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Quick Summary
Chocolate Monster Cookies- chocolate peanut butter cookies with oats, chocolate chips, and colorful M&M’s. These fun and delicious cookies are perfect for Halloween or anytime!
Monster Cookies are one of my all-time favorite cookies (I also love monster cookie bars and monster cookie energy balls). The classic monster cookies are packed with peanut butter, oats, chocolate chips, and M&M’s. So much goodness in one cookie.
Well, I decided to take the classic and add cocoa to the mix to create a Chocolate Monster Cookie and this cookie is INCREDIBLE! Definitely a new favorite!
These cookies remind me of No Bake Cookies in flavor because they have chocolate, peanut butter, and oats. But the cookies are baked, soft, and chewy. Like traditional monster cookies, they also have chocolate chips and colorful M&M’s. They are SO fun and SO delicious.
If you are a chocolate peanut butter fan, you will LOVE these cookies. And they are really fun for Halloween. I like to add candy eyeballs to make them a little spooky! Kids and adults love them!
Table of Contents
Ingredients
- All-purpose flour– spoon and leveled. Never pack your flour when measuring!
- Cocoa powder– use unsweetened cocoa powder to give the cookies a nice chocolate base!
- Baking soda– make sure it is fresh.
- Salt– I use kosher salt.
- Unsalted butter– at room temperature. Make sure it isn’t too warm or your cookies will spread.
- Sugar– granulated sugar and brown sugar.
- Peanut butter– I prefer creamy peanut butter, but crunchy will work too. I prefer a brand like Skippy or Jif for baking.
- Eggs– always use large eggs for baking.
- Vanilla extract– always use pure vanilla extract.
- Oats– use old fashioned oats instead of quick oats.
- Chocolate chips– I prefer semi-sweet chocolate chips, but milk or dark will work too.
- M&M’s– so colorful and fun!
- Flaky sea salt– for sprinkling on cookies!
How to Make Chocolate Monster Cookies
*Scroll down for the full recipe with ingredients and instructions!*
- Preheat the oven to 350 degrees Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Using a stand mixer or hand-held mixer, beat the butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, if necessary. Add the peanut butter and beat until combined.
- Add in the egg and vanilla extract. Mix until well combined.
- Add the dry ingredients and mix on low until just until the combined. Don’t over mix.
- Remove cookies from oven and sprinkle the cookies with sea salt. You can also gently press additional chocolate chips and M&M’s on top of the cookies to make them look extra pretty. For Halloween, you can even add candy eyeballs.
- Let the cookies cool on the baking sheet for about 5 minutes or until set. When set, transfer cookies to a wire rack and cool completely.
- Use a spatula to gently stir in the oats, chocolate chips and M&M’s.
- Scoop the cookies into round balls, about 2 tablespoons of dough per cookie, and place on the prepared baking sheets, leaving 2 inches in between cookies.
- Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
- Remove cookies from oven and sprinkle the cookies with sea salt. You can also gently press additional chocolate chips and M&M’s on top of the cookies to make them look extra pretty.
- Let the cookies cool on the baking sheet for about 5 minutes or until set. When set, transfer cookies to a wire rack and cool completely.
Variations
- Instead of chocolate chips, use chocolate chunks.
- Stir in peanut butter chips for extra peanut butter flavor.
- Instead of M&M’s use Reese’s Pieces.
- Add candy eyeballs for Halloween!
- Add coconut.
- Stir in raisins or dried cranberries.
- Mini peanut butter cups would be a great addition!
How to Store
- Store the cooled cookies in a sealed container on the countertop for up to 3 days.
How to Freeze
- To freeze the cookie dough, form the cookie dough into balls and place on a baking sheet or tray. Place in the freeze for 30 minutes or until the balls are solid. Transfer the cookie dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, pull the dough balls out of the freezer and add a few extra minutes to the baking time. You don’t have to defrost the cookie dough before baking.
- To freeze baked cookies, let the cookies cool completely and place in a freezer container or freezer bag. Freeze for up to 2 months. Defrost or eat the cookies frozen.
More Cookie Recipes
- Monster Cookies
- Halloween Candy Cookies
- Peanut Butter Chocolate Chip Cookies
- M&M Cookies
- Kitchen Sink Cookies
- Peanut Butter Oatmeal Cookies
- No Bake Cookies
Find LOTS of cookie recipes HERE! Order my cookie cookbook, Let’s Eat Cookies, HERE!
Chocolate Monster Cookies
Chocolate peanut butter cookies with oats, chocolate chips, and colorful M&M's. These fun and delicious cookies are perfect for Halloween or anytime!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups old fashioned oats
- 1 cup chocolate chips or chunks
- 1 cup M&M candies
- Flaky sea salt, for sprinkling on cookies
- Candy eyeballs, optional
Instructions
- Preheat the oven to 350 degrees Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Using a stand mixer or hand-held mixer, beat the butter and sugars together until creamy and smooth. Scrape down the sides of the bowl with a spatula, if necessary. Add the peanut butter and beat until combined.
- Add in the egg and vanilla extract. Mix until well combined.
- Add the dry ingredients and mix on low until just until the combined. Don’t over mix. Gently stir in the oats, chocolate chips and M&M’s.
- Scoop the cookies into round balls, about 2 tablespoons of dough per cookie, and place on the prepared baking sheets, leaving 2 inches in between cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
- Remove cookies from oven and sprinkle the cookies with sea salt. You can also gently press additional chocolate chips and M&M’s on top of the cookies to make them look extra pretty. For Halloween, you can even add candy eyeballs.
- Let the cookies cool on the baking sheet for about 5 minutes or until set. When set, transfer cookies to a wire rack and cool completely.
Notes
Store the cooled cookies in a sealed container on the countertop for up to 3 days.
Nutrition
Calories: 232kcal, Carbohydrates: 27g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 104mg, Potassium: 125mg, Fiber: 2g, Sugar: 18g, Vitamin A: 186IU, Vitamin C: 0.03mg, Calcium: 26mg, Iron: 1mg
Have you tried this recipe?
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These cookies was a HUGE hit with not only my family but with a friend’s family as well. Thank you so much.
You are welcome! I am so glad you loved them!