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Halloween Monster Cookies - Fun, Chewy, and Packed With Treats

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter (not natural, for best texture)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (skip if your peanut butter is very salty)
  • 1 cup old-fashioned rolled oats
  • 3/4 cup Halloween-colored M&M’s or candy-coated chocolates, plus more for topping
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup mini peanut butter chips (optional)
  • Candy eyeballs for decorating (as many as you like)

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream the fats and sugars: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  3. Add the egg and vanilla: Mix in the egg and vanilla until smooth. Scrape the bowl to make sure everything is combined.
  4. Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
  5. Bring the dough together: Add the dry mix to the wet ingredients and stir just until no dry streaks remain. Fold in the oats.
  6. Stir in the treats: Gently fold in the M&M’s, chocolate chips, and peanut butter chips. Save a small handful of M&M’s for pressing on top.
  7. Portion: Scoop the dough into 2-tablespoon balls and place 2 inches apart on the baking sheets. Press a few extra M&M’s on the tops for a colorful finish.
  8. Bake: Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft. Do not overbake—carryover heat will finish the job.
  9. Add the eyes: Immediately after baking, gently press candy eyeballs into the warm cookies. They’ll stick as the cookies cool.
  10. Cool: Let the cookies rest on the sheets for 5 minutes, then transfer to a wire rack to cool completely.