Description
Spooky Halloween Monster Cookies bring playful fright to your festive dessert table, blending ghoulish charm with delectable sweetness. Colorful candy eyes and sprinkled monster details create an irresistible treat you’ll crave long after the Halloween season ends.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 2 eggs
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 cups (240 g) all-purpose flour
- 1 cup (90 g) rolled oats
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 cup (170 g) chocolate chips
Leavening Agent:
- 1 teaspoon baking soda
Decoration:
- Candy eyes
Instructions
- Prepare the oven environment by heating to 350°F (175°C), ensuring an optimal baking temperature for monster cookies.
- In a spacious mixing vessel, thoroughly blend peanut butter, softened butter, and both sugar varieties until achieving a smooth, consistent texture.
- Incorporate eggs and vanilla extract, gently stirring until ingredients are fully integrated and the mixture appears homogeneous.
- Create a separate mixing container to combine dry ingredients: flour, baking soda, and rolled oats, whisking them together to distribute evenly.
- Methodically introduce the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing and maintain a balanced cookie dough consistency.
- Fold chocolate chips into the prepared dough, distributing them uniformly throughout the mixture.
- Arrange parchment paper on a baking sheet, then delicately deposit rounded spoonfuls of dough, leaving adequate spacing between each cookie.
- Embellish each cookie’s surface with playful candy eyes, transforming ordinary cookies into whimsical monster-themed treats.
- Transfer the decorated cookie sheet into the preheated oven, allowing cookies to bake for 10-12 minutes until edges turn golden and centers appear set.
- Remove from oven and transfer cookies to a wire cooling rack, permitting them to reach room temperature before serving or storing.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent cookie texture.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- Swap peanut butter with sunflower seed butter for nut-free version, perfect for school or allergy-friendly settings.
- Press candy eyes gently into cookies immediately after baking while they’re still warm for better adhesion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg