Bakery-Style Monster Cookies (Crumbl Copycat)

If you're craving a thick, chewy cookie packed with peanut butter, oats, and candy, this homemade version of the Crumbl monster cookie recipe is perfect to satisfy that sweet tooth. 

Whenever I want a delicious cookie, I bake either these bakery-style monster cookies, or my easy Crumbl Sugar Cookies, or Crumbl Red Velvet Cookies.

Why You’ll Love These Crumbl Copycat Monster Cookies

This recipe has just the right amount of sweetness and uses quick cooking oats to give it a great texture. It makes the best monster cookies!

• Thick and chewy – Just like the bakery, but without the high price!
• No chill required – But chilling gives you even thicker cookies.
• Freezer-friendly – Make now, bake later!

What Are Monster Cookies?

Monster cookies are the ultimate peanut butter cookies—soft, chewy, and loaded with colorful M&M’S® and chocolate chips.

Crumbl’s monster cookies are not a regular menu item, but they appear frequently in their ever changing cookie line up.

Do You Need a Stand Mixer for This Crumbl Monster Cookie Recipe?

For this Crumbl monster cookie recipe, you can use either a stand mixer or a hand mixer. Both will work well.

Here's the breakdown:

• Stand Mixer: Ideal if you're doubling the batch or want to save your arms some work. Be sure to use the paddle attachment, but fold in the extras by hand.
• Hand Mixer: Works perfectly for a single batch. Just be sure to start on low speed when adding the oats and mix-ins to avoid overworking the dough.

Pro Tip: For the best texture, mix just until the ingredients are combined. Overmixing (especially after adding the flour and oats) can make the cookies tough.

If you’re mixing completely by hand, it’s doable too. It just takes a little more elbow grease!

Ingredients You’ll Need for This Crumbl Monster Cookie Recipe

Here's what you'll need to make these cookies:

• Unsalted Butter – Softened to room temperature
• Brown Sugar + Granulated Sugar – This mix keeps the cookies moist and perfectly sweet
• Creamy Peanut Butter –Use processed (not natural) for best results
• Quick Oats – You want quick oats for a softer cookie that still has some chew
• M&M’S® + Chocolate Chips – The classic monster cookie mix-ins
• Peanut Butter Chips (optional) – For extra PB goodness

Step-by-Step: How to Make Bakery-Style Monster Cookies

These bakery-style monster cookies come together in less than 30 minutes! Here's how to do it:

1. In a stand mixer, beat your softened butter with both sugars until light and fluffy.

2. Mix in peanut butter, then the egg and vanilla. 

3. In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture, then stir in your oats.

4. Gently mix in the M&M’S®, chocolate chips, and peanut butter chips if using.

5. Reserve a few candies to press on top before baking—this gives your cookies that Crumbl cookie look.

6. Scoop large ¼ cup portions onto a baking sheet (you’ll get 8–9 big cookies). Bake at 350°F for 12–14 minutes.

Baking tip: Want even thicker cookies? Chill the dough for 30–60 minutes before baking.

The full recipe can be found at the recipe card at the bottom of this post. 

My #1 Monster Cookie Trick

Right after the cookies come out of the oven, use a large round cookie cutter or the rim of a glass to gently “scoot” the cookies into perfect circles. It’s a little bakery secret that gives you that signature shape!

Bakery-Style Monster Cookies (Crumbl Copycat)

Thick, chewy, and loaded with peanut butter flavor, oats, colorful chocolate candies, and semi-sweet chunks—just like your favorite Crumbl cookies.

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Ingredients

• ▢ ½ cup unsalted butter, softened 113g
• ▢ ½ cup brown sugar 105g
• ▢ ¼ cup granulated sugar 50g
• ▢ ½ cup creamy peanut butter 130g
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup all-purpose flour 95g
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup quick oats 90g
• ▢ ½ cup semi-sweet chocolate chips regular or mini chocolate chips
• ▢ ½ cup M&M’S® Candies
• ▢ ¼ cup peanut butter chips

Instructions

Cream the butter and sugars:

• In a large bowl, cream together the softened butter, brown sugar, and white sugar on medium speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.

Add wet ingredients:

• Mix in the peanut butter until smooth. Add the egg and vanilla extract, then beat until combined.

Combine dry ingredients:

• In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix into the wet ingredients. Add the quick oats and stir until just combined.

Add mix-ins:

• Fold in the semi-sweet chocolate chunks, M&M’S® Candies, and any extra add-ins like mini chips or peanut butter chips. Don’t overmix.

Scoop and shape:

• Use a 3 tablespoon cookie scoop (or scoop about 3–4 tablespoons of dough) and roll into large balls. Place on a lined baking sheet, spaced at least 2 inches apart. Press extra candies or chips on top for that Crumbl cookie look.

Bake:

• Bake at 350°F (175°C) for 13–16 minutes, until the edges are golden brown and the centers are slightly soft. Let cool for 2–3 minutes on the pan, then transfer to a wire rack.

Notes

Storage Tips:

• Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Selling? Wrap individual cookies in cellophane bags and seal for freshness.
  – Link to my favorite cellophane bags
  – Link to my favorite heat sealer
• To freeze:
  – Baked cookies: Freeze in a single layer, then transfer to a zip-top bag.
  – Raw dough balls: Freeze for up to 2 months.
  – Link to my favorite container for freezing dough balls  

Baker’s Notes

I use a cookie scoop for easy portioning. 

• 2-ounce scoop – yields 12 standard cookies
• 4-ounce scoop (combine 2 scoops) – yields 6 Crumbl-style cookies

More Cookie Recipes to Bake Next

• Copycat Crumbl Sugar Cookies – Classic and gooey
• Crumbl Red Velvet Cookies– Perfect for bake sales
• Bakery-Style Oatmeal Raisin Cookies – With a chewy center and crispy edge

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