Easy One-Bowl Loaded Monster Cookies

These easy one-bowl loaded monster cookies are soft, buttery, and studded with chocolate, m&ms, chopped peanuts, and oats. These classic cookies combine brown sugar and granulated sugar and they only require an hour of chilling but more is just fine. Just 9 simple pantry ingredients + your desired add-ins, you’ve never been closer to freshly baked cookies! These are perfect for birthdays, gatherings, or a sweet treat for the cookie lover in your life.

Highlights of this loaded monster cookie recipe and why you’ll love it:

• Gooey center and crispy edges: these soft and chewy cookies have crisp edges and stay nice and gooey in the center. A sprinkle of flaky salt on top adds the perfect touch.
• Studded with chocolate: this is one mighty cookie, loaded with melty chocolate, chopped peanuts, oats, and m&ms. I like to top my cookie with a few more chunks of chocolate before baking for the look of melty chocolate puddles.
• 60 minute chill time: luckily this cookie only takes an hour to chill, so you can pop it in the oven in no time! You can scoop and chill the cookie dough or chill and scoop, either way works!
• Perfect for crowds: this recipe makes a great dessert options for crowds or parties, the cookies can easily be transported and everyone is sure to love them! Add in different toppings as desired.
• Simple ingredients: this cookie is made with mostly pantry ingredients you already have on hand like all-purpose flour, brown sugar, granulated sugar, salt, baking soda, and chocolate chunks. Softened butter, eggs, and vanilla are also common ingredients. Grab oats, peanuts, and m&ms to keep on hand!

Monster cookies are loaded with texture and flavor from chopped peanuts, chopped chocolate chunks, M&Ms, and old-fashioned oats. Feel free to get creative with these cookies and mix in chopped candy or holiday themed items like sprinkles or candy! Kids and adults will love them!

If you like these Easy One-Bowl Loaded Monster Cookies, you’ll love these other easy recipes…

Coffee Cake Cookies Recipe

Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe

Oatmeal Chocolate Chunk Cookies

Easy Soft & Chewy Oatmeal Raisin Cookies

Salted Toffee Chocolate Chip Cookies

Soft and Chewy Oatmeal Craisin Cookies Recipe

How to make the Easy One-Bowl Loaded Monster Cookies (with step by step instructions):

Let’s talk a little about how to make these monster cookies (The printable instructions are in the recipe card below.)

Quick overview:

• In a mixing bowl combine melted butter and peanut butter.
• Mix in sugars, eggs, and vanilla.
• Add in dry ingredients, mix to combine.
• Fold in chocolate, oats, peanuts, and M&Ms.
• Chill, scoop, bake, and enjoy!

1: In a large mixing bowl combine melted butter and peanut butter, stir until combined.

2: Add in granulated sugar and packed brown sugar. Once combined, mix in whole eggs and vanilla extract.

3. To the wet ingredients, add in the flour, baking soda, salt, and if desired, a pinch of cinnamon. Mix until evenly combined.

4. To the mixing bowl, add in chopped peanuts, oats, chopped chocolate, and M&Ms. Fold gently to combine. Cover and chill dough for an hour.

5. Once chilled, use a portion scoop to scoop 1 oz. scoops of dough, place on a sheet pan.

6. Arrange cookie dough 2-3″ apart on a parchment lined sheet pan. Top with extra chocolate prior to baking for that chocolate puddle look. Bake at 350 degrees F for 9-12 minutes or until golden brown. The cookies will be slightly soft still, allow to cool for a few minutes on the sheet pan before transferring to a wire rack to cool completely. If desired, top with a sprinkle of flaky sea salt.

Tools I used for these chewy monster cookies:

• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
• Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
• Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
• Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!

If you’re a chocolate lover, you have to try these Rich Chocolate Espresso Muffins, Edible Cottage Cheese Chocolate Chip Cookie Dough, Small Batch Single Serve Chocolate Chip Cookie Recipe, or this Protein Packed Cottage Cheese Chocolate Pudding! The small batch chocolate chip cookies will be a new go to recipe when you don’t want to make an entire batch of cookies! Great for when you have a cookie craving!

Ingredient Notes & Ingredients Substitutions:

• Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine or oil.
• Peanut butter: classic, creamy peanut butter is best here. Jiff or Skippy brand peanut butter is my recommendation. If using a natural peanut butter or fresh ground peanut butter made with only peanuts, if will altar the texture of these cookies as natural peanut butter does not ‘melt’ in quite the same. That said, natural peanut butter can still be used it will just change the texture.
• Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
• Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
• Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
• Pure vanilla extract: use homemade or store-bought vanilla extract, almond extract can be added for additional flavor is desired.
• All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
• Baking soda: do not substitute baking powder and make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
• Chocolate: any kind of chocolate will work, semi-sweet, milk chocolate chips, dark chocolate chips, or white chocolate. Chopped chocolate bars work great as well, that’s what I use.
• M&Ms: regular or mini M&Ms work for this recipe, you could also great creative with different colored M&Ms for special events or occasions. Peanut, peanut butter filled, and fudge brownie M&Ms are all good options as well.
• Oats: quick oats or old fashioned oats will both work for this recipe.
• Peanuts: I grab a jar of cocktail peanuts and chop them up myself. I try to use unsalted peanuts. Cashews or chopped almonds could be used as a substitute.

You can freeze this cookie dough

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!

Tips for Perfect Cookies:

Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.

Allow dough to chill this lets the fat set up so cookies do not spread too thin.

If chilling dough overnight allow to come to room temperature before scooping for easier scooping.

Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies with not turn out as intended.

Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.

Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.

Recipe FAQs:

Do I need to chill my cookie dough?

Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.

What type of chocolate is best in a cookie?

I like rich, dark chocolate chips or a roughly chopped up chocolate bar. But any type of chocolate would work from white chocolate chips, to mini chocolate chips and semi-sweet chocolate.

What is the best way to store leftover monster cookies?

Leftover cookies can be cooled completely, transferred to a airtight zip top bag or glass container and kept at room temperature for 4-5 days. See above instructions for freezing cookie dough.