Monster Cookie Bars are a new twist on the old favorite. Monster Cookies have been my family’s favorite cookie ever since I was a child.
We use my grandmother’s recipe and make a giant batch of cookies every year for our family’s camping trip. However, one year we simply ran out of time for our baking plans.
Monster Cookie Bars
I adjusted the recipe slightly and pressed the cookie dough into the bottom of a large baking sheet. In less time than it would have taken to bake a single tray of cookies, I had these bars cooling on the counter.
Easy as can be and the bars were a huge hit with everyone that tried them.
I was expecting a fun treat to snack on over the weekend, but these bars came close to trumping the original Monster Cookies.
Slightly more gooey than the cookies and still crisp on top and bottom, this is one of the best bar cookies I’ve ever tasted.
Bar Cookie Recipes
If you’ve been hanging out with me for long at all, you know my long for EASY desserts. Dessert Bars are a terrific way to feed a crowd.
Almond Joy Brownies are an impressive dessert when topped with Homemade Ice Cream and Hot Fudge Sauce.
Cinnamon Pecan Shortbread Bars are perfect with a cup of coffee and I love having them stashed in the freezer.
These Frosted Sugar Cookie Bars by Tastes of Lizzy T look amazing as well.
Check out all of the Gluten Free Dessert Recipes on this website!
Monster Cookie Bars Recipe
- Preheat oven to 350 degrees. Beat together the butter and sugars. Add the eggs, vanilla, syrup, and baking soda.
- Stir in the peanut butter. Add the oats and stir again until well combined. Mix in the chocolate chips.
- Press the dough into the bottom of a large baking sheet, or jelly roll pan. Top with the m&ms and lightly press them into the dough.
- Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool.
Monster Cookie Bars {naturally gluten free recipe}
Ingredients
- 2/3 cup butter room temperature
- 2 cups light brown sugar
- 1 1/3 cups white sugar
- 4 eggs
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 2 cups crunchy peanut butter
- 6 cups old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup m&m candies for topping
Instructions
- Preheat oven to 350 degrees. Beat together the butter and sugars. Add the eggs, vanilla, syrup, and baking soda. Stir in the peanut butter. Add the oats and stir again until well combined. Mix in the chocolate chips.
- Press the dough into the bottom of a large baking sheet, or jelly roll pan. Top with the m&ms and lightly press them into the dough. Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool. Enjoy!
{originally published 7/24/14 – recipe notes and photos updated 1/15/21}
Anna (Hidden Ponies) says
I love how simple these are and that they have no flour – I'm making these today!
Mom24 says
Just remember these are only GF if you use oats that are certified GF.
Anonymous says
Thank you! I came on here to say just that!
Anonymous says
How large is your jelly roll pan/sheet pan?
Thank-you
Mary says
My sheet cake pans (jelly roll pans) are about 18" x 12" – I hope that helps!
Anonymous says
Should these cool in the pan? If so, for how long? Thanks!
Mary says
I usually leave them in the pan and simply serve them from it. I'd let them cool completely before slicing.
Tara says
Can I make these without the peanut butter? What would you recommend?
Mary says
You can use an alternate nut butter. Almond or sunflower should work great.
Jill says
Sunbutter and baking soda creates green FYI. Supposedly, it helps to decrease the baking soda by 1/3. I haven’t tried these that way yet.
Shelley says
If in Australia, m&m's contain gluten, so source American m&m's or use something different
Chris Gauthier says
Unless American M&M's packaging specifically states Gluten Free, I'd be catious. Some candy coatings contain thickeners, which contain gluten.
Anonymous says
Do you need to grease the pan or would parchment work well?
Mary says
Parchment works perfectly. It isn't required though. There is no need to grease the pan for this recipe.
Happy home says
I think I’m going to love this recipe and I’m sure that my gluten free grandchildren will also! Do these freeze well?
Mary says
They freeze perfectly. Enjoy!
Mary Wahl says
Love your blog Site! Would quick oats work as well?
Mary says
Thank should work fine. The texture will be smoother and not as defined with the oats that way.
Jill says
These were a hit at the church meal! I left out the peanut butter and M&Ms because of allergies and decreased the oats by 1/2 cup. They were so good! Thank you!
Sabrina says
Really good! Made them for my daughters’ birthday party and got praises by everyone. Will repeat for sure.
Mary says
I’m so happy that you enjoyed the recipe!
Amanda says
I made the version in your Weeknight Dessert Cookbook and they are a huge hit! My co-workers are freaking out! But the recipe is different (fewer ingredients and an 8×8 pan). Do you have that version of the recipe posted on the blog or is it just in the book?
Mary Younkin says
I’m THRILLED that you love the cookie bars, Amanda! The recipes are very similar. I don’t have both of them online though.
Ginalee Hansen says
So easy to make, family favorite! Usually make into cookies!
Mary Younkin says
I’m glad you love them too, Ginalee!
Julie says
These are soooo amazing! Thanks for the recipe. My gluten free friends LOVED them and so did we.
Mary Younkin says
I’m so glad that you love the cookie bars, Julie!
Theresa says
So easy to make and the recipe yields a big tray of bars. Everyone loved them.
Mary Younkin says
I’m glad you enjoyed them, Theresa!
Heather says
these cookies were easy to make and are really good!
Mary Younkin says
I’m glad you like them, Heather!
susan says
These were delicious! My only feedback is that it would be nice to have a size of pan (not just ‘large’) and that to be gluten free you must use gluten free oats! I added the M&Ms to the dough rather than on top and they were just as yummy, but maybe not as colorful as your picture! My husband loved them and I definitely will be making them again – in a 17×11 pan! 😉
Mary Younkin says
A jelly roll pan is typically 12 by 18 inches, so your 11×17 is a great one to use. I’m glad you liked the bars!