These Chocolate Monster Cookies are a chocolate twist on a classic cookie. They’re soft, chewy, and loaded with oats, chocolate, peanut butter, and other sweet surprises.
The Chocolate Monster Cookies are hands-down the best cookie recipe I’ve ever made. That’s saying a lot considering the number of cookies that come out of my oven – but these take the prize. They are seriously amazing.
Monster cookies have always been a favorite – I mean, they have oats, peanut butter, chocolate chips, and M&Ms. What’s not to love? Well, when you turn them into chocolate cookies and amp up the mix-ins with Reese’s Pieces and M&Ms you get a chocolate peanut butter oatmeal cookie dream.
The Best Chocolate Monster Cookies
The base of these cookies combines chocolate, peanut butter, and oatmeal. I combine both rolled oats and instant oats so the cookies have the best chewy texture.
And those things alone would make an amazing cookie, but these are monster cookies so, of course, there’s more.
Like lots of chocolate chips, Reese’s Pieces, and M&Ms – this trio of mix-ins take these chocolate monster cookies from good to fantastically great.
There’s no chilling step with this recipe. The cookie dough goes from bowl to baking sheet in no time at all. Thank goodness because waiting for these to bake is a test of willpower.
They keep well at room temperature and you can freeze them, too. But be warned, once baked it’s unlikely there will be any leftovers for long. They tend to disappear fast!
- Large eggs
- Brown sugar
- Granulated sugar
- Vanilla extract
- Baking soda
- Softened butter
- Cocoa powder
- Peanut butter
- Instant oats
- Rolled oats
- Chocolate chips
- Reese’s Pieces
How to Make the Cookies
Beat the eggs in a large bowl with an electric mixer or stand mixer. Add the rest of the ingredients, one at a time, and mix well between each addition.
Use a cookie scoop to drop the dough mixture on the prepared baking sheet. Space the cookie dough two inches apart.
Bake the chocolate monster cookies for 12 minutes at 350°F. Leave them on the baking sheet for five minutes before transferring them to a wire rack.
Once the cookies are completely cooled you can store them at room temperature or in the freezer.
Place them in an airtight container and they will keep well for several days at room temperature.
Or, store them in a freezer bag and they will keep well for several months in the freezer.
Other Mix-In Ideas
I love these monster cookies just as they are, but you can change the mix-ins depending on what you have on hand. Just limit the total amount of add-ins to 2 1/2 cups – you can mix and match what you like!
- Instead of chocolate chips try white chocolate chips, peanut butter chips, or other baking chips that you like.
- Switch up the M&Ms – there are tons to choose from. It’s fun to use seasonal ones for holidays.
- Instead of Reese’s Pieces use chopped mini Reese’s peanut butter cups.
- You can also sub out any of the mix-ins and use the same amount of chopped walnuts, pecans, or almonds.
Soft and chewy with lots of treats in every bite – this chocolate monster cookie recipe is a total winner in my book. It’s the most requested cookie recipe at our house – no one can resist them! Enjoy XOXO San
- Classic Oatmeal Cookies
- Frosted M&M Cookies
- Best Chewy Chocolate Chip Cookies
- Oatmeal Peanut Butter Cookies
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Chocolate Monster Cookies
- 3 eggs
- 1 1/2 cups packed brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 teaspoons baking soda
- 1/2 cup butter softened
- 1/2 cup cocoa powder
- 1 1/2 cups peanut butter
- 1 1/2 cups instant oats
- 2 1/2 cups rolled oats
- 1/2 cup chocolate chips
- 1 cup Reeses Pieces
- 1 cup M&Ms
- Preheat oven to 350°F (175 °C). Line a baking sheet with parchment paper.
- In a large bowl with an electric mixer, beat the eggs.
- Add the remaining ingredients in order, mixing well after each addition.
- Use a cookie dough scoop to place on the baking sheet, leaving 2″ in between each.
- Bake for 12 minutes. Let cool for 5 minutes before moving to a cooling rack. Enjoy!