Christmas Monster Cookies

Christmas Monster Cookies are a festive twist on the classic monster cookie, bringing together the beloved elements of oats, peanut butter, and mini chocolate chips, combined with the vibrant colors and flavors of the holiday season.

These Giant Monster Cookies I made in 2021 are perfect if you’re looking for a thick, cakey cookie that’s filled with even more goodies like chopped peanuts.

These cookies are packed with oats, peanut butter, red and green M&Ms, and mini chocolate chips and are more on the thin and chewy side, as opposed to big and thick. 

This festive treat is made with softened butter that gets creamed together with the sugars. If you’ve made cookies before, you’re probably familiar with this method. It is a classic cookie method to incorporate air into the dough which in turn makes cookies lighter and more cake like as they bake, as opposed to dense or hard, crisp cookies.

In my recipe testing, I found creaming the butter, sugars and peanut butter all together in the beginnings resulted in the best texture of cookie! With the combination of ingredients, it results in a perfect blend of a cakey and chewy cookie. You will love how flavorful and fun these are and especially how simple they are to make!

Whether enjoyed at a holiday party or in a cookie box, left out for Santa, or shared with loved ones over a cup of cocoa, my Christmas Monster Cookies are a delightful treat that adds a touch of whimsy and warmth to the festive season.

Some other cookies to try this holiday season are my Chewy Peanut Butter Cookies, Tiramisu Cookies, White Chocolate Macadamia Nut Cookies, and Almond Butter Blossoms.

Why this recipe works

• Letting the cookie dough rest for just 20 minutes at room temperature will allow the flour to hydrate the dough and help us get a soft baked center and chewy cookie.
• Creaming the butter and sugars together with the peanut butter helps to aerate the butter and gives the cookies an overall yummy texture. 
• You can use any festive M&Ms (like Halloween, Valentine’s Day, Easter) or mix-ins you’d like! 
• Just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
• These thin and chewy, chunky cookies are studded with red and green M&Ms, embodying the cheerful spirit of Christmas and capture the indulgence of the holidays in every bite.

What are monster cookies?

• Traditional Monster Cookies are cookies commonly made with a peanut butter cookie base and a few other additions like M&Ms, oats, chocolate chips, chopped peanuts and sometimes pretzels too. 
• But you can really add anything you’d like into them! Toss in chopped up leftover Halloween candy (Reeses Peanut Butter Cups would be delicious), different nuts such as walnuts, macadamia nuts or pecans, or even adding in some holiday sprinkles. 
• They are kind of like a mashup of peanut butter cookies, oatmeal cookies and M&Ms cookies and I’m all about it! The perfect cookie does exist!
• The name “monster” doesn’t refer to anything scary but rather the “monstrous” combination of ingredients they contain or their sometimes large size.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• M&Ms: I love the slight crunch these candies give the cookies, and of course be sure to use the festive red and green M&Ms for a Christmas Monster cookie!
• Creamy Peanut Butter: I love using a smooth, creamy peanut butter (like Jif or Skippy) as opposed to a natural peanut butter. Natural peanut butter tends to dry out the cookie. Creamy peanut butter lends a rich, nutty flavor to the cookies.
• Quick oats: the quick oats give the cookie an overall better texture than the old fashioned oats. The chewy texture from the oats and sets them apart from typical chocolate chip or peanut butter cookies.
• All-Purpose Flour: All Purpose Flour provides a delicious texture and gives the cookies the perfect chewiness you love.
• Unsalted Butter: The biggest benefit of unsalted butter lets you control the overall flavor of your cookies, plus you get the pure sweet flavor of butter in the cookies.
• Brown Sugar: I use light brown sugar, but you can easily substitute dark brown sugar.
• Granulated Sugar: granulated sugar adds to the crispiness of the cookie, and makes for a lighter colored cookie.
• Vanilla: Vanilla is a must in cookies, it adds a complex and subtle spice, and I always recommend using real vanilla extract.
• Egg & 1 egg yolk: The protein in eggs adds to a chewy texture, so adding an extra yolk, gives the cookie the extra chewiness that makes these cookies perfect.
• Milk: like I mentioned above, just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Whisk together the dry ingredients in a mixing bowl and set aside.
2. Cream the softened butter with sugars and peanut butter for 3-4 minutes or until light and fluffy. 
3. Add in the eggs and vanilla and mix again. Then gradually add in the dry ingredients.
4. Fold in the M&Ms & chocolate chips. Allow cookie dough to rest just 20 minutes at room temperature.
5. Bake and enjoy!

Expert Tips

• Press a few M&Ms on top of the cookies prior to baking to give them a finishing look. 
• Be sure to preheat the oven for 20-30 minutes so the oven is at a stable temperature when you’re ready to pop your cookies in the oven. 
• Give your eggs a whisk before adding into the creamed butter/sugar/peanut butter mixture. Whisking the eggs, as opposed to adding them in whole, will help the creamed butter and sugar stay together. 
• Use a cookie scoop to keep your cookies uniform in shape and size.
• Chill the Dough: If you find your dough to be too sticky or soft to handle, you can chill it for about 30 minutes to an hour before baking. This can also help prevent the cookies from spreading too much during baking.
• Let Cookies Cool on the Baking Sheet: After removing them from the oven, let them sit on the baking sheet for a few minutes. They’ll continue to bake slightly from the residual heat and will set up a bit more.
• Adjust for Altitude: while I don’t have much experience baking at higher altitudes, you may need to make adjustments to the recipe. You may need more liquid and less sugar in the recipe. Increasing the oven temperature by about 15-25°F can help to set the structure of the cookies before they over-expand and dry out. The cookies might need less time to bake at a higher altitude so start checking them a few minutes earlier than my recipe suggests.

Variations and Substitutions

Remember, the beauty of monster cookies is their adaptability. Feel free to get creative and combine your favorite flavors and textures to create your perfect cookie!

• Nuts: Swap peanut butter for a creamy almond butter, cashew butter, or sunflower seed butter for a nut-free version. Mix in chopped walnuts, pecans, or almonds for added crunch.
• Chocolate options: Use dark chocolate, milk chocolate, white chocolate or butterscotch chips. Or you can stir in chunks of your favorite chocolate bars, broken into pieces. (Twix, Reese’s, Snickers, etc.)
• Fruity add-ins: Add raisins, dried cranberries, or chopped dried apricots for a fruity twist. Stir in some shredded coconut for added flavor and texture.
• Gluten free: I haven’t personally tested this recipe with a gluten free flour, but a 1:1 gf free flour mix such as Bob’s Red Mill usually works well. Also, ensure that your oats are gluten-free if necessary.
• S’mores Monster Cookies: Add mini marshmallows, chocolate chips, and graham cracker pieces.
• Coffee Monster Cookies: Mix in a tablespoon of instant espresso powder to the dough for a coffee-flavored cookie.
• Salted Caramel Monster Cookies: Add caramel bits to the dough and sprinkle the tops of the cookies with flaked sea salt before baking.

Storage and Freezing

• Store these Christmas Monster cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
• To freeze the cookie dough, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary. 
• Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.83 from 23 reviews

Christmas Monster Cookies

Prep: 25 minutes mins

Cook: 10 minutes mins

Total: 35 minutes mins

Servings: 24 cookies

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My Christmas Monster Cookies are a festive twist on the classic monster cookie, bringing together the beloved elements of oats, peanut butter, mini chocolate chips and studded with holiday red and green M&Ms. They are soft, chewy and will be perfect to be left out for Santa this holiday season!

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Ingredients

• ▢ 1 1/3 cups all purpose flour, spooned and leveled
• ▢ 1 cup quick oats
• ▢ 1 tsp. baking soda
• ▢ 3/4 tsp. kosher salt
• ▢ 1/2 cup unsalted butter, softened
• ▢ 1/2 cup creamy peanut butter (like Skippy or Jif)
• ▢ 3/4 cup light brown sugar, packed
• ▢ 1/2 cup granulated sugar
• ▢ 1 large egg + 1 egg yolk, room temperature, lightly beaten
• ▢ 1 Tbsp. whole milk
• ▢ 2 tsp. vanilla extract
• ▢ 1 cup red and green M&Ms + more for garnishing the tops
• ▢ 1/2 cup mini chocolate chips
• ▢ flaky sea salt, for finishing

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Line 2 baking sheets with parchment paper or Silpat baking mats.
• Whisk together the dry ingredients in a medium sized mixing bowl and set aside.
  1 1/3 cups all purpose flour, spooned and leveled, 1 cup quick oats, 1 tsp. baking soda, 3/4 tsp. kosher salt
  
• In a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, ~3-4 minutes, scraping down the sides of the mixing bowl as needed.
  1/2 cup unsalted butter, softened, 1/2 cup creamy peanut butter (like Skippy or Jif), 3/4 cup light brown sugar, packed, 1/2 cup granulated sugar
  
• Add in the egg and yolk, milk and vanilla, mix again until combined, once again scraping down sides of the bowl as needed.
  1 large egg + 1 egg yolk, room temperature, lightly beaten, 1 Tbsp. whole milk, 2 tsp. vanilla extract
  
• Slowly add in the dry ingredients, mixing just until combined. The dough will be really light/fluffy/airy but shouldn’t be overly sticky. 
  
• Add in the M&Ms and chocolate chips and fold in with a spatula, being careful not to over mix. 
  1 cup red and green M&Ms + more for garnishing the tops, 1/2 cup mini chocolate chips
  
• Let the dough rest at room temperature for 20 minutes or in fridge is OK too! This brief rest period will allow the flour to hydrate the dough and help us get a soft and chewy cookie.
  
• Preheat the oven to 350°F.  Scoop the cookie dough with a 2 Tbsp. scoop (should yield ~24 cookies). Place on prepared baking sheets. Press a few more festive M&Ms on top of the cookies.
  
• Bake for 9-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). Swirl a cup around the cookies when still warm if needed to make perfect circles. 
  
• Let them rest on the cookie sheet for a few minutes then transfer to a wire rack to cool completely. Garnish with flaky sea salt and enjoy. 
  

Video

Notes

• Store these Christmas Monster cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 

Nutrition Information

Serving: 1cookie, Calories: 169kcal (8%), Carbohydrates: 22g (7%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 8mg (3%), Sodium: 192mg (8%), Potassium: 65mg (2%), Fiber: 1g (4%), Sugar: 14g (16%), Vitamin A: 190IU (4%), Vitamin C: 0.03mg, Calcium: 19mg (2%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

Photography: photos taken in this post are by Megan from The Broke Girl Table.