Halloween Monster Cookies 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:

• 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.

MONSTER COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Cream butter and peanut butter together. Add the sugars and stir until well mixed.
• Add eggs one at a time, then add vanilla.
• Mix oatmeal and baking soda separately, then stir into batter.
• Add chocolate chips last.
• Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.

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.

HOLIDAY MONSTER COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
• Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.