straight from frozen, adding an extra 1–2 minutes to the baking time.
Nutrition
Serving: 18serving | Calories: 275kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 125mg | Potassium: 227mg | Fiber: 4g | Sugar: 22g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
