They’re not called monster cookies because they’re scary… but they are monstrously delicious. In fact. these chunky, chewy monster cookies might just be the king of all kitchen sink cookies. Featuring peanut butter, oats, crushed pretzels, M&Ms, and chunks of milk chocolate, they hit every necessary cookie note—chewy, crispy, salty, sweet, chocolatey, and buttery. We opted for miniature M&Ms to use in these decadent monster cookies, as we often regular-size to feel a little clunky in the context of a cookie, but feel free to use whatever size you prefer. In fact, you can customize these kid-friendly oatmeal and peanut butter cookies in any number of ways depending on what you like—swap peanut butter for almond better, switch the pretzels for crushed kettle cooked potato chips, use semisweet chocolate instead of milk chocolate, etc. However you spin your personal batch of monster cookies, one thing’s for sure: Pulling out a platter of these loaded treats will always incite excitement.
11/4 cups creamy peanut butter
12 tablespoons unsalted butter, softened
11/2 cups light brown sugar
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
21/2 cups old-fashioned oats
1 3/4 cups all-purpose flour
3/4 cups crushed pretzels
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup mini M&Ms
3 ounces milk chocolate, coarsely chopped
How to Make It
Line 2 large baking sheets with parchment paper.
Beat together peanut butter, butter, and sugars in the the bowl of a stand mixer, fitted with a paddle attachment, at medium speed until fluffy, 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add eggs and vanilla to the bowl; beat 4-5 minutes.
Whisk together oats, flour, pretzels, baking soda, baking powder, and salt in a large bowl. Gradually mix oat mixture into peanut butter mixture until just combined. Mix in M&Ms and chocolate chips. Refrigerate 1 hour.
Preheat oven to 350°. Scoop dough by 2-tablespoon portions and roll into balls; arrange 2 inches apart on prepared baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Cool on sheets 5 minutes before transferring to a wire wrack to cool completely. Repeat process with remaining dough.