Monster Cookies: Easy Monster Cookie Recipe and Tips
Written by MasterClass
Last updated: Jan 21, 2024 • 2 min read
For a chewy cookie with plenty going on in the textural department, look no further than monster cookies. Learn how to make monster cookies with this easy-to-follow recipe.
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What Are Monster Cookies?
Monster cookies are a hybrid between peanut butter cookies, chocolate chip cookies, and oatmeal cookies studded with colorful candy-coated chocolate pieces. While the exact origin of the name is unknown, some believe the dessert’s name is a nod to Frankenstein’s monster, a mash-up “monster” of many cookies rolled into one.
4 Tips for Making Monster Cookies
Monster cookies are a treat with mass appeal. Here’s what to know.
- 1. Add plenty of texture. The key to the best monster cookie is dynamic texture. While colored candies are traditional, roughly chopped pretzels, white chocolate chips, or dark chocolate chips or chunks can create a pleasing crunch.
- 2. Use commercial peanut butter. Natural peanut butter tends to separate, while the stabilizers in many commercial brands help keep the peanut butter smooth, resulting in a creamier base. And there are many options outside of peanut butter that you can use: Alter the flavors slightly with any creamy seed or nut butter you prefer.
- 3. Choose the style of oats. Quick oats give the cookies a neater look and softer mouthfeel, while steel-cut oats or old-fashioned oats will create a more distinctive look and feel closer to an oatmeal-raisin cookie. (Learn more about steel-cut oats vs. rolled oats.)
- 4. Store properly. For best results, enjoy the cookies within a week. Alternatively, freeze the cookie dough in pre-rolled batches; rest the dough balls on a sheet of parchment paper, then seal in a freezer bag (or airtight container) labeled with the date, and store in the freezer.
Easy Monster Cookie Recipe
makes
24 small or 12–15 large cookiesprep time
5 mintotal time
17 mincook time
12 minIngredients
- 1
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats.
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, and peanut butter together until light and fluffy, 4 minutes. (Alternatively, use an electric hand mixer and a large bowl.)
- 3
Add the eggs one at a time, beating well after each addition.
- 4
Add the vanilla extract and mix to incorporate.
- 5
In a medium mixing bowl, whisk together the flour, oats, baking soda, and salt.
- 6
Add the dry ingredients to the wet ingredients, and mix at low speed until just combined.
- 7
Using a rubber spatula, fold the candies into the dough.
- 8
Use a cookie scoop to portion cookie dough onto the prepared baking sheets. (Depending on how big you’d like your cookies to be, you may need to work in batches; keep the dough refrigerated between bakes.)
- 9
Bake until the cookies are golden brown at the edges and puffy in the center, 10–12 minutes.
- 10
Let the cookies cool slightly before transferring them to a wire rack to cool completely. Repeat with remaining dough as needed.
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