Written by SAMY SMITH
Gooey Monster Cookies have seriously gotten me out of a pinch more times than I can count. You ever just want something ridiculously fun (with chocolate, duh) and don’t want to drive to the store twice? These little weirdos are my go-to! Last weekend I showed up at a friend’s party with a whole tray and they disappeared before the drinks even got passed around.
Oh, and if you love something a bit outta the ordinary, check out these ultra-tasty strawberry cheesecake cookies or save ‘em for your next bake-a-thon. And seriously, cookies like these make weekday baking magical. Don’t believe me? Try this cookie recipe after making those strawberry cheesecake cookies, just for kicks.
What are Monster Cookies?
So here’s the scoop. Monster cookies are basically what happens when peanut butter, oats, chocolate chips, and colorful candy crash together at a party in your oven. They’re those cookies with all the good stuff tossed in. Kinda chunky, always gooey in the middle, and crammed full of chocolate and bright candies that make ‘em look like they were decorated by a kid (on purpose).
Been making them since I was in high school. They used to show up at bake sales all the time and honestly, most folks have their own take. Some use raisins (I just can’t, sorry).
Others add pretzels or swap the candies for whatever’s hiding in the pantry. But at the heart of it, monster cookies should always taste a little like peanut butter and childhood.
| Ingredient | Amount | Purpose |
|---|---|---|
| Creamy Peanut Butter | 1 cup | Adds flavor and moisture |
| Brown Sugar | 1 cup | Enhances chewiness |
| White Sugar | ½ cup | Balances sweetness |
| Butter | ½ cup (soft) | Provides richness |
| Large Eggs | 2 | Binds ingredients |
| Vanilla Extract | 2 tsp | Flavors the cookies |
| Quick Oats | 2 cups | Adds texture |
| Baking Soda | 1 tsp | Leavening agent |
| Salt | ½ tsp | Enhances flavor |
| Chocolate Chips | 1 cup | Adds sweetness and richness |
| Candy-Coated Chocolate | 1 cup | Adds fun and color |
Why This Recipe Works
I’m sure there are a million ways you could make monster cookies, but this one hits all the highs for me. You get that crispy edge, gooey middle situation. If you ever tried to bake cookies and ended up with rocks or burned bottoms (ouch), you’ll love these.
I use a little trick with the oats and peanut butter—mixing texture and flavor. Plus, adding both chocolate chips and the colorful candies means every bite surprises you. Ovens are weirdly finicky, so I’ll walk you through avoiding burnt bottoms. Also, you don’t need to chill this dough for hours (who has that kinda patience, right?).
And hey, you can tweak the candy color for any party or just make a whole rainbow batch for yourself.
Ingredients for the Best Monster Cookie Recipe
Alright, here’s what you’ll need. Feel free to double if you’re expecting a crowd, or maybe you just don’t want to share:
- 1 cup creamy peanut butter (go for the regular, not natural one that’s runny)
- 1 cup brown sugar (makes it chewy, trust me)
- ½ cup white sugar (balances it out)
- ½ cup butter, soft (not melted, but not fridge-cold either)
- 2 large eggs (just regular)
- 2 teaspoons vanilla extract (pour with your heart)
- 2 cups quick oats (the smaller flakes kind, not the tough chewy ones)
- 1 teaspoon baking soda (so they don’t spread too much)
- ½ teaspoon salt (don’t skip it)
- 1 cup chocolate chips (get wild with milk, dark, or even white)
- 1 cup candy-coated chocolate (think M&Ms)
If you wanna toss in chopped nuts or extra stuff—do it. They really don’t mind.
Step-by-Step Instructions for Best Monster Cookie Recipe
Let’s walk through it, friend-style.
Set your oven to 350°F. Get those racks in the center.
Mix butter, brown sugar, and white sugar with an electric mixer till it looks creamy. Smear in that peanut butter and keep mixing. Toss in eggs one after another and splash in vanilla.
In a new bowl, stir up your oats, soda, and salt. Dump that dry stuff into the peanut butter goo and stir just until blended. Fold in the chocolate chips and candies last—you want to see the colors, trust me.
Scoop dough balls (I like golf-ball size) onto lined baking sheets. Don’t crowd them, these expand. Pop ‘em in for 10-12 minutes. They should look a teensy bit underbaked. Let them cool for a few minutes. If you try to move them too soon? Good luck picking up cookie pieces.
No, really, don’t skip the cooling! Your patience pays off here.
Expert Baking Tips
Here’s the lowdown on what helps my cookies turn out every time:
- Always use room-temp butter. Cold butter is just annoying and doesn’t mix right.
- If you want super gooey cookies, pull them from the oven when the centers still look shiny.
- Sub in mini candies if you love that pop of color and sugar, or big ones if you like surprises.
- Keep the dough balls tall, not flat, for thicker cookies.
Serving Suggestions
Want to make these over-the-top? Try one (or all) of these ideas:
- Sandwich a scoop of ice cream between two cookies for an epic dessert.
- Gift them in a mason jar for holidays or birthdays; add a ribbon if you’re feeling fancy.
- Serve alongside strawberry cheesecake cookies for a killer cookie platter (trust me, it’s a hit).
- Crumble on top of ice cream or even pancakes for breakfast, because honestly, why not?
Common Questions
Q: Can I freeze these cookies?
A: Absolutely. Either freeze the dough balls or baked cookies. Bake a few fresh whenever the mood strikes.
Q: Do I have to use peanut butter?
A: Nah, if someone’s allergic, swap sunflower seed butter or use the thickest almond butter you got.
Q: What type of oats should I pick?
A: Quick oats are best. Old-fashioned will work but your cookies might be a bit chewier.
Q: Can I double the recipe?
A: Yup! They’re crowd-pleasers, so go big or go home.
Q: Mine fell apart, what’s up?
A: Probably pulled from the oven too soon or messed with before they cooled. Patience, friend.
Ready to Bake and Smile?
Alright, you know the drill—these Gooey Monster Cookies are wacky, colorful, and almost too easy. Just remember to let them cool before gobbling (yeah, I still mess that up). If you want even more cookie ideas or want to compare recipes, check out this Gooey Monster Cookies | Lil’ Luna step-by-step or swing by Butternut Bakery’s Monster Cookies – Thick & Chewy for inspiration. Grab your favorite mixing bowl and let’s fill the kitchen with something amazing. Happy baking!
Gooey Monster Cookies
Ingredients
Main Ingredients
- 1 cup creamy peanut butter Go for the regular, not natural one that’s runny
- 1 cup brown sugar Makes it chewy
- ½ cup white sugar Balances sweetness
- ½ cup butter, soft Not melted, but not fridge-cold either
- 2 large eggs Just regular
- 2 tsps vanilla extract Pour with your heart
- 2 cups quick oats The smaller flakes kind, not the tough chewy ones
- 1 tsp baking soda So they don’t spread too much
- ½ tsp salt Enhances flavor
- 1 cup chocolate chips Get wild with milk, dark, or even white
- 1 cup candy-coated chocolate Think M&Ms
Instructions
Preparation
- Set your oven to 350°F. Get those racks in the center.
- Mix butter, brown sugar, and white sugar with an electric mixer till it looks creamy.
- Smear in the peanut butter and keep mixing.
- Toss in eggs one after another and splash in vanilla.
Mixing Dry Ingredients
- In a new bowl, stir up your oats, baking soda, and salt.
- Dump that dry stuff into the peanut butter mixture and stir just until blended.
Finishing Touch
- Fold in the chocolate chips and candies last—you want to see the colors.
- Scoop dough balls (golf-ball size) onto lined baking sheets, spacing them out.
- Pop them in the oven for 10-12 minutes until they look a teensy bit underbaked.
- Let them cool for a few minutes before moving, as they may fall apart.