We all know there’s about to be a surplus of candy this week. I don’t normally condone stealing candy from children, but if you do, these Monster Cookies are the perfect way to hide the evidence! Toss in some salty chips and any other treat you can’t resist and enjoy! Happy Halloween!
Key ingredients for these Halloween Monster Cookies.
The butter: This is your basic whipped sugar and butter cookie dough. I used non-salted butter because I knew I would add salty potato chips and didn’t want it to go overboard.
Cinnamon: Oddly enough, cinnamon goes well with most chocolate candy brands. It helps round out the sweetness while keeping the entire flavour of the cookie in that autumn world.
The candy: It is a very well-known fact that I am not a candy snob. If it’s sweet, crunchy, soft, salty, or whatever else, it’s going in a cookie.
Tips and tricks to nail these Monster Cookies.
One tip I find incredibly helpful when making this kind of cookie is using an ice cream scoop to portion your balls.
This ensures you get an even cook; they won’t bake into each other and will all bake evenly. I have a 2oz ice cream scoop that, with this recipe, will give me 10 equal-sized balls of dough. It’s all about consistency. After all, the devil is in the details!
Patience is a virtue, especially when making cookies.
One last tip for you is this: Once you take your cookies out of the oven, let them cook on the sheet tray.
When you pull a butter-based cookie out of the oven, they are incredibly soft, almost mush. I see people all the time remove them from the tray and place them on a cooling rack; don’t do this. Half the time, you bust up the cookies, or they cool and stick to the rack.
If you leave them on the try, they will continue to bake slightly, form that better bottom, and come off super clean once cooled.
Other Cookies to try!
If you like the sound of these Halloween Monster Cookies, here’s a few other cookies and baked goods you should try out!
Monster CookiesPrint Recipe
- 1 3/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 3/4 tsp Kosher salt
- 3/4 cup Unsalted butter Softened
- 3/4 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 large Eggs Room temp if possible
- 1 tsp Vanilla
- 1 cup Halloween Chocolate
- 1 cup Potato chips Crushed up
- 1 cup Rolled oats
- Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
- In a large bowl, using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Add eggs and vanilla and beat to combine.
- With wooden spoon mix in dry ingredients until just incorporated. Mix in chopped candy of your choice, crush potato chips, oats, and mix until combined.
- Using an ice cream scoop, scoop out dough balls and place them on a baking sheet. Make sure to give about 2 inches between the balls. Slightly flatten balls with the palm of your hand.
- Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden brown and edges are set, 20-22 minutes. Let cool completely on the sheet tray.