Halloween Monster Cookies
These black Halloween Monster Cookies combine oats, peanut butter, M&M's, and candy eyes for a thick, fudgy, and chocolatey treat.
EQUIPMENT
- stand mixer or hand mixer - paddle attachment
- cookie scoop - medium, 2 tablespoon scoop
- 2 baking sheet - lined with parchment paper
- wire cooling rack
INGREDIENTS
- ½ cup unsalted butter - softened to room temperature
- ½ cup peanut butter
- ½ cup granulated sugar
- ¼ cup brown sugar - packed
- 1 egg - room temperature
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- ¾ cup all-purpose flour - spoon and level method to measure
- ¼ cup black cocoa powder - Anthony's, spoon and level method to measure
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini semi-sweet chocolate chips
- ½ cup Halloween M&Ms - plus more for topping
- ¼ cup candy eyes - Wilton
INSTRUCTIONS
- Preheat oven to 350 °F. Line baking sheet(s) with parchment paper and set aside.
- In a small bowl whisk together the old fashioned oats, all-purpose flour, black cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl add the softened to room temperature unsalted butter, peanut butter, granulated sugar, and brown sugar. Cream together 3 to 4 minutes until it has lightened in color and is fluffy.
- Add the egg and vanilla extract. Combine until incorporated, about 1 minute.
- Add the dry ingredients. Combine until incorporated and absorbed.
- Add the mini semi-sweet chocolate chips and Halloween M&M's, fold by hand until they are dispersed throughout the cookie dough.
- Scoop and pile portions of cookie dough onto the baking sheet leaving 2 inches of space between each. Add additional Halloween M&M's if desired.NOTE: Make sure the cookie dough is piled about 2 inches high. This is what makes them thick.
- Bake for 10 to 12 minutes or until the edges are set.
- Remove cookies from the oven and immediately add the candy eyes. Allow them to cool for 10 minutes on the baking sheet before placing them on a wire rack to cool completely.
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container or re-sealable gallon bag, for up to 5 days.
- Room temperature, in an airtight container or re-sealable gallon bag, for up to 7 days.
- Frozen, in a freezer safe re-sealable bag, for up to 3 months.
FREEZE & BAKE LATER INFORMATION
- Follow the directions for mixing up the cookie dough, but freeze single portions of cookie dough in a freezer bag for up to 3 months. When you’re ready to bake them, pop them onto a parchment lined baking sheet and bake for 12 to 15 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
