Description
Halloween Monster Mash Cookies are festive, chewy oatmeal cookies packed with rich brown sugar, crunchy pretzels, semi-sweet chocolate chips, and colorful Halloween M&M’s. Adorned with candy eyes, these cookies bring a playful spooky touch perfect for Halloween celebrations. Baked to perfection with a slightly crispy edge and a soft center, they make a delightful treat for kids and adults alike.
Ingredients
Scale
Wet Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 1/3 cup light brown sugar (or more dark brown sugar)
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups old fashioned oats
Add-ins and Decorations
- 1 1/4 cups Halloween M&M’s
- 1 cup mini pretzel sticks, crushed
- 1 cup semi-sweet chocolate chips or chunks
- Candy eyes
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, dark brown sugar, light brown sugar, and vanilla extract until the mixture is creamy and well combined. Then add the eggs and egg yolk one at a time, beating after each addition until smooth.
- Add Dry Ingredients: Gradually add the flour, baking soda, baking powder, and kosher salt to the wet mixture. Beat until just combined. Stir in the old fashioned oats to the dough for texture.
- Incorporate Mix-ins: Gently fold in 1 cup of the Halloween M&M’s, crushed pretzels, and semi-sweet chocolate chips to evenly distribute the goodies throughout the dough.
- Form Cookies: Using a 1/4 cup measure, scoop dough and roll into balls. Place the dough balls on the prepared baking sheet spaced about 3 inches apart to allow spreading.
- Bake and Decorate: Bake the cookies for 8 minutes, then rotate the baking sheet to ensure even baking and bake for another 2 minutes. Remove from oven briefly to press the remaining M&M’s and candy eyes onto the tops of the cookies.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 2-3 minutes until cookies are set and golden around the edges.
- Cool and Store: Let the cookies cool on the baking sheet; they will continue cooking slightly as they cool. Once cool, store in an airtight container for up to 4 days. Enjoy warm or at room temperature.
Notes
- Using room temperature butter helps achieve a smooth and creamy dough mixture.
- Pressing M&M’s and candy eyes onto the cookies after initial baking prevents them from melting or getting buried in the dough, preserving the festive look.
- Spacing cookies 3 inches apart allows them to spread evenly without merging.
- Store cookies in an airtight container at room temperature to maintain freshness.
- For a crunchier cookie, bake an additional 1-2 minutes but watch carefully to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 35 mg
