These chewy Monster cookies consist of an old-fashioned oats cookie dough base with M&M candies, chocolate chips, and Nutella. The oats add volume to these thick cookies, while the hazelnut spread, chocolate chips, and M&Ms add decadence and rich chocolate flavor - perfect for a midday snack or to be paired with vanilla ice cream.
⭐ Like chewy cookies? Try our mini chocolate chip cookies, peanut butter cookies, oatmeal cookies or oreo cream cheese cookies next time.
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Ingredients
The full recipe and ingredients can be found in the recipe card below this post.
- Unsalted butter - At room temperature. Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
- Sugar - A combination of white sugar and brown sugar works best. I don't recommend substituting brown sugar as it adds a delicious chewy texture and caramel flavor to cookies.
- Hazelnut spread - I've used Nutella (It's Gluten Free), but you can use another brand if you prefer. Use natural peanut butter or chunky peanut butter for a delicious peanut butter flavor. Other nut butters can also be used.
- Egg - Allow the egg to reach room temperature to mix easily with the cookie dough ingredients.
- Flour - All-purpose flour or a gluten-free blend.
- Old-fashioned oats - Certified gluten-free oats can also be used to make these chewy cookies.
- Salt - Omit if using salted butter.
- Baking powder and baking soda - always check the expiry date as the cookies may not rise properly.
- M&M's - Similar chocolate candies can also be used, such as Reese's pieces. M&Ms are not GF, but just like with Oreos, you can find certified gluten free M&Ms as well.
- Chocolate chips - semi-sweet choco chips or other alternatives: white chocolate chips, peanut butter chips, or butterscotch chips can be used instead in this chocolate chip cookie recipe.
- Vanilla bean paste or pure vanilla extract - both can be used interchangeably in gluten free baking. I just find that paste has a stronger vanilla flavor.
Instructions
In a large mixing bowl combine butter and sugars. Beat on low with an electric mixer or in a bowl of a stand mixer or hand mixer until smooth and creamy.
Add egg and vanilla, Nutella. Mix on low speed until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and there are fine.
Fold in M&Ms and chocolate chips. The batter will be thick, and a little sticky and I recommend refrigerating it.
Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it's softened slightly.
Preheat the oven to 350 degrees Fahrenheit.
Scoop 1 ½-2 tablespoonfuls of batter, rolling it into about 2-inch cookie dough balls. (Should be around 13-14 cookies)
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don't press down!
Bake for 10-12 minutes (the time varies due to different ovens). After removing the cookies from oven I like to press in more chocolate chips and M&Ms. This should be done right away while cookies are warm.
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
Tips
- Old-fashioned rolled oats are best for these cookies as they provide a chewier texture than quick oats.
- It's best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
- Allow the butter and egg to reach room temperature for easy mixing.
- Cookie scoops are a great tool to use for creating uniform-sized cookies.
- Don't flatten these cookies as you ordinarily would with classic oatmeal cookies. These cookies will spread enough without needing to flatten them yourself before baking.
- Only bake these cookies until they are slightly crispy on the edges but still soft in the center. Cookies will set once cooled completely.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This will help prevent the freshly baked cookies from falling apart.
- Add vanilla extract for extra depth of flavor. Pure vanilla extract not the artificial kind.
- Consider other add ins, such as chopped nuts and shredded coconut.
- Although these cookies are difficult to make perfectly round you can still make them a little more uniform looking. For this ''hula hoop'' the cookies:
While Nutella cookies are hot and still on the baking sheet, take a small bowl, rounded glass, or a mug, and swirl multiple times over still-warm cookies (the mug should not be too big or too small). Do it until they are nicely rounded and in uniform sizes.
Freezing And Storing Instructions
- To Store. These cookies remain buttery and soft for several days. Cool the cookies before storing them completely. Store at room temperature or refrigerate for longer.
- To Freeze. Let the cookies cool and store them in the freezer for 2-3 months. To freeze the unbaked cookie dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months.
FAQs
Classic Cookie Monster cookies are made with vanilla cookie dough mixed with chopped Oreos, chocolate chips, and colored blue with blue food coloring.
Traditional Monster cookies taste similar to chewy oatmeal chocolate chip cookies.
I've added Nutella spread to these cookies, which provides a rich hazelnut chocolate flavor.
Absolutely! The texture of creamy peanut butter and Nutella spread is very similar and delicious in these cookies.
Nutella is not only delicious as an ingredient in cookies, you can also enjoy it with waffles, pancakes, rice cakes, pastries, pretzels, and apples. You can also use Nutella as an ingredient in sweet dips, such as Monster cookie dough dip.
No. Refrigerating Nutella will only harden it and make it unusable over time. Instead, make sure that the lid of the Nutella bottle is tightly sealed to avoid moisture getting in, and store the Nutella at room temperature, away from heat.
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Recipe Card
Chewy Nutella Monster Cookies With M&Ms
Ingredients
Method
- In a large mixing bowl combine butter and sugars. Beat on low with an electric mixer or in a bowl of a stand mixer or hand mixer until smooth and creamy. Add egg and vanilla, nutella. Mix on low speed until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Fold in M&Ms and chocolate chips. The batter will be thick, and a little sticky and I recommend refrigerating it. Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
- The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it's softened slightly.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop 1 ½-2 tablespoonfuls of batter, rolling it into about 2-inch cookie dough balls. (Should be around 13-14 cookies)
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don't press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire cooling rack to cool completely.
Nutrition
Notes
- It's best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
- Can you substitute Nutella for peanut butter in cookies?
Absolutely! The texture of creamy peanut butter and Nutella spread is very similar and delicious in these cookies. When choosing both, check the certified GF label and ingredients. - For GF flour I like to use my own homemade gluten free flour blend, Bobs Red Mill, King Arthur's Measure to Measure or Schar Mix C Patisserie.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe was inspired from Nicole recipe at Gluten free On A Shoe String.
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