Easy Flourless Monster Cookies

Flourless Monster Cookies made with creamy peanut butter, chewy oats, chocolate chips, and mini M&M’s. Soft, chewy, and easy to make with no chilling required.

Prep Time 20

Cook Time 13

Total Time 33

Servings cookies

Calories 261kcal

Author Samantha Pickthall

Ingredients

113 g (1 stick) unsalted butter, softened to room temperature
1 cup creamy peanut butter, not natural peanut butter (see note one)
1/2 cup granulated sugar
1/3 cup lightly packed brown sugar
2 large eggs, at room temperature
2 cups old fashioned rolled oats, (see note two)
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
3/4 cup mini M&M’s, extra for topping
3/4 cup milk or semi-sweet chocolate chips, extra for topping

US Customary - Metric

Instructions

Prepare Oven: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
Cream Butter and Peanut Butter: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric hand mixer, add the softened butter and creamy peanut butter. Beat on medium speed for 1 minute until smooth and creamed.
Add Sugars: Add the granulated sugar and brown sugar. Beat on medium speed for 1 minute and 30 seconds until the mixture is lighter in colour and slightly fluffy.
Add Eggs and Vanilla: Pour in the vanilla extract, then add the eggs one at a time, beating well after each addition, about 15 seconds. Scrape down the sides of the bowl with a spatula as needed.
Add Dry Ingredients: Add the rolled oats, baking soda, and salt. Beat on low speed until combined, about 10 seconds.
Fold Through Chocolate: Add the mini M&M’s and chocolate chips. Using a spatula, gently fold them through the cookie dough until evenly distributed.
Scoop Cookies: Using a 1 tablespoon cookie scoop, drop the cookie dough onto the prepared baking sheet. Leave at least 2 inches (5 cm) between each cookie, as they will spread during baking. Do not flatten the cookie dough before baking. I bake 8 cookies at a time on a large baking sheet to allow enough space for the cookies to spread evenly.
Bake: Bake for 11–13 minutes, or until the edges are lightly golden and the centers still appear slightly soft. Remove from the oven.
Add Extra Chocolate: If desired, immediately after removing the cookies from the oven, gently press extra mini M&M’s and chocolate chips into the tops while the cookies are still warm. The residual heat will slightly melt the chocolate pieces, helping them stick to the surface of the cookies.
Cool: Allow the cookies to cool on the baking tray for 15 minutes before carefully transferring them to a wire rack. Use a slotted turner to gently lift the cookies from the tray, as they will be delicate while warm and can break if moved by hand. The cookies will firm up as they cool. Once cooled completely, enjoy!

Video

Notes

Refer to the post above for step-by-step recipe photos.

Key Ingredient Notes

Peanut Butter: Use regular creamy peanut butter, such as Jif or Skippy, for the best results. I do not recommend using natural peanut butter, as the separated oils can affect the consistency of the cookies.
Rolled Oats: Use old fashioned rolled oats for the best chewy texture. If you need these cookies to be gluten free, make sure you use certified gluten free rolled oats.
Mini M&M’s: Regular size M&M’s can be used instead of mini M&M’s.
Chocolate Chips: Can be replaced with semi-sweet, white, or dark chocolate chips depending on your preference.

Tips for Success 

Use softened butter: Room temperature butter blends more easily with the peanut butter and sugars, creating a smoother cookie dough.
Do not overbake: The cookies may look slightly underdone in the centre when removed from the oven, but they will continue cooking on the hot baking tray and set as they cool.
Let the cookies cool before moving: These cookies are delicate straight from the oven. Allow them to cool on the baking tray before transferring them to a wire rack to prevent breaking.
Add extra chocolate while warm: Press extra M&M’s and chocolate chips into the cookies while they are still warm for a bakery-style finish.

Storage

Store: Allow the cookies to cool completely, then place them in an airtight container at room temperature. They will stay fresh for up to 5 days.
Freeze: Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Place parchment paper between layers if stacking to prevent them from sticking together. Thaw at room temperature before serving.

Nutrition