Halloween Peanut Butter & Chocolate Chip Monster Cookies

Last Updated on July 21, 2025 by DIYbunker Team

It’s that magical, mischievous time of year when the nights get longer, the pumpkins glow brighter, and sweet treats take on a spooky twist! If you’re looking to whip up something wickedly delicious for your Halloween party or a cozy night in, these Halloween Monster Cookies are just what you need.

They’re soft, chewy, and packed with peanut butter, chocolate chips, and festive M&Ms. But what really brings these cookies to life (or should I say, unlife?) are the candy eyeballs and a swirl of black gel food coloring, turning every bite into a playful fright!

Baking these cookies is monstrously easy and endlessly customizable. Grab your cauldron (or, you know, your mixing bowl), and let’s conjure up some Halloween magic one delicious monster at a time!

Ingredients

• ½ cup (113g) unsalted butter, softened
  
• ½ cup (100g) granulated sugar
  
• ½ cup (100g) light brown sugar, packed
  
• ½ cup (125g) peanut butter (creamy or crunchy)
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1 ½ cups (190g) all-purpose flour
  
• 1 tsp baking powder
  
• Black gel food coloring (start with ½ tsp)
  
• ½ cup (85g) chocolate chips
  
• ½ cup (85g) M&Ms (Halloween colors if available)
  
• Candy eyeballs (as many as you like!)
  

Prep Time: 15 minutes

Bake Time: 10–12 minutes

Makes: About 18–20 cookies

Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients

In a large bowl, cream together the softened butter and peanut butter until smooth, add granulated sugar and brown sugar and beat until creamy (about 2–3 minutes).

Add in the eggs and vanilla extract, mixing well.

3. Add Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add it to the wet ingredients, mixing until a thick dough forms.

4. Add Food Coloring

Add black gel food coloring to the wet mixture and stir until the color is evenly distributed. Add more if you want a darker shade—dough will darken a little as it bakes.

5. Stir in Mix-Ins

Fold in the chocolate chips and M&Ms, reserving a few to press on top before baking.

6. Scoop and Decorate

Scoop cookie dough (about 2 tbsp per cookie) onto the baking sheet, spacing about 2 inches apart. Gently flatten slightly with your palm.
Add candy eyeballs and a few extra M&Ms or chips to the top of each cookie for spooky flair. (you can add the eyes after baking the cookies) 

7. Bake

Bake for 10–12 minutes, until the edges are set and the centers still look a little soft.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Notes:

• Food Coloring: Gel food coloring works best for a vibrant black without thinning the dough.
  
• Peanut Allergy Alternative: You can sub sunflower seed butter or almond butter.
  
• Storage: Store in an airtight container at room temp for 4–5 days. Freeze baked cookies for up to 2 months.
  

FAQs

Can I chill the dough?
Yes! Chilling for 30–60 minutes can make the cookies puffier and help flavors develop.

Can I make these in other colors?
Absolutely—use green, purple, or orange food coloring for a full Halloween monster batch.

How do I keep the eyeballs from melting?
Add the candy eyes right after baking while the cookies are still warm but not too hot. Or press gently onto the top mid-bake at the 6-minute mark.

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