These Amish monster cookies are not only delicious but they are so easy to make. They are just like the ones that you’ll find at Amish bakeries or farmer’s markets.
These Amish monster cookies are a jumbo cookie that are loaded with peanut butter, oats, and M&Ms. They are so good! These are one of my favorite cookies to make.
I love this recipe because not only are these cookies delicious but they look just like something you would get from a bakery. I find that Amish and Mennonite recipes are always simple yet tasty. This isn’t a fussy recipe and there’s no need to chill the dough either.
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Ingredients needed
For these cookies, you will need:
- Sugar and brown sugar: To sweeten the cookies.
- Butter: I recommend using unsalted butter. Salted butter has more water than unsalted butter and the peanut butter will increase the sodium in this recipe.
- Eggs: You will need three large eggs.
- Peanut butter: I recommend using regular creamy peanut butter and not a natural peanut butter which can be harder to mix in.
- Vanilla extract: I recommend using pure vanilla extract, if possible.
- Baking soda: To help the cookies rise.
- Salt: You’ll need just half of a teaspoon of salt.
- Molasses: You’ll find molasses in a lot of Amish recipes. Measure carefully because it can be quite strong so you don’t want to accidentally add too much.
- Oats: You can use quick or old fashioned oats.
- M&Ms and chocolate chips: The mix-ins for the cookies. You can also add in raisins and pretzels, if desired.
Equipment needed
You will need a baking sheet (I recommend using a dark colored sheet for baking cookies), large mixing bowl, and a mixer. I used parchment paper (do not use wax paper) but you can just grease the sheet.
How to make (step by step guide)
Begin by preheating your oven to 350 degrees. Grease or line a baking sheet with parchment paper (not wax paper).
In a large mixing bowl combine the sugar, brown sugar, and butter. Mix with a stand or hand mixer until creamed together. It should become fluffy.
Add in the eggs and then mix again.
Next, add in the remaining ingredients except for the M&Ms and chocolate chips. Mix well.
Stir in the M&Ms and chocolate chips. Form the dough (about 3 to 3 ½ tablespoons) into round balls.
Bake for 13 to 15 minutes or until the edges are golden brown. Let the cookies rest for 10 minutes on the baking sheet before transferring.
Variations
- I used M&Ms and chocolate chips but you can use all M&Ms or mini M&Ms, if desired.
- Raisins or pretzels also go nicely in these cookies. I recommend adding pretzels on top once the cookies are out of the oven.
Tips
- Cream the sugars and butter together first.
- I recommend using unsalted butter in baking. Salted butter has more water than unsalted butter.
- Use creamy peanut butter for these cookies, natural peanut butter is harder to mix in.
- Let your cookies rest for 10 minutes on the baking sheet before transferring.
How to store leftovers
Store any leftovers in an airtight container at room temperature. Cookies will be good for four days after making.
Other Amish recipes:
- Amish Chocolate Chip Cookies
- Amish Banana Bread
- Amish Pumpkin Whoopie Pies
- Amish Oatmeal Whoopie Pies
- Amish Peanut Butter Cookies
- Amish Pumpkin Cookies
Amish Monster Cookies
Equipment
- Baking sheet
- Large mixing bowl
- Hand or stand mixer
Ingredients
- 1 cup sugar
- 1 cup brown sugar packed
- ½ cup unsalted butter softened to room temperature
- 3 large eggs beaten
- 1 ½ cups creamy peanut butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon molasses
- 4 ½ cups oats old fashioned or quick
- 1 ¼ cup M&Ms
- 1 cup chocolate chips
Instructions
- Begin by preheating your oven to 350 degrees. Grease or line a baking sheet with parchment paper (not wax paper).
- In a large mixing bowl combine the sugar, brown sugar, and butter. Mix with a stand or hand mixer until creamed together. It should become fluffy.
- Add in the eggs and then mix again.
- Next, add in the remaining ingredients except for the M&Ms and chocolate chips. Mix well.
- Stir in the M&Ms and chocolate chips. Form the dough (about 3 to 3 ½ tablespoons) into round balls.
- Bake for 13 to 15 minutes or until the edges are golden brown. Let the cookies rest for 10 minutes on the baking sheet before transferring.
Notes
- Be sure to cream the sugars and butter together first.
- Use creamy peanut butter for these cookies, natural peanut butter is harder to mix in.
- Let your cookies rest for 10 minutes on the baking sheet before transferring.
Amy Liu Dong
This is an easy and delicious treat to make for my kids today. I am sure they will love this!
Erica
I remember eating a similar cookie recipe as a kiddo and loved these. So yummy thanks for sharing.