Description
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!
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!)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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.
In a separate bowl, whisk together the flour and baking powder. Gradually add it to the wet ingredients, mixing until a thick dough forms.
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.
Fold in the chocolate chips and M&Ms, reserving a few to press on top before baking.
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)
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.
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.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
