Chocolate Monster Cookies Recipe

Name: Chocolate Monster Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 cups (403 g) all purpose flour; 1/2 cup (43 g) unsweetened cocoa; 2 teaspoons (10 mL) baking powder; 2 teaspoons (10 mL) baking soda; 1 teaspoon (5 mL) salt; 2 cups (454 g) butter, softened; 2 cups (400 g) granulated sugar; 2 cup (456 g) firmly packed brown sugar; 2 teaspoons (10 mL) vanilla; 4 eggs; 2 cups (180 g) quick-cooking oats; 2 cups (120 g) cornflakes, lightly crushed; 2 cups (360 g) semisweet chocolate chips, butterscotch chips or M&Ms (12 ounces)

Servings: persons

3 1/3 cups (403 g) all purpose flour
1/2 cup (43 g) unsweetened cocoa
2 teaspoons (10 mL) baking powder
2 teaspoons (10 mL) baking soda
1 teaspoon (5 mL) salt
2 cups (454 g) butter, softened
2 cups (400 g) granulated sugar
2 cup (456 g) firmly packed brown sugar
2 teaspoons (10 mL) vanilla
4 eggs
2 cups (180 g) quick-cooking oats
2 cups (120 g) cornflakes, lightly crushed
2 cups (360 g) semisweet chocolate chips, butterscotch chips or M&Ms (12 ounces)

1
Heat oven to 350F (180C) with oven rack in middle (see Notes).
2
Lightly grease cookie sheets.
3
Mix flour, cocoa, baking powder, baking soda, and salt together in a very large bowl.
4
Beat butter, granulated sugar, and brown sugar in bowl of a heavy-duty mixer on Medium-High speed until creamy, scraping down sides of bowl once or twice.
5
Add vanilla and eggs and mix well.
6
Reduce mixer speed to Low and add the flour mixture.
7
Scrape down sides of bowl and beat until dough forms.
8
Scrape dough back in to the very large bowl.
9
Add the oatmeal, cornflakes, and chips and stir until well mixed.
10
Using a 1/4-cup (59-mL) ice cream scoop (or cup measure), drop dough onto cookie sheets.
11
Drop 6 cookies onto each cookie sheet.
12
Bake 15 to 20 minutes or until set in the center and edges are lightly browned.
13
For softer cookies, reduce baking time slightly.
14
The cookies will still look a little moist in the center.
15
Cool cookies 1 minute on the cookie sheets and then place them on wire cooling racks.
16
These cookies should be stored loosely covered at room temperature.

2902

kcal

Calories

135

Fat

397

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/3 cups (403 g) all purpose flour, 1/2 cup (43 g) unsweetened cocoa, 2 teaspoons (10 mL) baking powder, 2 teaspoons (10 mL) baking soda, and more.

Yes, Chocolate Monster Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Monster Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions