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Monster Cookies

Monster Cookie Bark

Monster Cookie Bark is an Oatmeal peanut butter cookies with candy coated milk chocolate formed like a cookie bark.
Course Dessert
Cuisine American
Keyword Bark, Monster Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author Anna
Cost 5


  • 2 large eggs
  • 2/3 cup granulated sugar (130 grams)
  • 2/3 cup packed light brown sugar (135 grams)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon Kosher salt (Morton), scant
  • 3/4 teaspoon corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter 9 1/2 ounces on a scale (270 grams)
  • 5 tablespoons plus 2 teaspoon unsalted butter melted and cooled (80 grams)
  • 1/3 cup all-purpose flour (42 grams)
  • 3 cups quick cooking oats the kind that says 1 minute, not instant
  • 1/2 cup peanut butter chips or however many you want
  • 1/2 cup mini candy coated chocolates or however many you want
  • Any other type of candy bits you like


  • Preheat the oven to 250 degrees F. Line two large (about 13x18), rimmed, heavy duty baking sheets with nonstick foil. Parchment is probably okay too, but I've been using nonstick foil.
  • In a large mixing bowl, stir together the eggs, both types of sugar, baking soda, salt, corn syrup and vanilla. Stir in the peanut butter and melted butter. When mixed, add flour and stir until blended. Lastly, stir in the oats, all the different chips and the candies.
  • Empty onto the two baking sheets and divide dough on each sheet into two sections/ Dampen fingers and press each section to make two very thin slabs on each cookie sheet. You could make one big slab on each sheet, but making two gives you more edge pieces, and those are the best!
  • Bake one sheet at a time at 250 degrees for 45 minutes (total bake time will be an hour). Remove from the oven and run a pizza cutter through the slabs to make big and little triangles – do not separate at this point.
  • Return to the 250 oven and bake for another 15 to 20 minutes. Let cool for about 10 minutes on baking sheet and carefully transfer to a wire rack to cool completely. It should crisp as it cools.
  • If you have some thicker pieces that aren't crunchy enough for you even after they are completely cool, throw them back in the 250 oven for another 10-15 minutes, then let cool. The thinner you press the slabs, the better chance you have of getting crunchy bark.


I used quick oats as opposed to regular or old fashioned. I usually used old fashioned in cookies, but in this recipe I liked the fact that the cut oats blended into the cookie and made it taste less oat-y.