Halloween Monster Cookies

When I said monster cookies, I bet this is not what you were expecting, right?  But today we’re just going to skip the complicated stuff and work on an easy breezy crowd pleaser.  I decided to add candy corn as my own special Halloween twist.

To begin, mix together the eggs and sugars.

 Add the peanut butter, butter, salt, and vanilla. Next add the baking soda and oatmeal.  Then comes the fun part, CANDY!  I was in a Halloween-ie  mood, so I chose purple and green M&M’s and of course, candy corn!  Be sure to chop the candy corn SMALL…about the size of those toffee bits you can get in the store.  If you don’t your cookies might become misshapen and spring a few leaks.

Mix it all together and you will end up with a LOT of peanut buttery dough.  The cool thing is you won’t need a bit of flour.

Using a 50 mm cookie scoop, drop them onto a lined cookie sheet {in the end I preferred parchment paper over the Silpat} and flatten them a little.  The more you flatten, the thinner they will be when baked, of course.

In the spirit of Halloween, I added candy corn, but you could do anything that strikes your fancy…raisins, Reeces Pieces, peanuts.  I reserved a few extra candy corns to press into the top of the cookie just so people would know they were in there.  You can do this before or after baking, I did it before because I wanted them to be a little melty.

Using this scoop {approximately 1/4 of a cup}  these bake up to about the size  of the big cookies you can buy in the mall.  If you use a smaller scoop, the yield is much higher, so if you need a lot of cookies, this recipe is perfect,  just don’t bake them as long.  DO NOT OVER BAKE, DO NOT OVER BAKE, DO NOT OVER BAKE.  They will seem too soft at first, but they will firm up as they cool.

After removing them from the oven, let them set up for about five minutes or so before transferring to a wire cooling rack.  Seriously.  If you mess with them too soon they will break into lots of pieces and make you mad =)

You should definitely try these as soon as you have a free baking day.  Be sure you have somewhere to take them though.  It’s EASY to eat way too many.

And since I know everyone will be asking you for the recipe, here it is.  Be sure to print two.  One for you, and one for a friend.


Halloween Monster Cookies

Yield: 3 dozen 4-inch cookies

Halloween Monster Cookies


  • 3 eggs
  • 1 c. dark brown sugar
  • 1 c. granulated sugar
  • 3/4 tsp. salt
  • 1 tsp. vanilla
  • 1 1/2 c. peanut butter
  • 1 stick butter
  • 3/4 c. M&M’s
  • 3/4 c. mini-chocolate chips
  • 1/2 c. candy corn, finely chopped
  • 4 1/2 c. quick cooking oats
  • 2 tsp. baking soda


  1. Beat together eggs and sugars.
  2. Next add the salt, vanilla, butter, and peanut butter and whip until fluffy.
  3. Add the oatmeal and baking soda, then fold in the M&M’s, mini-chips and candy corn.
  4. Using a 50 mm cookie scoop, drop onto cookie sheets lined with parchment paper or Silpats.
  5. Bake at 350 for 12-14 minutes.

Big. Chewy. Peanut Buttery. Perfect.

I hope the weekend gets here quickly.  I’m in need of a Saturday!  I hope you’ll try these on your next baking day.