These monster cookies are filled with peanut butter, oats, chocolate chips, and M&Ms. These monster cookies are easy to make and produce a soft and thick cookie. And there’s no dough chilling!

Welcome to day 2 of the Cookie Extravaganza!

I started my 1st annual cookie countdown yesterday with Cranberry Almond White Chocolate Chip Cookies. Today I’m sharing a BIG festive cookie.

Let’s make Soft & Thick Monster Cookies!

If there’s a serious lack of peanut butter in your life, you should make these. There’s always a time and a place for peanut butter cookies, especially during the holiday season.

Why You’ll Love These Monster Cookies

• Not only quick, but also easy to make
• This dough requires zero chilling
• Extra thick
• Studded with M&Ms and chocolate chips
• A strong peanut butter flavor

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Ingredients For Monster Cookies

• Flour: Just like most cookies, the flour is the base of the cookies.
• Oats: The oats provide a chewier texture to the cookie. We’re using quick oats which are thinner and more powdery. See the recipe notes if you don’t have quick oats.
• Cinnamon: Can you even have any type of oatmeal cookie without cinnamon? Didn’t think so!
• Peanut Butter: Would these be monster cookies without peanut butter? NOPE.
• Butter: Make sure that you are using room temperature butter. Using too warm of butter will cause the cookies to spread too much while they bake.
• Salt & Vanilla Extract: Both provide flavor.
• Brown Sugar: I like to use more brown sugar than white sugar because brown sugar has more flavor from the molasses and more moisture than granulated sugar. This ensures a softer cookie.
• Granulated Sugar: Helps add to the sweetness.
• Eggs: We’re using 1 egg and 1 egg yolk. Both help bind the cookie ingredients together while keeping them chewy.
• M&Ms & Chocolate Chips: These are basic add-ins for monster cookies. To keep things festive I used holiday M&Ms, but feel free to use any combination or add-ins. Keep the add-ins to 1.5 cups or less.

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How To Make Monster Cookies

Let me show you how easy it is to make these cookies.

1. Cream the Butter & Sugars: Using a hand-held or stand mixer with the paddle attachment, you’ll cream the butter and sugars together on medium speed until light and fluffy— about 2-3 minutes.
2. Add the Peanut Butter, Egg & Vanilla Extract: Continuing on medium speed, you’ll add in the peanut butter, egg and vanilla extract until well combined. Scrape down the sides and bottom of the bowl as needed.
3. Add the Baking Soda & Flour: With the mixer on low speed, slowly add the baking soda and flour until just combined.
4. Add the Quick Oats, M&Ms & Chocolate Chips: Still on low speed, add in the quick oats, M&Ms and chocolate chips until just incorporated.
5. Roll Into Balls: Carefully roll balls of dough, about 2 Tablespoons of dough per ball, without compacting the dough. Place on the baking sheet and top with a few additional M&Ms and chocolate chips, if desired.
6. Bake: Bake for 10-12 minutes, until the edges are slightly browned. The cookies will still look slightly soft— this is how they should look.
7. Press Down & Cool: Slightly press down on the baked cookies with the back of a spoon since the cookies only spread a little bit while cooking. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack.

No Chilling Required!

Like I mentioned earlier, this is a quick cookie recipe. This cookie dough doesn’t require any chilling. The dough is thick enough to bake right away which means that this is a cookie recipe that’s done in 30 minutes!

I’m 100% sure that these cookies will be gone before you sit the plate out.