Dessert

No-Bake Monster Cookies Recipe

ByLily Cross October 13, 2025October 13, 2025

Introduction

No-bake monster cookies are a quick and delicious treat packed with peanut butter, oats, chocolate, and colorful M&M’s. Perfect for when you want a sweet snack without turning on the oven.

A stack of three thick bars is shown on a white plate against a white marbled texture. Each bar has two layers: the bottom layer is a light golden, crumbly oat base mixed with colorful candy-coated chocolate pieces in red, blue, green, and orange; the top layer is a smooth, rich dark chocolate coating with a glossy finish. The chocolate layer is sprinkled with extra candy pieces and some chocolate-covered coffee beans. The edges of the bars are slightly uneven, giving a homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons butter, softened
6 tablespoons sugar
¼ cup brown sugar
¾ cup creamy peanut butter
6 tablespoons quick cooking oats, pulsed in a food processor
1 teaspoon vanilla extract
½ teaspoon salt
1½ cups quick cooking oats, not pulsed
10 tablespoons miniature M&M’s, divided (8 tablespoons and 2 tablespoons)
1 cup semi-sweet chocolate chips
3 tablespoons heavy cream

Instructions

Step 1: Prepare an 8-inch baking dish by lining it with foil or parchment paper. Set aside.
Step 2: In a large mixing bowl, cream together the softened butter and both sugars until smooth. Add the peanut butter and mix until well combined.
Step 3: Stir in the 6 tablespoons of pulsed quick cooking oats, vanilla extract, and salt. Slowly fold in the 1½ cups of unprocessed quick cooking oats. Then gently fold in 8 tablespoons of the miniature M&M’s.
Step 4: Press the cookie mixture evenly into the prepared baking dish.
Step 5: In a small microwave-safe bowl, melt the chocolate chips and heavy cream together, stirring every 30 seconds until smooth. Spread the melted chocolate evenly over the pressed cookie mixture, then sprinkle the remaining 2 tablespoons of M&M’s on top.
Step 6: Cover and refrigerate for at least 2 hours or until firm. Once set, cut into squares and serve.

Tips & Variations

Use crunchy peanut butter for added texture instead of creamy.
Substitute M&M’s with chopped nuts or dried fruit for different flavors.
For a dairy-free version, use coconut oil in place of butter and dark chocolate chips that are dairy-free.
Pulse the oats finely for a softer cookie, or leave more whole for chewiness.

Storage

Store the monster cookies in an airtight container in the refrigerator for up to 1 week. To enjoy, bring to room temperature or warm slightly in the microwave for 10-15 seconds to soften the chocolate topping.

How to Serve

A stack of three square snack bars sits on a white plate against a white marbled surface. Each bar has two clear layers: the bottom and middle layers show a thick, textured, light brown oat mixture with small colorful candy pieces and chocolate bits mixed inside, while the top layer is a smooth dark chocolate sheet with a shiny finish, topped with more vibrant candy pieces in red, green, blue, and orange colors scattered across. The bars are stacked unevenly, showing the rough edges and crumbly texture of the oat layers beneath the glossy chocolate tops. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick cooking oats?

Yes, but the texture will be chewier and the bars may not hold together as well. For best results, stick to quick cooking oats.

Do I have to refrigerate these cookies?

Yes, refrigeration helps the mixture firm up since these cookies don’t contain eggs or flour and rely on chilling to set properly.