Description

Halloween Monster Mash Cookies are a festive, fun, and delicious treat perfect for spooky celebrations. These chewy cookies feature a delightful combination of oats, pretzels, chocolate chips, and colorful Halloween M&M’s, topped with whimsical candy eyes for a monster-inspired look. Easy to make and great for sharing at parties, they balance sweet and salty flavors with a chewy texture.

Ingredients

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Wet Ingredients

2 sticks (1 cup) salted butter, at room temperature
1 cup dark brown sugar
1/3 cup light brown sugar (or more dark brown sugar)
2 large eggs
1 egg yolk
1 tablespoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups old fashioned oats

Add-ins and Toppings

1 1/4 cups Halloween M&M’s
1 cup mini pretzel sticks, crushed
1 cup semi-sweet chocolate chips or chunks
Candy eyes (for decorating)

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Instructions

Preheat oven and prepare pan: Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix wet ingredients: In a large bowl, beat together the softened butter, dark brown sugar, light brown sugar, and vanilla extract until creamy and well combined. Then, add the eggs and egg yolk one at a time, beating well after each addition until fully incorporated.
Add dry ingredients and oats: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the old fashioned oats gently into the dough.
Incorporate mix-ins: Carefully fold in 1 cup of the Halloween M&M’s, crushed pretzel sticks, and chocolate chips to the dough, distributing evenly without overmixing.
Form dough balls: Using a 1/4 cup measuring scoop, roll the dough into balls and place them onto the prepared baking sheet. Make sure to space them about 3 inches apart to allow for spreading.
Bake initial cookies: Bake the cookies for 8 minutes, then rotate the baking sheet to ensure even cooking, and bake for an additional 2 minutes.
Add toppings and finish baking: Remove the baking sheet from the oven and gently press the remaining M&M’s and candy eyes into the tops of the cookies to create a monster effect. Return the cookies to the oven and bake for another 2 to 3 minutes until the edges are golden and the centers are set.
Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet. They will continue to cook slightly as they rest. Enjoy warm or cool completely before storing in an airtight container for up to 4 days.

Notes

Make sure the butter is at room temperature for easier mixing and better texture.
Spacing cookies well on the baking sheet avoids them merging into each other as they spread.
Pressing candy eyes and extra M&M’s on after partial baking keeps them from melting completely and helps maintain their shape.
The cookies will remain slightly soft in the center; allow cooling for firmer texture.
Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
This recipe makes approximately 20 medium-sized cookies.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 16g
Sodium: 130mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg