If the Fourth of July were a cookie, this would be it! These soft and chewy giant monster cookies are loaded with all the good stuff and then some. Ready in just minutes with zero chilling required, these cookies make a perfectly patriotic treat for kids of all ages. Just mix, scoop, and bake. It’s like an instant party!
Happy Friday friends! I hope you’re all stocked up on burgers and dogs, watermelon and water balloons for what promises to be an Independence Day like no other. If you are looking for a quick and super easy recipe to enjoy on summertime’s biggest holiday, look no further. These soft and chewy 4th of July Monster Cookies are like fireworks in cookie form and they are bound to make your taste buds oooh and aaahh with every bite.
There’s no denying I’ve got a thing for cookies that are both easy and delicious! You guys went crazy for this Best Ever Chocolate Chip Cookie Recipe last month and rarely a week goes by that I don’t bake up a batch of these Easy Funfetti Sugar Cookies. Since the Fourth of July is all about summertime’s best, I think the day deserves a special cookie of it’s own. These giant stuffed cookies are sure to add some happy to your holiday. So let’s get right to it.
Why are these cookies so good?
If the 4th of July were a cookie, this would be it! They are fun and festive, easy going and carefree, and no bite is ever boring. Here’s a few reasons why I love these cookies:
Flavor. These cookies are extra thick, deliciously chewy and chock full of peanut butter, chocolate chips, white chocolate chips, oats, and festive M&M candies. It’s everything I want in a cookie and more!
Texture. These are monster cookies, aka big, fat, everything-but-the-kitchen-sink cookies. Upon first glance these might look like just another oatmeal cookie, but they are loaded with creamy peanut butter making these cookies super soft and ultra chewy which in my cookie book is a very good thing.
Easy to make. This recipe is perfect for filing under “I want a cookie and I want it now”. With zero chill time required, you can bake up a batch of these goodies in under twenty minutes. Just mix, scoop, and bake. Add your favorite holiday candies for an instant party!
Ingredients
These monster cookies bake up in just minutes with a few simple ingredients and a handful of festive candies that make them a special holiday treat for kids of all ages. Check your pantry for the ingredients below and let’s celebrate!
Flour. All-purpose flour gives these cookies delicious flavor and plenty of structure to hold up to all the mix-ins. For best results, be sure to measure your flour with a digital kitchen scale.
Oats. For the best texture, I like to use quick oats in this recipe rather than old fashioned whole rolled oats. If you only have whole oats on hand, give them a few pulses in a food processor to create a finer texture.
Butter. Be sure your butter is softened to room temperature for easy mixing.
Sugar. This recipe calls for both granulated and light brown sugar for a sweet, chewy cookie that everyone will love!
Peanut Butter. No nuts allowed in my monster cookies so I stick with a smooth and creamy peanut butter like Skippy or Jif. I don’t recommend using an all natural peanut butter as the extra oil can alter the texture of the cookie. For easier creaming with the butter and sugar, make sure your peanut butter is at room temperature.
Eggs. We are using one large egg and one egg yolk for a deliciously chewy cookie. If you forgot to set your eggs out ahead of time, just pop them in a bowl of warm water for 10 minutes.
Chocolate chips. The first sign of a good cookie is lots of chocolate and these monster cookies are no exception. Load them up with semi-sweet or milk chocolate chips along with white chocolate chips. You can use regular or mini. You choose!
M&M’s. As if you need another reason to make a Target run, these red, white, and blue M&M candies are the perfect topper to these festive monster cookies. Do as I do and buy two bags because I guarantee you’ll want to make these cookies on repeat all summer long.
Tips for the best monster cookies
Use room temperature ingredients. This batter comes together in no time using room temperature butter and peanut butter. Be sure to set your ingredients out about 45 to 60 minutes before baking for best results.
Use creamy peanut butter. These cookies are best with that ultra creamy, smooth peanut butter we all know and love from when we were kids. I like to use Skippy creamy peanut butter, but Jif works too.
Do not over mix. For light and fluffy, soft and chewy cookies do not over mix the dough. Leave a few streaks of flour remaining before you add in your chips and candies.
Load them up! The more the merrier when it comes to add-ins so feel free to be generous with the chocolate chips and M&M’s. Pro-tip: reserve a few candies to dot the tops of the cookies so that they look extra festive once baked. These red, white and blue studded cookies are perfect for all of summer’s celebrations from Memorial Day to Labor Day!
Do not over bake. To keep these cookies soft and chewy it’s best to under bake them just a bit. The cookies will continue to bake on the baking sheet once removed from the oven. These cookies bake up on the thick side so if you prefer a flatter cookie, give the cookie sheet a few firm taps on the kitchen counter half way through baking and immediately after they come out of the oven. This will help to flatten the cookies and give you those shiny pools of melted chocolate. SO GOOD!!
Can I make these cookies gluten free or peanut free?
Yes and yes. One thing I love about these 4th of July monster cookies, aside from how crazy good they taste, is that they are highly customizable. You can easily swap the regular all-purpose flour for gluten free 1-to-1 baking flour. And if you have a peanut allergy or simply aren’t a fan, swap the peanut butter for a smooth and creamy almond butter. I’ve tested this cookie both ways and I give both versions a double thumbs up!
These cookies have a “choose your own adventure” vibe so feel free to have fun with the mix-ins. You could swap the semi-sweet chocolate chips for milk chocolate or peanut butter chips. If you’re a real peanut butter lover like me, think about trading in the M&M’s for Reese’s peanut butter candies. You could also add toffee bits, mini pretzels, or even butterscotch chips. The possibilities are endless….it’s your cookie party so you do you!
How to store
A batch of these super fun and festive 4th of July Monster Cookies won’t last longer than a backyard fireworks display so I can almost guarantee you won’t have a single crumb left over. These cookies are my favorite fresh from the oven the day of, but I almost love them more the next day when all of the flavors have had time to marry together. The peanut butter and brown sugar work to keep these cookies moist and chewy even days after baking. For maximum freshness, store the cookies tightly covered at room temperature. You’ll be glad to know they are freezer friendly too so be sure to stash some away for another day.
It’s not too late to whip up a batch of these 4th of July Monster cookies for the holiday weekend! These festive treats are a procrastinator’s dream. Easy to make, quick to bake and they are so perfectly patriotic.
Have a safe and happy 4th, friends!
Looking for more easy and delicious cookie recipes?
4th of July Monster Cookies
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 14 to 16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
If the Fourth of July were a cookie, this would be it! These soft and chewy giant monster cookies are loaded with all the good stuff and then some. Ready in just minutes with simple ingredients, these cookies make a perfectly patriotic treat for kids of all ages.
Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/2 cup smooth peanut butter, room temperature
- 1 large egg, plus one egg yolk, room temperature
- 1 teaspoon vanilla
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup to 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup M&M candies
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of an eclectic mixer fitted with a paddle attachment, cream together butter, sugars and peanut butter on medium high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the egg, followed by the egg yolk. Mixing on low until fully combined.
- Add the vanilla and mix until incorporated.
- In a separate bowl, combine flour, oats, baking soda and salt. Whisk to combine.
- Slowly add the flour mixture to the butter and egg mixture and mix only until the dough comes together and a few streaks of flour remain. Do not over mix.
- Remove bowl from mixer and use a spatula to fold in the M&M’s, chocolate chips and white chocolate chips.
- Using a two tablespoon cookie scoop, scoop the cookie dough onto the prepared baking pans. For evenly baked cookies, weight each ball of dough. The cookies you see here are 2 ounces each.
- Bake the cookies for 9 to 11 minutes or until edges are slightly golden brown, but the centers are still slightly pale and puffy. Halfway through baking, lift the cookie sheet a few inches above the oven rack and drop it. Repeat if desired. This helps to flatten out the cookie dough, giving you a thinner, chewier cookie texture. If the cookies are still mounded on top at the end of the baking cycle, tap the baking sheet firmly against the countertop again when the cookies come out of the oven. This will help create those delicious pools of melted chocolate.
- Remove the cookies from the oven. Cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
**Recipe originally published July 2020
Store tightly covered at room temperature for up to 4 days.
May be frozen. Tightly wrap and freeze flat for up to 2 months.
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18 Comments
Anonymous
July 19, 2024 at 2:01 amGreat recipe! I’ve made it twice and the cookies are raved about. They go quickly!
Heather Mubarak
July 26, 2024 at 3:14 amSo happy you love these cookies!!
Hannah
July 3, 2024 at 4:34 pmDo you recommend refrigerating the dough before baking them?
Anonymous
July 3, 2024 at 9:05 pmI am wondering this as well!
Heather Mubarak
July 3, 2024 at 10:00 pmYou can bake the cookies right after mixing the dough. You can chill the dough if you prefer a thicker, puffier cookie. Enjoy!
Anonymous
June 8, 2024 at 10:51 pmIs PB necessary?
Anonymous
July 4, 2024 at 8:07 pmI made these cookies twice and they still didn’t turn out like the picture. They’re crumbly and dome shaped. I re read the instructions and did everything as asked.
Valeria
June 1, 2024 at 8:19 pmCan I sub PB with Almond butter ??
Heather Mubarak
June 1, 2024 at 8:37 pmYes!
Anonymous
November 1, 2023 at 9:57 pmSo festive and tasted amazing! Super easy and fast recipe and easy to switch up the mix-ins! They were a hit!
Alicia
October 29, 2023 at 6:06 pmCan these be made gluten free?
Heather Mubarak
October 29, 2023 at 6:44 pmAbsolutely! Just sub in your favorite gluten free flour. Enjoy!!
Heather
July 4, 2023 at 8:46 pmDid this recipe recently change? I’ve made these before (last time was like 2-3 weeks ago for Father’s Day) and they came out way different this time. Not in a bad way, just different. I think I prefer the precious recipe!
Heather Mubarak
July 10, 2023 at 11:21 pmHi Heather! Yes, I updated the recipe based on feedback that the cookies previously baked up too cake-like. This is a bigger, chewier cookie. Happy to email you the original version if you’d like!
Kelly Kardos
July 1, 2023 at 12:21 amHeather!!!! These are fantastic!! Just love them. I made mine 1.7 oz each trying to stretch the dough a bit to make more.
They’re going to be a big hit with friends. What’s nice is you can change them up with any color M&M’s. Wouldn’t it be fun to go to the M&M store in Vegas to get some wild colors???? Great recipe..
Suzie
June 30, 2023 at 2:47 pmThese are so festive and fun! A delicious recipe that will be the fan favorite, yum!!
Cathy
June 26, 2023 at 2:45 pmDo you need bread flour in this recipe? I just have all purpose flour on hand. Your thoughts?
Heather Mubarak
June 26, 2023 at 11:35 pmYou can substitute the bread flour with an equal amount of more all-purpose flour. Enjoy!