These Halloween Candy Monster Cookies use the best candy to make a delicious and scary treat, perfect for your Halloween party. It’s also a great way to use up all that leftover Halloween candy!
Looking for a cute, silly delicious treat to bring to your Halloween party? Monster cookies for the win! But wait - these are your ordinary monster cookies. Yes, they have peanut butter and oats, and even a few M&Ms. They even have those adorable little candy eyes that make them so fun. But, these cookies also have something extra - chopped Halloween candy! (Because really, if it’s a Halloween dessert how can you NOT add in your favorite mini chocolate bars!).
Another distinction? These cookies are flourless! Instead, I used a combination of whole rolled oats, and ground oats which helped me mimic the flour texture. The result is a soft and chewy cookie - you’ll never believe these don't have flour in them!
How To Make Them
- To make the cookies, first, cream your sugars and butter in a large mixing bowl, then slowly add in the eggs, vanilla, and peanut butter and stir until combined (this can be done by hand, with a hand mixer, or a stand mixer with a paddle attachment).
- Using a food processor or high-speed blender (I used my VitaMix), grind 3 cups of the oats until they are a coarse, flour-like consistency. Then add the remaining 2 cups of oats, baking soda, and salt and stir to combine.
- Next comes the fun part - adding the candy! You can use whatever type of candy you want here, but I stuck to chocolate varieties (omit any mint flavors though, like Peppermint Patties). Chop the candy into small chunks and add them to the cookie dough.
- These cookies are large so I made only 6 cookies per baking sheet to avoid them melding together. You can use a cookie dough scoop or a spoon to create the cookie balls - about 1.5-2 inches each. (I told you they were big!) If your chunks of candy are big, causing the dough to be a bit crumbly, you may need to reshape your dough balls on the baking sheet by pressing them together. You can also use a spoon to slightly flatten the cookie dough, helping them to all cook a bit more evenly.
- Now, they’re ready for the oven. Bake at 350 degrees for 10-12 minutes, then promptly remove them from the oven (you want them a bit undercooked). If using the candy eyes, press them into the dough immediately (while the cookies are still soft) then allow the cookies to cool on the baking sheet for an additional 5 minutes before transferring them to a baking rack. (Undercooking the cookies slightly and allowing them to cool on your baking sheet will help keep them soft and chewy.)
My family loves these Halloween Candy Monster Cookies and they’re such a great fall treat - and a great way to get rid of all that extra Halloween candy!
More Great Cookie Recipes
- Soft Sugar Cookies
- Chocolate-Dipped Orange And Almond Shortbread Cookies
- Vanilla And Maple Snickerdoodle Cookies
- Soft Pumpkin Cookies With Cream Cheese Frosting
- The New York Times Chocolate Chip Cookies
Halloween Candy Monster Cookies
Ingredients
- ½ cup white sugar
- 3//4 cup light brown sugar
- ½ cup butter (room temperature)
- 3 eggls
- 1 ½ cup peanut butter
- 1 tablespoon vanill
- 5 cups rolled oats (divided)
- 2 teaspoon baking soda
- 1 tsp salt
- 1 ⅓ cup chopped candy (we used Twix, Snickers, M&Ms, 100 Grand, Reeses and Milky Way)
- candy eyes
Instructions
- Line two baking sheets with parchment paper or a slip mat and preheat your oven to 350 degrees.
- Combine the white and brown sugar, and butter in a large mixing bowl with a paddle attachment. Cream sugars and butter until the mixture is well mixed.
- One by one, add in the 3 eggs and continue to beat on low. Then, add in the vanilla and peanut butter and mix until combined.
- In a food processor, pulse 3 cups of the oats until they resemble coarse flour. Add in the remaining 2 cups of oats, baking soda, and salt and stir to combine.
- Slowly add the dry ingredients to the wet ingredients and mix well.
- Chop up 1-1 ⅓ cup of chocolate candies into small pieces and add to the cookie batter. If using M&Ms, reserve those until you’ve formed your cookies.
- Using a scoop, place 6 2 inch balls of cookie dough on each tray, with plenty of space between them.
- Flatten the cookies with the back of a spoon and add 2-3 M&Ms to each cookie (if using).
- Bake the cookies for 12-15 minutes at 350 degrees.
- If using the candy eyes, add them immediately after you pull the cookies out of the oven, while they are still soft.
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a baking rack to cool completely.
Stevan Evans
"add 2-3 M&Ms to each cookie"; um, the cookie in the picture has four (4) M&Ms. Are you to be trusted, Ms. Fed?