Halloween Monster Cookies
Chewy Halloween monster cookies with chunky peanut butter, quick oats, semisweet chocolate chips, and colorful Halloween M&M's. No flour, soft centers.
Servings: 44 cookies
Calories: 179kcal
Ingredients
- ½ cup unsalted butter
- 1 ½ cups chunky peanut butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 eggs
- 1 cups semisweet chocolate chips
- 1 cup Halloween M&M’s
- 3 cups quick oats
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the quick oats, baking soda, and set aside.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat until the ingredients are creamy and well combined.
- Beat in the peanut butter followed by the vanilla extract and the eggs and mix until incorporated.
- The next step is to gradually add the dry oat mixture to the peanut butter mixture and mix until the oats are moistened.
- Stir in the Halloween M&M's and the semisweet chocolate chips.
- Using a #40 cookie scoop or your hands, form 1.5 tablespoons worth of dough into balls and place them on the prepared baking sheet.
- Place the balls of cookie dough two inches apart on the cookie sheet and gently press the tops of the cookie dough balls slightly to flatten them.
- Bake the cookies one sheet at a time in the preheated oven for about 10-12 minutes, or until the edges are slightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
- Once cooled completely, transfer the monster cookies to a serving platter if serving right away or store them in an airtight container for maximum freshness.
Notes
- Use chunky peanut butter. Creamy works but the texture is softer.
- Do not overbake. Pull them when the centers look slightly soft.
- Flatten the dough balls before baking. Monster cookie dough does not spread much.
- Store in an airtight container on the counter for up to 5 days.
- Freeze dough balls for up to 3 months. Bake from frozen and add a minute.
Nutrition
Serving: 1cookie | Calories: 179kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 103mg | Fiber: 1g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg
