Historical Overview
Monster cookies are a beloved American classic that first appeared in the Midwest during the 1970s. Originally made to use up leftover baking ingredients, these cookies combine the best parts of peanut butter, oatmeal, and chocolate chip cookies into one irresistibly chewy bite. Over time, bakers began adding candy-coated chocolates and festive twists. The Christmas Monster Cookie version adds red and green M&Ms, creating a colorful and joyful treat perfect for the holiday season—wholesome, nostalgic, and packed with flavor.
Christmas Monster Cookies – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Christmas Monster Cookies are chewy, rich, and loaded with chocolatey goodness! Bursting with oats, peanut butter, and festive red and green M&Ms, they’re the perfect treat for cookie exchanges, Santa’s cookie plate, or cozy December baking days. Each bite delivers a balance of sweet, salty, and crunchy—making them a family favorite that’s just as fun to make as it is to eat!
Ingredients
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½ cup unsalted butter, softened
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1 cup creamy peanut butter
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¾ cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 tsp baking soda
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¼ tsp salt
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1 ½ cups old-fashioned oats
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1 cup all-purpose flour
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¾ cup chocolate chips
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1 cup red and green M&Ms
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, cream together butter, peanut butter, and both sugars until fluffy.
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Add eggs and vanilla; mix until well combined.
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Stir in baking soda, salt, oats, and flour until just incorporated.
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Fold in chocolate chips and M&Ms.
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Scoop dough into 1 ½-inch balls and place 2 inches apart on baking sheets.
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Bake for 9–11 minutes or until edges are lightly golden.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra festive flair, press additional M&Ms on top before baking.
Use gluten-free oats for a GF version.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
Top 3 FAQs
1. Can I make these cookies without peanut butter?
Yes! Substitute almond or sunflower seed butter for a nut-free version. Texture may vary slightly, but they’ll still be deliciously chewy.
2. How do I keep my cookies soft after baking?
Store them in an airtight container with a slice of bread or a marshmallow—this keeps moisture locked in and cookies soft for days.
3. Can I freeze monster cookie dough?
Absolutely! Roll dough balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake directly from frozen—just add an extra minute or two to the baking time.
