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+ servings
Halloween monster cookies on a wire rack in a baking sheet.
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5 from 1 vote

Halloween Monster Eye Cookies Recipe

Fun, spooky Halloween cookies with eyeballs are soft, chewy, thick, and loaded with M&M's, chocolate chips, and butterscotch chips.
Prep Time2 hours 10 minutes
Cook Time14 minutes
Total Time2 hours 24 minutes
Course: Cookie, Dessert
Cuisine: American
Keyword: candy eyeballs, cookies, halloween, monster
Servings: 18
Calories: 284kcal
Author: Leigh Harris

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 Kosher 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
  • 1/4 cup Candy eyeballs or more as desired

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

I don't recommend baking the cookies with candy eyes on them. You take a risk of them turning brown during baking. Press them on the cookies right out of the oven.
Freezing: Freeze formed cookie dough balls on a parchment-lined baking sheet for at least 1 hour or until hard. Place in a freezer-safe bag and freeze for up to 3 months.
To Bake From Frozen: 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.
Originally Published 10/02/2022

Nutrition

Calories: 284kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 127mg | Fiber: 2g | Sugar: 22g | Vitamin A: 209IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg