Chocolate Monster Cookies
These chocolate monster cookies are soft, chewy peanut butter oatmeal cookies loaded with chocolate chips and M&Ms. Perfect for Halloween or any day! Get the recipe.
Rounding things out: Flourless Chocolate Cookies and Salted Pretzel Peanut Butter Cup Cookies.
Why These Chocolate Monster Cookies Are So Good
Monster cookies have always been a favorite of mine. That combination of peanut butter, oats, chocolate chips, and M&M’s is something special. So I thought, why not take that classic and add cocoa? The result is a chocolate peanut butter cookie that tastes a lot like no bake cookies, but baked instead. They come out soft and chewy, with all the same mix-ins you love.
These chocolate monster cookies are especially fun for Halloween. I like to press candy eyeballs on top to make them a little spooky. Kids and adults both go for them. If you’re a fan of chocolate and peanut butter together, you’ll want to make a batch.
3 Reasons You’ll Love These Chocolate Peanut Butter Cookies
- The chocolate, peanut butter, and oat combination gives you the familiar no bake cookie flavor, but with a soft, chewy texture you can only get from baking.
- Every cookie is full of chocolate chips, M&M’s, and oats, so you get a little of everything in each bite.
- They’re easy to dress up for Halloween with candy eyeballs, but just as good any time of year.
Key Ingredients for Chocolate Monster Cookies
- Cocoa powder, Use unsweetened cocoa powder for a deep chocolate base. Dutch-process cocoa will also work, though the cookies may be slightly darker.
- Peanut butter, Creamy peanut butter like Skippy or Jif gives the best texture. Crunchy works too if you want extra bits.
- Old fashioned oats, Stick with old fashioned oats, not quick oats. Quick oats will make the cookies denser and less chewy.
Kitchen Tools for Making Monster Cookies
- Stand mixer or hand-held mixer, for creaming the butter and sugars until smooth.
- Large baking sheet, lined with parchment paper or a Silpat mat.
- Cookie scoop, a 2-tablespoon scoop makes uniform dough balls.
- Wire rack, for cooling the cookies completely after they set on the sheet.
Tips for Baking the Best Chocolate Monster Cookies
When you add the dry ingredients, mix on low just until they disappear into the dough. Overmixing can make the cookies tough. Also, make sure your butter is at room temperature, not too soft or melted, or the cookies will spread too much. Scoop the dough into 2-tablespoon balls and space them 2 inches apart. Bake until the edges look set and lightly browned, but the centers still look soft. Let them rest on the baking sheet for 5 minutes before moving to a wire rack; they’ll firm up as they cool.
How to Get Soft Chewy Chocolate Monster Cookies Every Time
The secret to soft chewy cookies is pulling them from the oven while the centers still look underdone. The residual heat on the baking sheet finishes the job without drying them out. Using brown sugar instead of all white sugar also adds moisture, and the oats give the cookies a tender, hearty texture. If you want extra insurance, chill the dough for 15 minutes before baking, that helps prevent spreading and keeps the centers soft. And remember, mix the dry ingredients in gently to avoid developing too much gluten, which can make cookies tough.
Chocolate Monster Cookie Variations to Try
If you want to switch things up, try using chocolate chunks instead of chips for bigger pockets of chocolate. Peanut butter chips add even more peanut butter flavor. For a different look, swap the M&M’s for Reese’s Pieces. Around Halloween, candy eyeballs are a fun addition. You can also stir in shredded coconut, raisins, or dried cranberries. Mini peanut butter cups would be a great substitute for some of the chocolate chips.
What to Serve with Chocolate Monster Cookies
These cookies are great on their own, but a glass of cold milk is the classic pairing. For a dessert plate, serve them alongside a scoop of vanilla ice cream. If you’re putting together a Halloween cookie tray, they look great next to ghost-shaped sugar cookies or pumpkin bars.
How to Store Chocolate Monster Cookies
Once the cookies are completely cool, place them in an airtight container. They’ll stay soft on the counter for up to 3 days. If you need to stack them, put a sheet of parchment paper between layers to keep the M&M’s from sticking.
How to Freeze Chocolate Monster Cookie Dough and Baked Cookies
You can freeze the cookie dough for later. Scoop the dough into balls and place them on a baking sheet. Freeze for 30 minutes until solid, then transfer the balls to a freezer bag or container. They’ll keep for up to 3 months. When you’re ready to bake, pull out as many as you need and add a few extra minutes to the baking time, no need to thaw first.
If you’ve already baked the cookies, let them cool completely, then store them in a freezer container. They’ll last about 2 months. You can eat them straight from the freezer or let them come to room temperature.
How to Reheat Chocolate Monster Cookies
To bring back that just-baked warmth, microwave a cookie for about 10 seconds. If you’re reheating several, pop them on a baking sheet in a 300°F oven for 3-4 minutes. They’ll soften up nicely.
Chocolate Monster Cookies FAQs
Can I use quick oats instead of old fashioned oats?
Quick oats will work, but the cookies will be denser and less chewy. Old fashioned oats give a better texture and hold up well during baking. If you only have quick oats, you can use them, but expect a slightly different result.
Can I use natural peanut butter (the kind that separates)?
Natural peanut butter can be used, but it may cause the cookies to spread more because it has a different fat content. For best results, stick with a commercial creamy peanut butter like Skippy or Jif. If you use natural, stir it well and consider chilling the dough for 15 minutes before baking.
Why did my cookies turn out flat?
Flat cookies usually mean the butter was too soft or melted, or the dough was overmixed. Make sure your butter is at room temperature but not greasy. Also, measure your flour correctly by spooning it into the cup and leveling it off. Too little flour can cause spreading.
Can I make these cookies gluten-free?
Yes, you can substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. Make sure the blend contains xanthan gum for structure. The oats must be certified gluten-free if you need to avoid gluten. The texture may be slightly different, but they’ll still be delicious.
How do I get perfectly round cookies?
Use a cookie scoop to portion the dough into even balls. After baking, while the cookies are still warm on the sheet, you can gently nudge them into a round shape with a spatula or the back of a spoon. Let them cool completely on the sheet before moving.
Recipe
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
- 0.5 cup cocoa powder
- 1 tsp baking soda
- 0.5 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 eggs, large
- 1 tbsp vanilla extract
- 2.5 cup 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
- 1
Preheat the oven to 350 degrees Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- 2
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- 3
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.
- 4
Add in the egg and vanilla extract. Mix until well combined.
- 5
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.
- 6
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.
- 7
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.
- 8
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.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 15 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: american, Chocolate, cookie, oatmeal, Oven Baked, peanut butter, vegetarian
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