No Bake Monster Cookies (2024)

Monster cookies aren’t as scary as they sound, but they are frighteningly delicious. Monster cookies are typically baked disks of goodness containing everything but the kitchen sink.

These No-Bake Monster Cookies are a take on the classic chocolate peanut butter no-bake confection with monstrous amounts of added goodness and cut into bars.

MORE RECIPES:
Tollhouse Chocolate Chip Cookies | Cake Mix Cookies | Chocolate Peanut Butter Ritz Cookies

Monster cookies appear to have gotten their name because the recipe became a colossal undertaking that reportedly burned through two mixers. Another name might be “leftover cookies” since almost anything can be added to the mix.

Originally invented because the creator thought oatmeal would be a good substitute when he was out of flour, monster cookies embody creativity.

This monster cookie recipe is a much smaller batch than the one published by inventor Mr. Wesley in 1971 that used three pounds of peanut butter, and could easily be doubled without ruining your mixer. The cookie monsters these days are more likely to be those gobbling these delicious no-bake cookie bars.

No Bake Monster Cookies Ingredients

• Butter
• Sugar
• Brown sugar
• Creamy peanut butter
• Quick-cooking oats
• Vanilla extract
• Salt
• Miniature M&M’s
• Semi-sweet chocolate chips
• Heavy cream

Practically anything is fair game to add to this recipe. Add mini pretzels or broken pretzel pieces for a salty kick. Leftover Halloween, Valentine, or Easter candy pieces would add a festive touch. Try it with crispy rice cereal, marshmallows, nuts, dates, coconut, even corn flakes or potato chips.

Heavy cream and chocolate chips are melted together to create a spreadable chocolate topping. Chocolate burns easily, so be careful and stir well when heating in short increments in the microwave. For greater control over the melting process, use a double boiler.

How to Make No Bake Monster Cookies

FIRST STEP: Prepare an 8-inch baking dish by lining it with either foil or parchment paper. Set aside.

SECOND STEP: In a large mixing bowl, cream together the butter and sugars. Add peanut butter and mix well.

THIRD STEP: Add in the 6 tablespoons of quick-cooking oats (pulsed in a food processor), vanilla, and salt. Slowly add the 1½ cups of oats. Fold in ½ cup of M&M’s.

FOURTH STEP: Press the mixture into the prepared pan.

FIFTH STEP: Melt the chocolate chips and heavy cream in a small bowl in the microwave, stirring every 30 seconds. Once the chocolate is smooth, spread it over the cookie dough mixture. Sprinkle with the remaining 2 tablespoons of M&M’s.

SIXTH STEP: Cover and refrigerate for at least 2 hours or until set. Cut into squares.

Cooking Tips

Pulsing the oats in the food processor is optional. If omitting this step, replace these oats with 6 tablespoons of all-purpose flour.

Always be careful when melting chocolate since it holds its shape as it heats and needs to be stirred. Heat in small increments, stir well, and if it burns and separates, start over.

Need more cookies? Just double the recipe and use a 9x13 inch pan.

If you use natural, unsweetened peanut butter, you may want to add a tablespoon or more of sugar. We felt like they were just fine without doing this though.

Storing this Recipe

ON THE COUNTER: Store extras in an airtight container on the counter for up to 5 days.

IN THE FRIDGE: Store in an airtight container for up to two weeks in the fridge.

IN THE FREEZER: Store in an airtight container for up to three months. Thaw in the fridge before serving.