Time to scare up a little Halloween with some ghastly looking one-eyed giant cookie monsters for those little mini-monsters running around the house.
This recipe was first created by the Half-Baked Harvest but modified by us for a little more depth in flavor. Full disclosure: Pictured are cookies that were made gluten-free, so they’re a bit more cake-y than the usual non-gluten free suspects. Also, the decorations were from Target and Walmart.
Happy Halloween everyone!
Monster Halloween Cookies
2 sticks (1 cup) salted butter, at room temperature
1 1/3 cup light brown sugar
½ cup sweetened coconut flakes
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups old fashioned oats
1 1/4 cups Halloween M&M’s
1 cup mini pretzel sticks, crushed
1 cup semi-sweet chocolate chips or chunks
candy eyes, “Boo” signs, ghosts, bats and pumpkin decorations
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- In a bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats and coconut.
- Fold in 1 cup of the M&M’s, the pretzels, and chocolate chips.
- Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.
- Bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M’s and candy eyes into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.