Irresistible Holiday Monster Cookies Recipe with M&Ms

Posted on November 1, 2025

Holiday Monster Cookies - featured image

The first time I made these Holiday Monster Cookies, it was for a last-minute cookie exchange I completely forgot about (oops). I had a pantry full of random baking odds and ends—half a bag of M&Ms, some pretzels, and just enough peanut butter to scrape by—and somehow, these cookies became the hit of the party. Now, they’re a holiday tradition in my house, and I’m betting they’ll become one in yours too.

They’re everything a holiday cookie should be: colorful, fun, and just a little over-the-top. Sweet M&Ms, salty pretzels, creamy peanut butter, and chewy oats come together in one ridiculously good bite. Plus, they’re crazy easy to make and perfect for gifting or sharing with friends (if you don’t eat them all first).

So grab your favorite festive apron, turn on your holiday playlist, and let’s make some cookies that will steal the show at your next holiday gathering!

Why You’ll Love This Recipe

These cookies aren’t just delicious—they’re the kind of treat that makes people ask, “Where did you get this recipe?” Here’s why you’ll love them:

Festive and fun: The bright pops of color from the M&Ms and the crunch of pretzels make these cookies the star of any holiday plate.
Sweet and salty perfection: The combination of creamy peanut butter, chocolate, and salty pretzels is basically the dream team.
Easy to customize: You can swap out ingredients or add your favorites—think crushed candy canes, white chocolate chips, or dried cranberries.
Great for gifting: These cookies look just as amazing as they taste. Wrap them in cellophane bags with a ribbon, and you’ve got the perfect homemade holiday gift.

Trust me, once you try these, you’ll wonder why you didn’t start making Monster Cookies every holiday season.

What Ingredients You’ll Need

Here’s the thing about Monster Cookies: you don’t need anything fancy. In fact, this recipe is perfect for using up leftover pantry ingredients. Let’s break it down:

Rolled oats (2 cups / 180g): The base of the cookie. Don’t use instant oats—they’re too powdery.
Peanut butter (1 cup / 240g): Creamy works best, but crunchy is fine if you want extra texture. I use Jif or Skippy.
Granulated sugar (½ cup / 100g): Sweetness is key here, but not too much—these cookies are balanced with salty pretzels.
Brown sugar (½ cup / 110g): Adds depth and chewiness. Light or dark brown sugar both work.
Unsalted butter (½ cup / 115g): Softened for easy mixing. If you only have salted butter, just skip the added salt later.
Eggs (2 large): Room temperature is best for easier mixing.
Vanilla extract (1 teaspoon): Use real vanilla extract if you can—it makes a huge difference.
Baking soda (1 teaspoon): Helps the cookies rise and stay soft in the middle.
Salt (½ teaspoon): Balances the sweetness and boosts the other flavors.
M&Ms (1 cup / 200g): Go for the holiday-themed ones for extra festivity.
Pretzels (1 cup / 50g, crushed): Adds crunch and salty goodness. I use mini pretzels and break them up into small pieces.
Chocolate chips (½ cup / 85g): Optional, but highly recommended for extra chocolaty deliciousness.

Quick note: If you’re gluten-free, you can swap the oats and pretzels for gluten-free versions, and you’ll still get amazing cookies!

Equipment Needed

You don’t need a fancy setup for these cookies. In fact, I’ve made them with just the basics:

Mixing bowls: One for wet ingredients and one for dry ingredients.
Hand mixer or stand mixer: Not required, but makes mixing the peanut butter and butter easier.
Baking sheets: I use two to bake all the cookies at once—you’ll need parchment paper or silicone mats for easy cleanup.
Measuring cups and spoons: Precision matters, especially with baking soda and flour.
Spatula: For folding in all the mix-ins evenly.

That’s it! No specialty tools required—just you, your ingredients, and a little holiday spirit.

How to Make It: Step-by-Step

Let’s get baking! This recipe is super straightforward, but I’m including all my little tricks to make sure they come out perfect every time.

Preheat your oven: Set it to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—this keeps the cookies from sticking.
Mix the wet ingredients: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy (about 2 minutes). Add the eggs and vanilla extract, then beat again until fully combined.
Combine the dry ingredients: In a separate bowl, whisk together the rolled oats, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix—it’ll make the cookies tough!
Add the mix-ins: Fold in the M&Ms, pretzels, and chocolate chips using a spatula. Make sure they’re evenly distributed—every cookie deserves a little crunch and color!
Shape the cookies: Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with your hand—they won’t spread much during baking.
Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers look set. They’ll firm up as they cool.
Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely (if you can wait that long).

That’s it! You’re about to have the best-smelling kitchen in the neighborhood.

My Best Tips & Techniques

Here’s what I’ve learned from making these cookies more times than I can count:

Don’t skip the parchment paper: It makes cleanup a breeze and prevents sticking.
Crush the pretzels: Don’t leave them whole—they won’t distribute evenly. I put mine in a zip-top bag and smash them with a rolling pin.
For softer cookies: Pull them out of the oven right when the edges are golden. Overbaking leads to crunchy cookies (still good, but not as chewy).
Make ahead: You can freeze the dough balls for up to 3 months. Just bake straight from frozen, adding an extra minute or two to the baking time.
Holiday hack: Use holiday-themed M&Ms for an instant festive vibe. They make the cookies look so cheerful!

Ways to Mix It Up

Here’s where you can get creative—Monster Cookies are perfect for experimenting.

Candy Cane Crunch: Swap the pretzels for crushed candy canes. It’s peppermint heaven.
White Chocolate Wonderland: Use white chocolate chips instead of semi-sweet, and add dried cranberries for a festive touch.
Nutty Twist: Add ½ cup chopped pecans or walnuts for extra crunch.
Gluten-Free Version: Use gluten-free oats and pretzels. The texture is slightly different but still amazing.
Vegan Adaptation: Use almond butter instead of peanut butter and flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Skip the M&Ms or use vegan chocolate candies.

Experiment and make them your own—the possibilities are endless!

Serving Ideas & Storage

These cookies are amazing on their own, but here are some ideas to make them even better:

Holiday party platter: Arrange them on a festive tray with other holiday treats.
Gift them: Wrap them in clear cellophane bags with a ribbon for a thoughtful homemade gift.
Serve with hot cocoa: The sweet-salty combo pairs perfectly with a warm mug of cocoa.

Storage:

Room temperature: Store in an airtight container for up to 5 days. They stay soft and chewy!
Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.

Nutritional Info & Health Benefits

Let’s be real—these cookies are a treat, not health food. But here’s what you’re working with:

Nutritional Info (per cookie):
Calories: ~190
Protein: 3g
Carbs: 24g
Fat: 9g

Health Highlights:

Protein from peanut butter: Keeps these cookies a little more filling than your average holiday treat.
Oats add fiber: Not enough to cancel out the sugar, but hey—it’s something!

Final Thoughts

So there you have it—Irresistible Holiday Monster Cookies with M&Ms and pretzels! These cookies are my go-to for festive gatherings, gifting, and just treating myself after a long day of holiday errands.

If you make these, I’d love to hear what you think! Drop a comment below or snap a picture and tag me on Instagram @yourhandle. Seeing your holiday creations is the best part of sharing these recipes.

Happy baking! Hope your kitchen smells like holiday magic right now.

FAQs

Q: Can I use almond butter instead of peanut butter?

A: Absolutely! Almond butter works great—it’s slightly less sweet but still delicious.

Q: How do I crush the pretzels?

A: Stick them in a zip-top bag and smash them with a rolling pin or the bottom of a cup. You want small pieces, but not crumbs.

Q: Can I make these ahead of time?

A: Definitely! The dough freezes really well. Scoop into balls, freeze for up to 3 months, and bake straight from frozen.

Q: Can I use quick oats?

A: You can, but the texture will be softer and less chewy. Rolled oats are ideal for this recipe.

Q: What’s the best way to gift these?

A: Wrap them in clear cellophane bags with a festive ribbon or layer them in a holiday tin with tissue paper between the layers. Easy and adorable!

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