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Boooo! Halloween Monster Mash Cookies! Festive, easy, sweet, and gravely spooky! Homemade chocolate chip cookies, made with oats, pretzels pieces, plenty of chocolate chunks, spooky Halloween M&M’s, and crazy candy eyes. There’s nothing not to love about these sweet chocolate cookies with a little salty pretzel crunch. Each bite is slightly crisp on the edges but soft and gooey in the center with melted chocolate throughout.
Ahhh! I am so happy to share these! In all honesty, I’ve wanted to make these fun, super yummy cookies for months. Actually, since almost a year ago when I made my much loved Christmas Monster Cookies. It was then that I knew that Halloween Monster Cookies needed to follow.
I’m not sure which cookie I love more. Both are unique, special, and melt-in-your-mouth delicious.
I know, I’m such a dork, but nonetheless, I just love how fun Halloween can be!
I wanted to share them very early in the Halloween season. My hope is that you can bake them up for all of your Halloween needs. Parties, school functions, and even just as a fun cookie to bake on a random weekday. Whatever you bake them up for, they require almost no effort!
Spooky details
Start off by gathering all of your ingredients. You’ll need the basics: salted butter, dark and light brown sugar, flour, baking powder, baking soda, and salt – the usuals.
You’ll also need the stir-ins, they’re the most important element of these cookies. You’ll need old-fashioned oats, salted pretzel twists, semi-sweet or dark chocolate chunks, and candy eyes. Plus plenty of spooky Halloween M&M’s, which, of course, make these cookies.
Simply mix up the dough, bake each cookie off, and then enjoy!
We love to eat these cookies warm, just out of the oven. They’re just the right type of gooey delicious cookies to pull out, slightly cool, and indulge in.
One thing that’s important to note, is that these cookies do spread, so don’t stress on that. Because of this, they’re meant to have slightly crisp edges and perfectly soft gooey centers, just like in the photos. My favorite type of cookie. Everyone has really been loving these cookies, they’re definitely an Oslo favorite!
If you want a bit of a thicker cookie, simply omit the additional egg yolk and use only two eggs. As a result, this will give you a thicker cookie without as much spreading.
To get the M&M’s to really pop, I like to add in a few just before the cookies finish baking completely. This way each cookie has a bit of the festive M&M’s right on top.
Excited to see you all bake these up this month! What’s incredible about these cookies is just how easy they are. So have fun with them and enjoy every shamefully sinful spooky monster bite!
Looking for other Halloween cookies? Here are my favorites:
“I put a Spell on You” Poison Apple Martini
Black Widow Peanut Butter Bars
Hocus Pocus Spellbook Brownies
BOO! Chocolate Peanut Butter Bars
Milk Chocolate Stuffed Jack-O’-Lantern Cookies
Lastly, if you make these Halloween Monster Mash Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Halloween Monster Mash Cookies
Servings: 20 cookies
Calories Per Serving: 311 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 1/3 cup light brown sugar (or more dark brown)
- 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
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. 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.3. Fold in 1 cup of the M&M's, the pretzels, and chocolate chips. 4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.5. 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.6. Eat warm or let cool and store in an airtight container for up to 4 days.
This was my 3rd year baking these for my daughter’s teachers! Mine never spread and I follow the recipe to a T – what am I doing wrong?! They still taste delicious!
Hey Lauren,
Thanks for making these cookies each year:) Do you tap them on the counter? That really helps me to achieve a flatter cookie. I hope this helps! xT
These cookies were absolutely delicious! So soft and gooey. 10/10 would recommend and will be making them for other holidays with diff color m&ms!
Hey Lily,
Wonderful!! So glad to hear you enjoyed these cookies, thanks for making them! xT
Can you explain how to add the mini pretzel sticks? Should they be crushed into a fine powder? Or kept as whole sticks?
Hey Ashley,
You can leave them as whole sticks, they will break down a little once mixed in:) I hope you love these cookies! xT
This was my first sweet to make from HBH even though I’ve been cooking your meals since 2019! They were great!
Thanks so much, Katrina:) I appreciate you making so many recipes throughout the years! Have the best Sunday! xT
Can’t find those wickedly cool candy eyes anywhere! Where did you find them? I can just find the regular ones – not the ones with eyelashes.
Hey Laura,
I found them on Amazon:) You could also check Target or Walmart. I hope this helps! Let me know if you give this recipe a try! xT
Instead of brown sugar, I used honey. And I used whole wheat flour. I also added coconut flakes, unsweetened, and instead of butter I used coconut oil. And they still turned out. AMAZING!!
Hey Jacqueline,
Wonderful! So glad to hear this recipe turned out for you, thanks for giving it a try! Happy Friday! xT
Hi! I’m wondering if I can omit the oats and if so, would the bake time be different? Thank you!
Hey Brianna,
I have not tested this, but I would add 1/3 cup of flour if you plan to omit the oats. Please let me know if you have any other questions, I hope you love this recipe! xT
Can I add peanut butter to these, will they turn out how much?
Hey Mariah,
Sure, I don’t see why not, I would try 1/4-1/2 cup of peanut butter. I hope you love these cookies! xT
I love baking these cookies! I made them last October and will make them again this afternoon. They both taste and look great! Thank you for sharing your recipe.
Thanks so much, Sandra! So glad you enjoyed these cookies:) Have a great weekend! xT
Great cookies! Make both the Halloween & Christmas versions.
Where can I find the candy eyes with eye lashes?
Note to Canadian followers; the seasonal M&Ms are only available in the States.
Thanks so much Marie!! I found those on Amazon:) Let me know if you have any other questions! xT
Ok, so I made 100 of these bad boys the other night for my kids Halloween class parties and they were a HIT! Did they look exactly like the photos? Of course not! I didn’t expect them too since we all use different brands of ingredients. One thing to note that I think might help some people: If you are doubling the recipe like I did, there is no need to double the eggs! I forgot to do this on accident with my first batch, but they turned out so good I decided to do the same thing with my second batch.
Hey Sarah,
Amazing!! Thanks for the tip on doubling and love to hear that these cookies were such a hit! I appreciate you trying the recipe:) xT