Small Batch Halloween Monster Cookies need to have their named changed to Small Batch Monsters. That’s because you’ll bake these all year round and definitely not just at Halloween. It’s true they are good for Halloween if you have Halloween colored M&Ms and it’s October, but Monster Cookies can be used to celebrate anything just by changing the color scheme of the M&Ms. So here’s an updated photo of Small Batch Monsters to celebrate the fact it is Tuesday.
For those of you not familiar with Monster Cookies, they are large peanut butter oatmeal cookies packed with candy, peanut butter chips and M&Ms candy. Monster Cookies usually do not call for flour, but this recipe does happen to have a couple of tablespoons. When baked, the cookies are fairly crunchy around the edges, but chewy in the center.
I make these fairly often, so I’ve updated the post with a picture of the dough. I usually make 8 big balls, chill them (loosely covered) for about half an hour or so until the dough is easier to handle, then press into disks. Chilling the dough improves the texture a little and helps the cookies spread more evenly, but you don’t have to chill the dough if you don’t have to.
If you’d prefer a bigger batch of Monster Cookies, you double or triple this recipe pretty easily. If you’re looking for flourless Monster Cookies, the Bird Bakery Monster Cookies recipe is a very good.
Gluten-Free Monster Cookies
Most Monster Cookie recipes are gluten-free because they don’t contain flour. This recipe does contain a little flour, which is there to make the cookies slightly thicker, chewier and less sweet. The good news is that you can replace the all-purpose flour in this recipe with a gluten-free blend for thick, chewy, Monsters.
Small Batch Halloween Monster Cookies
- 1 large egg, room temperature
- 1/3 cup brown sugar, packed (70 grams)
- 1/3 cup granulated sugar (65 grams)
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda plus a tiny pinch
- 1/4 very slightly rounded teaspoon salt
- 2 1/2 tablespoons unsalted butter, softened (35 grams)
- 1/2 cup creamy peanut butter (128 grams)
- 1 1/2 cups quick cooking oats old fashioned okay, too**
- 2 tablespoons white or whole wheat flour
- 1/3 cup chocolate chips
- 1/2 cup Halloween colored M&Ms
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- 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.
- 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.
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.
Thanks for the review, Kristine! I appreciate it :).
thanks, they were the best monster cookies I have ever had!
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.
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.
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!
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
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!