This homemade edible cookie dough has it all—peanut butter, oats, chocolate chips, and colorful M&Ms. Monster cookie dough is like the party version of cookie dough, and it’s one of my favorite fast quick desserts to make for both kids and grownups. If you love simple desserts with lots of texture and flavor, you’re going to love this one.
Monster cookie dough is fun, chunky, and totally customizable. You get the chewiness of oats, the creaminess of peanut butter, the richness of chocolate chips, and the crunch of candy-coated M&Ms all in one no bake dessert. It’s colorful, kid-friendly, and comes together in minutes—perfect for when you want a treat without turning on the oven.
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Ingredients for Monster Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons creamy peanut butter
- 1–2 tablespoons milk
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup rolled oats
- 1/3 cup mini chocolate chips
- 1/3 cup mini M&Ms
- 1/2 teaspoon salt
How to Make Monster Cookie Dough
This super easy no-bake cookie dough comes together in just minutes!
1. Heat-Treat the Flour. Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.
2. Cream the butter, peanut butter, and sugars in a mixing bowl until smooth and fluffy.
3. Add the vanilla extract and a splash of milk (save the rest to adjust the texture later if necessary), and mix to combine.
4. Stir in the heat-treated flour, oats, and salt until a soft dough forms. Add a bit more milk if everything seems too dry.
5. Fold in the chocolate chips and mini M&Ms.
6. Scoop, roll into bites, or enjoy straight from the spoon. I like to use a cookie scoop and scoop the dough into mini cupcake liners for easy storage and serving.
7. After scooping, chill in the fridge to let your scoops set.
Pro Tips
- For a nut-free version, swap peanut butter with biscoff butter or sunflower seed butter. I actually have a son with a nut allergy and made this using Trader Joe’s speculoos (biscoff cookie) butter and thought it tasted fantastic!
- Sift your heat-treated flour . The heat-treated flour tends to clump together and stick to the bowl you microwave it in. If you don’t want clumps of flour in your pumpkin cookie dough, I would recommend sifting it first, or pushing it through a strainer to break up the clumps.
- Want even more texture? Add pretzel pieces, chopped peanuts, or even chunks of toffee candy. The sky’s the limit with monster cookie dough! However, if you’re forming smaller balls of cookie dough for serving, make sure you chop up your mix-ins into pretty tiny pieces
- If your dough seems too soft to scoop, chill it for 10–15 minutes before scooping for cleaner presentation.
- Portion dough with a cookie scoop and place into mini cupcake liners for easy serving and storage.
FAQs
Can I make these gluten-free?
Yes! Just use a 1-1 ratio gluten-free all-purpose flour and certified gluten-free oats.
Can I make these dairy-free?
Yes, use plant-based butter, non-dairy milk, and dairy-free chocolate chips and candies.
Can I make these nut-free?
Sure thing! You can use biscoff cookie butter or sunflower seed butter in place of peanut butter, and just make sure all of your mix-ins are nut-free too. I make these with biscoff butter for a nut-free version and thought they were delicious!
Is it okay to freeze these?
For sure! Freeze them flat on a plate (you can put them in mini cupcake liners too). Then, put your frozen cookie dough balls in an airtight freezer-safe bag. Defrost a few or as many as you want when you want a quick sweet treat.
How long do these last in the fridge?
I would say these could last up to 5 days in the fridge in an airtight container. Truthfully, since there aren’t even any eggs, they could last longer! However, they never last long enough to go bad in my house!
Monster cookie dough is colorful, playful, and packed with fun mix-ins. It’s the ultimate no bake dessert to make when you want something fast and full of flavor. Whether you serve it at a party or scoop some for movie night, it always brings a little joy.
This homemade edible cookie dough is one of those fast quick desserts that feels like a celebration. It’s simple, satisfying, and easy to customize for any occasion or craving. Just scoop, snack, and smile.
Monster Cookie Dough
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 2 Tbsp creamy peanut butter
- 1-2 Tbsp milk
- 1 cup flour heat treated
- 1/2 cup rolled oats or old fashioned oats
- 1/2 tsp salt
- 1/3 cup mini chocolate chips
- 1/3 cup mini M&Ms
Instructions
- Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.
- Cream the butter, peanut butter, and sugars in a mixing bowl until smooth and fluffy.
- Add the vanilla extract and a splash of milk (save the rest to adjust the texture later if necessary), and mix to combine.
- Stir in the heat-treated flour, oats, and salt until a soft dough forms. Add a bit more milk if everything seems too dry.
- Fold in the chocolate chips and mini M&Ms.
- Scoop, roll into bites, or enjoy straight from the spoon. I like to use a cookie scoop and scoop the dough into mini cupcake liners for easy storage and serving
- After scooping, chill in the fridge to let your scoops set.
