Why You’ll Love This Recipe
No Bake Monster Cookies deliver everything you love about classic monster cookies—peanut butter, oats, chocolate, and colorful candies—without ever turning on the oven. These cookies are wonderfully chewy, rich, and satisfyingly sweet, making them perfect for busy days, last-minute gatherings, or after-school treats. I once stirred in a spoonful of almond butter along with the peanut butter, and it added a surprisingly smooth depth that made the cookies even more irresistible. The best part? They come together in just a few minutes using simple pantry staples. Whether you’re preparing snacks for a crowd, filling lunchboxes, or craving something nostalgic and homemade, these No Bake Monster Cookies are dependable, quick, and endlessly loved. They’re also easy to customize with your favorite mix-ins, and they hold beautifully once cooled, making them an ideal grab-and-go treat.
No Bake Monster Cookies: A Chewy, Chocolatey Treat Ready in Minutes
- Total Time: 25 mins
- Yield: 24 cookies
- Diet: Gluten Free
Description
Chewy, peanut-buttery no-bake cookies packed with oats, chocolate chips, and colorful M&M’s—quick to make and irresistibly delicious.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup creamy peanut butter
- 1/2 cup milk
- 1 tsp vanilla extract
- 3 cups quick oats
- 1/2 cup mini chocolate chips
- 1 cup M&M’s
Instructions
- Line a baking sheet with parchment paper.
- In a saucepan, combine butter, granulated sugar, brown sugar, and milk. Bring to a gentle boil and cook for 1 minute.
- Remove from heat and stir in peanut butter and vanilla until smooth.
- Add oats and mix until fully coated.
- Let mixture cool 2–3 minutes, then fold in chocolate chips and M&M’s.
- Scoop tablespoon-sized portions onto the prepared baking sheet.
- Press lightly to flatten if desired and let set at room temperature for 20–30 minutes.
Notes
- Use quick oats for the best texture—old-fashioned oats make a crumblier cookie.
- Stir chocolate chips in after cooling slightly to prevent melting.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter
Butter acts as the base of the cookie mixture, adding rich flavor and helping melt the sugar smoothly.
Sugar
Sugar sweetens the cookies and helps create the signature chewy, fudgy texture once cooled.
Brown sugar
Brown sugar contributes caramel warmth and moisture, enhancing the overall chewiness.
Peanut butter
Peanut butter binds the ingredients and gives the cookies their classic nutty flavor. Creamy peanut butter creates a smoother texture, but chunky works too.
Vanilla extract
Vanilla adds warmth and depth, rounding out the sweetness of the cookies.
Quick oats
Quick oats provide structure and chewiness. They absorb the warm syrup mixture well, helping the cookies set without baking.
Chocolate chips
Chocolate chips melt slightly into the cookies, offering pockets of rich chocolate flavor.
M&M candies
Colorful M&M’s give the cookies their iconic “monster” look and add crunch and sweetness.
Directions
Start by lining a baking sheet with parchment paper. In a medium saucepan, melt the butter over medium heat. Add the sugar and brown sugar, stirring until dissolved. Allow the mixture to simmer for one to two minutes, creating a smooth, syrupy base.
Remove the saucepan from the heat and stir in the peanut butter and vanilla extract until fully combined. Fold in the quick oats, stirring gently to coat them evenly in the warm mixture. Once the oats are well incorporated, quickly fold in chocolate chips and M&M’s. The chocolate chips may melt slightly, adding extra richness.
Using a cookie scoop or spoon, drop rounded portions of the mixture onto the prepared baking sheet. Let the cookies cool at room temperature for 20–30 minutes, or refrigerate them for faster setting. Once firm, enjoy immediately or store for later.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 18–24 cookies depending on size. Preparation requires about 10 minutes, and cooling takes 20–30 minutes. Total estimated time: approximately 30–40 minutes.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to two months. No reheating is needed; simply thaw frozen cookies at room temperature.
Variations and Customizations
Chocolate Peanut Butter Monster Cookies
Add a tablespoon of cocoa powder for a deeper chocolate flavor.
Nut-Free Version
Replace peanut butter with sunflower seed butter to make them school-safe.
Trail Mix Style
Fold in raisins, pretzels, or chopped nuts for extra texture.
White Chocolate Monster Cookies
Swap chocolate chips for white chocolate chips for a sweeter variation.
Espresso Chip Twist
Add a pinch of instant espresso powder to intensify the chocolate notes.
Healthy Boost
Mix in chia seeds or flaxseed for added texture and nutrients.
Marshmallow Mix-In
Add mini marshmallows for a gooey, s’mores-inspired version.
Holiday Theme
Use seasonal M&M colors to match Christmas, Easter, Halloween, or Valentine’s Day.
Gluten-Free Version
Use certified gluten-free oats to make the cookies fully gluten-free.
Extra Chewy Variation
Add a tablespoon of honey for added chewiness and shine.
FAQs
Do I need to boil the sugar mixture?
A short simmer helps the cookies set but does not require a full boil.
Can I use old-fashioned oats?
Yes, but the texture will be heartier and slightly less cohesive.
Can I make these without peanut butter?
Yes, use almond butter or sunflower butter as a substitute.
Why are my cookies crumbly?
They may need more peanut butter or slightly less oats.
Can I freeze the dough?
It’s best to freeze the shaped cookies rather than the dough.
Will the chocolate chips melt too much?
Some melting is normal and adds richness; chill the dough briefly before adding chips for less melting.
Can kids help make this recipe?
Absolutely—no oven required, just supervision around the stove.
Can I reduce the sugar?
Yes, but reducing too much may affect texture.
Why didn’t my cookies set?
The mixture may not have simmered long enough. Chill the cookies to help firm them.
Can I use natural peanut butter?
Yes, but ensure it’s well-stirred to avoid oily or crumbly cookies.
Conclusion
No Bake Monster Cookies are quick, delicious, and endlessly customizable—making them a perfect treat for busy days, celebrations, or simple homemade snacking. With their chewy texture, chocolatey mix-ins, and playful pops of color, they deliver nostalgic charm with minimal effort. Whether enjoyed at room temperature or straight from the fridge, these cookies are sure to become a staple in your kitchen. A fun, simple dessert that always brings smiles, they’re truly a no-bake favorite you’ll return to again and again.
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