Monster cookies – Recipes on a Budget

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Monster cookies were always a favorite in our house, especially when we couldn’t decide between chocolate chip, peanut butter, or oatmeal cookies—so we just made them all in one! I remember making these with my grandma, sneaking extra M&Ms into my mouth when she wasn’t looking. These bars are perfect for sharing, bake sales, or just a sweet treat after school. Every bite is a little bit of childhood magic—colorful, chewy, and full of love.

Monster Cookie Bars

Ingredients:

1/2 cup (1 stick) unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup creamy peanut butter

1 1/2 cups old-fashioned oats

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mini chocolate chips

1 cup M&M candies

Instructions:

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Beat in eggs, vanilla, and peanut butter until smooth.

Add oats, flour, baking soda, and salt. Mix until just combined.

Stir in chocolate chips and M&Ms.

Spread dough evenly in the prepared pan. Sprinkle a few extra M&Ms on top if you like.

Bake for 20–25 minutes, or until golden and set.

Cool completely before cutting into bars.

20 Frequently Asked Questions (FAQs)

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer and less chewy.
Do I have to use creamy peanut butter?
Creamy works best for smooth texture, but crunchy peanut butter adds a nice crunch.
Can I make these without peanut butter?
Yes—replace peanut butter with almond butter, sunflower seed butter, or cookie butter.
What’s the best way to make these gluten-free?
Use certified gluten-free oats and a 1:1 gluten-free flour blend.
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred; natural peanut butter can make the bars more crumbly.
Can I double the recipe?
Absolutely—use a larger pan or make two batches.
Can I use regular-size M&Ms instead of mini?
Yes, but mini ones distribute more evenly throughout the bars.
Can I use dark chocolate chips instead of milk chocolate?
Yes, any type of chocolate chips will work.
Can I add nuts to this recipe?
Yes—pecans, walnuts, or peanuts make great additions.
Can I make these ahead of time?
Yes, they stay fresh for up to 5 days in an airtight container.
How do I store them?
Store in an airtight container at room temperature or refrigerate for longer freshness.
Can I freeze these bars?
Yes—wrap tightly and freeze for up to 3 months.
How do I thaw frozen bars?
Let them thaw at room temperature for a few hours before serving.
How do I make them chewier?
Slightly underbake by 1–2 minutes and let them cool in the pan.
How do I make them more crispy?
Bake for the full time or 1–2 minutes longer.
Can I use white sugar only?
Not recommended—brown sugar adds moisture and chewiness.
Can I add coconut flakes?
Yes, shredded coconut adds a nice texture and flavor.
Can I use honey instead of sugar?
Not as a full swap—it will make the bars too wet, but you can replace up to ¼ cup sugar.
Do I have to use parchment paper?
No, but it makes removing and cutting the bars easier.
Can I make them into cookies instead of bars?
Yes—drop spoonfuls onto a baking sheet and bake for 9–11 minutes.