Name: Festive Christmas Monster Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup salted butter; 1/4 cup peanut butter; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 eggs; 2 tsp vanilla; 1 1/2 cups all-purpose flour; 1 cup old fashioned oats; 1 tsp salt; 1 tsp baking soda; 1/2 cup mini chocolate chips; 1/2 cup mini M&M's

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There's something magical about baking Christmas cookies, isn't there? The smell of butter and sugar melting together, the colorful M&M's peeking through the dough—it just screams holiday joy. My Christmas Monster Cookies have been a family tradition for years, and honestly, they're the first thing to disappear at every holiday party. They're soft, chewy, and packed with chocolate chips and festive M&M's, making them as fun to look at as they are to eat.

I remember the first time I made these—I was in college, trying to impress my roommates with a little holiday spirit, and they were gone in about ten minutes flat. That’s when I knew I had a winner. Whether you're baking for Santa, gifting them to neighbors, or just sneaking a few (or five) for yourself, these cookies are the perfect way to celebrate the season. So grab your mixing bowl and let’s make some magic!

Why You’ll Love These Christmas Monster Cookies

Listen, I don’t throw around the word “perfect” lightly, but these cookies? They’re it. Here’s why you’re going to fall head over heels for them:

They’re basically edible holiday cheer. The colorful M&M’s make them look like tiny presents, and who doesn’t love biting into a cookie packed with chocolate in every bite?
Chewy meets crispy in the best way. The oats give them this hearty texture, while the edges get just slightly golden—trust me, it’s the ideal combo.
You probably have most of the ingredients already. No running to the store for weird spices—just butter, sugar, and all the happy things in your pantry.
They make your kitchen smell like Santa’s workshop. That warm vanilla-peanut butter aroma? Pure nostalgia.

Perfect for Holiday Gatherings

These cookies disappear faster than wrapping paper on Christmas morning. I bring them to every party, and without fail, someone asks for the recipe. They’re the ultimate crowd-pleaser—kids lose their minds over the M&M’s, and adults “subtly” take three at a time.

Easy to Customize

Not feeling peanut butter? Swap in almond butter or skip it altogether. Want more crunch? Throw in chopped pecans. The dough is your blank canvas—I’ve even done crushed candy canes in December for extra pepperminty joy. No rules, just deliciousness.

Ingredients You’ll Need for Christmas Monster Cookies

Okay, let’s gather the goodies! The best part? You might already have most of these in your kitchen. If not, a quick grocery run will do the trick—and trust me, it’s worth it. Here’s everything you’ll need:

Wet Ingredients

½ cup salted butter, softened – Pro tip: Leave it on the counter for 30 minutes before baking. If you forget (like I often do), microwaving it for 10 seconds works too—just don’t melt it!
¼ cup peanut butter – Creamy or crunchy, your call. If allergies are a concern, sunflower seed butter is a great swap.
½ cup granulated sugar – Plain old white sugar is perfect here.
½ cup packed brown sugar – Pack it tight in the measuring cup for that rich molasses flavor.
2 large eggs – Room temperature blends smoother, but cold works in a pinch.
2 teaspoon vanilla extract – Splurge on the real stuff if you can—it makes a difference!

Dry Ingredients

1 ½ cups all-purpose flour – No need to sift, but fluff it with a fork before measuring.
1 cup old-fashioned oats – Quick oats work too, but the texture won’t be as hearty.
1 teaspoon salt – Balances the sweetness like a dream.
1 teaspoon baking soda – Freshness check: If it doesn’t fizz with vinegar, toss it.

Mix-Ins

½ cup mini chocolate chips – Regular-sized chips work, but minis ensure chocolate in every bite.
½ cup mini M&M’s – Holiday-colored ones make these extra festive. Go wild with the red and green!

See? Nothing fancy—just pure, cookie-loving goodness. Now, let’s get mixing!

Step-by-Step Instructions for Christmas Monster Cookies

Okay, let's make some cookie magic happen! Don't worry if you're not a baking pro—these steps are foolproof. I've burned my fair share of cookies (oops), but this method never lets me down.

Preheat and Prep

Preheat your oven to 350°F (175°C). This gives it time to get perfectly toasty while you mix.
Line your baking sheets with parchment paper or silicone mats. No sticking, no scrubbing pans later—win-win!

Cream Wet Ingredients

In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until it's light and fluffy. About 2 minutes with a hand mixer should do it. Scrape the sides halfway through—no lonely butter chunks left behind!
Add eggs one at a time, mixing well after each. Then pour in that glorious vanilla. Your kitchen should smell amazing already.

Combine Dry Ingredients

In a separate bowl, whisk together flour, oats, salt, and baking soda. No need to sift—just give it a good stir to banish any baking soda lumps.
Gradually add the dry mix to the wet ingredients. I do this in three batches, mixing just until combined after each. Overmixing = tough cookies, and we want these babies tender!

Fold in Mix-Ins

Now for the fun part! Gently stir in chocolate chips and M&M’s. Save a handful to press on top of the dough balls later—makes them extra pretty.

Bake to Perfection

Drop dough by rounded tablespoons onto your prepared sheets. Leave about 2 inches between them—they’ll spread a bit.
Bake for 10-12 minutes. They’re done when the edges are golden but centers still look slightly soft. Pro tip: For chewier cookies, pull them out at 10 minutes even if they seem underdone. They’ll firm up as they cool!
Let them cool on the sheet for 5 minutes before transferring to a wire rack. I know, the temptation to grab one immediately is REAL, but they need this time to set.

And there you have it—Christmas in cookie form! Now try not to eat them all before your family notices...

Variations for Christmas Monster Cookies

One of my favorite things about these cookies is how easily you can switch them up! Here are some of my go-to twists when I want to mix things up (or when I realize I'm out of an ingredient—hey, it happens).

Nut-Free Option

Got allergies in the house? No problem! Swap the peanut butter for sunflower seed butter—it gives that same rich, nutty flavor without the nuts. I've also used tahini in a pinch (weird but weirdly good), or you can just skip it entirely and add an extra tablespoon of butter.

Extra Festive

Want to crank up the holiday vibes? Go wild with the M&M's! The red and green holiday mix is my December staple, but I've also tossed in crushed candy canes (about ¼ cup) for peppermint lovers. Sprinkles work too—just fold in 2 tablespoons with the chocolate chips. Pro tip: Roll the dough balls in sprinkles before baking for that Instagram-worthy sparkle.

Other fun ideas? Swap half the chocolate chips for white chocolate, add a handful of dried cranberries for tartness, or mix in chopped pecans if you're feeling fancy. The dough is your playground—have fun with it!

Serving and Storage Tips for Christmas Monster Cookies

Okay, let’s talk about keeping these beauties fresh—because let’s be real, they rarely last long enough to need storing! But just in case you’ve got some willpower (or made a double batch), here’s how to keep them tasting like they just came out of the oven.

Storing for Freshness

Pop cooled cookies into an airtight container with a piece of bread on top—weird trick, but the bread keeps them soft! They’ll stay perfect for up to 5 days at room temperature. If your house is warm, stash them in the fridge to prevent the chocolate from melting into sad puddles.

Freezing Dough or Cookies

Yes, you can freeze these! For dough, roll it into balls and freeze on a tray before transferring to a bag. Bake straight from frozen—just add 1-2 extra minutes. Already baked? Layer cooled cookies between parchment in a freezer bag. They’ll keep for 3 months, and honestly, eating one frozen is a next-level experience (trust me).

Helpful Notes for Christmas Monster Cookies

Before you dash off to bake, here are my tried-and-true tips to guarantee cookie success every time. These are the little things I’ve learned the hard way so you don’t have to!

Room Temperature Butter

This is non-negotiable, friends! Cold butter won’t cream properly with the sugars, leaving you with dense cookies. If you forgot to soften it (we’ve all been there), cut it into cubes and let it sit for 15 minutes. No microwave shortcuts—you’ll melt it, and then your dough will be a greasy mess. Ask me how I know!

Cookie Texture

Want that perfect chew? Pull them out when they still look slightly underdone. The edges should be golden, but the centers will look soft—they’ll firm up as they cool. Overbaking gives you crunchy hockey pucks (fine if that’s your thing, but not my ideal monster cookie). And resist the urge to flatten the dough balls before baking—they’ll spread naturally for that rustic, craggy look we love.

One last thing: If your dough feels too sticky, chill it for 20 minutes. Warm kitchens in December can make the dough spread too fast. Happy baking!

Frequently Asked Questions About Christmas Monster Cookies

Over the years, I've gotten tons of questions about these cookies—which means you're probably wondering the same things! Here are the answers to all your burning cookie queries.

Can I Use Quick Oats?

Absolutely! Quick oats work in a pinch, but I prefer old-fashioned oats—they give the cookies that hearty, chewy texture we all love.

If you only have quick oats, use the same amount but expect a slightly softer cookie. No oats at all? Try pulsing ½ cup of nuts in a food processor for a fun crunch.

How to Prevent Spreading?

If your cookies are turning into pancake-thin wafers (been there!), chill the dough for 30 minutes before baking.

Cold butter melts slower in the oven, keeping them thick and perfect. Also, make sure your baking soda is fresh—expired leaveners can cause flat cookies. And never bake on a warm sheet—always let pans cool between batches!

Can I Make These Without a Mixer?

100% yes! I've made these with just a wooden spoon when my mixer broke mid-baking spree.

It takes a bit more elbow grease to cream the butter and sugars, but the cookies taste just as delicious. Bonus: You'll burn off a few cookie calories before eating them!

Final Thoughts on Christmas Monster Cookies

There you have it—my all-time favorite holiday cookie! These Christmas Monster Cookies are more than just a sweet treat; they're little bites of joy that bring people together. Whether you're leaving them out for Santa, packing them into gift boxes, or just sneaking one (or three) with your afternoon coffee, they never fail to spark smiles.

What I love most is how forgiving this recipe is—you really can't mess it up. Even if your dough looks wonky or your M&M's aren't perfectly distributed, they'll still taste incredible. That's the magic of holiday baking. So preheat that oven, put on some festive music, and let the cookie-making begin. Your kitchen (and your lucky taste-testers) will thank you!

Festive Christmas Monster Cookies