Spooky Halloween Monster Cookies

monster cookies on sheet pan with smoke and fairy lights, m&m candy, candy eyes, and pumpkins around on marble surface.

Spooky Halloween Monster Cookies

Soft, chewy, and extra spooky! These terrifyingly delicious Halloween Monster Cookies are the perfect treat to bake this spooky season. Ready in under an hour, full of flavor, and made in one bowl...these cookies are frighteningly easy AND delicious!

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 14

Total Time: 34

Servings:

Calories: 279kcal

Ingredients

¾ cup salted butter melted
1¼ cups brown sugar firmly packed
½ cup creamy peanut butter
2 large eggs room temperature
1¼ teaspoons vanilla extract
1¾ cups all purpose flour*
1 cup rolled oats
⅔ teaspoon baking soda
½ cup Halloween m&m’s
½ cup bittersweet or semi-sweet chocolate chips
candy eyes optional (after baking)

Instructions

Heat oven to 350℉.
Line 3 sheet pans with parchment paper. Set aside.
In a large bowl, whisk butter and sugar together.
Add peanut butter, eggs, and vanilla.
Whisk until completely incorporated.
Add flour, oats, and baking soda.
Stir until combined.
Fold in m&m's and chocolate chips.
Use a 3 Tablespoon cookie scoop to portion dough onto prepared pans.
Bake for 12-14 minutes, until just staring to color around the edges.
Remove from oven and add candy eyes, if using.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

Crunchy peanut butter can be used instead of creamy, if desired.
Almost any nut butter you like can be used instead of peanut butter.
This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour.
These cookies can also be made vegan if plant-based butter, your favorite vegan egg, and your favorite vegan chocolate candies, as well as plant based chocolate chips.
You can also make this recipe dairy-free by using a plant-based/dairy-free butter.

Expert Tips:

Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
It’s best to use light colored sheet pans for these cookies.
Don’t forget to line your baking sheet.
It’s best to use a cookie scoop to ensure all cookies are the same size and they don’t get over-mixed.
The cookie dough can be frozen and baked at a later date.
Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.
These cookies spread A LOT! It’s best to place 6 cookies per pan and then use a large biscuit cutter to reshape your cookies.
If you choose to add the candy eyes, make sure to add them after baking while the cookies are still hot!

Nutrition