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This Christmas monster cookies recipe is the holiday treat I crave most when I want a simple, crowd pleasing batch for my family or a festive workplace event. Packed with classic chocolate chips, colorful red and green M and Ms, crunchy sprinkles, and just the right blend of peanut butter and oats, these easy Christmas cookies are soft, chewy, and overflowing with Christmas cheer in every bite. With only 35 minutes to prep and less than 45 minutes to bake, this recipe is perfect for busy December days when you need Christmas treat ideas for work or a fast, family friendly holiday baking project.
My family requests these easy Christmas monster cookies every December ever since I surprised a school holiday party with a big batch. The cookies vanished almost instantly and now everyone asks for this recipe as soon as the holiday season arrives! If you are searching for festive, flavorful, and easy Christmas cookies chocolate lovers will adore, this has become our cherished winter tradition and a new go to for sharing.
Gather Your Ingredients
- Unsalted butter (softened, for Christmas monster cookies): Adds essential richness and creates the chewy soft base; let it come to room temperature for best incorporation and texture
- White sugar and brown sugar: The mix offers balanced sweetness and moisture, while brown sugar gives notes of molasses; light brown sugar works but you can use dark for deeper flavor
- Egg: Binds the dough for chewy, classic Christmas monster cookie bars; use large grade AA eggs at room temperature
- Pure vanilla extract: Heightens flavor, tying together chocolate and peanut butter notes; use real extract instead of imitation for better depth
- Creamy peanut butter: Brings signature taste and extra chew to your monster cookies; opt for regular not natural peanut butter for perfect spread and structure
- All purpose flour: Forms the backbone of the dough; swap in a one to one gluten free flour blend for celiac friendly Christmas sink cookies
- Quick oats: Provide classic chew and hearty kitchen sink cookie texture; for a gluten free version make sure oats are certified gluten free
- Baking soda: Ensures proper lift and softness; do not skip, or cookies will be dense
- Kosher salt: Enhances all the flavors and balances sweetness; flaky or coarse salt gives pleasing savory notes
- Semi sweet chocolate chips: Create gooey chocolate pools; mini chips, chunks, or even dark chocolate are fun variations
- Red and green M and Ms: Give the iconic, festive holiday look in everything Christmas cookies recipes; swap in chopped chocolate bars for a twist
- Christmas sprinkles: Add crunch and vibrant color, lending that bakery bakery finish; jimmies or nonpareils both work
How to Make Christmas Monster Cookies
- Preheat Your Oven for Perfect Texture:
- Set your oven to 350 degrees F before any mixing begins. This consistent temperature makes sure cookies bake evenly and brown just right without drying out. Line two baking sheets with parchment paper for quick cleanup and even heat distribution.
- Cream Butter and Peanut Butter:
- Combine your softened unsalted butter and creamy peanut butter in a big mixing bowl. Using a hand or stand mixer on medium speed for 2 to 3 minutes, beat until light and very creamy—this yields that signature chewy density for Christmas monster cookies.
- Mix in Sugars for Caramelized Sweetness:
- Add both white and brown sugars. Beat until pale and fluffy, another 2 minutes, scraping sides as needed. Proper creaming ensures soft, tender cookies every bite.
- Beat in Egg for Binding:
- Crack in one large egg and beat on low just until fully blended, so the dough appears smooth with no streaks. Eggs provide the chewy structure and signature texture of monster cookie bars.
- Stir in Vanilla for Depth:
- Add vanilla extract, stirring just until mixed in. Vanilla brings all the flavors together and adds a warm, comforting aroma when baking.
- Combine Dry Ingredients Separately:
- In another bowl whisk together all purpose flour, quick oats, baking soda, and kosher salt. Sifting or whisking now helps avoid lumps and ensures an even crumb with no unwanted bites of leavening agents.
- Fold Dry Ingredients Into Wet:
- Add your dry mixture in two batches, folding gently with a spatula until a few streaks of flour remain. Take care not to over mix, so your Christmas kitchen sink cookies stay soft and chewy.
- Add in the Mix Ins:
- Stir in the semi sweet chocolate chips, red and green M and Ms, and Christmas sprinkles with big, gentle folds. Try not to crush candies, so every bite is packed with texture and color.
- Scoop Onto Baking Sheet:
- Use a medium cookie scoop or two spoons to drop generous 2 tablespoon size mounds of dough, spacing at least 2 inches apart. Press extra M and Ms or sprinkles on top for a bakery bakery finish.
- Bake Until Golden but Soft:
- Bake 11 to 14 minutes until cookies are golden at the edges but soft and puffed in the center. Rotate trays halfway for even browning. The centers will finish setting as they cool for that classic chewy result.
- Cool for Best Texture:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Cooling stabilizes their shape and sets the chewy bar like texture every time.
- Enjoy or Store:
- Serve Christmas monster cookies warm for melted chocolate or let them cool completely for gifting and storing. They keep their soft texture for days and make perfect holiday cookie assortment treats.
Adding a big handful of pretzels to the dough last year was my favorite happy discovery; the salty crunch elevated the cookies and made them the most requested treat at our Christmas exchange. I love watching my kids decorate each mound with more sprinkles and M and Ms before popping trays in the oven—it is the moments of laughter and creative decorating that make Christmas baking unforgettable. Thanks to the oats and peanut butter, these cookies offer a hint of protein, and with a few ingredient swaps, everyone can enjoy them together.
Smart Swaps and Variations
It is simple to tailor Christmas monster cookies for any diet or pantry. For nut free versions, substitute sunbutter or almond butter in place of peanut butter, yielding similar chew and flavor. To make them gluten free, use a cup to cup gluten free flour blend with certified gluten free quick oats for safe, celiac friendly treats. To lower sugar, replace half the M and Ms with toasted nuts or toss in dried cranberries for a tart burst reminiscent of kitchen sink cookie flavors. Pretzel pieces add crunch, while vegan butter and a flax egg make these cookies entirely plant based without sacrificing texture or taste.
How to Store and Reheat Christmas Monster Cookies
Proper storage ensures your holiday monster cookies recipe keeps its delicious chew even days after baking. Store leftovers in an airtight container at room temperature for up to 5 days, layering parchment between cookies to prevent sticking. For longer storage, freeze completely cooled cookies in heavy zip top freezer bags or sturdy plastic containers, squeezing out as much air as possible to maintain their soft texture for up to three months. To reheat and refresh, microwave single cookies for 10 seconds or let them thaw at room temperature for a fresh baked experience any time.
What to Serve with Christmas Monster Cookies
These cookies are vibrant centerpieces on any Christmas dessert table, and they make delicious pairings for hot cocoa or peppermint coffee drinks at parties. For entertaining, arrange them with fruit, popcorn balls, and store bought fudge on a platter for an easy Christmas cookies chocolate board. They also make memorable gifts: wrap stacks in clear bags or boxes with bright ribbons for teachers, neighbors, or coworkers. You can even create a build your own cookie assortment tray for hands on celebrations or office parties.
Nutritional Benefits
While Christmas monster cookies are an indulgence, they provide a bit of protein and fiber from oats and peanut butter—making them a more satisfying snack than many Christmas cookies chocolate options. With easy tweaks, these cookies can be made gluten free, vegan, or nut free, helping more guests enjoy your Christmas baking. Each cookie yields about 430 calories, 15 grams of protein, and 18 grams of fat per serving, which is helpful to know when baking for a holiday crowd or packing for gifts.
Recipe Success Tips
Bakery style Christmas monster cookies are all about the right techniques and careful baking time. If your cookies spread too much, try chilling the dough for 15 minutes before baking so you get fluffier, thicker cookies. Err on the side of underbaking by a minute, as cookies finish setting on the sheet for ultra gooey centers. To fix dry cookies, store them in an airtight container with a slice of bread for a day—the moisture will restore their signature chew. Always press extra candy and sprinkles onto each mound for a festive, bakery finish.
This holiday monster cookies recipe is the easiest way to bring color, flavor, and fun to your Christmas baking ideas cookies list. Bake up a batch and share the magic—every bite is a celebration anyone can enjoy!
Common Questions About This Recipe
- → Can I swap out the peanut butter in these cookies?
Yes, you can use almond butter or sunflower seed butter for a different flavor or allergy-friendly version. Adjust for texture as needed.
- → What mix-ins work best besides M&M's?
Chocolate chips, pretzel pieces, toffee bits, or chopped nuts all pair well. Use your favorite holiday candies for a festive look.
- → How do I store Christmas monster cookies?
Store them in an airtight container at room temperature for up to 5 days, or freeze for longer storage. They stay chewy and fresh.
- → Can I double the batch for a group?
Absolutely! Double all ingredients to make more cookies, just be sure to use a large enough mixing bowl and adjust baking sheets as needed.
- → What gives these cookies their chewy texture?
The peanut butter, oats, and creamy butter base all contribute to chewiness, while baking them just until set helps lock in moisture.