Of course, when I wanted to make a Halloween cookie, I knew the base had to be a monster cookie. I mean, it already has monster in the name! These Halloween Monster Cookies take everything we love about classic monster cookies and give them a spooky-season makeover with purple cookie dough, Halloween M&M’s, and candy eyes. They look like goofy little Purple People Eaters, and I already know my kids are going to have way too much fun deciding which monster cookie they want.
If you're already planning all the spooky treats, don't stop with these little monsters. My regular Rolo Cookies are another easy cookie to add to the dessert table, or keep these Halloween Monster Cookies front and center for lunchboxes, parties, and Halloween movie nights all October long.
Equipment
- Measuring cups and spoons
- 2 sheet pans
- Parchment paper
- Whisk
- Medium mixing bowl
- Large mixing bowl
- Electric mixer
- 3-tablespoon cookie scoop
- Wire cooling rack
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Halloween Monster Cookies Ingredients
- All-purpose flour: Gives these big cookies the structure they need to hold all those oats, M&M’s, chocolate chips, and candy eyes.
- Old-fashioned oats: Add that classic chewy monster cookie texture. Stick with old-fashioned oats rather than quick oats here.
- Baking soda: Helps the cookies spread and brown while baking.
- Salt: Helps balance all the sweetness happening in these cookies.
- Light brown sugar: Gives the cookies sweetness, moisture, and that chewy texture.
- Unsalted butter: Let the butter soften before starting so it creams properly with the brown sugar.
- Eggs: Bind the dough together and add moisture.
- Creamy peanut butter: Gives these cookies their classic peanut butter flavor and adds richness to the dough.
- Vanilla extract: Adds flavor to the cookie base.
- Semi-sweet chocolate chips: Add little pockets of melty chocolate throughout every cookie.
- Halloween M&M’s: The Halloween colors are an easy way to give regular monster cookies their spooky-season makeover.
- Purple gel food coloring: This is where our Purple People Eaters really start coming to life. Add a few drops at a time until your dough reaches the purple you want.
- Candy eyes: Use different sizes and different numbers of eyes to make every cookie its own goofy little monster.
For full ingredients and directions, scroll down to the recipe card below.
How to make Halloween Monster Cookies
Preheat the oven to 350°F and line two sheet pans with parchment paper.
Whisk together the flour, old-fashioned oats, baking soda, and salt in a medium mixing bowl.
In a large mixing bowl, cream the brown sugar and softened butter with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the peanut butter, eggs, and vanilla extract and mix until combined.
Slowly add the flour mixture and mix just until the cookie dough comes together.
Add a few drops of purple gel food coloring and mix until evenly distributed. Continue adding a little food coloring at a time until you reach your desired shade of purple.
Reserve about ¼ of the Halloween M&M’s for topping. Add the remaining M&M’s and chocolate chips and mix just until incorporated.
Using a 3-tablespoon cookie scoop, scoop out balls of dough and place them onto a sheet pan. Refrigerate the cookie dough for at least 15 minutes.
Arrange the chilled cookie dough about 2 to 3 inches apart on the prepared sheet pans. Press a few of the reserved Halloween M&M’s into the top of each cookie.
Bake for 15 to 16 minutes, or until the bottoms are golden brown.
As soon as the cookies come out of the oven, gently press the candy eyes into the warm cookies. Have some fun here and give each little monster a different number and combination of eyes.
Let the cookies rest on the sheet pans for a couple of minutes before transferring them to a wire cooling rack.
How do I serve Halloween Monster Cookies?
Halloween Monster Cookies are such a fun treat for spooky season. Pack them into lunchboxes for a Halloween surprise, serve them at a Halloween party, or have a batch waiting for an after-school treat. They're also great for Halloween movie night when the family is watching the same spooky movies we've already seen approximately 400 times (cough cough... hocus-pocus).
FAQs (Because Life’s Too Busy for Guesswork)
Add the candy eyes as soon as the cookies come out of the oven while they're still warm and soft. Gently press each eye into the top of the cookie so it settles into place. I like putting some of the larger eyes near a crack or fold in the cookie because it helps hold them in place.
Yes. Prepare the dough up to 48 hours before baking and keep it covered in the refrigerator. I recommend scooping the dough into balls before refrigerating because it becomes firmer once it's cold. Then when you need a batch of Halloween cookies, most of the work is already done.
Measure your ingredients accurately and don't skip the 15-minute chill. Chilling the dough helps control how much these large cookies spread in the oven. If the dough still feels very soft after 15 minutes, leave it in the refrigerator a little longer before baking.
Yes. Use crunchy peanut butter for some extra texture, or add chopped peanuts, pecans, or walnuts. These cookies already have a lot going on with the oats, chocolate chips, Halloween M&M’s, and candy eyes, so you don't need much.
Absolutely. The purple cookie dough and Halloween M&M’s still give the cookies plenty of Halloween color. The candy eyes are what really turn them into those goofy little monsters, though, so I would keep them if you're making these specifically for Halloween.
Yes, and I think they look better that way. Mix large and small candy eyes and give some cookies one eye, some two, and some three or four. The less perfect they look, the better. They're monsters!
Substitutions and variations
- All-purpose flour: For a gluten-free option, use a 1-to-1 gluten-free flour and add one additional egg.
- Light brown sugar: Dark brown sugar can be used if needed. It will give the cookies a slightly deeper molasses flavor.
- Unsalted butter: If using salted butter, reduce the added salt by ¼ teaspoon.
- Creamy peanut butter: Use crunchy peanut butter if you want little pieces of peanuts throughout the cookies.
- Semi-sweet chocolate chips: Milk chocolate, dark chocolate, or white chocolate chips can also be used.
- Halloween M&M’s: Regular or mini M&M’s work. Another Halloween-colored candy-coated chocolate can also be used.
- Purple gel food coloring: Change up the color if you want. Green would make some pretty great little monsters too.
- Candy eyes: Use different sizes and different numbers of eyes to give every monster its own personality.
How should I store Halloween Monster Cookies?
Store completely cooled Halloween Monster Cookies in an airtight container or zip-top bag at room temperature for up to one week.
For longer storage, freeze the cookies in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving.
Try not to stack the cookies while they're still warm. Give those little candy eyes time to set before piling your monsters together.
Halloween Monster Cookies
Equipment
- Measuring cups and spoons
- 2 Sheet pans
- Parchment paper
- Whisk
- Medium mixing bowl
- Large mixing bowl
- Electric mixer
- 3-tablespoon cookie scoop
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups light brown sugar packed
- 1 cup unsalted butter softened
- 2 large eggs
- 1 1/4 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 10-ounce package Halloween M&M’s, divided
- purple gel food coloring
- 1 package candy eyes
Instructions
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- Whisk together the flour, oats, baking soda, and salt in a medium mixing bowl.
- In a large mixing bowl, cream the brown sugar and butter with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the peanut butter, eggs, and vanilla extract, then mix until combined.
- Slowly add the flour mixture to the mixing bowl and mix just until the dough forms.
- Add a few drops of purple gel food coloring and mix until evenly distributed. Continue adding a few drops at a time until the desired color is achieved.
- Reserve about 1/4 of the Halloween M&M’s for topping. Add the remaining M&M’s and the chocolate chips to the dough and mix just until incorporated.
- Using a 3-tablespoon-size cookie scoop, scoop out balls of dough and place them onto a sheet pan. Place the dough in the refrigerator for at least 15 minutes to chill.
- Place the cookies on the prepared sheet pans about 2 to 3 inches apart. Press a few of the reserved Halloween M&M’s into the top of each cookie.
- Bake the cookies in the preheated oven for 15 to 16 minutes, or until the bottoms are golden brown.
- As soon as the cookies come out of the oven, gently press the candy eyes into the warm cookies.
- Allow the cookies to rest on the sheet pans for a couple of minutes before transferring them to a wire cooling rack to cool.
Notes
- Store Halloween Monster Cookies in an airtight container or zip-top bag at room temperature for up to 1 week.
- For longer storage, freeze the baked cookies in a freezer-safe bag or airtight container for up to 3 months.
- The cookie dough can be prepared up to 48 hours ahead and stored covered in the refrigerator.
- Add the candy eyes immediately after baking while the cookies are still warm and soft enough to hold them in place.
