Halloween Monster Cookies
Get in the spooky spirit with these playful and delicious Halloween monster cookies. Loaded with colorful M&Ms, crunchy peanuts, chocolate chips, candy corn and more, these cookies are easy to make and fun to share!
Ingredients
- ¾ cup (85 grams) unsalted butter , at room temperature
- 1 cup (215 grams) packed light or dark brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups (240 grams) all-purpose flour , measured correctly (see Notes)
- 1 ½ cups (150 grams) old-fashioned rolled oats
- ½ teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups (45 grams) crispy rice cereal
- ½ cup (120 grams) Halloween colored M&Ms , plus more for adding to tops of cookie dough
- ½ cup (70 grams) roughly chopped peanuts
- ½ cup (200 grams) peanut butter chips
- ¼ cup (55 grams) mini semisweet chocolate chips
- Candy eye balls , as desired
- Candy corn , as desired
Instructions
- Preheat oven to 350°F. Line sheet pan(s) with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 2-3 minutes, scraping down the bowl at least once to make sure it's uniform. Add the eggs one at a time, followed by the vanilla and mix until combined.
- In a separate bowl, combine the flour, rolled oats, baking powder, and baking soda and salt. Add to the mixer all at once and mix on low until mostly combined but streaks of dry ingredients remain.
- Add the crispy rice cereal, M&Ms, peanuts, peanut butter chips, and mini chocolate chips and mix until just combined.
- Drop large rounds (I use a large #20 (3 Tbsp) cookie scoop) onto the prepared sheet pan, 8 per pan. Flatten rounds slightly with your palms, and then add candy eye balls and additional M&Ms so the tops of the cookies will look nice.
- Bake until edges start to turn golden brown and centers are just barely set, about 11-12 minutes. While cookies are still hot, reshape edges as needed with a spatula, pushing them back into nice circles. Add candy corn as desired to the cookies (1-2 per cookie), gently pressing them into the soft baked cookies while they're warm.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for several days, and enjoy!
Notes
- Mix-in substitutions and variations: Feel free to play around and use what you want or have. Other options include white chocolate chips, Reese’s pieces, chopped candy bars. I recommend 1 1/2-2 cups total (excluding candy corn and eyeballs). I do not recommend changing the rolled oats or crispy rice cereal, as that changes the cookie composition.
- Be sure to measure flour correctly with the "spoon and sweep" method so the cookies spread properly and aren't too dry or cakey. If you can, use a kitchen scale!
Calories: 224kcal, Carbohydrates: 30g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 84mg, Potassium: 104mg, Fiber: 1g, Sugar: 17g, Vitamin A: 208IU, Vitamin C: 0.03mg, Calcium: 33mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
