Kitchen-Sink Monster Cookies

Think back to those bake sales as a kid—the cookies piled high with rainbow candies and gooey chocolate chips. That’s exactly what I wanted, but I couldn’t help myself. I went all in. I mean, why stop at just a few mix-ins? So I tossed in everything I could find, and these monster cookies turned out wild, messy, and honestly, way too good to resist. If you’re ready for a cookie that doesn’t hold back, you’re in for a treat.

Why You’ll Love This Recipe

These Kitchen-Sink Monster Cookies aren’t just your average cookie; they’re a symphony of textures and flavors! Imagine the chewy goodness of a peanut butter oatmeal cookie base, bursting with pops of color and chocolatey satisfaction, all in one bite. You’ll love this recipe because:

• Ultimate Comfort Food: These cookies are pure nostalgia and a guaranteed mood booster.
• Customize it!: The possibilities are endless! Swap out your favorite candies, nuts, or dried fruit for a unique twist.
• Freezer-Friendly: Make a big batch and freeze them for a quick and easy treat whenever the craving hits. This is key for easy lunchbox packing.
• Surprisingly Easy: Despite the long ingredient list, these monster cookies are surprisingly simple to make.
• Perfect for Sharing: They’re big, bold, and perfect for sharing with friends and family (if you want to share!).
• It truly is a blank canvas! If you want to use up the last of some chips, pretzels or sprinkles – this is the cookie for you!

Ingredients Breakdown

Here’s a breakdown of what you’ll need to create these magnificent Kitchen-Sink Monster Cookies:

• Butter: 1 cup (226g) unsalted butter, softened. Softened butter is crucial for achieving a light and airy texture.
• Granulated Sugar: 1 cup (200g) provides sweetness and contributes to the cookies’ crisp edges.
• Brown Sugar: 1 cup (220g) packed brown sugar adds moisture and a delightful caramel-like flavor.
• Eggs: 2 large eggs act as a binder and add richness.
• Vanilla Extract: 2 teaspoons (10ml) enhances the overall flavor profile. Use pure vanilla extract for the best results!
• Peanut Butter: 1 cup (256g)of creamy peanut butter provides a nutty flavor and adds to the chewy texture.
• All-Purpose Flour: 2 cups (240g) form the structure of the cookie.
• Baking Soda: 1 teaspoon (4g) helps the cookies rise and become nice and fluffy.
• Salt: 1/2 teaspoon (3g) enhances the sweetness and balances the flavors.
• Rolled Oats: 3 cups (240g) old-fashioned rolled oats add texture and a hearty, wholesome element. I don’t recommend using instant oats here as they will not give the same texture.
• M&Ms: 1 cup (170g) regular or peanut M&Ms adds a pop of color and chocolatey goodness.
• Chocolate Chips: 1 cup (170g) semi-sweet chocolate chips for that classic chocolate chip cookie flavor.
• Optional Mix-Ins: 1 cup (additional candies, nuts, pretzels, etc.) – get creative!

Kitchen Tools Needed

• Stand Mixer or Electric Hand Mixer: For creaming together the butter and sugar.
• Large Mixing Bowl: To combine the dry ingredients.
• Baking Sheets: You’ll need at least two baking sheets for baking the cookies.
• Parchment Paper or Silicone Baking Mats: To prevent the cookies from sticking.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Cookie Scoop (Optional): For consistently sized cookies.

Step-by-Step Instructions

Follow these steps for perfectly baked Kitchen-Sink Monster Cookies:

1. Preheat: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
3. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and peanut butter until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in Oats and Mix-Ins: Stir in the rolled oats, M&Ms, chocolate chips, and any other optional mix-ins until evenly distributed.
7. Drop by Rounded Tablespoons: Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The center should still be slightly soft.
9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Devour these delicious monster cookies while they are still warm!

Pro Tips for Success

• Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
• Chill the Dough (Optional): Chilling the dough for 30 minutes to an hour can help prevent the cookies from spreading too much during baking.
• Use a Cookie Scoop: Using a cookie scoop ensures that your cookies are all the same size and bake evenly.
• Slightly Underbake: Underbaking the cookies slightly will result in softer, chewier cookies. I almost always underbake.
• Rotate the Baking Sheets: Rotate the baking sheets halfway through baking to ensure even baking.
• Softened butter is key! Cold butter won’t create the same kind of texture, neither will microwaved butter.

Variations & Dietary Swaps

• Nut-Free: Substitute sunflower seed butter or tahini for the peanut butter.
• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Vegan: Use vegan butter, flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and dairy-free chocolate chips.
• Different Mix-Ins: Experiment with different candies, nuts, dried fruit, pretzels, or even potato chips.
• Add Spices: A pinch of cinnamon or nutmeg can add warmth and depth of flavor.
• Double Chocolate: Use dark chocolate chips and add cocoa powder to the dough.

Serving Suggestions

• Enjoy them warm with a glass of cold milk or oat milk.
• Serve them at your next potluck or bake sale.
• Pack them in your children’s lunchboxes for a special treat.
• Crumble them over ice cream for a delicious dessert topping.
• Give them to friends and neighbors.
• Pair with your favorite coffee after dinner for the perfect treat!

Storage & Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before enjoying. You can also freeze the dough for up to 2 months.
• Reheating: Reheat the cookies in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Troubleshooting / FAQ

Final Thoughts

Kitchen-Sink Monster Cookies prove that a little chaos in the kitchen makes for the best treats. Grab whatever you’ve got, crank up the oven, and dive in. Toss in your favorite mix-ins, don’t stress about making them perfect, and just have fun. These cookies are all about big flavor and personality—your taste buds are in for a treat. Honestly, once you try them, you’ll see why they’re the best monster cookies around.

Related Recipes

If you’re looking for more delicious cookie recipes, be sure to check out my oatmeal raisin cookies.

Share on Social Media

If you make these Kitchen-Sink Monster Cookies, be sure to share a photo on social media and tag me @culinarycravingcom! I love seeing your creations!