Halloween Monster Cookie Balls Recipes

HALLOWEEN MONSTER COOKIES

Steps:

• Heat oven to 350°. Prepare cookie sheets by lining with parchment paper, silpat liner, or spray lightly with cooking spray. Set aside.
• In a medium bowl, whisk together the oats, flour, baking soda, and salt.
• In a large mixing bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy and combined well. About 1-2 minutes. Add in the eggs and vanilla extract. Blend until combined.
• Mix the oat mixture into the butter mix, on low speed, and gradually increase the speed as needed just until everything is combined well. Add in the halloween m&m's and blend until combined.
• Take about 2 tablespoons of dough (I use a cookie scoop for this) and roll it into a ball. When done, the dough balls will look like golf balls. Place 12 dough balls onto the cookie sheet. Bake for 9-11 minutes. *Don't overbake these! They will continue cooking as they cool on the cookie sheet. The cookies should look puffy and not look wet.
• Immediately, gently press a few additional m&m's on top of each cookie and two candy eyeballs.
• Move the cookie to a cooling rack to cool completely. Store leftovers in a covered container out at room temperature. Leftovers are really good heated in the microwave for a few seconds.

HALLOWEEN MONSTER COOKIES

Steps:

• Heat oven to 350°F and line a baking sheet with parchment paper; set aside.
• In a large bowl or stand mixer fitted with a paddle attachment, mix together the cake mix, brown sugar, butter, peanut butter, milk, egg, and vanilla on medium speed until fully combined.
• Stir in the oats, M&Ms, and chocolate chips just until combined.
• Use a medium cookie scoop, drop balls of dough 2 inches apart on the prepared baking sheet.
• Add sprinkles to the tops of the cookie dough balls, gently pressing them into the dough.
• Bake for 12 to 15 minutes. Immediately after coming out of the oven, gently press candy eyes into the cookies (don't add them before baking or they will melt).
• Cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

HALLOWEEN MONSTER COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.
• Dip balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.
• Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips. Refrigerate until firm.

HALLOWEEN MONSTER COOKIES

Steps:

• Preheat the oven to 350F. Line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar until light and fluffy.
• Add the egg and peanut butter and mix to combine.
• Next add the oats and flour and mix to combine again.
• Add the M&Ms and fold them into the cookie dough with a rubber spatula.
• Scoop 1" balls onto the prepared baking sheet, making sure to place them at least 2" apart.
• Bake the cookies for 15 minutes, or just until the edges are set. Then, remove them from the pan and allow them to cool to room temperature on the pan. If using candy eyes and candy corn, press them on the cookies while they're still warm.
• Enjoy immediately. Store any leftover cookies in an airtight container at room temperature for up to five days.

HALLOWEEN MONSTER COOKIE RECIPE

Steps:

• Preheat oven to 325 degrees F. Line baking sheets with parchment paper or nonstick baking spray.
• In a large bowl with an electric mixer, cream together the butter and sugars until light and fluffy for a few minutes. Add vanilla extract and eggs and mix again. Be sure to scrape down the sides of the bowl with a spatula.
• Add the baking soda, baking powder, salt and oats. Mix again until combined.
• Add flour, chocolate chips and mix again until all of the ingredients are combined and a dough has formed. You can add 1/2 cup of M&Ms if you want to add more chocolate in these cookies. This is optional.
• Scoop cookie dough with a mini ice cream scoop (about 2 tablespoons of dough) and roll into sprinkles. Place on prepared cookie sheets and bake for 10-13 minutes or until golden brown.
• As soon as your cookies come out of the oven, press the eyeballs and M&M's into the hot cookies. Let the cookies cool for a few minutes and then transfer to a cooling rack.

HALLOWEEN MONSTER COOKIES

Steps:

• Spoon about 1 tablespoon frosting on half of a cookie bottom; cover with another cookie, gently press together. , Cut marshmallows crosswise in half. For eyes, decorate Mega Buttons with edible marker; press into cut side of marshmallow. Place a small amount of frosting on bottom of marshmallow; press gently onto cookie. For teeth, press baking chips into frosting. Repeat.

HALLOWEEN COOKIE BALLS - PUMPKINS AND GHOSTS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each of 6 cookie balls into white chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Stir food colorings into remaining white chocolate. Dip remaining cookie balls into tinted chocolate; return to baking sheet. Refrigerate 15 minutes or until chocolates are firm.
• Melt semi-sweet chocolate as directed on package. Pour into resealable plastic bag to make decorating easier. Cut a small corner off the bag, then use to pipe 2 eyes and a mouth on each of the white cookie balls to resemble ghosts.
• Insert pretzel pieces into tops of the orange cookie balls. Decorate with green decorating gel to resemble pumpkins. Reserve sprinkles for another use.