Small Batch Halloween Monster Cookies

I love monster cookies, the sometimes-but-not-always flourless peanut butter & oatmeal cookies packed with chunks of candy. As much as I enjoy them, I usually forget about Monsters until I’m in a rush or just need a quick throw-together cookie. Such was the case today. I’m in the process of making a Junior’s Cheesecake, but it won’t be ready until tomorrow. Monsters to the rescue!

Since I’m the only one in the house who really likes Monsters, I made a small batch of 8.

Monster Cookies

Small Batch Halloween Monster Cookies
Prep time
Cook time
Total time
Recipe for Monster cookies that only yields about 8 cookies
Recipe type: Dessert
Serves: 8
  • 1 large egg
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1/2 generous teaspoon baking soda
  • 1/4 very slightly rounded teaspoon salt
  • 2 1/2 tablespoons unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups quick cooking oats
  • 2 tablespoons white or whole wheat flour (don’t pack)
  • 1/3 cup Extra chocolate chips
  • 1/2 cup Halloween M&M’s (use more or less to taste)
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment or Release foil.
  2. In a mixing bowl, beat the egg, both sugars, vanilla, baking soda and salt. Stir in softened butter and peanut butter, followed by oats and flour. Stir in other ingredients. Let dough rest for 30 minutes.
  3. Using a 1/4 cup measure, scoop up dough and shape into balls. Press the balls slightly to form discs and place 4 to a cookie sheet. Bake one sheet at a time for 12 minutes. Cool on cookie sheet for 2 minutes, them move to a rack to cool.

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  1. Angie says

    Anna…we love monster cookies at our house! If I want to make a regular sized batch how do I modify the small batch recipe you provided? I need to take desserts to my mothers house tomorrow and I always make the same old things…brownies, a cake of some type and cookies…I think the monster cookies will be very popular with the kids!

  2. says

    Hi Angie,

    Here’s the full version. KA uses a bit of corn syrup in the full version. If you don’t have it, the cookies are still good. I didn’t use corn syrup in the scaled down version. You can adjust the amount of candy and chocolate to your own personal tastes.

    King Arthur’s Monsters

    3 large eggs
    1 cup brown sugar
    1 cup granulated sugar
    1 teaspoon vanilla
    1 teaspoon corn syrup
    2 teaspoons baking soda
    1 teaspoon salt
    1/2 cup unsalted butter, melted
    1 1/2 cup peanut butter
    4 1/2 cups rolled oats or quick cooking (not instant)
    1/2 cup unbleached all purpose flour (lightly spoon)
    3/4 cup chocolate chips
    3/4 butterscotch chips (optional)
    3/4 cup mini M&Ms or Halloween

    Preheat oven to 350 degrees F. Line pans with parchment.

    In a mixing bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda and salt. Stir in butter and peanut butter, followed by oats and flour. Stir in other ingredients. Let dough rest for 30 minutes. Drop the dough by ¼ cupfuls onto baking sheets. Use fingers to flatten the cookies slightly, then bake them for 12 minutes, until they’re a light golden brown. Remove from the oven and cool on a rack.

    Makes 24-26 large cookies

  3. Angie says

    Thanks Anna…I used your recipe and they look and taste fantastic! I made 24 cookies but we are down to 20…both of my kids and my husband had to try one. Thanks for the recipe…they are great!

  4. Christa says

    Good afternoon! My 2 1/2 year old and I made these this morning, and he can’t wait for dessert after dinner. They look fabulous and to him they look about as big as his face. Incidentally we have tried many recipes from your blog, and so far they have all been winners. Especially the pumpkin spice cheesecake bars.

  5. says

    Hi Christa,

    Thanks for the comment. I was going to mention that this is a great recipe for kids to make because it’s impossible to over mix and it involves candy and colorful add-ins. I hope your son likes his cookies.

  6. Holly says

    I’m always wary of flourless cookies. These had just enough flour in them to make me feel ok about the recipe. I needed alot of cookies, so I doubled the full recipe. I used 1 pkg. of Christmas M&M’s, and 1 1/4c. asst. chips (chocolate, white, peanut butter) that were left over from some of my other holiday baking.

    Very easy to make (a little rough on the arm :P) and they came out beautiful.

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