Monster Cookies Recipe (2024)

These were awesome! I’m eight years old and I made them without any help.

the photo above does not honestly represent this recipe. the MnMs in the photo have been pressed into the cookie by hand after, or near the end of, baking. If you follow the recipe above, and fold the candies into the dough, as told to, the MnMs will be covered in dough and the colors will bleed into the dough as they bake.

Actually, I just made these, as directed, using Reese's Pieces instead of M&Ms and they turned out exactly as pictured.

Made them smaller and used what I had on hand. I switched out regular sugar for superfine, walnuts for pecans and kosher salt for regular. I was a bit short for M&M's so topped the cup off with chocolate chips. Hands down, the best cookies I've ever made and I'm a sixty-seven year old who has been making cookies since I was eleven. Good job, Nigella!

I made these cookies and they turned out nicely. I used peanut M&Ms (sorted through to pick out fall/Halloween colors) and omitted the pecans. I did have to reduce the cooking time to around 12 minutes. Definitely important to flatten the cookies by hand, and make sure none of the M&Ms in your dough ball are directly touching the cookie sheet, otherwise they'll melt and the bottom of the cookie will fall apart. Overall, I'd make them again.

Worked beautifully. For the bold, add softened vanilla ice cream between two and freeze for a couple hours to get a top-tier chipwich.

Made these pressing the M&M"s into tops of dough as recommended and also reduced cooking time to 12 minutes- they came out Great! Will use this cookie recipe again and again-

I don't see the real need for superfine/caster sugar in here. It's not a souffle, we're not going for refined dessert here. Regular granulated works perfectly well!

A recipe made with shortening, rather than butter, is likely to be crispier.

This is similar to oatmeal cookies found on the Quaker can so I'm sure you can go without nuts.

I used generic M&M-type candies bought in bulk at my co-op, and I mixed them into the dough. Had no problem with the color seeping out into the cookies.

I love these cookies! I have substituted mint chocolate chips for the pecans - Rave reviews! I sometimes make them smaller as well and bake them for less time. a keeper!

Made this for Christmas with red and green m and m’s and about half the size (22 grams) and got 40 cookies. As sn afterthought, thought they would be really good with coconut also.

Not a nut fan.how necessary are the pecans?

Make with heaping tablespoons. About seven/eight to a sheet.

For regular-sized cookies, bake about 12 minutes. Makes about 40.

My mom and I LOVE this recipe. We have made multiple batches, some with M & Ms and some with chocolate chips instead. The cookies are a fav with us!

They’re good. Not great. Followed recipe as written. Converted to grams so I could be accurate. A little too sweet- and yes I realize it’s a cookie so it should be sweet, but this was a bit too much for my taste. I prefer my monster cookies with peanut butter for sure. Will go back to my original monster cookie recipe.

Made a double batch with smaller cookie for my son’s class party. Used ~1 tbsp less butter, halved white sugar (actually course turbinado sugar). Melted the butter in microwave, whisked in wet ingredients then folded in dry, no mixer needed. Because of all the nut allergies I used sunflower seeds (raw) instead of nuts, thank you for that tip! Used TJ brand plain “M&Ms” to avoid artificial food colors. Candies paled from baking but cookies taste amazing. Love the texture from oats &seeds!

Everyone loved these. I used peanuts in place of pecans because I had them!

I used Reeses Pieces and made these into much smaller cookies. They were a hit with all my co-workers!

Followed the recipe exactly, they were perfect. Love the soft center and slight chewy crust, perfect combo in a cookie. can't wait to make these again, would make a great gift!

I followed recipe to a tee and the cookies are delicious. However, within two or three days they become dry and hard. The cure is to microwave 20 seconds which restores their chewy goodness.

Made with Reese's pieces and no stand mixer. Only needed 15 minutes in the oven

These worked wonderfully gluten free. Reserve a few candies to place on top for prettier cookies.

Made with 3/4 cup of Reeses Pieces and 1/4 cup white chocolate chips that I wanted to use up. A stick of butter instead of 9 tablespoons. After reading the comments, I used half a cup of turbinado sugar instead of the other sugars. Made them a bit smaller than called for, coming out with 17 cookies. Yummy!

I used Peanut Butter M&Ms - no nuts. Turned out amazing!

Baked with 3 different kinds of m&ms (regular, peanut & crispy) for 13 mins. I reduced the total sugar by a fifth and subbed allulose for half. Lovely, chewy cookies with great flavor!!

Made these a few times, trying different tactics. Each batch was made without pecans, using regular not super fine sugar, and normal cookie-size, not “monster.” Used mini M&M’s.First batch - added the M&M’s on top before baking. M&M’s cracked. Cookies were bland.Second batch - added M&M’s to batter AND chocolate chips. M&M’s on tops before baking. Still cracked but much tastier.Third batch - added only choc chips to batter, no M&M’s; put M&M’s on tops AFTER baking. Bingo!

Delish recipe - made them a tad smaller and baked them a bit longer because we like our cookies a bit caramelized. Really tasty!