These crowd-pleasing Chocolate Chip PB Monster Cookies are big, soft and chewy cookies chock full of yummy extras. Colorful M&M’s, chocolate chips, and salty peanuts are packed into delicious peanut butter oat cookies. Perfect for snacking and lunchboxes, make a batch of these Chocolate Chip PB Monster Cookies for a sweet treat.
Monster cookies pack in a monster list of delicious ingredients, but they’re super easy to make. With an oatmeal and peanut butter cookie base, these cookies are soft and chewy, yet sturdy enough to hold scoops of chocolate chips, M&M’s, and peanuts. Sub or add in butterscotch chips, pretzel bits, Reese’s Pieces, or any other amazing combo you dream up.
Cookie Baking Essentials
Simple and easy, you’ll love this recipe for Chocolate Chip PB Monster Cookies. Combine the ingredients in a GoodCook Touch 5 QT Mixing Bowl and mix in your extras with a GoodCook Mixing Spoon. Bake them up on a GoodCook Nonstick Cookie Sheet and let cool on a GoodCook Cooling Rack. Have a glass of milk ready when they come out of the oven!
Bake & Share
Happy Monster Cookies Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Chocolate Chip PB Monster Cookies
Perfect for snacking and lunchboxes, make a batch of these Chocolate Chip PB Monster Cookies for a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour
- Yield: 12-14 large cookies
- 1/2 cup unsalted butter, room temperature
- 1/3 cup creamy peanut butter
- 1 cup old-fashioned oats
- 1 and 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg plus 1 yolk
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup candy coated chocolate
- 1/2 cup peanuts
In a large microwaveable bowl, combine the butter and peanut butter. Melt on 50% heat in 30 second increments, stirring periodically, until the mixture is smooth, set aside to cool for about 5 minutes.
In a medium bowl, combine all dry ingredients and stir until combined. Set aside.
Add eggs, sugars, and vanilla to peanut butter mixture. Stir until combined. Add dry ingredients and stir until completely incorporated. Add the chocolate chips, candy coated chocolate, and peanuts. Stir until evenly distributed.
With a large cookie scoop, measure out dough into 12-14 balls. Flatten each slightly into a disc. Place in freezer for at least 30 minutes, until frozen.
When ready to cook, preheat oven to 350°F. Remove dough from freezer and place 6-8 balls on cookie sheet (optionally lined with a nonstick baking mat or parchment). Cook for 14-16 minutes, or until tops are shiny. (Cookies may appear to be slightly unbaked in the center, but they will continue to cook after removed from oven). Remove from oven and let rest on baking sheet for 5 minutes, or until solid enough to move to baking rack to finish cooling.