These festive Halloween monster cookies are a spooky delight packed with chewy oats, crushed pretzels, gooey chocolate, and colorful candy-coated M&M’s—topped off with candy eyes for a fun and eerie twist. Every bite has the perfect balance of sweet and salty, chewy and crunchy, making these cookies an irresistible treat for Halloween parties or cozy autumn baking days.

Why I’ll Love This Recipe

I love how these cookies are not only loaded with textures and flavors, but they’re also playful and kid-friendly. The mix of oats and pretzels gives the cookie base a hearty chew, while the M&M’s and chocolate add sweetness and gooey pockets of richness. Pressing the candy eyes on top makes them stand out after baking, giving each cookie a “monster” face that’s just the right amount of creepy-cute. Whether I’m baking for a Halloween gathering or just looking for something fun to make in the fall, these cookies never fail to bring joy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 sticks (1 cup) salted butter, room temperature
1 cup dark brown sugar
⅓ cup light brown sugar
2 large eggs + 1 egg yolk
1 tablespoon vanilla extract
2 cups all‑purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon kosher salt
2 cups old-fashioned oats
1¼ cups Halloween M&M’s
1 cup mini pretzel sticks, crushed
1 cup semi‑sweet chocolate chips or chunks
Assorted candy eyes

directions

I preheat the oven to 350 °F (≈ 175 °C) and line a baking sheet with parchment paper.
In a mixing bowl, I beat the butter, dark brown sugar, and light brown sugar until creamy and smooth.
I add the eggs and the extra yolk one at a time, mixing well after each, then stir in the vanilla.
In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt.
I slowly add the dry mixture into the wet ingredients and mix until just combined, then stir in the oats.
I fold in 1 cup of M&M’s, the crushed pretzels, and the chocolate chips.
I scoop about ¼ cup of dough per cookie, roll them into balls, and place them on the baking sheet with about 3 inches between each one.
I bake for 8 minutes, rotate the pan, and bake for another 2 minutes.
After that, I remove the cookies, press in the remaining M&M’s and candy eyes, and return them to the oven for another 2–3 minutes.
I let the cookies cool on the baking sheet where they finish setting up.

Servings and timing

This recipe yields about 20 large cookies.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

I sometimes swap in peanut butter M&M’s or Reese’s Pieces for a nutty twist.
For a more classic chocolate cookie, I’ve tried replacing half the flour with cocoa powder.
If I want even more texture, I’ll add chopped peanuts or roasted pumpkin seeds.
To make them gluten-free, I substitute the all-purpose flour with a gluten-free baking blend and use gluten-free pretzels.
For less spread and a puffier cookie, I leave out the extra egg yolk.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a sealed bag for up to 2 months. To reheat, I pop one in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven softness.

FAQs

How do I keep the candy eyes from melting too much?

I press the candy eyes onto the cookies after they’ve baked for about 10 minutes, right before finishing them off in the oven. This helps them stay intact and visible.

Can I make the dough ahead of time?

Yes, I like to prepare the dough and refrigerate it for up to 48 hours. Chilling the dough also helps develop the flavor and controls spreading.

Do I have to use Halloween M&M’s?

Not at all. I can use any variety or color of M&M’s, or even swap them for chocolate chunks, candy pieces, or seasonal alternatives.

Can I freeze the dough instead of baking right away?

Definitely. I scoop the dough into balls and freeze them on a tray, then transfer to a freezer bag. When ready to bake, I just add a few extra minutes to the baking time—no need to thaw.

Why do I need both baking soda and baking powder?

The combination gives these cookies a soft center with slightly crisp edges. Baking soda helps with browning, while baking powder gives them a nice lift.

Conclusion

These Halloween monster cookies are as fun to make as they are to eat. I enjoy how they combine chewy oats, sweet candies, salty pretzels, and a touch of spooky charm all in one colorful treat. They’ve become a must-bake for me every October, and I love how customizable they are for other holidays, too. Whether I’m baking with kids or just treating myself, these cookies always bring smiles—and maybe a little mischief—to the kitchen.