These googly-eyed and colorful Halloween monster cookies are cute as can be and a total cinch to make! Soft, chewy, and packed with peanut butter, oats, and colorful Halloween candies, these festive cookies are as fun to make as they are to eat. My kids always ask me to make monster cookies for Halloween, and they love helping me decorate them! They’re ready in just 30 minutes, making them perfect for last-minute party prep or a festive after-school treat.
Monster Cookies for Halloween
These monster Halloween cookies are my easy spin on the classic monster cookie–a nostalgic, chewy cookie amped up with Halloween flair. I load up monster cookie dough with oats for texture, peanut butter for richness, and colorful candies for a pop of fun. You can mix and match whatever seasonal candies you have on hand (think candy corn, spooky sprinkles, or themed M&M’s) to make each batch unique. Because the dough comes together in one bowl and bakes in under 20 minutes, it’s a stress-free baking project for busy families who still want a little Halloween treat!
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How to Keep Candy Eyes from Melting
For bakery-style Halloween monster cookies, scoop and bake as usual–but as soon as they come out of the oven, press a few extra candies along with the candy eyes right on top. This simple step ensures plenty of crunchy candy in every bite, and prevents the candy eyes from melting in the oven.
Halloween Monster Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Ingredients
- ¼ cup unsalted butter room temperature (½ stick)
- 1 cup brown sugar
- 1 large egg room temperature
- 1 cup creamy peanut butter *
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned oats
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ cup Halloween M&M’s candies
- ¼ cup candy corn
- Candy eyes optional, for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy.¼ cup unsalted butter, 1 cup brown sugar
- Add the egg, peanut butter, and vanilla and mix to combine.1 large egg, 1 cup creamy peanut butter, 1 teaspoon pure vanilla extract
- Add the oats, flour, and baking soda. Mix to combine again.2 cups old-fashioned oats, ½ cup all-purpose flour, 1 teaspoon baking soda
- Fold the M&M’s and candy corn into the cookie dough with a rubber spatula.½ cup Halloween M&M’s candies, ¼ cup candy corn
- Scoop 1-inch balls onto the prepared baking sheet, making sure to place them at least 2 inches apart.
- Bake the cookies for 15 minutes, or just until the edges are set. Then, remove them from the pan and allow them to cool to room temperature on the pan. press the candy eyes on the cookies while they’re still warm.Candy eyes
Notes
- Use a cookie scoop! That way all of the cookies are not just perfectly picturesque, but they’ll also all bake evenly at the exact same size.
- Remember to allow the cookies to cool for a while on the pan before moving them to the cooling rack. That way they don’t break apart when you try to move them.
- Feel free to sub in your favorite Halloween candies!
- Nutritional information does not include optional ingredients.
How to Make Halloween Monster Cookies Step-by-Step
Prep: Gather the ingredients to make these Halloween monster cookies. Bring the butter and egg to room temperature for 30-60 minutes before beginning so they combine more easily. Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside.
Beat the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat ¼ cup of room-temperature unsalted butter and 1 cup of brown sugar until light and fluffy. Add 1 large, room-temperature egg, 1 cup of creamy peanut butter, and 1 teaspoon of vanilla extract and mix to combine. If you store your peanut butter in the fridge, it may take longer to combine, or you can bring it to room temperature along with the butter and egg.
Mix the Dough: Add 2 cups of old-fashioned oats, ½ cup of all-purpose flour, and 1 teaspoon of baking soda. Mix to combine again. Take care not to overmix, or your cookies may turn out dry and crumbly.
Add the Mix-Ins: Gently fold ½ cup of Halloween M&M’s and ¼ cup of candy corn into the cookie dough with a rubber spatula. This ensures the dough doesn’t get overmixed.
Bake the Cookies: Scoop 1-inch balls onto the prepared baking sheet, making sure to place them at least 2 inches apart. I like to use a cookie portion scoop for this. Bake the cookies in the preheated oven for 15 minutes, or just until the edges are set. Then, remove them from the pan and allow them to cool to room temperature on the pan. Press the candy eyes on the cookies while they’re still warm.
How to Store and Freeze
Store leftover Halloween monster cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
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