Monster cookie cupcakes bring all the fun and nostalgic flavors of classic monster cookies—peanut butter, oats, M&Ms, and chocolate chips—into a fluffy bakery-style cupcake!
As a former pastry chef, I’ve made my share of monster cookies (including monster cookie bars), but these monster cookie cupcakes take the classic treat to a whole new level.
With all the flavors you love—oats, peanut butter, M&Ms, chocolate, and a cookie dough-like frosting—these cupcakes are soft, chewy, and bursting with texture in every bite. They’re a fun treat perfect for Halloween, birthdays, and beyond!
Table of Contents
Monster Cookies Reinvented
Classic cookie flavors: Each cupcake has peanut butter, sweet chocolate chips, and crunchy M&Ms, just like your favorite monster cookie.
Cookie-like texture: Adding oats and peanut butter gives these cupcakes a delightful chewiness that resembles the classic monster cookie experience.
Fun toppings: Topped with vibrant M&Ms and chocolate chips, they look just like the classic cookie!
Key Ingredients and Substitutions
Quick cook oats: Oats add that signature chewy texture found in monster cookies. For the best texture, I don’t recommend substituting them!
Mini M&Ms: These colorful candies give the cupcakes a sweet crunch and fun appearance. I use the same mini M&Ms in my M&M cookies and M&M brownies for an extra chocolatey bite in both!
Mini chocolate chips: Mini chocolate chips provide pockets of melty chocolate. If you only have regular-sized chips, chop them up for more even distribution.
Cake flour: Cake flour gives these cupcakes a lighter, more tender crumb. It can’t be substituted!
Sour cream: This ingredient adds moisture and a slight tang, ensuring the cupcakes stay soft. Plain Greek yogurt works well as a substitute if needed.
Recipe Instructions
1
Mix the butter into the dry ingredients. When it’s ready, the flour mixture should have a crumbly, breadcrumb-like consistency!
2
Mix in the wet ingredients. Stream the whisked wets into the mixing bowl, mixing until just combined. Scrape down the bottom of the bowl to ensure everything is well combined!
3
Bake the cupcakes. Use a cookie scoop for precision, filling each liner 3/4 full. You will have enough batter for 12 cupcakes!
4
Cool the cupcakes. Once baked, allow the cupcakes to cool completely on a wire rack while you make the frosting.
5
Make the monster cookie dough frosting. Heat-treat the flour—it gives the buttercream more substance like cookie dough!
Microwave the flour in 30-second increments until a thermometer reads 165°F.
6
Frost the cupcakes. Use a cookie scoop to frost the tops, then decorate with extra M&Ms and chocolate chips.
Decorating Inspiration
Change up the toppings: Customize the toppings by switching them up for a drizzle of peanut butter, melted chocolate, or mini Reese’s pieces!
Frosting variations: Remove the M&Ms from the frosting and use a piping tip to swirl it on top. Then, press the M&Ms, chocolate chips, etc., into the frosting.
Halloween ideas: For a spooky twist, add candy eyes, gummy worms, and black sprinkles to give each cupcake a playful monster vibe, perfect for Halloween!
Tips for Bakery-Worthy Cupcakes
Use a cookie scoop to portion the batter. This ensures even baking and consistent sizes.
Allow to cool before frosting. When making any cupcake recipe, it’s super important to allow them to cool completely before frosting. Otherwise, your frosting will melt off!
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cupcakes are coming out dense or crumbly, it’s almost always due to using too much flour!
Storage and Freezing
Storage: Leftovers can be stored in an airtight container at room temperature for 2-3 days. I don’t recommend refrigerating them, or the cupcake will lose some moisture.
Freezing: Decorated cupcakes can be stored in an airtight container for up to 1 month. You can also store the unfrosted cupcakes the same way!
FAQs
Yes, you can substitute crunchy peanut butter for a little extra texture. Just keep in mind that the added peanut bits may slightly alter the overall texture.
You can, but quick cook oats provide a better texture and structure in the cupcakes.
You can substitute a different nut butter, like almond or sunflower seed butter, for a similar taste. For allergies, try using cookie butter or omit the peanut butter altogether!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Monster Cookie Cupcakes
Equipment
Ingredients
Cupcake Batter
- 1/2 cup water
- 1/4 cup quick-cook oats
- 1 1/4 cups cake flour , *see notes below for measuring*
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup mini chocolate chips
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup whole milk, room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 2 tablespoons creamy peanut butter, room temperature
- 2 teaspoons vanilla paste or extract
- 4 tablespoons unsalted butter, cubed, room temperature
Monster Cookie Frosting
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon creamy peanut butter
- 1/2 cup heat-treated all-purpose flour, *see notes below for heat treating*
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla paste or extract
- 3/4 cup mini M&Ms, plus extras for decorating
Instructions
- Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
- Bring the water to a boil, stir in the oats, remove from the heat, and cover for 15 minutes. Let the oatmeal cool to room temperature before using.1/2 cup (105 g) water, 1/4 cup (26 g) quick-cook oats
- In a stand mixing bowl, whisk together the flour, sugar, light brown sugar, mini chocolate chips, baking powder, and salt.1 1/4 cups (137 g) cake flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar, 1/2 cup (85 g) mini chocolate chips, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt
- Whisk together the milk, oil, sour cream, eggs, peanut butter, vanilla, and cooled oats in a separate bowl.1/4 cup (56 g) whole milk, 1/4 cup (50 g) vegetable oil, 1/4 cup (56 g) sour cream, 2 (100 g) large eggs, 2 tablespoons (30 g) creamy peanut butter, 2 teaspoons vanilla paste or extract
- Add the cubed butter to the mixing bowl and mix on low speed until it resembles coarse sand.4 tablespoons (56 g) unsalted butter
- Pour the wet ingredients into the bowl and mix until just combined, scraping down the bowl to ensure everything is combined.
- Scoop the batter into the prepared cupcake pan. You will have enough batter to make 12 cupcakes, each liner about 3/4 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 10 minutes, then remove each cupcake from the pan and let them finish cooling on the rack.
- To make the frosting, beat the butter, brown sugar, and peanut butter for 5 minutes. Once smooth, add the heat-treated flour and powdered sugar, mixing to combine. Then, mix in the heavy cream and vanilla. Once combined, stir in the M&Ms.1 cup (226 g) unsalted butter, 1/2 cup (100 g) light brown sugar, 1 tablespoon creamy peanut butter, 1/2 cup (65 g) heat-treated all-purpose flour, 1 cup (120 g) powdered sugar, 2 tablespoons heavy cream, 2 teaspoons vanilla paste or extract, 3/4 cup (178 g) mini M&Ms
- Once the cupcakes are cool, scoop the buttercream onto each cupcake using an ice cream scoop. Garnish with extra M&Ms and chocolate chips, and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
