Christmas M&M’s Monster Cookies are peanut butter oatmeal cookies packed with chocolate chips and mini M&M candies. So easy to make, just dump all the ingredients in a bowl and stir it up. A perfect baking project to make with the kids for the holidays!
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The holidays are full of traditions which makes it such a special time of year. What are some of your family traditions? Do any of them include baking by any chance?
A Baking Tradition with my Daughter
My daughter and I have a baking tradition at Christmas time. We love to make Christmas M&M’s Monster Cookies together. We first made them back in 2009 when Savannah was 7. I picked a recipe that would be easy for her. All the ingredients are basically dumped into one big bowl and you stir it up. The first time we made them, I wasn’t sure if she would like them because she was a picky eater and had never tried oatmeal before. When the cookies were done, she tasted them and thought they were the best. And I did too. Every year since then, she has asked to make our famous cookies. Now she’s 13 and we’re still making them!
Christmas M&M’s® Monster Cookies are made with butter, peanut butter, sugar, Instant Quaker Oats, chocolate chips & of course, M&M’s® Holiday Baking Minis. They even make a great gift. I used Glad® Holiday Edition big bowls and a pretty ribbon to make it look even more festive.
Savannah and I had so much fun making our favorite cookies. She’s gotten really good at making these Christmas M&M’s® Monster Cookies. After all, she’s been doing it for six years now! I can’t believe it. Where did the time go?
How to Make Christmas M&M’s Monster Cookies
Making this recipe is very simple. All the ingredients are mixed in one big bowl. Savannah started by placing eggs, sugar and brown sugar in a large bowl. She stirred that up, then added softened butter, peanut butter, vanilla and salt. She stirred until completely combined. Lastly, I added in the chocolate chips, half of the M&M’s Holiday Baking Minis, oats and baking soda and we took turns stirring until a dough formed.
Then we made balls of dough the size of a heaping tablespoon and placed on lined cookie sheets. We flattened the balls slightly and added more M&M’s® Holiday Baking Minis on top.
We baked the cookies in a 350°F. oven for about 15 minutes. Then we let them cool for 10 minutes before transferring to a cooling rack.
The cookies are very soft when they come out of the oven, but once they cool, they harden up a bit. They aren’t too crispy though. Christmas M&M’s Monster Cookies have a soft-baked texture and are so delicious. Peanut butter, oats and chocolate is such a satisfying combination. I love the green and red M&M’s® Holiday Baking Minis on top too. They’re look so Christmassy!
Store the cookies covered at room temperature for up to 3 days. The Glad® Press-N-Seal is so easy to use and it looks so cute!
Do you have any baking traditions? I’d love to hear from you. Let me know in the comments below.
More Christmas Cookies You’ll Love
TOOLS FOR SUCCESS
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Christmas M&M Monster Cookies
- 3 eggs room temperature
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 1 stick unsalted butter softened
- 12 ounces creamy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup M&M's® Holiday Baking Minis divided
- 1/2 cup mini semisweet chocolate chips
- 4 1/2 cups Original Instant Quaker Oats
- 2 teaspoons baking soda
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper or baking mats.
- In a large mixing bowl, stir together the eggs and sugar until smooth. Add the butter, peanut butter, vanilla and salt. Mix well. Stir in 1/2 cup of the M&M's® Holiday Baking Minis, chocolate chips, oats and baking soda.
- Scoop out heaping tablespoons of dough and form into balls. Place on prepared cookie sheets then gently press balls with the palm of your hand. With the remaining 1/2 cup of M&M's® Holiday Baking Minis, place 5-7 candies on top of each cookie. (They look really pretty this way.) Bake for 12-16 minutes or until light golden brown on the edges. They will be soft, but will firm up when they cool. Do not over bake or they will be too hard. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely. (I made 12 cookies per cookie sheet and the recipe makes 3 dozen, so you can remove cooled, baked cookies and reuse the parchment lined cookie sheet for the last batch.)
- Store covered at room temperature for up to 3 days or freeze for up to 2 weeks.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.