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Thick monster cookies featuring brown butter, espresso, colorful M&Ms, and melty chocolate chips.

Thick And Chewy Monster Cookies

Rebecca Blumer
These thick, chewy monster cookies feature nutty browned butter, old-fashioned oats, and a hearty mix of chocolate chips and M&M candies for the ultimate bakery-style treat.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting and Cooling Time 10 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 480 kcal

Equipment

  • Light-colored skillet
  • Cookie sheets
  • Parchment Paper
  • Large bowl or stand mixer
  • 1/2 cup ice cream scoop
  • Cooling Rack

Ingredients
 

  • 2 cups Jiff smooth peanut butter
  • 1/2 cup room temperature butter 1 stick
  • 1 1/3 cup brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 4 cups old-fashioned oats
  • 1/2 cup flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 cup dark chocolate chips
  • 1 cup M&M’s
  • 1/3 cup Heath Bar Toffee Pieces

Instructions
 

Prep the oven and brown the butter

  • Preheat your oven to 350 degrees Fahrenheit and line two large cookie sheets with parchment paper.
  • In a light-colored skillet, melt the butter over medium heat. Stir constantly until it becomes amber in color, smells nutty, and brown flecks appear. Remove from heat and let it cool slightly.

Build the dough base

  • In a large bowl or the bowl of a stand mixer, combine the peanut butter, cooled browned butter, brown sugar, and granulated sugar. Blend until the mixture is smooth and glossy.
  • Add the eggs and vanilla to the bowl. Mix until the batter is creamy and cohesive, making sure to scrape down the sides of the bowl.

Add dries, then fold in the good stuff

  • Stir in the old-fashioned oats, flour, baking soda, and baking powder. Mix only until no dry streaks remain to keep the texture tender.
  • Gently fold in the dark chocolate chips, M&M’s, and Heath Bar toffee pieces by hand until evenly distributed.

Portion and bake

  • Use a 1/2 cup ice cream scoop to portion the dough into large balls. Place three balls on each prepared sheet to allow for spreading, and press a few extra M&M’s onto the tops.
  • Bake for 12 minutes, then rotate the cookie sheet and bake for an additional 6 minutes. The edges should be lightly bronzed while the centers remain soft.
  • Remove from the oven and gently press the centers with the back of a spoon to deflate them. Let the cookies rest on the tray for 5 minutes before moving them to a wire cooling rack.

Notes

Texture Tip: Chilling the dough for 24 hours allows the oats to hydrate, which smooths out the texture and deepens the flavor of the peanut butter.
Storage Tip: Store your cookies in an airtight container at room temperature. To keep them soft for days, place a flour tortilla in the container to maintain moisture.
Baking Secret: Pull the cookies out of the oven when the centers still look slightly underdone. They will finish setting on the hot tray, ensuring a perfectly chewy center.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 480kcalCarbohydrates: 52gProtein: 9gFat: 29gSaturated Fat: 11gCholesterol: 48mgSodium: 360mgPotassium: 215mgFiber: 4gSugar: 32gVitamin A: 6IUCalcium: 35mgIron: 2.5mg
Keyword monster cookies, oatmeal cookies, peanut butter cookies
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