Small Batch Monster Cookies (Makes 8 Cookies)

These Small Batch Monster Cookies are soft, chewy, and loaded with peanut butter, rolled oats, M&M’s, mini chocolate chips, and crunchy pecans. This easy cookie recipe makes just 8 cookies, making it perfect when you want a homemade treat without a full batch. The cookie dough can also be frozen, so you can bake a few whenever a craving hits.

Looking for more small-batch baking? Try my Small Batch Chocolate Chunk Cookies, Small Batch Toffee Cookies, or Small Batch Chocolate Chip Muffins

Small batch monster cookies with M&M's, chocolate chips and pecans.

Table of Contents

Why You’ll Love This Recipe

Small batch: This recipe makes just 8 cookies, so you get a homemade dessert without ending up with a huge batch.

Soft and chewy: Peanut butter, brown sugar, and rolled oats give these cookies a soft, chewy texture with lightly crisp edges.

Loaded with mix-ins: Every cookie is packed with M&M’s, mini chocolate chips, and crunchy pecans.

Easy to freeze: Freeze the shaped cookie dough and bake it later whenever you want a fresh cookie.

Easy to customize: Use regular or mini M&M’s, swap the chocolate chips for dark or milk chocolate, or leave out the pecans if you prefer.

Ingredients

Butter: Use unsalted butter softened to room temperature so it creams easily with the sugars.
Sugar: A combination of brown sugar and granulated sugar gives the cookies sweetness and helps create a soft, chewy texture.
Peanut butter: Use smooth, creamy peanut butter for the best texture. Avoid natural peanut butter that separates, as the extra oil can affect the dough.
Egg yolk: One egg yolk adds richness and helps keep this small batch of cookies tender without requiring a whole egg.
Vanilla extract: Don’t skip the vanilla extract! You can also use vanilla bean paste for more flavour.
Flour: All-purpose flour provides structure without making the cookies too dense.
Oats: Only use rolled oats for baking. My favourite is the sprouted rolled oats from Costco.
Leavening agents: You only need baking soda.
Salt: Enhances flavor.
Chocolate chips: This recipe uses mini semi-sweet chocolate chips, but you can also use regular or dark chocolate chips.
M&M’s: Use mini or regular M&M’s.
Pecans: Use roughly chopped pecans.

Step By Step Instructions

Step 1: Mix the Dry Ingredients. In a bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt until well combined. Set aside.

Step 2: Cream the Butter and Sugar. Using a hand mixer or a stand mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 5 minutes until light and fluffy.

Step 3: Add Wet Ingredients. Mix in the peanut butter, egg yolk, and vanilla extract until smooth.

Step 4: Combine Everything. Gradually add the dry ingredients and mix until just combined. Then, fold in the mini chocolate chips and M&M’s.

Step 5: Shape and Chill. Scoop the dough into 8 evenly sized cookie dough balls. Refrigerate for 30 minutes to help the cookies hold their shape while baking.

Step 6: Bake. Preheat your oven to 350°F. Line a baking sheet with parchment paper, then place the chilled cookie dough balls onto the sheet. Bake for 10 to 12 minutes or until the edges are golden brown. Let the cookies cool slightly before eating!

step by step instructions on how to make monster cookies

More Small Batch Cookie Recipes

Soft and chewy small batch monster cookies.

Expert Tips + Variations

Room Temperature: Always use room-temperature eggs and butter for a smooth cookie dough. If you forget to take the egg out ahead of time, place it in lukewarm water for 10 minutes. To soften butter quickly, microwave it for 10–15 seconds.

Refrigerate Dough: Don’t skip chilling the dough—this prevents cookies from spreading too much. Pro tip: Scoop out the cookie dough before refrigerating to make baking easier!

Shaping Cookies: Once the cookies are out of the oven, use a circular cookie cutter, bowl, or glass to gently shape them.

Chocolate: Use mini or regular-sized semi-sweet chocolate chips. You can also substitute with dark chocolate, milk chocolate, white chocolate, or peanut butter chips.

M&M’s: Use mini or regular-sized M&M’s, or swap them for Smarties. For a festive touch, try seasonal M&M’s for Christmas, Valentine’s, or Easter!

Small Batch Monster Cookies FAQ

Do I have to chill the cookie dough?

Yes. Chilling the dough for 30 minutes helps prevent the cookies from spreading too much in the oven. Scoop the dough into balls before chilling so it is easier to portion once cold.

Can I freeze monster cookie dough?

Yes. Scoop the dough into individual portions and freeze until firm, then transfer the dough balls to an airtight freezer bag or container. The dough can be frozen for up to 3 months.

Can I use natural peanut butter?

I recommend using smooth, creamy peanut butter that does not separate. Natural peanut butter can contain more separated oil, which may change the texture and spread of the cookies.

Can I leave out the pecans?

Yes. The pecans can be omitted if you have a nut allergy or simply prefer monster cookies without nuts. You can also replace them with another mix-in, such as extra chocolate chips or M&M’s.

Can I use mini M&M’s?

Yes. Both mini and regular M&M’s work in this recipe. Mini M&M’s will give you more colourful candy pieces throughout each cookie.

How should I store small batch monster cookies?

Store the baked cookies in an airtight container at room temperature for several days. You can also freeze the baked cookies or freeze the cookie dough to bake later.

Why does this recipe use an egg yolk?Why does this recipe use an egg yolk?

Using one egg yolk instead of a whole egg helps the cookie structure while keeping the recipe properly scaled for just 8 cookies. Save the leftover egg white for another recipe.

small batch monster cookies with pecans, M&M's, mini chocolate chips

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