Dessert

Halloween Monster Mash Cookies Recipe

ByHailey Reed October 26, 2025October 26, 2025

Introduction

These Halloween Monster Mash Cookies are a fun and festive treat perfect for spooky celebrations. Packed with colorful M&M’s, crunchy pretzels, and gooey chocolate chips, they bring a delightful mix of textures and flavors that everyone will love.

The image shows several round, chewy oatmeal cookies with colorful candy pieces embedded in the dough. Each cookie is speckled with orange, yellow, purple, and green candies, along with white candies decorated to look like eyes with black lashes, giving them a fun, spooky look. The cookies have a golden-brown color with darker, slightly crispy edges, and a soft, textured center showing oats and melted chocolate. They are arranged closely on parchment paper over a white marbled surface. Small orange decorative pumpkins are placed around the cookies to add a festive touch. photo taken with an iphone --ar 4:5 --v 7

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 sugar)
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 (for decorating)

Instructions

Step 1: Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Step 2: In a bowl, beat together the butter, dark brown sugar, light brown sugar, and vanilla extract until combined and creamy.
Step 3: Beat in the eggs and the extra egg yolk one at a time, mixing well after each addition.
Step 4: Add the flour, baking soda, baking powder, and kosher salt. Mix until just combined.
Step 5: Stir in the oats until evenly distributed throughout the dough.
Step 6: Fold in 1 cup of the Halloween M&M’s, crushed pretzels, and chocolate chips gently.
Step 7: Roll the dough into balls about 1/4 cup in size and place them 3 inches apart on the prepared baking sheet.
Step 8: Bake for 8 minutes, then rotate the pan and bake for an additional 2 minutes.
Step 9: Remove the pan from the oven. Press the remaining M&M’s and candy eyes onto the top of each cookie.
Step 10: Return the cookies to the oven and bake for 2 to 3 more minutes. Remove and let cool on the baking sheet; they will continue to cook as they rest.

Tips & Variations

For extra crunch, substitute pretzels with crushed cornflakes or nuts.
Use white chocolate chips instead of semi-sweet for a sweeter twist.
Add a pinch of cinnamon or pumpkin spice for a seasonal flavor boost.
If you can’t find candy eyes, use small chocolate chips or skip them entirely—cookies will still be delicious.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 1 month. To reheat, warm gently in the microwave for 10–15 seconds or let come to room temperature before serving.

How to Serve

Several large, round oatmeal cookies with a rough, crumbly texture rest on a white marbled surface lined with parchment paper. Each cookie is decorated with colorful candy pieces in orange, yellow, purple, and green embedded throughout the golden-brown dough. Two white candy eyes with black pupils and lashes stand out on each cookie, giving them a playful, Halloween-themed look. Small orange decorative pumpkins sit near the cookies on the same surface, enhancing the festive fall atmosphere. The cookies have slightly darker edges, showing they are baked to a crispy finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular M&M’s instead of Halloween-themed ones?

Yes, regular M&M’s work perfectly and will still add the same sweet pop of color and flavor to your cookies.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the cookie dough for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before shaping and baking.