Peanut Butter Monster Cookies
Desserts | Published Sep 12, 2021 | Updated Sep 12, 2021 | By Tawnie
Giant Peanut Butter Monster Cookies. It honestly doesn’t get any better than this!
If you’re a fan of thick, gooey, chocolate-filled cookies you’re not going to want to put this cookie down. Believe me!
After making these peanut butter chip cookies and peanut butter cup cookies I knew I had to whip up another epic cookie recipe.
Table of contents
But truthfully, what’s not to love about peanut butter & chocolate together in cookie form?!
If you’re looking for a cookie with unbeatable taste, and a little sweet and salty in each bite you won’t want to miss out on making these!
These cookies are:
- Ultra thick
- Exceptionally soft
- Filled with mini M&Ms and chocolate chips
- Packed with oatmeal & creamy peanut butter
- Easy to make & require no chill time
These cookies have the usual cookie ingredients like butter, brown sugar, baking powder, All-Purpose flour, eggs, baking soda and salt. There are a few ingredients I add that set these apart.
- Mini M&Ms: I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer. 😍
- Chocolate Chips: Semi sweet or dark chocolate is what we love.
- Quick oats: the quick oats give the cookie an overall better texture than the old fashioned oats.
- 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.
- Peanuts: extra chunks of peanuts help make these cookies extra pea-nutty and delicious!
- Cake flour: is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour.
- Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
- Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
Step by Step Directions
Like most of my cookie recipes, these cookies are big! This recipe make 6 HUGE cookies, but you can always make them smaller. 🙂
- Mix dry ingredients together in a large bowl: all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Cream butter and sugars until light and fluffy.
- Then add in the peanut butter, eggs and vanilla. (In that order)
- Gradually add in the dry ingredients.
- Lastly, add in the quick oats, M&Ms, chocolate chips and chopped peanuts. Mix just until combined.
- Roll cookie dough into a large dough ball & top with flaky sea salt (We love Maldon).
- Place cookies on an ungreased cookie sheet and flatten each cookie just a little.
- Bake 10-12 min. Transfer to a wire rack to cool.
Tips and Variations
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- Use any M&Ms size or variety you love!
- Stir in 1/2 cup chopped pretzels if you’re looking for even more of a salty/sweet flavor combination.
- You can make the cookies smaller. Adjust baking time as needed.
- You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
- Gluten free option: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Using a hand mixer will work just fine!
Yes. Cookies can be frozen for up to 3 months.
Stored properly in an air-tight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.
HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Peanut Butter Monster Cookies
- 1 cup All-Purpose Flour
- 1 cup Cake Flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract (but I always add a liiiittle extra)
- 1/2 cup mini M&Ms
- 1/2 cup chocolate chips, semi-sweet
- 1/2 heaping cup quick oats
- 1/2 cup chopped peanuts
- 1 Tbsp. Flaky sea salt (for sprinkling on top of cookies)
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3-4 minutes.
- Add in the creamy peanut butter, then add in the egg, egg yolk and vanilla extract. (In that order).
- Gradually add in the dry ingredients followed by the M&Ms, chocolate chips, quick oats and chopped peanuts. Mix just until combined. Turn off the machine.
- Form the dough into 6 large dough balls and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Flatten each dough ball slightly with your fingers, and sprinkle a little flaky sea salt on top of each cookie and a couple mini M&Ms, if you're feeling extra.
- Bake for 10-12 minutes, or until tops of cookies are golden brown. Ovens may vary. Top with more chocolate chips when they come out of the oven, if desired.
- Cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.*
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer.
- Make the cookies smaller, and adjust baking time as needed.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie
These cookies are INSANE!!!! I have never made cookies this large and had them bake up so beautifully. Flavors and textures hit all the right spots….salty, sweet, soft and chewy all at the same time. I am making three more batches this weekend. I would give this recipe more than 5* if I could. Thanks for sharing such a wonderful recipe!
Whipped up a batch of these this afternoon and they do not disappoint! Perfectly moist, delicious and easy; exactly what I needed to cure my sweet tooth!
Oh how fun! These cookies are packed with all my kids’ favorite things. They would have such a great time making these in the kitchen.
My boys will love this. Can’t wait to make these cookies. Thanks for sharing.
Oh my goodness, my kids will love these – so loaded up with goodies, and fun looking too
Those are hummungous but totally amazing! Drooling here.