Enjoy these super cute Halloween Monster Cookies. They are filled with chocolate chips, M&Ms and Halloween sprinkles. Topped off with candy eyeballs for a large, spooky and delicious treat the kids will love!
Halloween is quickly approaching! If you are having a Halloween party or just want to make some cute Halloween cookies, then you’ve gotta try these Halloween Monster Cookies! Loaded with chocolate chips and M&Ms, rolled in Halloween sprinkles and topped off with some scary eyeball candies too! A perfectly festive treat that both the kids and adults will LOVE!
What are Monster Cookies?
Monster Cookies are basically chocolate chip, M&M, and oatmeal cookies all mashed up together to create one delicious MONSTER of a cookie. In addition to it being loaded with lots of different ingredients, they are MONSTER sized too!
Halloween Monster Cookie-Ingredients
Flour, quick oats, vegetable shortening, granulated sugar, dark brown sugar, baking soda, pure vanilla extract, Halloween sprinkles, candy eyeballs, baking powder, salt, butter, eggs, semi-sweet chocolate chips, Halloween M&Ms.
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or use my recommended baking sheets, Doughmakers Grand Baking Sheets. (No need to line these sheets and they are the best sheets you will ever use for baking cookies!) For best results, bake one sheet at a time on the middle rack.
- Stir together flour, baking powder, baking soda, and salt and set aside.
- Using a stand mixer with a paddle attachment or a hand mixer beat the butter. Add vegetable shortening and beat until just combined. Beat in dark brown sugar, granulated sugar and pure vanilla extract until light and fluffy.
- Add eggs, one at a time, beat until combined. Scrape down sides of the bowl as needed.
- Add the flour mixture and beat at low speed until incorporated. Add oats and beat.
- Stir in semi-sweet chocolate chips and M&MS.
- Pour Halloween sprinkles into a small mixing bowl.
- Using a large cookie scoop, about a 1/4 cup, gather dough. Drop into your hands and roll into a ball. Drop dough ball into the Halloween sprinkles and gently press the top of the dough ball down into the sprinkles to coat. Place slightly flattened dough ball onto the baking sheet, placing roughly 3 inches apart.
- Bake for about 12-15 minutes or until the edges are lightly browning.
- Remove from oven, let stand on the cookie sheet for about 2 minutes.
- Press in candy eyeballs.
- Transfer cookies to a wire rack and cool completely.
- Enjoy!
- Store in an airtight container for 3-5 days. To freeze; store in an airtight container, placing wax paper between layers, for up to 3 months.
For other fun Halloween treats and drinks try my:
Frankenstein Rice Krispie Treats
Halloween Monster Cookies
Equipment
- Baking Sheets
- Hand mixer or stand mixer with paddle attachment
- Mixing Bowl
- Large cookie scoop
Ingredients
- 2 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 2 large eggs
- 2 tsps pure vanilla extract
- 1 1/2 cups quick oats
- 1 cup semi-sweet chocolate chips
- 1 cup Halloween M&Ms
- 1 cup Halloween sprinkles green, purple, black, white, orange, yellow
- 1 jar candy eyeballs
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or use my recommended baking sheets, Doughmakers Grand Baking Sheets. For best results, bake one sheet at a time on the middle rack.
- Stir together flour, baking powder, baking soda, and salt and set aside.
- Using a stand mixer with a paddle attachment or a hand mixer beat the butter. Add vegetable shortening and beat until just combined. Beat in dark brown sugar, granulated sugar and pure vanilla extract until light and fluffy.
- Add eggs, one at a time, beat until combined. Scrape down sides of the bowl as needed.
- Add the flour mixture and beat at low speed until incorporated. Add oats and beat.
- Stir in semi-sweet chocolate chips and M&MS.
- Pour Halloween sprinkles into a small mixing bowl.
- Using a large cookie scoop, about a 1/4 cup, gather dough. Drop into your hands and roll into a ball. Drop dough ball into the Halloween sprinkles and gently press the top of the dough ball down into the sprinkles to coat. Place slightly flattened dough ball onto the baking sheet, placing roughly 3 inches apart.
- Bake for about 12-15 minutes or until the edges are lightly browning.
- Remove from oven, let stand on the cookie sheet for about 2 minutes.
- Press in candy eyeballs, then transfer cookies to a wire rack and cool completely.
- Enjoy!
- Store in an airtight container for 3-5 days. To freeze; store in an airtight container, placing wax paper between layers, for up to 3 months.
Recent Comments