These Christmas monster cookies are the holiday version of a classic favorite. They are big, chewy, and full of peanut butter, oatmeal, chocolate chips, and festive candies.
This recipe is straightforward and comes together in about 30 minutes. They are a fun treat to bake for holiday parties or to give as gifts.
Why is Christmas Monster Cookies a Must-Try?
No chilling required: The dough is ready to scoop and bake right away, so you can have fresh cookies quickly.
Big cookie satisfaction: Using a large 3-tablespoon scoop creates a substantial cookie that stays soft and chewy in the center.
Festive and customizable: Pressing extra M&Ms on top before baking makes the cookies look colorful and guarantees candy in every bite.
Ingredients for Christmas Monster Cookies
• Creamy Peanut Butter: Standard commercial creamy peanut butter works best. Avoid natural-style peanut butter, as its different oil content can make the cookies dry and crumbly.
• Quick-Cooking Oats: These oats have a finer texture than rolled oats and absorb moisture differently, which is key for a soft cookie.
• M&M’s: Any festive color combination works. You can also use other chocolate-coated candies or holiday-themed sprinkles.
• Unsalted Butter: Use butter that has been softened to room temperature, not melted. Let it sit on the counter for about an hour before you begin.
Exact quantities are in the recipe card below.
How to Make Christmas Monster Cookies
Step 1: Mix the Wet Ingredients
Start by creaming the sugars, butter, and peanut butter in a large bowl with an electric mixer. This process incorporates air and helps make the cookies tender. Beat in the eggs one by one, then add the vanilla until the mixture is smooth.
Step 2: Add Dry Ingredients and Mix-Ins
In a separate bowl, whisk the flour, baking soda, and salt. Add this to the wet ingredients, mixing on low speed only until combined. Finish by stirring in the oats, chocolate chips, and most of the red and green M&Ms by hand.
Step 3: Scoop and Bake the Cookies
Portion the dough into large balls and arrange them on parchment-lined baking sheets. Gently press them down and add more M&Ms to the tops for a festive look. Bake until the edges are golden, then let them cool on the pan for a few minutes to set before moving them to a wire rack.
What to Serve with Christmas Monster Cookies
These cookies are wonderful on their own or with a cold glass of milk. They make a great addition to a holiday cookie platter.
Expert Tips for Christmas Monster Cookies
For a chewy texture, remove the cookies from the oven when the centers are still soft. They will continue to firm up as they cool on the pan.
Using quick-cooking oats is important for the texture of this recipe. Old-fashioned rolled oats can result in a drier, tougher cookie.
These cookies are large and delicate when hot. Allowing them to cool on the baking sheet for a few minutes prevents them from breaking when you move them.
For food safety, dishes containing eggs should be cooked until an internal temperature of 160°F (71°C) is reached.
How to Store and Freeze Christmas Monster Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. To freeze the dough, scoop it into balls, freeze them solid on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few minutes to the baking time.
Christmas Monster Cookies Recipe FAQs
Can I use old-fashioned rolled oats instead of quick oats?
It is not recommended. Quick-cooking oats are necessary for the classic soft and chewy texture of monster cookies. Rolled oats will make them drier and can change the baking time.
Why did my cookies spread too much?
This can happen if your butter was too soft or melted. Make sure the butter is just softened to room temperature. Also, check that you used the correct amount of flour and oats to give the dough proper structure.
Can I make the dough ahead of time?
Yes, you can prepare the dough and chill it in an airtight container for up to 2 days. The oats will absorb some moisture, so the dough might be a bit stiffer. Let it sit at room temperature for about 15 minutes before scooping.
Christmas Monster Cookies
Ingredients
- 1 cup light brown sugar packed, 220g
- 1 cup granulated sugar 200g
- 1/2 cup unsalted butter softened, 113g
- 1 1/2 cups creamy peanut butter 385g
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour 60g
- 4 1/2 cups quick-cooking oats 400g
- 1 cup semisweet chocolate chips 170g
- 1 cup red and green M&M's candies divided, 200g
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, use an electric mixer on medium speed to beat the brown sugar, granulated sugar, softened butter, and peanut butter until the mixture is light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each one. Mix in the vanilla extract until combined.
- In a separate small bowl, whisk together the flour, baking soda, and salt. Add this to the peanut butter mixture and mix on low speed until just incorporated. Do not overmix.
- Using a spatula or wooden spoon, stir in the quick-cooking oats until evenly distributed. Gently fold in the chocolate chips and about three-quarters of the M&M's.
- Scoop dough by heaping 3-tablespoon portions (a large cookie scoop works well) onto the prepared baking sheets. Space them about 2 inches apart.
- Gently flatten each ball of dough with your palm or the bottom of a glass. Press the remaining M&M's onto the tops of the cookies.
- Bake for 10-12 minutes, until the edges are set and light golden brown. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes. This step is important to let them set. Then, transfer them to a wire rack to cool completely.
Notes
