Chewy Monster Cookies Recipe with M&Ms and Chocolate Chips Easy Guide

It was one of those afternoons where the kids were bouncing off the walls—sugar cravings at an all-time high and the pantry looking suspiciously bare. Honestly, I wasn’t in the mood for a big baking ordeal, but I knew something had to happen fast. So, I rummaged through the cupboard and found a forgotten bag of M&Ms and a lonely jar of chocolate chips. That’s when I stumbled upon what’s now my secret weapon: chewy monster cookies with M&Ms and chocolate chips. I wasn’t expecting much at first, just a quick snack fix. But, wow, these cookies turned out to be something else—soft, gooey, and packed with that colorful crunch you can’t resist. The first batch disappeared before I even had a chance to grab one.

What’s funny is that this recipe came together almost by accident, a mix of pantry staples and a little bit of “let’s see what happens.” But now, it’s a staple around here—perfect for when I want a quick bake that still feels like a treat. The combination of chewy dough with melty chocolate chips and those bright M&Ms makes every bite a little celebration. It’s the kind of recipe that sticks with you, simple but satisfying, and honestly, it’s a joy to share with friends or sneak bites of late at night. This recipe has a way of making even a chaotic day feel a bit cozier, and that’s probably why it’s become a favorite in my kitchen.

So if you’re searching for a cookie recipe that’s easy to whip up and delivers that chewy, chocolatey goodness with a playful twist, this chewy monster cookies recipe with M&Ms and chocolate chips might just be the one you didn’t know you needed. Give it a try—you might find yourself making these more than once a week, like I do.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 30 minutes, perfect for those last-minute cookie cravings or a fast weekend bake.
• Simple Ingredients: Uses common pantry staples—flour, sugar, butter, eggs, M&Ms, and chocolate chips—so no extra grocery run necessary.
• Perfect for Any Occasion: Whether it’s a birthday party, school snack, or just a cozy night in, these cookies fit right in.
• Crowd-Pleaser: Kids and adults alike rave about the chewy texture combined with the colorful burst of M&Ms and pockets of melty chocolate.
• Unbelievably Delicious: The secret lies in the balance between a soft, chewy base and the crunch of candies, making every bite a treat.

This isn’t just another cookie recipe. The dough is enriched with brown sugar for extra moisture and chewiness, while a touch of vanilla rounds out the flavor perfectly. Plus, tossing in both M&Ms and chocolate chips means you get the best of both worlds—the candy shell adds a fun crunch, and the chocolate chips melt into the dough for gooey pockets of chocolatey goodness. I’ve tested this recipe multiple times, tweaking it just enough to get that perfect chew without sacrificing flavor. Honestly, it’s the kind of cookie you’ll want to make again and again because it hits all the right notes without any fuss.

And if you’re like me, you’ll love that it’s a recipe that feels a bit nostalgic but also fun and fresh. It’s the cookie that makes you pause, close your eyes, and let the flavors settle in—a sweet little moment of comfort in your busy day.

What Ingredients You Will Need

This chewy monster cookies recipe uses simple, wholesome ingredients to pack in bold flavor and that perfect chewy texture without complicated steps. Most of these are pantry staples, and substitutions are easy if needed.

• All-purpose flour (2 1/2 cups / 312 grams) – the base of the dough; I prefer King Arthur for consistent results.
• Baking soda (1 teaspoon) – helps the cookies rise slightly while keeping them chewy.
• Salt (1/2 teaspoon) – balances sweetness and enhances flavor.
• Unsalted butter (1 cup / 227 grams, softened) – adds richness; using real butter is worth it here.
• Brown sugar (1 cup / 200 grams, packed) – key for chewiness and subtle molasses flavor.
• Granulated sugar (1/2 cup / 100 grams) – balances texture and sweetness.
• Large eggs (2, room temperature) – bind the dough and add moisture.
• Vanilla extract (2 teaspoons) – brings warmth and depth to the flavor.
• M&Ms (1 cup / about 175 grams) – the colorful candy star of the show. Use plain or peanut as you prefer.
• Semi-sweet chocolate chips (1 cup / 170 grams) – for melty chocolate pockets throughout.
• Rolled oats (1 cup / 90 grams) – optional but adds chew and texture; I always include them for that monster cookie feel.

Substitution tips: You can swap all-purpose flour for a gluten-free blend if needed. Dairy-free butter and egg replacers work well here, too. In summer, try swapping M&Ms for fresh or dried berries for a fun twist. For a healthier spin, use coconut sugar in place of brown sugar.

Equipment Needed

• Mixing bowls (medium and large) – for combining dry and wet ingredients separately.
• Electric mixer or hand mixer – makes creaming butter and sugars easier and ensures smooth batter.
• Measuring cups and spoons – precise measurements help keep the cookie texture consistent.
• Rubber spatula – great for folding in M&Ms and chocolate chips without breaking them.
• Baking sheets – I recommend heavy-duty, rimmed sheets to prevent warping.
• Parchment paper or silicone baking mats – prevents sticking and helps cookies bake evenly.
• Cookie scoop (about 2 tablespoons size) – for uniform cookie sizes, though a spoon works fine too.

If you don’t have a mixer, no worries! Mixing by hand takes a bit more elbow grease but still works fine. For budget-friendly baking sheets, you can find decent options at discount stores or online. Keeping your baking sheets clean and occasionally rotating them during baking helps maintain even cookies every time.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This ensures even baking and easy cleanup. (5 minutes)
2. Combine dry ingredients: In a medium bowl, whisk together 2 1/2 cups (312 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. This keeps the leavening evenly distributed. (3 minutes)
3. Cream butter and sugars: In a large bowl, use an electric mixer or hand mixer to beat 1 cup (227 g) softened unsalted butter, 1 cup (200 g) packed brown sugar, and 1/2 cup (100 g) granulated sugar until light and fluffy—about 3-4 minutes. This step traps air, giving the cookies a tender crumb. (5 minutes)
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract. Make sure each egg is fully incorporated before adding the next. The batter might look slightly glossy—that’s perfect. (3 minutes)
5. Mix dry ingredients into wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding in with a spatula. Don’t overmix—stop when just combined to keep the cookies tender. (4 minutes)
6. Fold in oats, M&Ms, and chocolate chips: Stir in 1 cup (90 g) rolled oats, 1 cup (175 g) M&Ms, and 1 cup (170 g) semi-sweet chocolate chips gently. The dough should be thick and chunky, with colorful candies peeking through. (3 minutes)
7. Scoop dough onto baking sheets: Use a cookie scoop or spoon to drop 2-tablespoon-sized mounds about 2 inches apart. Don’t flatten them—the cookies will spread just enough. (5 minutes)
8. Bake: Place the sheets in the preheated oven and bake for 10-12 minutes. Look for edges that are set and golden but centers still soft. They’ll firm up as they cool. (12 minutes)
9. Cool on sheets: Let the cookies rest on the baking sheets for 5 minutes before transferring to wire racks to cool completely. This helps them finish baking and keeps them chewy. (10 minutes)

Pro tip: If the dough feels too soft or sticky, chilling it for 15 minutes before baking helps control spread. Also, rotating your baking sheets halfway through baking ensures even browning. If your cookies are spreading too much, check that your butter isn’t too soft or melted before mixing.

Cooking Tips & Techniques

Getting chewy monster cookies just right can be a bit of an art, but there are a few tricks I’ve picked up along the way. First, the brown sugar is your best friend here—it locks in moisture and gives the cookies that signature chew. Don’t skip it or replace it entirely with white sugar. Also, beating the butter and sugars well is key; it traps air and creates a lighter texture.

When mixing in the flour, be gentle. Overworking the dough develops gluten, which can make your cookies tough instead of soft. Folding the mix-ins in carefully also prevents the M&Ms from cracking or bleeding their color too much. I’ve learned the hard way that using a sturdy rubber spatula instead of a whisk here works wonders.

Temperature matters, too. Room temperature eggs blend better and keep the dough consistent. And if your kitchen is warm, chilling the dough for a bit before baking can save you from flat, greasy cookies. My oven tends to run hot, so I keep an eye on the cookies around the 10-minute mark to avoid overbaking—soft centers are the goal.

One last tip: don’t rush cooling. I admit, it’s tempting to grab a warm cookie straight off the sheet, but letting them rest for a few minutes lets the structure set, preserving that chewy texture we all love.

Variations & Adaptations

This chewy monster cookies recipe is pretty flexible, so it’s easy to customize based on your mood or dietary needs. Here are some ideas:

• Gluten-Free Version: Swap all-purpose flour for a 1-to-1 gluten-free baking blend. Make sure your oats are certified gluten-free, too.
• Nutty Twist: Add 1/2 cup chopped walnuts or pecans for crunch and depth. Toast them lightly for extra flavor.
• Peanut Butter Monster Cookies: Replace 1/2 cup of butter with 1/2 cup creamy peanut butter. It adds richness and a subtle nutty kick.
• Dairy-Free Option: Use dairy-free butter and replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, set 5 minutes).
• Seasonal Swap: In fall, toss in dried cranberries and white chocolate chips for a festive flair.

I once tried mixing in crushed pretzels for a salty-sweet combo—it was unexpectedly delightful! Feel free to experiment with your favorite candies or chocolate varieties. Just keep the total add-ins around 2 cups so the dough holds together well.

Serving & Storage Suggestions

These chewy monster cookies are best enjoyed at room temperature, when the chocolate chips are slightly melty but the cookie still holds its shape. Serve them on a simple plate or stack them with a glass of cold milk for a classic treat. They also go great with a scoop of vanilla ice cream for an indulgent dessert.

To store, keep the cookies in an airtight container at room temperature for up to 4 days. They actually taste better after a day or two when the flavors have melded. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. When ready to eat, thaw at room temperature or warm briefly in the microwave (about 10 seconds) to revive that chewy softness.

Leftover dough freezes well, too. Just scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you want fresh cookies, bake straight from frozen, adding a couple extra minutes to the baking time.

Nutritional Information & Benefits

Each chewy monster cookie with M&Ms and chocolate chips contains approximately 200-220 calories, with a balance of carbohydrates, fats, and a bit of protein from the oats and eggs. While these cookies are definitely a treat, the inclusion of oats adds some fiber and texture, helping to slow sugar absorption a bit.

Using real butter provides fat that helps with satiety and flavor, and the combination of brown and white sugar keeps sweetness balanced without being overwhelming. For those mindful of allergens, this recipe contains gluten, dairy, and eggs, but it’s easily adaptable to gluten-free and dairy-free diets with simple substitutions.

From a wellness perspective, I find these cookies a satisfying way to indulge without guilt—made with ingredients you recognize and without any weird additives. It’s comfort food that feels honest and homemade, which makes all the difference.

Conclusion

Chewy monster cookies with M&Ms and chocolate chips have become my go-to when I want a quick, crowd-pleasing treat that doesn’t skimp on flavor or texture. They’re simple enough for a weekday bake but delicious enough to impress any cookie lover. The chewy dough paired with colorful candies and melty chocolate is just the right kind of fun and comforting.

Feel free to tweak this recipe to suit your tastes—add nuts, swap candies, or try a dairy-free version. Each time I make these cookies, I find a little joy in the process and the smiles they bring. I hope you find the same happiness and ease with this recipe.

Give it a try, share your thoughts, and maybe even a photo of your batch! I’d love to hear how you make these monster cookies your own.

FAQs

Can I make these cookies gluten-free?

Yes! Use a certified gluten-free all-purpose flour blend and gluten-free oats to keep the texture and flavor close to the original.

How do I keep the cookies chewy and not crispy?

Don’t overbake—remove cookies when edges are set but centers still look soft. Using brown sugar also helps keep them chewy.

Can I substitute M&Ms with other candies?

Absolutely! Try Reese’s Pieces, chopped candy bars, or dried fruit for a different twist.

How should I store leftover cookies?

Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Can I prepare the dough in advance?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 3 months. Just scoop and bake when ready.

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