These crazy-eyed and colorful Halloween monster cookies are cute as can be and a total cinch to make! Chewy, soft, and full of chocolate and peanut butter flavors, I just love these delicious cookies. My kids love to help me make them– they’re the perfect cookies to get messy in the kitchen with!
These Halloween monster cookies are a fun and festive take on a classic. I loaded them up with chewy oats, chocolatey M&M’s, and lots of Halloween candies. They’re super easy to customize based on what you have on hand, and they only take 30 minutes to make! Nothing gets me more in the Halloween spirit than these yummy cookies.
What’s in This Halloween Monster Cookie Recipe?
- Butter: Unsalted butter makes these cookies rich and moist.
- Brown Sugar: Sweetens the cookies.
- Egg: Binds the cookies and keeps them moist.
- Peanut Butter: I prefer creamy peanut butter, but crunchy also works for more texture. I do not recommend using an all-natural peanut butter, though, as it will be too oily.
- Vanilla Extract: Enhances the sweet flavor of the cookies.
- Oats: Old-fashioned oats add a wonderful chewy texture to the cookies.
- Flour: All-purpose flour gives these cookies structure.
- Baking Soda: Helps the cookies rise in the oven.
- Halloween M&M’s Candies: Add pops of festive chocolate flavor.
- Candy Corn: Adds texture and color to the cookies.
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How to Store
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.
Tips for Success
- 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!
Halloween Monster Cookies Recipe
Ingredients
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- 1 cup brown sugar 213 grams
- 1 large egg 50 grams, room temperature
- 1 cup creamy peanut butter 270 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups old-fashioned oats 200 grams
- ½ cup all-purpose flour 60 grams
- 1 teaspoon baking soda 6 grams
- ½ cup Halloween M&M's candies 85 grams
- ¼ cup candy corn 25 grams
- Candy eyes optional, for garnish
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
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
- Nutritional information does not include optional ingredients.
How to Make Halloween Monster Cookies Step-by-Step
Beat the Butter: Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat ¼ cup of unsalted butter and 1 cup of brown sugar until light and fluffy. Add 1 large egg, 1 cup of creamy peanut butter, and 1 teaspoon of vanilla extract and mix to combine.
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.
Add the Mix-Ins: Fold ½ cup of Halloween M&M’s and ¼ cup of candy corn into the cookie dough with a rubber spatula.
Bake the Cookies: 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.
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