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4th of July Monster Cookies

  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 18 1x
  • Category: Cookies


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 pantry ingredients, these cookies make a perfectly patriotic treat for kids of all ages.


  • ¾ cup all purpose flour
  • ¾ cup bread flour
  • 3/4 cup quick oats
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup smooth peanut butter, room temperature
  • 1 cup light brown sugar, packed
  • 1½ tsp vanilla
  • 2 large eggs, room temperature
  • 1 cup milk chocolate M&M’s
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper and set aside.
  3. In the bowl of an eclectic mixer fitted with a paddle attachment, cream together butter, peanut butter and brown sugar on high until light and fluffy, about 2-3 minutes.
  4. Add the eggs, one at a time. Mixing on low until fully combined.
  5. Add the vanilla and mix until incorporated.
  6. In a separate bowl, combine flours, oats, baking soda and salt. Whisk to combine.
  7. Slowly add the flour mixture to the butter mixture and mix only until the dough comes together and some streaks of flour remain.
  8. Do not over mix.
  9. Remove bowl from mixer and fold in M&M’s and chocolate chips.
  10. Using an 2 TBSP cookie scoop or a ¼ cup measuring cup, scoop cookie dough generously onto prepared baking pans. For evenly baked cookies, weight each ball of dough. These cookies are 2 ounces each.
  11. If the dough seems soft or it’s a warm day, refrigerate the dough on the cookie sheets for 15-20 minutes before baking.
  12. Bake the cookies at 350 degrees for 12-15 minutes or until edges are slightly golden brown.
  13. Cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.


May be frozen tightly wrapped for up to 3 months.