Halloween Monster Eye Cookies
These fun spooky Halloween Monster Eye Cookies are soft, chewy, thick, and loaded with M and M’s, chocolate chips, and butterscotch chips.
We love our original Monster Cookie recipe, so we made them creepy and cute with candy monster eyeballs to enjoy during the Halloween festivities.
Halloween themed cookies will certainly get the whole family into the Halloween spirit. And if you’re looking for easy Halloween cookies, this is the one!
Why You’ll Love These
These easy homemade Halloween cookies are not only cute, but they taste heavenly! Chock full of fun candy, peanut butter, and oats.
Easy Halloween dessert!
They are perfect for Halloween parties. Your guest will admire your talent!
Monster cookies or bars are a combination of peanut butter, oats, M and M’s, and chocolate chips. Some recipes have other add-ins like butterscotch chips (like ours), shredded coconut, or chopped nuts. The result is thick, big, and chewy cookies!
Think of them as a peanut butter oatmeal cookie with chocolate chips.
Key Ingredients
- Cookie Base – All-purpose flour, unsalted butter, creamy peanut butter, and old-fashioned oats.
- Candy Add-Ins – Ghoul’s mix M&M’s, mini semi-sweet chocolate chips, butterscotch chips, and candy eyeballs.
The candy eyeballs are in most grocery stores located in the cake decorating section.
Tips
- Measure the flour correctly. Aerate, spoon, and swoop level.
- For the best monster cookie use regular peanut butter like Jiff or Skippy. Do not use all-natural peanut butter it doesn’t have added oil, sugar, and salt that could change the texture and taste of the monster cookies.
- Do not overbake. Undercooking the cookies slightly will help keep them soft and chewy.
- Of course, if you like a crunchier cookie you can bake 1-2 minutes longer.
- Remember the cookies will continue to cook and set while cooling on the baking pan.
- I don’t recommend adding the candy eyes before baking. You take the risk of them turning brown.
- To help the candy monster eyes adhere try placing a few extra chocolate chips on top of the dough ball before baking. When you remove them from the oven place the eyes on the warm chocolate chips.
How to Make Halloween Monster Eye Cookies
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt until combined. Set aside.
Cream the softened butter and peanut butter together in a separate bowl until smooth.
Add dark brown sugar, granulated sugar, and cream until light and fluffy.
Beat in the eggs and vanilla extract.
Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Gently stir in the oats, M and M’s, mini chocolate chips, and butterscotch.
Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Drop heaping 1/4 cup-sized balls of dough onto the prepared cookie sheets about 2-3-inches apart. This makes these cookies monster sized!
Press a few extra M and M’s on the top of the cookies. (this is not absolutely necessary)
Bake for 12-14 minutes. Cookies may appear slightly underdone in the center; this is normal, and they will continue to set as they cool.
Immediately when you remove them from the oven, gently press the cute candy eyeballs into the cookies. This is optional, but they make really cute eye cookies!
Cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
Variations
- Monster cookies are one of the best cookies to switch up the theme for any holiday. Use seasonal colors (M&M’s) for any occasion.
- You can add some colored sprinkles to the tops of the cookies.
- Use leftover Halloween candy. Chop up candy bars, whoppers, toffee bits, Reese’s pieces, or even pretzels.
- Our favorite for these cookies is using mini M and M’s but I can only find those in the standard colors.
These chocolate chip crazy-eyed Halloween Monster cookies are a great Halloween treat for parties or a fun, festive treat for the family for scary movie night!
So, for your next Halloween party, try this fun Halloween cookie. It’s the perfect spooky treat. The entire family will love these cute monster cookies with all the wonderful Halloween colors and cute candy eyes.
Old-fashioned rolled oats will hold their structure during baking, giving the cookies more texture and chew. Quick oats or instant oats are smaller and thinner and will absorb more moisture during baking, making the cookies very soft with less texture and chew. Steel-cut oats will not work in cookies because they will not cook thoroughly during the baking process.
All ovens are different. As stated above, remove the cookies when the very center looks slightly underdone. The cookies will continue to cook while cooling on the baking sheet.
You may also need to reduce the baking time by 1-2 minutes.
Yes, you can make the dough ahead and keep it covered in the fridge for up to 4 days.
Let the cookies cool completely, place in an air-tight container or bag, and store at room temperature for up to 4 days.
Yes. As with most cookie doughs, you can form the dough balls, place them on a parchment-lined baking sheet, and freeze them until solid for about 1 hour. Then transfer to a freezer-safe container or bag, and freeze for up to 3 months.
Thaw them in the refrigerator overnight and bake as directed. You might need an additional 1-2 minutes of baking time.
You can also thaw in the fridge for about 2 hours and then bake as instructed.
More Delicious Cookie Recipes
- Old Fashioned Peanut Butter Cookies
- Maple Glazed Shortbread Cookies Recipe
- Eggnog Cookies
- Oatmeal Chocolate Chip Cookie Bars
Halloween Monster Eye Cookies Recipe
Ingredients
- 1/2 cup Unsalted butter room temperature
- 1/2 cup Creamy peanut butter
- 3/4 cup Dark brown sugar
- 1/4 cup Granulated sugar
- 2 large Eggs room temperature
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoons Cornstarch
- 1 1/2 cups All-purpose flour
- 1 cup Old-fashioned oats
- 1/2 cup Ghoul's Mix M&M's candies plus extra for the tops
- 1/2 cup Mini semi-sweet chocolate chips
- 1/2 cup Butterscotch chips
Instructions
- In a large bowl cream together the butter and peanut butter until smooth.
- Add the brown sugar & granulated sugar, creaming together until fluffy.
- Add in the eggs and vanilla, beating well.
- In a separate bowl, whisk the baking soda, salt, cornstarch, and flour, until combined.
- Add the dry ingredients to the wet ingredients.
- Stir in the oats, M&M’s, chocolate chips, and butterscotch until just combined.
- Cover and refrigerate dough for at least 2 hours, up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners.
- Drop heaping 1/4 cup-sized balls of dough onto the baking sheets, about 2-3" apart. (Roll into balls for best results.)
- Press a few extra M&M's on the top of the cookies. (this is not absolutely necessary)
- Bake for approximately 12-14 minutes. Cookies may appear slightly undone in the center; this is normal and they'll continue to set as they cool.
- Cool on the baking sheet for at least 5 minutes then transfer to racks.
Notes
You can also thaw in the fridge for about 2 hours and then bake as instructed.