These soft, chewy M&M cookies studded with melty chocolate chunks are a real crowd-pleaser. This recipe comes from my Amish grandmother, who always made the best desserts—especially pies and cookies. These chunky M&M cookies (often called monster cookies) are flourless and can be made using certified gluten-free rolled oats for those following a GF diet. If you enjoy this version, try the Christmas variation of these chunky M&M cookies or explore more of my grandmother’s recipes listed below the recipe card.
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Amish Chunky M&M Cookies (flourless)
marilynpeight
Pin Recipe
Ingredients
- 6 tablespoons butter softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups peanut butter creamy
- 2 teaspoons baking soda
- 4 1/2 cups old fashioned rolled oats *use certified gluten-free oats if needed
- 4 oz. chocolate bar, finely chopped I prefer Hershey’s
- 1 cup M&Ms
Instructions
Preheat oven to 325 degrees.
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In a large bowl, cream the softened butter with the brown and granulated sugars. Add the eggs and peanut butter and beat until the mixture is light and fluffy. Stir in the baking soda, then fold in the oats, M&Ms and chopped chocolate.
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Optional: chill the dough 30–60 minutes to minimize spreading during baking. Drop tablespoonfuls of dough (or use a small ice cream scoop) onto a parchment-lined or greased cookie sheet, spacing several inches apart.
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Bake for 12–15 minutes, until edges and bottoms begin to brown and the centers are set. Let cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack to cool.
Notes
I like lining sheets with parchment paper or greasing with a butter wrapper; cooking spray also works.
See step-by-step photos below for guidance.
For more dessert ideas try my Creamy Cheesecake Bites or Reese’s Peanut Butter Skillet Cookie!
Grandma’s Amish Recipe Collection:
- Homemade chocolate eclairs
- Beef volcanoes
- Amish chocolate chip cookies
- The best peanut butter blossoms
- Amish zucchini bread
- Amish mini cheesecake bites
- The best homemade stromboli
- Amish pumpkin pie cake
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Ingredients needed for these chunky M&M cookies: butter, creamy peanut butter, brown sugar, granulated sugar, eggs, M&Ms and chopped chocolate.
What is the best chocolate bar to use for chunks in these cookies?
I like Hershey’s chocolate bars because they melt well in the oven and provide a smooth, creamy milk chocolate flavor. Other chocolate bars that melt nicely will also work—use your favorite melting chocolate for the best result.
Step 1: In a medium bowl, cream the butter with both sugars. Add the eggs and peanut butter and mix until light and well combined. Stir in the baking soda, then fold in the oats.
Step 1–2 continued: Fold in the M&Ms and chocolate chunks. Chill the dough 30–60 minutes if you want to reduce spreading. Then drop tablespoonfuls of dough (or use an ice cream scoop) onto prepared baking sheets, spacing the cookies several inches apart.
Fun tip for a gooey chocolate top:
Right after the cookies come out of the oven, press extra chocolate chunks or half a chocolate bar into the warm tops. Add a few extra M&Ms if you like. Let the cookies cool slightly so the added pieces melt into the warm cookie for an extra gooey finish.
Step 3: Bake at 325°F for 12–15 minutes, until edges and bottoms begin to brown and centers are set. Let the cookies rest on the baking sheet 5–10 minutes, then transfer to a rack to finish cooling and enjoy.
Storage for these Chunky M&M Cookies:
Store cookies at room temperature in an airtight container for 5–7 days. For longer storage, freeze baked cookies in an airtight container for up to 3 months. You can also freeze the shaped dough (well wrapped); thaw and bake when ready for fresh cookies.
Pin this recipe for later and let me know how they turned out in the comments. Tag me on Instagram to share your cookie photos. Thank you for your support!
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