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Halloween Monster Cookies: Spooky Treats to Make at Home

Halloween Monster Cookies

Soft peanut-butter oatmeal cookies filled with chocolate candies and semisweet chocolate chips, then decorated with candy eyes for a playful Halloween treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (250 g) Creamy peanut butter
  • 3/4 cup (150 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 cup (125 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Mix-Ins and Decoration
  • 1 1/2 cups (about 135 g) Old-fashioned rolled oats
  • 1 cup (170 g) Chocolate-coated candies, such as M&M’s
  • 1/2 cup (85 g) Semisweet chocolate chips
  • 24-48 Candy eyes

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat softened butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the egg and vanilla.
  3. Whisk flour, baking soda, and salt in a separate bowl. Add the dry mixture to the wet mixture and mix just until combined.
  4. Stir in oats, chocolate-coated candies, and chocolate chips without overmixing. Chill the dough for 30 minutes if it feels especially soft.
  5. Scoop roughly 2 tablespoons of dough per cookie, spacing portions about 2 inches apart. Flatten each portion slightly.
  6. Bake for 10–12 minutes per tray, until the edges are set and lightly golden while the centers still look soft.
  7. Press candy eyes into the warm cookies immediately after removing them from the oven.
  8. Cool cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack.

Notes

Use old-fashioned rolled oats for the best chewy texture. Do not substitute the flour-based quantities with a flourless monster-cookie formula, which uses much more oats and different amounts of peanut butter, eggs, and baking soda. Store cooled cookies in an airtight container.