Small Batch Monster Cookies are probably my favorite type of oatmeal cookie. And they're my favorite type of peanut butter cookie, too! Also known as Peanut Butter Monsters, they are large, chewy and extremely flavorful from roasted peanuts and peanut butter, and peanut butter chips. Plus they have M&Ms in them. And cookies with M&Ms are great because you can always customize M&Ms colors to match holidays. I used to call these Halloween Monster Cookies. Really, they can be Christmas Monsters, Day of the Dead Monsters, Diwali Monsters...you name it.
One thing about Monster Cookies is they can be made with or without flour. The flourless versions tend to be chewier and a little thinner, while the versions with flour are still chewy, but thicker and softer. This particular recipe does call for a little flour. I've tested with different kinds including peanut flour.
Monster Cookie Dough Balls
I make these fairly often, so I've updated the post with a picture of the dough. I usually make 8 big balls, chill them (loosely covered) for about half an hour or so until the dough is easier to handle, then press into disks. Chilling the dough improves the texture a little (a lot, actually) and helps the cookies spread more evenly.
If you'd prefer a bigger batch of Monster Cookies, you can double or triple this recipe pretty easily. If you're looking for flourless Monster Cookies, the Bird Bakery Monster Cookies recipe is a very good.
Gluten-Free Monster Cookies
Even though the recipe calls for flour, you can still make these gluten free. Just replace the all-purpose flour with a gluten-free blend.
Corn Syrup in Monsters
Over the years I've gone back and forth as to whether Monster Cookies need corn syrup. Some recipes call for it in very small amounts. And by small, I mean maybe a teaspoon. This is a small batch recipe to being with, so if you want you can add about ½ teaspoon of corn syrup for perhaps a TINY bit more chewiness, but I wouldn't go out of the way to buy corn syrup just to make these. But if you have some, you can add a little less than half teaspoon.
Recipe
Small Batch Halloween Monster Cookies
Ingredients
- 1 large egg, room temperature
- ⅓ cup brown sugar, packed (70 grams)
- ⅓ cup granulated sugar (65 grams)
- ½ teaspoon vanilla
- ½ teaspoon baking soda plus a tiny pinch
- ¼ teaspoon salt
- 2 ½ tablespoons unsalted butter, softened (35 grams)
- ½ cup creamy peanut butter (128 grams)
- 1 ½ cups quick cooking oats old fashioned okay, too**
- 2 tablespoons white or whole wheat flour
- ⅓ cup chocolate chips
- ½ cup Halloween colored M&Ms
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a mixing bowl, beat the egg, both sugars, vanilla, baking soda and salt. Stir in softened butter and peanut butter, followed by oats and flour. Stir in other ingredients. Let dough rest for 30 minutes.
- Using a ¼ cup measure, scoop up dough and shape into balls. Press the balls slightly to form discs and place 4 to a cookie sheet. Bake one sheet at a time for 12 minutes. Cool on cookie sheet for 2 minutes, them move to a rack to cool.
- Note: For crunchier cookies, try baking a little longer.
Holly says
I'm always wary of flourless cookies. These had just enough flour in them to make me feel ok about the recipe. I needed alot of cookies, so I doubled the full recipe. I used 1 pkg. of Christmas M&M's, and 1 1/4c. asst. chips (chocolate, white, peanut butter) that were left over from some of my other holiday baking.
Very easy to make (a little rough on the arm :P) and they came out beautiful.
Anna says
Thanks for the review, Kristine! I appreciate it :).
kristine says
thanks, they were the best monster cookies I have ever had!
Anna says
Hi Christa,
Thanks for the comment. I was going to mention that this is a great recipe for kids to make because it's impossible to over mix and it involves candy and colorful add-ins. I hope your son likes his cookies.
Christa says
Good afternoon! My 2 1/2 year old and I made these this morning, and he can't wait for dessert after dinner. They look fabulous and to him they look about as big as his face. Incidentally we have tried many recipes from your blog, and so far they have all been winners. Especially the pumpkin spice cheesecake bars.
Angie says
Thanks Anna...I used your recipe and they look and taste fantastic! I made 24 cookies but we are down to 20...both of my kids and my husband had to try one. Thanks for the recipe...they are great!
Anna says
Hi Angie,
Here's the full version. KA uses a bit of corn syrup in the full version. If you don't have it, the cookies are still good. I didn't use corn syrup in the scaled down version. You can adjust the amount of candy and chocolate to your own personal tastes.
King Arthur’s Monsters
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cup peanut butter
4 1/2 cups rolled oats or quick cooking (not instant)
1/2 cup unbleached all purpose flour (lightly spoon)
3/4 cup chocolate chips
3/4 butterscotch chips (optional)
3/4 cup mini M&Ms or Halloween
Preheat oven to 350 degrees F. Line pans with parchment.
In a mixing bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda and salt. Stir in butter and peanut butter, followed by oats and flour. Stir in other ingredients. Let dough rest for 30 minutes. Drop the dough by ¼ cupfuls onto baking sheets. Use fingers to flatten the cookies slightly, then bake them for 12 minutes, until they’re a light golden brown. Remove from the oven and cool on a rack.
Makes 24-26 large cookies
Angie says
Anna...we love monster cookies at our house! If I want to make a regular sized batch how do I modify the small batch recipe you provided? I need to take desserts to my mothers house tomorrow and I always make the same old things...brownies, a cake of some type and cookies...I think the monster cookies will be very popular with the kids!
Thanks