Soft and chewy Valentine monster cookies, that combine everything to love about classic chocolate chip cookies, along with peanut butter, oats, and festive pink and red M&Ms. Easy to make (with no chill time!), and adaptable to different seasons and holidays.

Close up of chewy valentine monster cookies with chocolate chips, peanut butter, oats, and pink and red valentine M&Ms.

Valentine Monster Cookies

These chewy, gooey, Valentine monster cookies combine the best part of all our favorite cookies! Part classic chocolate chip cookie, part peanut butter cookie, and part oatmeal cookie, they’re packed with two kinds of chocolate plus M&M candies.

Extra-chocolate-y, with a hint of peanut butter, brown sugar, and vanilla, these kitchen-sink-style cookies sport soft and chewy centers with barely crisp edges, and are studded throughout with delicious puddles of semisweet chocolate and little bits of crunch from rolled oats and M&Ms.

I think they’re super fun in pink and red for Valentine’s Day – and are a delicious way to celebrate all of your loves – but you can easily switch up the candies for different seasons or holidays.

And, bonus, they come together quickly in a mixer, with zero chill time – following the same pattern as my favorite chocolate chip cookies. So you can indulge as soon as those cookie cravings strike! Happy baking!!

Close up of pink, red, and white Valentine M&Ms.

You’ll need all the usual suspects to make chocolate chip cookies, plus a few bonus ingredients to make these monstrously indulgent:

  • flour and oats: form the base of the dry ingredients. You’ll need regular all-purpose flour and old-fashioned oats (skip the quick-cooking variety which can turn mushy). I imagine a gluten-free all-purpose flour blend (such as Bob’s Red Mill) would also work.
  • baking powder and soda: combine for the perfect balance of lift and spread.
  • vanilla and salt: to enhance all the other flavors. I almost always use Diamond Crystal Kosher salt in my baking.
  • white and brown sugar: a combination of granulated sugar and light brown sugar for the perfect sweetness, notes of caramel, and super chewy centers.
  • egg: for richness, a bit of lift, and to bind the other ingredients together.
  • peanut butter: for a subtle, nutty flavor.
  • chocolate: three different kinds of chocolate combine – chopped bittersweet bar chocolate, semisweet chocolate chips, and festive red and pink Valentine M&Ms.

Find all the exact ingredients and measurements in the recipe card, below.

Valentine monster cookies on white parchment paper.
How to store:

Once cooled, keep extra cookies in an airtight container at room-temperature for 3-4 days.

What temperature should the butter be for no-chill cookies?

You’ll need softened, room-temperature butter for these cookies (about 68 to 70℉), which should be soft to the touch, but not greasy or mushy.

Close up of chewy valentine monster cookies with chocolate chips, peanut butter, oats, and pink and red valentine M&Ms.
Valentine monster cookies on white parchment paper.

Want more chocolate-packed cookie recipes? Make these next:

If you make these chewy Valentine’s monster cookies, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Close up of chewy valentine monster cookies with chocolate chips, peanut butter, oats, and pink and red valentine M&Ms.

Valentine Monster Cookies

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  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 14 Cookies 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Soft and chewy Valentine monster cookies, that combine everything to love about classic chocolate chip cookies, along with peanut butter, oats, and festive pink and red M&Ms. Easy to make (with no chill time!), and adaptable to different seasons and holidays.


Ingredients

Scale
  • 11/2 cups (180g) all-purpose flour
  • 1/4 cup (40g) old-fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp Kosher salt
  • 1/2 cup (113g or 1 stick) unsalted butter, softened to room-temperature ¹
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 2 Tbsp (32g) creamy peanut butter
  • 1.5 oz bittersweet chocolate, chopped
  • 1/2 cup pink and red M&Ms, divided
  • 1/4 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350℉. Line a couple of large rimmed baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt until well-combined. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until creamy and well-combined, about 2 minutes. Scrape down the side of the bowl with a spatula as needed.
  4. Add the vanilla, egg, and peanut butter, and mix until creamy and combined, another minute or so.
    Turn the mixer down to low speed, and spoon in the flour mixture until just combined and no streaks of flour remain.
  5. Stir in the chopped chocolate, 1/4 cup of the M&Ms, and the chocolate chips. The dough should be thick and slightly sticky but easily scoop able.
  6. Use a cookie scoop to scoop and shape the dough into equal 2 Tbsp sized cookie dough balls (about 55g each).
  7. Place on your prepared baking sheets, about 2 inches apart, and bake in batches for 10-12 minutes, until the edges are golden and the centers look mostly done.
  8. Remove from the oven, and immediately top each cookie with a few extra M&Ms, pressing them gently into the tops.
  9. Let rest on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. The cookies will continue to cook and set up as they cool. Enjoy!!