Halloween Monster Cookies (easy no chill recipe!)
Soft and thick Monster Cookies that require no chilling, made with peanut butter, oatmeal, m&m's, chocolate chips, white chocolate chips, and sprinkles!
Equipment
- large baking sheets/cookie sheets
- measuring cups and spoons, or a scale ***
- whisk and silicona spatula or wooden spoon for mixing
- electric mixer fitted with beater blade(s)
- cookie scoop or large spoon
Ingredients
Cookie Dough
- ½ cup unsalted butter (1 stick or 113g) (softened, room temperature)
- ½ cup creamy peanut butter (use a sweetened no stir kind)
- ¾ cup brown sugar (160g)
- ¼ cup granulated cane sugar (50g)
- 1 large whole egg
- 1 large egg yolk
- 1¼ cups all purpose flour (150g)
- 1 cup old fashioned oats (89g)
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Mix Ins
- ⅔ cup semi-sweet chocolate chips
- ⅓ cup white chocolate chips
- 1 cup Halloween colored m&m's
- 3 Tablespoons Halloween Sprinkle Mix (avoid sprinkles mixes with super hard candies - use a mix of sprinkle jimmies, confetti rounds, or non pareils for the best result.)
- sprinkle candy eyeballs (optional - to be added on cookies immediately AFTER baking)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Prepare two large baking sheets by lining them both with parchment paper.
- Whisk all of the dry ingredients including all purpose flour, old fashioned oats, cornstarch, baking soda, and salt together in a mixing bowl and set aside.1¼ cups all purpose flour (150g), 1 cup old fashioned oats (89g), 1 Tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate large mixing bowl, use an electric mixer fitted with a beater blade attachment(s), and cream together the softened butter, sugar, and brown sugar until light and fluffy - transforming into a clumped sand like texture.½ cup unsalted butter (1 stick or 113g), ¼ cup granulated cane sugar (50g), ¾ cup brown sugar (160g)
- Add in the egg and egg yolk, mixing until combined. Add in the peanut butter and vanilla extract. Turn the mixer up to medium speed and ensure the wet ingredients are thoroughly mixed.1 large whole egg, 1 large egg yolk, 1 teaspoon vanilla extract, ½ cup creamy peanut butter
- Add the dry ingredients into the wet ingredients bowl and mix on low speed until just combined and a cookie dough forms. Do not overmix.
- Add in semi-sweet chocolate chips, white chocolate chips, sprinkles (***excluding eyeball sprinkles), and m&m's. Fold in with a silicone spatula or large wooden spoon until combined evenly.⅔ cup semi-sweet chocolate chips, ⅓ cup white chocolate chips, 1 cup Halloween colored m&m's, 3 Tablespoons Halloween Sprinkle Mix
- Scoop the cookie dough with a 2 tablespooon cookie scoop or large spoon onto the prepared cookie sheets spaced 2 inches apart.Optional: Add a few more sprinkles on top of the cookie dough balls for aesthetics!
- Bake for 11-13 minutes. Check at 11 minutes to see if they're done. They will be slightly golden, spread out a bit and thick.***Optional: As soon as the cookies are done baking and pulled from the oven, push one or two candy eyeballs on top of the freshly baked cookies immediately out of the oven. Be careful as the freshly baked cookies will be hot! If you do this immediately, they will stick in the cookie. If you wait until the cookies cool, they will not stick!sprinkle candy eyeballs
- Let cool for a few minutes on the baking sheet, then immediately transfer cookies to a cooling rack. Enjoy!
Notes
***If using sprinkle candy eyes, I recommend NOT mixing them into the dough and instead placing one or two on the top of the freshly baked cookies as soon as they come out of the oven. This is because some of the candy eye sprinkles may melt in the oven and they won't look good, nor taste great. See recipe blog post for more details from my recipe testing.
***I recommend using a scale for the most accurate ingredient measurements to gaurantee the best results! This is especially true for the all purpose flour and old fashioned oatmeal. If you do not have a scale, be sure to aerate your all purpose flour by fluffing it up with a spoon and then spooning the flour into the measuring cup lightly, then leveling it off. If you find your cookies do not come out looking like the ones pictured in this recipe, redo the recipe using a scale for the dry measurements provided instead.
Tried this recipe?Let us know how it was!
