Can I freeze 4th of July Monster Cookies?

Yes, these cookies freeze very well. Let them cool completely, then store in an airtight container or freezer bag for up to two months. You can also freeze the dough balls and bake them straight from frozen, adding an extra minute or two to the baking time.

How do I keep 4th of July Monster Cookies soft?

Store the cookies in a tightly sealed container at room temperature. Adding a slice of bread to the container helps maintain moisture. Avoid overbaking, since the centers should stay slightly soft when removed from the oven.

Can I substitute the peanut butter in this recipe?

You can swap peanut butter with almond butter or another smooth nut butter. Make sure it has a similar consistency for best results. Avoid very oily or natural butters unless they are well stirred.

What’s the best way to serve monster cookies for a party?

Serve them slightly warm or at room temperature on a large platter. You can pair them with milk, iced coffee, or lemonade. For a festive touch, arrange them with extra red, white, and blue candies around the plate.

Best 4th of July Monster Cookies (Soft & Chewy)

4th of July Monster Cookies

Print Recipe

These 4th of July Monster Cookies bake up thick, chewy, and colorful with peanut butter, oats, chocolate chips, white chocolate, and festive candy pieces.

Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Yield: 14 to 16 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

3/4 cup (170 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/2 cup smooth peanut butter, at room temperature
1 large egg, plus 1 egg yolk, at room temperature
1 teaspoon vanilla
2 1/4 cups (280 g) all-purpose flour, spooned and leveled
3/4 cup (60 g) quick oats
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup to 1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup M&M candies

Instructions

Heat the oven to 350°F and line two baking sheets with parchment paper.
Add the butter, brown sugar, granulated sugar, and peanut butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture looks creamy and airy, about 3 minutes. Scrape the bowl as needed.
Mix in the whole egg, then add the egg yolk and blend on low speed until smooth.
Pour in the vanilla and mix until it disappears into the dough.
In a separate bowl, whisk the flour, quick oats, baking soda, and kosher salt together.
Add the dry mixture to the butter mixture a little at a time. Mix just until the dough begins to come together and a few flour streaks remain.
Take the bowl off the mixer and fold in the M&M candies, semi-sweet chocolate chips, and white chocolate chips with a spatula.
Scoop the dough onto the prepared baking sheets with a two-tablespoon cookie scoop. For matching cookies, portion each dough ball to 2 ounces.
Bake for 9 to 11 minutes, until the edges are lightly golden and the centers still look pale and slightly puffed. Halfway through baking, carefully lift and drop the baking sheet to help the cookies settle flatter. Repeat after baking if the tops still look too rounded.
Let the cookies rest on the baking sheets for 10 minutes, then move them to a wire rack to finish cooling.

Notes

This recipe was first shared in July 2020.
Keep the cookies in a covered container at room temperature for up to 4 days.
To freeze, wrap the cookies well and store them flat for up to 2 months.

Keywords: 4th of July Monster Cookies, monster cookies, patriotic cookies, holiday cookies, peanut butter oatmeal cookies, M&M cookies

Find it online: https://thekitchenfinesse.com/2026/05/02/4th-of-july-monster-cookies/