It's Halloween season, and these Halloween Monster Cookies are a delicious and fun addition to your Halloween spread. With a burst of flavors from the Halloween M&M's and the quirky touch of candy eyes, these cookies are bound to be the hit of any party!
Halloween Monster Cookies are the perfect fusion of classic cookie deliciousness with a playful Halloween twist. They're flavorful cookies dotted with vibrant Halloween M&M's. But what sets them apart is the addition of candy eyeballs, turning each cookie into a mini monster. Their quirky appearance and delicious taste make them a standout treat for the spooky season!
And even though these cookies look like they're straight out of a professional bakery, they're easy to make! Start by creaming cold butter with sugars, toss in your eggs and vanilla for that classic cookie flavor, then mix in your dry ingredients. The fun part? Folding in those colorful M&M's and placing candy eyeballs to give each cookie its own little personality. After a quick chill in the fridge, they bake up in a snap.
Before you know it, you've got a batch of these adorable monster-faced treats ready for a party! Serve them at a school party or during a weekend movie marathon of your favorite Halloween classics. Have you got a themed potluck or a costume party? These cookies are your go-to treat. Whether it's for a spooky party or just a family treat, these easy Halloween cookies will be a hit with everyone.
Why You'll Love This Recipe
- These cookies perfectly blend the nostalgic flavors of classic baked treats with a playful Halloween twist.
- With candy eyes and vibrant M&M's, each cookie transforms into a delightful little monster that kids and adults alike will love.
- The recipe is straightforward, even for beginner bakers, making it easy to execute.
- These monster cookies taste great and double as festive decor for any Halloween-themed party.
Ingredients You'll Need
- Cold Butter- Provides a rich, buttery foundation, ensuring the cookies have a smooth texture.
- Brown and White Sugar - Offers a sweet depth, with the brown sugar adding a hint of molasses richness and the white sugar ensuring a crisp texture.
- Eggs - Act as a binding agent, keeping the cookie components together and providing moisture for a chewy inside.
- Vanilla Extract - Infuses the dough with a classic, aromatic, warming flavor that complements the sweetness of the sugars.
- Cornstarch - Gives the cookies a soft, melt-in-your-mouth texture, making them irresistible.
- Baking Soda - Acts as a leavening agent, allowing the cookies to rise and become fluffy during baking.
- Salt - Balances the sweetness, accentuating the natural flavors of the ingredients.
- All Purpose Flour - Serves as the primary structure of the cookies, ensuring they hold their shape while baking.
- Halloween M&M's - Introduces a fun, festive pop of color and a chocolate crunch to every bite.
- Candy Eyeballs - Adds a playful and spooky touch, turning each cookie into a mini Halloween monster.
How To Make Halloween Monster Cookies
Cream butter and sugar: Cut butter into 1-inch cubes and place in a mixing bowl. Add both sugars and cream together for 4-5 minutes or until there are only small chunks of butter remaining. Then, add eggs and vanilla extract and mix for one minute.
Add dry ingredients: Mix cornstarch, baking soda, and salt using the paddle attachment on the stand mixer. While the mixer is on low speed, slowly add in flour.
Fold in M&M's: Mix in the M&M's with a spatula until combined and evenly distributed so they don't break and the colors don't bleed. Remember to reserve some for the tops of the cookies. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Prepare for baking: Preheat oven to 400℉, and line two baking sheets with parchment paper. Scoop the dough onto the cookie sheet using a 2-inch cookie scoop. Leave at least 2 inches between each cookie.
Decorate the cookies: Arrange extra M&M's and candy eyes on top of the cookies.
Bake and cool: Bake for 8-11 minutes or until the edges turn slightly golden brown. Remove the cookies from the oven and immediately place them on a cooling rack. Cool completely, serve, and enjoy!
- Always start with cold butter; this ensures the dough remains firm, preventing the cookies from spreading too much while baking.
- Using room-temperature eggs helps in achieving a smoother, more homogenous dough.
- Slowly add the flour to the wet ingredients to prevent overmixing, which can result in tougher cookies.
- Gently fold in the M&M's with a spatula, rather than a mixer, to prevent them from breaking and maintain their shape.
- Don't skip refrigerating the dough; this step solidifies the fats, making the cookies hold their shape better and enhancing their flavor.
- Keep a close eye during the final minutes of baking to ensure the cookies don't over-bake; they should be golden at the edges but still soft in the middle.
- Always use parchment paper on your baking sheets; this ensures even baking and prevents the cookies from sticking.
- For a spooky effect, position the candy eyeballs in different locations and angles on each cookie, making every monster unique.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack; this lets them set and maintains their delightful chewiness.
- For a deeper chocolate flavor, replace half of the all-purpose flour with cocoa powder to create a chocolate monster cookie base.
- Add chopped walnuts or pecans to the dough for a crunchy texture and nutty flavor.
- Add a pinch of cinnamon or pumpkin spice to the dough for a warm, autumnal flavor profile.
- Consider folding in dried fruits like cranberries or raisins for a tart or sweet flavor in each bite.
- Replace the all-purpose flour with a gluten-free baking blend for those with dietary restrictions.
- If Halloween M&M's are unavailable, use regular M&M's and mix in some orange and black sprinkles or other festive candies to maintain the Halloween theme.
Storing & Freezing
Storing: Store in an airtight container at room temperature. They'll maintain their texture and flavor for up to one week.
Freezing: Place cooled cookies in a single layer on a baking sheet to freeze for at least 2 hours. Once they're frozen solid, transfer them to an airtight container or a zip-top freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. When you're ready to enjoy, simply thaw them at room temperature for a few hours.
You can use white chocolate chips with a dot of dark chocolate or black icing in the center as a creative substitute for candy eyeballs.
If your dough feels excessively sticky, it might be slightly warm. Pop it back into the refrigerator for an additional 30 minutes to an hour. If it's still sticky after chilling, you can add a tablespoon of flour and mix until it reaches the desired consistency.
You can prepare the dough and store it in the refrigerator for up to 3 days. When you're ready to bake, let it sit at room temperature for about 15-20 minutes to make scooping easier, and then proceed with the recipe.
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Halloween Monster Cookies
- Cut butter into 1-inch cubes, and place in a mixing bowl. Add both sugars and cream together for 4-5 minutes or until there are only small chunks of butter.
- Add eggs and, vanilla extract. Mix for an additional minute.
- Mix cornstarch, baking soda, and salt using the paddle attachment. While the mixer is on low speed, slowly add in flour.
- Mix in the M&M's (remember to save ½ cup for later) by hand using a spatula. (So the M&M's don't break).
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400℉, and line two baking sheets with parchment paper. Scoop the dough onto the cookie sheet using a 2-inch cookie scoop. Leave at least 2 inches between each cookie. Arrange extra M&M's, and candy eyes on top of cookies.
- Bake for 8-11 minutes or until the edges turn slightly golden brown. Remove the cookies from the oven and immediately place them on a cooling rack.
- Cool completely, serve, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.