Chocolate Monster Cookies

These ultra-thick and chewy chocolate monster cookies combine everything you love in one bite.

They’re rich, tender, and packed with delicious flavors and textures, thanks to the creamy peanut butter, hearty oats, and gooey chocolate chips.

The M&Ms add another layer of crunch and indulgence, while the sea salt on top takes them from great to gourmet.

Whether you’re baking for a crowd or indulging in some self-care treats, chocolate monster cookies will disappear fast.

Why You’ll Love These Chocolate Monster Cookies

Soft & Chewy Texture: These cookies strike a delightful balance between chewy oats, melty chocolate, and crunchy M&M candies. Every bite is irresistibly satisfying.

Customizable Fun: To make these cookies uniquely yours, swap in your favorite mix-ins, such as white chocolate chips, chopped nuts, or seasonal candies.

Easy Baking: You can easily make a big batch with just an electric mixer and a bit of elbow grease. They’re totally beginner-friendly while delivering bakery-quality results.

Crowd-Pleaser: Combining chocolate, peanut butter, and colorful candies makes these cookies a surefire hit with kids and adults alike.

Ingredients

• All-Purpose Flour: Provides structure and stability to the cookies, ensuring they hold their shape while baking.

• Unsweetened Cocoa Powder: Adds rich, deep chocolate flavor and enhances the cookie’s dark color.

• Baking Soda: Offers a little lift so they’re not too dense.

• Salt & Vanilla: Balance the sweetness and enhance the overall flavor of the cookies.

• Unsalted Butter: Adds moisture, richness, and tenderness.

• Granulated & Light Brown Sugar: Granulated sugar contributes sweetness and crisp edges. Light brown sugar adds moisture, chewiness, and a hint of molasses flavor.

• Creamy Peanut Butter: Provides a nutty richness and creamy texture.

• Eggs: Bind the ingredients and add moisture, contributing to the cookies’ soft and chewy texture.

• Old-Fashioned Oats: Add heartiness, texture, and a subtle nutty flavor to the cookies.

• Mix-Ins: I used semisweet chocolate chips and M&M candies, plus a sprinkle of sea salt for good measure.

How to Make Chocolate Monster Cookies

I love monster cookies because they’re totally indulgent but kind of feel healthy with all those oats.

Plus, they’re so hearty, you can make them pretty small and still feel satisfied with just one cookie.

Here are the steps:

1. MIX the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.

2. BEAT the unsalted butter, granulated sugar, and light brown sugar until creamy and fluffy. Scrape down the sides of the bowl to ensure even mixing.

3. BLEND in the creamy peanut butter, eggs, yolk, and vanilla one at a time, mixing well after each addition.

4. ADD the dry ingredients in two or three additions. Mix until about halfway combined.

5. FOLD in the old-fashioned oats, chocolate chips, and M&M candies. CHILL the dough for 30 minutes.

6. PREHEAT the oven to 350°Fahrenheit and line two baking sheets with parchment paper.

7. PORTION the dough into 2 tablespoon-sized balls. Roll them lightly between your palms for a uniform shape and place them on the prepared baking sheets, leaving about 2 inches between each cookie.

8. BAKE for 10–12 minutes. They’re ready when the edges are lightly browned, but the centers still look soft and slightly underbaked.

9. FINISH with a sprinkle of flaky sea salt over each cookie. Press extra chocolate chips or M&Ms on top, if desired.

10. COOL the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Tips For the Best Chocolate Monster Cookies

I’ve made these a few times in the last couple of months and they always vanish from the cookie jar.

There’s just something about the chocolatey smell and chewy texture that my family goes nuts for.

If you want your monster cookies to be top-notch, check out these tips before you start:

• Use room-temperature butter. If it’s cold, it won’t blend as well with the sugar.

• Measure the flour correctly. Spoon the flour into the measuring cup and level it off with a knife to avoid dense cookies.

• Use old-fashioned oats. These provide the best chewy texture compared to quick or steel-cut oats.

• Use a stand mixer. A paddle on low is the best way to incorporate the flour without overmixing. I don’t recommend mixing the flour with an electric mixer, as it will likely overwork it.

• Fold the mix-ins gently. Stir in the oats, chocolate chips, and M&Ms with a wooden spoon or your hands to avoid breaking the candies or overworking the dough.

• Chilling is optional but helpful. Refrigerating the dough for 30 minutes will enhance the flavor and reduce spreading during baking.

• Get a uniform cookie size. Use a cookie scoop or weigh the dough balls for consistent baking results.

• Variations. Swap semisweet chocolate chips for dark chocolate chunks or peanut butter chips, use peanut M&Ms, or add festive candies or candy eyeballs for Halloween!

• Hot cocoa cookies. Skip the M&Ms and press a few mini marshmallows into the cookies a couple of minutes before they’re done baking for a hot chocolate-style treat!

How to Store

Want to make these ahead for a party or holiday gathering? You can!

Just follow these storage tips:

To Store: Keep the cooled cookies in an airtight container at room temperature for 4-5 days, or refrigerate them for up to 2 weeks. 

To Freeze Unbaked Cookies: Make, cover, and chill the dough. Then portion and flash freeze on a tray until solid. Transfer to a freezer bag for 2-3 months. Thaw overnight in the fridge and bake as instructed.

To Freeze Baked Cookies: Flash freeze cooled cookies on a tray until solid. Transfer to a freezer bag for 1-2 months. Thaw at room temperature before serving or reheat briefly in the microwave for a fresh-baked feel.

More Decadent Chocolate Cookies You Have to Try

Rocky Road Cookies
Double Chocolate Skillet Cookie
Inside Out Chocolate Chip Cookies
Chocolate Espresso Cookies