July Monster Cookies are the ultimate festive treat for your 4th of July celebration. These chewy, flavor-packed cookies combine peanut butter, oats, chocolate chips, and patriotic red, white, and blue M&M’s for a dessert that’s as fun to look at as it is to eat. Perfect for parties, picnics, or a sweet snack during fireworks, these cookies are a must-bake for the summer holiday.
Why You’ll Love This Recipe
- Bursting with textures and flavors—chewy oats, rich peanut butter, melty chocolate, and crunchy M&M’s
- No chilling required—just mix and bake
- Festive and fun for kids and adults alike
- Easily customizable with your favorite mix-ins
- Freezer-friendly and make-ahead approved
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Creamy peanut butter
- All-purpose flour
- Baking soda
- Salt
- Old-fashioned oats
- Semi-sweet chocolate chips
- Peanut butter chips (optional)
- Red, white, and blue M&M’s
Directions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and peanut butter until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and oats.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips, peanut butter chips (if using), and M&M’s.
- Scoop cookie dough onto the baking sheets using a medium cookie scoop (about 2 tablespoons), spacing them about 2 inches apart.
- Press a few extra M&M’s on top of each dough ball for a festive finish.
- Bake for 1012 minutes, or until edges are golden and centers are set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Bake Time: 1012 minutes
- Total Time: 2530 minutes
Variations
- Use almond butter or sunflower seed butter for a peanut-free version
- Swap M&M’s for patriotic sprinkles or chopped candy bars
- Add mini marshmallows or raisins for extra texture
- Make gluten-free with certified GF oats and flour blend
- Bake in a pan for monster cookie bars instead of individual cookies
Storage/Reheating
- Store cookies in an airtight container at room temperature for up to 5 days
- Refrigerate for longer freshness, up to 1 week
- Freeze baked cookies for up to 3 months—thaw at room temp before serving
- To reheat, microwave for 1015 seconds for a warm, gooey bite
FAQs
What makes these “monster” cookies?
Monster cookies are known for being packed with mix-ins—like oats, peanut butter, chocolate chips, and M&M’s—for a big, chewy, satisfying treat.
Can I make these without oats?
Yes, you can replace oats with additional flour, but the texture will be different. Oats give the cookies their signature chewiness.
Are these cookies gluten-free?
They can be made gluten-free using certified gluten-free oats and a 1:1 GF flour substitute.
Can I use crunchy peanut butter?
Absolutely. Crunchy peanut butter adds extra texture and works great in this recipe.
Can I freeze the cookie dough?
Yes, scoop the dough onto a tray, freeze until solid, then store in a freezer-safe bag. Bake from frozen with 12 extra minutes.
How do I keep the M&M’s from cracking?
Add some M&M’s to the top of each cookie just before or after baking to preserve their color and shape.
Can I double this recipe?
Definitely. This recipe doubles well if you’re baking for a crowd.
Do I need to chill the dough?
No chilling is needed, but you can refrigerate it for 30 minutes if you want a slightly puffier cookie.
What type of oats should I use?
Old-fashioned rolled oats work best for texture and structure.
Can I use natural peanut butter?
It’s not recommended, as natural peanut butter is too oily and may affect the consistency of the cookies.
Conclusion
July Monster Cookies are the perfect blend of festive flair and classic cookie goodness. With bold flavors, chewy texture, and patriotic colors, they’re sure to be a hit at any Independence Day party. Whether you’re baking with the kids or whipping up a batch for a BBQ, these cookies are as fun to make as they are to share.
Description
These July Monster Cookies are soft, chewy, and bursting with patriotic flair thanks to red, white, and blue candy-coated chocolates. Loaded with oats, peanut butter, and chocolate chips, they’re the ultimate all-American cookie—perfect for your summer cookout or holiday party!
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, beat peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.
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Add eggs and vanilla extract, and beat until fully combined.
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Mix in baking soda and salt.
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Stir in oats and flour until well mixed.
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Fold in chocolate chips and red, white, and blue M&M’s. If using, gently fold in sprinkles.
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Scoop dough by rounded tablespoons and place on the prepared baking sheet about 2 inches apart.
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Bake for 1012 minutes, or until edges are golden and centers are just set.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra color, press a few M&M’s on top of each cookie dough ball before baking.
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Use old-fashioned oats for a chewier texture if preferred.
