Chocolate Monster Cookies Recipe

Double chocolate monster cookies! Contains rolled oats, peanut butter, cocoa, m&ms, and chopped peanut butter cups.

– 113g or ½ cup unsalted butter cold is fine (if using salted butter halve the amount of salt below) – 150g or ¾ cup brown sugar light or dark – 50g or ¼ cup granulated sugar – 1 large egg – 1 tsp baking soda – 55g or ¼ cup peanut butter chunky or creamy - use a conventional brand that doesn’t need to be stirred – 35 g or ⅓ cup dutch process cocoa – 95 g or ¾ cup all purpose flour – 130 gor 1 cup old fashioned rolled oats plus more for topping – ½ tsp fine sea salt – 1 tsp pure vanilla extract – ½ cup chopped peanut butter cups or chocolate chips plus more for topping – ½ cup chocolate covered candies plus more for topping




Toast rolled oats in a pan for 2–5 minutes, stirring occasionally, until fragrant. Allow to cool.

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STEP  1 .

Half-melt butter in a heatproof bowl to make it stirrable. Add the sugar and whisk well until the mixture is cohesive and shiny.

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Whisk in baking soda, salt, and vanilla. Whisk in the egg until fluffy. Mix in peanut butter. Sift lumpy cocoa, add flour, and rolled oats; stir.

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Half a cup of peanut butter cups and candies should be folded in. Heat the oven to 350 F. Place parchment on two greased cookie sheets.

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Put 2 tablespoons of dough per cookie on the prepared pans. I make 5 cookies per pan and arrange them to have a 1" diameter.

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Make a topping mix with additional oats (untoasted), candies, and chocolate in a separate bowl. After scooping the cookies, dip them into the mix and press chocolate and candy into the top.

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Leave space around these spreading cookies. Baking the cookies takes 10-12 minutes. Airtight container storage.

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-145Calories -5gFat -23gCarbs -2gProtein 

See Also

Pumpkin Caramel Recipe