Joanna Gaines Monster Cookies

These thick, chewy Joanna Gaines Monster Cookies are made with creamy peanut butter, rolled oats, and candy pieces, and ready in 30 minutes. Pulling these oversized treats from the oven while the chocolate chips are perfectly melty creates an irresistible bakery-style finish. I love making a big batch of these on weekends when the house needs a cozy, comforting baking project.

Why This Classic Works

I have always appreciated how bakery-style cookies balance a crispy edge with a tender, slightly underbaked center. This recipe achieves that exact texture by relying on a generous mix of rolled oats and creamy peanut butter to keep the dough substantial. I learned the hard way that chilling the dough is non-negotiable if you want thick cookies that do not spread flat on the pan.

The combination of chocolate chips, colorful candy pieces, and a touch of vanilla makes these visually stunning and deeply flavorful. Every time I bake these, the sheer size and hearty bite remind me of visiting a professional bakery. Taking the time to properly cream the butter and sugars makes a world of difference in the final structure.

Joanna Gaines Monster Cookies Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup semisweet chocolate chips
• 1 cup candy-coated chocolate pieces

How To Make Joanna Gaines Monster Cookies

1. Preheat and Prep: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
2. Cream Butter and Sugars: In a stand mixer, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar on medium speed for 3 minutes until light.
3. Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, and kosher salt.
5. Combine Dough: Gradually add the dry mixture to the wet ingredients on low speed, mixing just until no flour streaks remain.
6. Fold in Mix-Ins: Gently fold in the semisweet chocolate chips and candy-coated chocolate pieces using a silicone spatula.
7. Scoop and Chill: Portion the dough into 2-ounce balls, place them on the baking sheets, and chill in the refrigerator for 20 minutes to prevent spreading.
8. Bake and Cool: Bake for 12 to 15 minutes until the edges are golden brown, then let the cookies rest on the pan for 10 minutes.

Recipe Tips

• Use room temperature eggs: This ensures the dough binds together smoothly without separating the creamed butter.
• Do not skip chilling: Resting the dough in the fridge solidifies the butter, resulting in thick, bakery-style cookies rather than flat puddles.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off to avoid dense, dry cookies.
• Reserve extra candies: Press a few extra chocolate chips and candies onto the tops of the dough balls right before baking for a professional look.

What To Serve With Monster Cookies

Serve these hearty cookies with a tall glass of ice-cold whole milk or a warm mug of hot cocoa. They also pair wonderfully alongside a scoop of vanilla bean ice cream for a decadent dessert sandwich.

How To Store

Store leftover cookies in an airtight container at room temperature for up to five days. You can also freeze the baked cookies or unbaked dough balls in a freezer-safe bag for up to three months. If baking from frozen, simply add one to two extra minutes to the baking time.

FAQs

• Can I use quick oats instead of rolled oats?
  Rolled oats provide the best chewy texture for this recipe. Quick oats can be used in a pinch, but the cookies may turn out slightly softer and less hearty.
• Why did my cookies spread too much?
  Spreading is usually caused by butter that was too warm or skipping the dough chilling step. Always ensure your dough is cold before it hits the hot oven.
• Can I use natural peanut butter?
  It is best to avoid natural peanut butter that requires stirring, as the excess oil can alter the cookie structure. Stick to standard processed creamy peanut butter for the most reliable results.
• How do I know when the cookies are done?
  The edges should be lightly golden brown while the centers still look slightly soft and underbaked. They will continue to set and firm up as they cool on the baking sheet.

Nutrition

• Calories: 380 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Cholesterol: 35 mg
• Sodium: 210 mg
• Total Carbohydrate: 46 g
• Protein: 8 g

Try More Recipes:

• Joanna Gaines Blueberry Sweet Rolls
• Joanna Gaines Vegetable Soup
• Joanna Gaines Cinnamon Swirl Bread

Joanna Gaines Monster Cookies

Recipe by Imen Dridi

Servings

18

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Joanna Gaines Monster Cookies offer a soft, chewy texture loaded with creamy peanut butter, rolled oats, chocolate chips, and colorful candies. Ready in just 30 minutes, these thick treats are wonderfully easy to bake for weekend family gatherings or a cozy night indoors.

Ingredients

• 1/2 cup unsalted butter, softened

• 1 cup creamy peanut butter

• 1 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 cups rolled oats

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup semisweet chocolate chips

• 1 cup candy-coated chocolate pieces

Directions

• 1. Preheat and Prep: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
• 2. Cream Butter and Sugars: In a stand mixer, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar on medium speed for 3 minutes until light.
• 3. Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• 4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, and kosher salt.
• 5. Combine Dough: Gradually add the dry mixture to the wet ingredients on low speed, mixing just until no flour streaks remain.
• 6. Fold in Mix-Ins: Gently fold in the semisweet chocolate chips and candy-coated chocolate pieces using a silicone spatula.
• 7. Scoop and Chill: Portion the dough into 2-ounce balls, place them on the baking sheets, and chill in the refrigerator for 20 minutes to prevent spreading.
• 8. Bake and Cool: Bake for 12 to 14 minutes until the edges are golden brown, then let the cookies rest on the pan for 10 minutes.