There’s something wonderfully nostalgic and festive about these colorful, chewy treats. This Christmas Monster Cookies Recipe combines peanut butter, oats, chocolate chips, and holiday M&M's for a cookie that feels like a warm hug every bite. Trust me, these cookies have become my go-to for holiday baking because they’re fun, easy, and packed with delightful textures.
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Why You'll Love This Recipe
I'm genuinely excited to share this Christmas Monster Cookies Recipe because it’s one of those crowd-pleasers that blends chewy, crispy, and chocolatey all at once. Every holiday season, making these has been a joy, both for me and everyone lucky enough to snag one!
- Loaded with festive colors: The red and green M&M's make these cookies perfect for Christmas celebrations or as a cheerful gift.
- Perfect chewy texture: Thanks to a combination of oats and peanut butter, these cookies stay soft inside with just the right amount of crisp edges.
- Quick and simple to make: No complicated steps or fancy ingredients—so you can get baking even on your busiest days.
- Customizable: Easily tweak the mix-ins or switch up the chocolate chips for your personal twist.
Ingredients & Why They Work
Every ingredient in this Christmas Monster Cookies Recipe plays a role in delivering the perfect balance of flavor, texture, and festive appeal. Here’s why I love each component and some shopping tips you’ll find handy when gathering your goodies.
- Unsalted Butter: Softened butter adds richness and helps create that luscious chewy texture here.
- Brown Sugar: Brings natural moisture and a subtle molasses flavor that deepens the cookie’s taste.
- Sugar: Balances out the flavor and aids in crisping the edges slightly.
- Creamy Peanut Butter: I find that a smooth peanut butter gives the best consistency—chunky can make the dough uneven.
- Egg: Acts as a binder, keeping everything together while adding moisture.
- Vanilla Extract: A splash of vanilla amps up all the other flavors beautifully.
- Rolled Oats: Provide that satisfying chew and rustic texture, plus they help the cookies hold their shape.
- Flour: The base that gives structure to your cookies.
- Baking Soda: Helps the cookies rise just enough without losing their dense, chewy mouthfeel.
- Salt: Enhances the sweetness and balances flavors.
- Red and Green Holiday M&M's: These festive candies aren’t just for looks—they add a nice crunch and chocolate bursts in every bite.
- Chocolate Chips: Semi-sweet or milk chocolate both work great; I tend to like semi-sweet for that perfect bittersweet contrast.
Make It Your Way
I love experimenting with this recipe depending on what’s in my pantry. Whether you want to change up the mix-ins or adjust for dietary needs, it’s an adaptable formula that welcomes your creativity.
- Variation: One year, I swapped regular M&M's for peanut butter-filled ones for an extra creamy surprise. It was a hit! Feel free to customize with white chocolate chips, dried cranberries, or chopped nuts to make these cookies truly your own.
Step-by-Step: How I Make Christmas Monster Cookies Recipe
Step 1: Cream the Butters and Sugars
Start by beating your softened butter, brown sugar, and sugar together for about 4 minutes until the mix looks light and fluffy. This step’s the secret to those melt-in-your-mouth textures. Don’t rush here — the air you fold in makes a big difference!
Step 2: Add Peanut Butter, Egg, and Vanilla
Mix in the creamy peanut butter, then crack in the egg and add the vanilla extract. Beat all that together for another minute until everything’s beautifully combined and smooth. The peanut butter adds richness and that classic monster cookie flavor.
Step 3: Fold in the Dry Ingredients
Now, gently fold in your oats, flour, baking soda, and salt. Stir just enough to combine — overmixing can make cookies tough, and we want tender chew here. Then fold in the chocolate chips and most of the M&M's, keeping a little aside for decorating after baking.
Step 4: Chill the Dough
Wrap your dough tightly and chill it in the fridge for at least 30 minutes. I know it’s tempting to skip this step, but chilling helps the cookies hold their shape and deepens the flavor. Plus, it makes scooping them easier!
Step 5: Bake to Perfection
Preheat the oven to 365°F. Scoop your dough onto a light-colored baking sheet, giving each cookie at least 2 inches of space to spread. Bake for 9-10 minutes until golden but still soft in the middle.
Step 6: The Final Touch
Right after you pull the cookies out, press the reserved M&M's gently into the tops. This makes them look extra festive and gives a nice candy crunch. Let your cookies cool for 5-10 minutes before moving them — patience now pays off with perfect texture!
Top Tip
Through the years, I’ve learned a few little things that make this Christmas Monster Cookies Recipe truly shine. These tips will help you get consistent results, even if you’re new to baking cookies with oats and peanut butter.
- Softened Butter, Not Melted: Make sure your butter is soft enough to press with a finger, but not melted. This helps trap air when creaming and yields tender cookies.
- Chill Your Dough: Even just 30 minutes makes a world of difference for cookie shape and flavor — don’t skip this!
- Use Light-Colored Baking Sheets: Dark sheets can cause your cookies to brown too fast on the bottom. Light pans give you mejor control.
- Press M&M’s Post-Bake: Adding candy pieces right after baking keeps them bright and vibrant rather than burnt or faded.
How to Serve Christmas Monster Cookies Recipe
Garnishes
I usually stick with the classic festive look of red and green M&M’s as garnish because they pop beautifully against the golden cookie. Sometimes, I sprinkle a pinch of coarse sea salt on top for a sophisticated sweet-salty combo — it’s unexpected but delicious.
Side Dishes
These monster cookies pair wonderfully with a cold glass of milk or a cup of spiced hot cocoa—perfect for cozying up during chilly holiday afternoons. They’re also great alongside a cheese board for an unexpected sweet twist.
Creative Ways to Present
One year, I arranged these cookies in the shape of a Christmas tree on a big platter and scattered powdered sugar “snow” over them. It made for a festive centerpiece—and a real conversation starter! You could also package individual cookies in clear bags tied with ribbon for thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once the cookies have completely cooled, I store them in an airtight container at room temperature. They stay fresh for about 3 days—just long enough to enjoy before temptation calls for a second batch. If you notice they’re getting a little soft, popping them in the oven for a few minutes revives their crisp edge.
Freezing
This Christmas Monster Cookies Recipe freezes like a charm! I shape the dough into balls, freeze them on a tray until solid, then transfer to a large freezer bag. When you’re ready to bake, you can bake straight from frozen—just add an extra minute or two to the bake time. The cookies turn out just as delicious fresh.
Reheating
To reheat leftover cookies, I pop them in a 300°F oven for about 5 minutes to bring back their fresh-baked texture. Microwaving works too in a pinch, but the oven method keeps the edges wonderfully crisp without going chewy or rubbery.
Frequently Asked Questions:
Yes! Quick oats can be used if you don’t have rolled oats. They’ll change the texture slightly, making the cookies softer rather than chewy, but still delicious.
I recommend chilling the dough for at least 30 minutes to help the cookies hold their shape and develop flavor. You can chill it longer if you prefer, even overnight, without any issues.
You can, but be aware that chunky peanut butter might affect the dough’s texture and make it a bit uneven. I personally prefer creamy peanut butter for the smoothest dough and consistent bake.
Great question! Adding most of the M&M's into the dough and reserving some to press on top immediately after baking keeps the color vibrant and prevents them from dulling or melting too much in the oven.
Final Thoughts
Honestly, this Christmas Monster Cookies Recipe has become a holiday staple in my kitchen because it brings together everything I love about seasonal baking — warmth, color, and a bit of indulgence. I hope you find as much joy making (and sharing!) these as I do. Give them a try—they’re sure to become one of your favorites too, perfect for gifting or cozying up with a cup of cheer!
Print
Christmas Monster Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These festive Christmas Monster Cookies are loaded with holiday-colored M&M's, chocolate chips, oats, and peanut butter for a chewy, flavorful treat perfect for celebrating the season.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ½ cup sugar
- ½ cup creamy peanut butter (like Skippy's or Jif)
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- ¾ cup rolled oats
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-ins
- 1 cup red and green holiday M&M's (divided into ¾ cup and ¼ cup)
- ¾ cup chocolate chips
Instructions
- Cream Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and sugar for 4 minutes or until the mixture is light and fluffy, ensuring a smooth base for your cookies.
- Add Wet Ingredients: Beat in the creamy peanut butter, egg, and vanilla extract for 1 minute longer until fully incorporated and smooth.
- Combine Dry Ingredients: Fold in the rolled oats, flour, baking soda, and salt. Stir just until combined to avoid overmixing. Then fold in the chocolate chips and ¾ cup of the holiday M&M's, reserving the remaining ¼ cup for decorating after baking.
- Chill Dough: Tightly wrap the dough with plastic wrap and chill it in the refrigerator for 30 minutes to firm up and enhance the flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 365 degrees Fahrenheit. Use a light-colored baking sheet for even baking and scoop the dough onto it, spacing each cookie at least two inches apart to prevent spreading together.
- Bake Cookies: Bake the cookies for 10 minutes until they are set around the edges but still soft in the center for a chewy texture.
- Decorate and Cool: Immediately after removing the cookies from the oven, lightly press the remaining ¼ cup of M&M's into the tops of the cookies. Allow them to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack or plate.
Notes
- You can substitute quick oats for rolled oats if that's what you have on hand.
- Use either semi-sweet or milk chocolate chips based on your preferred sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
- You can freeze the baked cookies in a large, gallon-sized Ziploc bag for up to two months for easy holiday treats later on.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
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