Get ready to unleash some monstrously delicious fun in your kitchen this Halloween! These Halloween Monster Cookies are the ultimate festive treat, combining the comforting chewiness of oatmeal cookies with a delightful medley of chocolate chips and colorful M&M’s. But what truly sets them apart is their spooky-cute decoration, featuring vibrant Halloween sprinkles and adorable candy eyes that bring these little monsters to life. Perfect for any Halloween party, school bake sale, or a cozy night of trick-or-treating, these cookies are guaranteed to be a scream!
Baking for Halloween is an absolute joy, and these monster cookies make it incredibly easy to get into the spirit. Imagine biting into a soft, chewy cookie, studded with rich chocolate and crunchy M&M’s, all while being greeted by a quirky, edible monster face. They’re not just a dessert; they’re an experience, offering a perfect blend of texture, flavor, and visual appeal that will charm guests of all ages.
Unleash the Fun with Halloween Monster Cookies
These adorable Halloween Monster Cookies are more than just a seasonal treat; they’re a celebration of creativity and deliciousness. The inspiration for these cookies often comes from a simple stroll down the baking aisle, where those whimsical candy eyeballs just beg to be turned into something fun! Paired with the seasonal charm of Halloween M&M’s and a generous dusting of festive sprinkles, these cookies transform into edible characters ready to delight.
At their core, these monster cookies start with a beloved base: a soft and chewy oatmeal cookie recipe. This foundation ensures a delightful texture that perfectly complements the various add-ins. We load the dough with plenty of chocolate chips, creating pockets of melty goodness in every bite. Before they even hit the oven, each cookie dough ball gets a festive roll in colorful sprinkles, ensuring they adhere beautifully and add an extra pop of color. The true magic happens right after baking: while the cookies are still warm, we carefully place the candy eyes and extra M&M’s. The residual heat from the cookies is just enough to soften the candy, allowing them to stick without melting into a messy puddle, preserving their fun, monster-like appearance.
Watch How to Make Spooky Halloween Monster Cookies
Why You’ll Love This Halloween Monster Cookies Recipe
If you’re searching for the perfect Halloween baking project, look no further! These monster cookies offer an irresistible combination of flavor, fun, and ease that makes them a seasonal favorite. Here’s why they’re a must-try:
- Unbelievably Delicious: Beyond their adorable exterior, these cookies boast a perfectly balanced flavor profile. The hearty chewiness of old-fashioned oats pairs wonderfully with rich chocolate chips and crunchy M&M’s, creating a cookie that’s satisfyingly sweet and incredibly addictive.
- Spooktacularly Fun: The decorating process is pure joy! Adding candy eyes and colorful sprinkles transforms simple cookies into charming little monsters, making this a fantastic activity for kids and adults alike. It’s a chance to get creative and personalize each cookie.
- Perfect for Parties: Whether it’s a spooky gathering, a school event, or a neighborhood potluck, these monster cookies are sure to be a hit. They’re visually appealing, easy to transport, and universally loved.
- Effortlessly Customizable: While the basic recipe is fantastic, it’s also incredibly versatile. You can experiment with different types of chocolate, M&M colors, or even add other festive mix-ins to truly make them your own.
- Make-Ahead Friendly: The cookie dough can be prepared in advance and stored, allowing you to whip up fresh batches of cookies whenever the craving strikes or your party needs a last-minute treat.
- Simple and Straightforward: Despite their impressive appearance, the recipe itself is quite easy to follow, even for novice bakers. With clear steps and common pantry ingredients, you’ll be baking like a pro in no time.
Key Ingredients for Monster-Sized Flavor
Crafting these delightful Halloween Monster Cookies begins with a selection of quality ingredients, each playing a crucial role in achieving that perfect taste and texture. Here’s a closer look at what you’ll need:
- Butter: We recommend using unsalted butter for this recipe. It allows you to control the overall saltiness of your cookies. Crucially, ensure your butter is at room temperature. This is essential for proper creaming with the sugars, which creates a light and fluffy base. If you forget to take it out ahead of time, a quick 10-second zap in the microwave (or until just soft) can help.
- Sugars: A harmonious blend of both brown sugar and granulated sugar is key. Light brown sugar contributes to a moist, chewy texture and a subtle caramel note, while granulated sugar helps achieve those slightly crisp edges. You can use dark brown sugar for a deeper molasses flavor, if preferred.
- Eggs: Large eggs are standard. Like butter, having them at room temperature is important for emulsification with the other wet ingredients, resulting in a smoother, more uniform dough. Run them under warm water for a minute or two if they’re cold from the fridge.
- Baking Soda and Baking Powder: These leavening agents work together to give the cookies their ideal lift and a wonderfully chewy interior. Don’t skip either!
- Oats: The secret to their delightful chewiness! You absolutely need old-fashioned rolled oats for this recipe. Avoid instant oats, which will result in a mushy texture, and steel-cut oats, which won’t soften properly during baking.
- All-Purpose Flour: The primary structural component of our cookies. Sift it with your other dry ingredients for an even distribution.
- Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and making the chocolate taste even richer.
- Chocolate Chips: Get creative here! Semi-sweet chocolate chips are a classic choice, but milk chocolate, dark chocolate, or even a mix of butterscotch or white chocolate chips would be delicious additions.
Bringing Your Monsters to Life: Decorations
- Halloween Sprinkles: Look for festive orange, black, and purple sprinkles to roll your cookie dough in before baking. These add a vibrant, celebratory touch.
- Halloween M&M’s: Many brands release special Halloween-colored M&M’s around the holiday. These add a fantastic pop of color and extra chocolatey crunch.
- Candy Eyes: The essential ingredient for turning your cookies into friendly (or spooky!) monsters. You can usually find these edible eyeballs in the baking aisle of most grocery stores or craft shops.
Creative Optional Add-Ins for Extra Monster Fun
While our basic monster cookie recipe is fantastic on its own, feel free to customize it with these fun additions to boost flavor and texture:
- Nuts: Elevate the crunch and nutty flavor by adding chopped nuts like pecans, walnuts, or almonds. For an even deeper flavor, lightly toast them in a sauté pan for about 5 minutes or in the oven before incorporating them into the dough.
- More M&M’s: Don’t limit yourself to just plain M&M’s! Peanut, pretzel, caramel, or even seasonal M&M’s can add delightful variety in flavor and texture. They’re always a fun and colorful touch!
- Dried Fruit: For a hint of chewiness and natural sweetness, consider adding dried cranberries, raisins, chopped dried blueberries, or even finely diced dried apricots. Toasted flaked coconut is also a super yummy addition that brings a tropical twist.
- Extra Crunch: For an unexpected textural delight, try crushing some Whoppers candy, potato chips, or pretzels and folding them into the dough. The salty-sweet combination is truly magical!
- Flavored Morsels: Explore beyond traditional chocolate chips. Butterscotch chips, caramel bits, or Heath toffee bits can introduce exciting new flavor dimensions to your monster cookies.
How to Bake the Perfect Monster Halloween Cookies
Making these spooky-cute Halloween Monster Cookies is a delightful process. Follow these step-by-step instructions for cookies that are soft, chewy, and perfectly festive:
- Prepare Your Oven & Baking Sheets: Begin by preheating your oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. This step is crucial for perfect cookies!
- Cream the Wet Ingredients: In the large bowl of a stand mixer fitted with the paddle attachment, combine the softened, room-temperature butter with both the light brown sugar and granulated sugar. Beat on medium speed until the mixture becomes light, fluffy, and pale in color, which usually takes about 3 minutes. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber spatula, ensuring all ingredients are fully incorporated. Next, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until just combined.
- Combine the Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures all the leavening agents and flavorings are evenly distributed throughout the dry mixture. Stir in the old-fashioned rolled oats.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until almost combined. Be careful not to overmix; overmixing can lead to tough cookies. Once nearly combined, fold in the chocolate chips until all ingredients are just incorporated. A few streaks of flour are okay; they will disappear during baking.
- Portion and Decorate (Pre-Bake): Scoop the cookie dough into uniform 1 1/4-inch balls. For consistent results, a cookie scoop works wonders. Place your Halloween sprinkles into a small, shallow bowl. Roll each cookie dough ball generously in the sprinkles until well coated. Arrange the coated cookie dough balls on your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake to Perfection: Transfer the baking sheet to your preheated oven. Bake for 10-13 minutes, or until the edges are lightly golden brown and the centers appear set but still slightly soft. This ensures a chewy interior.
- Decorate (Post-Bake) and Cool: As soon as you remove the cookies from the oven, immediately (and carefully!) place the candy eyeballs and Halloween M&M’s onto the warm cookies. The residual heat will slightly melt the chocolate and M&M coating, allowing them to adhere perfectly without losing their shape or melting excessively. Let the cookies cool on the baking sheet for a few minutes to firm up before carefully transferring them to a wire cooling rack to cool completely.
- Serve and Enjoy: Once fully cooled, your adorable Halloween Monster Cookies are ready to be devoured! Serve them immediately for the freshest taste, or store them for later enjoyment.
Expert Tips for Monster Cookie Mastery
Achieving bakery-quality Halloween Monster Cookies is easier than you think with a few expert tips:
- Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smooth batter that bakes evenly and results in a tender, chewy cookie.
- Don’t Overmix the Dough: Once you add the flour, mix only until just combined. Overmixing develops the gluten, leading to tougher, drier cookies.
- Chill Your Dough: If time allows, chilling the dough for at least 30 minutes (or up to 24 hours) can make a significant difference. Chilled dough spreads less, resulting in thicker, chewier cookies, and also allows the flavors to meld beautifully.
- Consistent Cookie Size: Use a cookie scoop to ensure all your cookies are the same size. This guarantees even baking and prevents some cookies from burning while others are underdone.
- Parchment Paper or Silicone Mats: Always bake on parchment paper or silicone baking mats. They prevent sticking, promote even browning, and make cleanup a breeze.
- Timing is Everything for Decorations: Place the candy eyes and M&M’s on the cookies immediately after they come out of the oven. The warmth will help them adhere without fully melting.
- Don’t Overbake: Cookies continue to bake slightly on the hot pan after being removed from the oven. Take them out when the edges are set and lightly golden, but the centers still look a little soft. They will firm up as they cool.
- Rotate Baking Sheets: For truly even baking, rotate your baking sheet halfway through the baking time. This compensates for any hot spots in your oven.
Storing and Make-Ahead Instructions
Planning ahead or managing leftovers is simple with these versatile Halloween Monster Cookies:
- Room Temperature Storage: Once baked and completely cooled, store your monster cookies in an airtight container at room temperature. They will remain fresh and delicious for up to 3 days. For best results, place a slice of bread in the container to help keep them soft.
- Make-Ahead Cookie Dough: You can prepare the cookie dough up to 1 week in advance. Simply cover the bowl tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking as directed.
- Freezing Cookie Dough Balls: For longer storage, scoop the dough into individual balls (with sprinkles already on them). Place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the solid cookie dough balls to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2 months.
- Baking Frozen Cookies: To bake from frozen, you can either defrost the dough balls in the refrigerator for an hour or two or bake them directly from frozen. If baking from frozen, you may need to add an extra 1-3 minutes to the baking time. Keep an eye on them to ensure they reach that perfect golden brown.
- Freezing Baked Cookies: If you have leftover baked cookies, they also freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight freezer-safe container or bag. Thaw at room temperature when ready to enjoy.
Halloween Monster Cookies Recipe
The Carefree Kitchen
10
12
20
24
cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup chocolate chips
For Decorating Monster Cookies
- Halloween sprinkles
- Halloween M&M’s
- Edible candy eyeballs
Instructions
- Preheat oven to 325 degrees F (160°C). Prepare baking sheets with parchment paper.
- In the bowl of a stand mixer, cream the room temperature butter and both sugars using the paddle attachment until light and fluffy (about 3 minutes). Slowly add the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla extract until well combined.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, and rolled oats. Gradually add these dry ingredients to the butter mixture, mixing on low speed until almost combined. Fold in the chocolate chips until just incorporated. Do not overmix.
- Scoop the dough into 1¼-inch balls. Place Halloween sprinkles into a small bowl and roll each dough ball in them until coated. Arrange on the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven for 10-13 minutes, or until the edges are lightly golden brown and the centers are set. Remove from the oven and immediately add the candy eyeballs and extra M&M’s to the warm cookies.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely. Serve immediately or store in an airtight container for up to 4 days. Enjoy your spooky treats!
Video
Notes
Make-ahead tips: Prepare cookie dough up to 1 week in advance and store in the fridge. Alternatively, pre-scoop the dough into balls and freeze for up to 2 months. Defrost frozen dough in the fridge for an hour or two before baking, or bake directly from frozen, adding a minute or two to the cook time.
Nutrition
Serving:
1
cookie
|
Calories:
243
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
37
mg
|
Sodium:
130
mg
|
Potassium:
66
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
276
IU
|
Vitamin C:
1
mg
|
Calcium:
30
mg
|
Iron:
1
mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Dessert
American
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Frequently Asked Questions (FAQ)
Can I use instant oats instead of old-fashioned rolled oats?
No, we highly recommend sticking to old-fashioned rolled oats. Instant oats are pre-cooked and much thinner, leading to a different texture when baked – often a mushier or drier cookie. Steel-cut oats are too tough and won’t soften properly in the baking time.
Can I make these cookies gluten-free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure your old-fashioned oats are certified gluten-free as well, as oats can sometimes be cross-contaminated during processing.
How can I prevent my cookies from spreading too much?
There are a few tricks: ensure your butter isn’t too soft (over-creamed butter can lead to spread), accurately measure your flour (too little flour can cause spreading), and most importantly, chill your cookie dough for at least 30 minutes before baking. Chilled dough helps the cookies hold their shape better.
What if I can’t find Halloween-themed M&M’s or sprinkles?
No problem! You can use regular chocolate M&M’s and any combination of orange, black, purple, or green sprinkles you find. The candy eyeballs are the key to the “monster” look, so try to find those.
How do I make sure the candy eyes and M&M’s stick?
The trick is to add them immediately after the cookies come out of the oven while they are still hot and soft. The residual heat will slightly melt the back of the candies, allowing them to adhere without completely dissolving or falling off once cooled.
Can I add other candies or mix-ins?
Absolutely! This recipe is very forgiving and encourages creativity. Feel free to add chopped nuts, dried fruit, crushed pretzels, or other small Halloween candies like candy corn (added after baking) to your monster cookies.
More Spooky & Sweet Halloween Recipes
Looking for more ways to celebrate the spookiest season? Check out these other fantastic Halloween-themed recipes that are perfect for parties or a festive family meal:
- Mummy Hotdogs: A fun and easy savory snack for kids.
- Mummy Jalapeno Poppers: Spicy and spooky appetizers.
- Graveyard Cupcakes: Delicious dirt cups decorated for a creepy dessert.
- Candy Bar Cookies: Perfect for using up leftover Halloween candy.
- Spider Web Bean Dip: A savory dip that’s as fun to look at as it is to eat.
- Homemade Cracker Jacks: A sweet and salty classic that’s great for snacking.
- Rice Krispies Brain: A delightfully gory (and tasty) treat.
- Pizza Skulls: Spooky individual pizzas that are fun to make and eat.
- Homemade Caramel Apples: A classic autumn treat, perfect for fall festivities.
- More Halloween Menu Ideas
- More Halloween Recipes
- More Dessert Recipes
- More Easy Cookie Recipes
These oatmeal monster cookies are truly a highlight of the Halloween season. Their soft and chewy texture, combined with abundant chocolate chips and vibrant Halloween M&M’s, makes them an irresistible treat for any monster bash. Get ready to bake, decorate, and enjoy the happiest, spookiest cookies around!