Leftover Halloween Candy Cookies (Monster Cookies)
This monster cookie recipe uses the best Halloween 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!
Ingredients
- ½ cup white sugar
- ¾ cup light brown sugar
- ½ cup unsalted butter (room temperature)
- 3 eggs
- 1 ½ cup peanut butter (smooth)
- 1 tablespoon vanilla extract
- 4 ½ 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
- ½ cup chocolate chips
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.
Notes
- Don't over bake these cookies. You want them to be slightly undercooked when you take them out of the oven -they'll harden up as they cool.
- Store cookies in an airtight container for up to 1 week.
Nutrition
Calories: 326kcalCarbohydrates: 36gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 32mgSodium: 276mgPotassium: 206mgFiber: 2gSugar: 21gVitamin A: 159IUCalcium: 45mgIron: 1mg
Tried this recipe?Let me know how it was!