Monster Mash Cookies

Monster Mash Cookies

There’s something about Halloween baking that always brings out my inner kid. I wanted to create a cookie that captured all the fun, color, and candy chaos of the season, and that’s how these Monster Mash Cookies were born. They’re my Halloween twist on the classic monster cookie: soft, chewy, and packed with peanut butter, oats, and all the good stuff, festive Halloween M&Ms, green KitKats, and sweet butterscotch chips. These cookies feel like digging through your trick-or-treat bag and finding all your favorites in one bite.

Why You’ll Love These Monster Mash Cookies

These cookies are the ultimate Halloween treat; soft, chewy, and loaded with colorful candy fun! Each bite has a perfect mix of peanut butter, butterscotch sweetness, and chocolate crunch from M&Ms and KitKats. They’re festive, easy to make, and guaranteed to be the first thing gone at any spooky get-together. Whether you’re baking with kids or just want something fun and cozy for the season, these cookies bring all the Halloween magic in one bite. 🎃🍪

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Ingredients:

Ingredient	Quantity	Purpose
Salted Butter (softened)	1 cup (2 sticks)	Adds richness, moisture, and flavor
Brown Sugar	1 cup	Gives chewiness and a deeper caramel flavor
Granulated Sugar	½ cup	Adds sweetness and helps cookies spread slightly
Creamy Peanut Butter	½ cup	Provides nutty flavor and dense texture
Eggs	2	Bind ingredients and add structure
Vanilla Extract	1 tbsp	Enhances overall flavor
All-Purpose Flour	1 cup	Gives structure and stability
Cake Flour	1 cup	Adds tenderness and a soft crumb
Baking Soda	¾ tsp	Leavening agent for lift and spread
Cornstarch	½ tsp	Keeps cookies soft and thick
Salt	¾ tsp	Balances sweetness and enhances flavor
Old-Fashioned Rolled Oats	2½ cups	Adds chewiness and hearty texture
Butterscotch Chips	½ cup	Add buttery-sweet flavor and texture
Halloween M&Ms	1 cup	Festive color, crunch, and chocolate bursts
Green KitKat Minis (crushed)	½ cup (6 minis)	Festive twist and crunchy texture

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How to Make Monster Mash Cookies (Step-by-Step)

1. Prepare your pans:
Line your cookie sheets with parchment paper and set aside.

2. Cream the butter, sugars, and peanut butter:
In a stand mixer fitted with the paddle attachment, beat together softened butter, brown sugar, granulated sugar, and peanut butter on medium-high for 3–4 minutes until light and fluffy.
(This step traps air for a soft, thick cookie texture.)

3. Add eggs and vanilla:
Scrape down the bowl with a spatula. Add the eggs one at a time, mixing until combined. Then add vanilla extract and mix briefly.

4. Mix the dry ingredients:
Add cake flour, all-purpose flour, baking soda, cornstarch, and salt to the bowl. Mix on low speed until just combined and no streaks of flour remain.
(Avoid overmixing to keep your cookies tender.)

5. Add oats and mix-ins:
Stir in rolled oats, butterscotch chips, Halloween M&Ms, and crushed green KitKats until evenly distributed.

6. Shape the dough:
Use a large cookie scoop to portion 24 balls of dough. With your hands, press a bit of extra dough on top of each scoop to make them taller — this helps achieve that thick, bakery-style look.

7. Chill the dough:
Cover the tray with plastic wrap and refrigerate for 30–60 minutes (or up to 24 hours).
If chilling overnight, let the dough sit at room temperature for 30 minutes before baking.

8. Bake:
Preheat the oven to 350°F (175°C). Bake cookies for 13–15 minutes, or until the edges are golden brown and the centers look slightly underbaked (they’ll set as they cool).

9. Perfect the shape:
For perfectly round cookies, gently swirl a glass around each cookie right out of the oven.

10. Cool & enjoy:
Let cookies cool on the tray for 5–10 minutes before transferring to a wire rack. Enjoy your gooey, festive treats!

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Common Barriers & How to Fix Them

Barrier	What Happens	How to Fix It
Dough too soft or sticky	Cookies spread too much while baking	Chill dough for at least 30 minutes before baking
Cookies too dry or crumbly	Overbaked or too much flour	Bake until just golden on edges; spoon and level flour when measuring
Cookies not spreading enough	Dough too cold or too much flour	Let dough sit at room temp 10–15 min before baking
Mix-ins clumping together	Uneven distribution in dough	Fold gently by hand or mix briefly on low until evenly spread
Edges brown too quickly	Oven too hot or cookies placed too high	Use middle rack and check oven temperature with an oven thermometer

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Tips for Success

• Don’t skip chilling the dough! It prevents spreading and creates thick, chewy cookies.

• Use room temperature ingredients — it helps everything blend smoothly.

• Top before baking: Press extra M&Ms, KitKat chunks, or butterscotch chips into the tops for a bakery-style look.

• Slightly underbake: Remove when edges are golden but centers are soft; they’ll finish setting as they cool.

• Swirl trick: For perfect round cookies, swirl a glass around them right after baking.

How to Store These Cookies

Keep your Monster Mash Cookies fresh and chewy by storing them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, they also freeze beautifully. Just place cooled cookies in a freezer-safe bag or container with parchment between layers and freeze for up to 2 months. When ready to eat, let them thaw at room temperature or warm them in the microwave for 10–15 seconds for that fresh-baked softness again.

Customization Ideas & Serving Suggestions

One of the best things about these Monster Mash Cookies is how easy they are to make your own! You can swap the candy mix-ins depending on what you have or what you love most. Try adding Reese’s Pieces, chopped peanut butter cups, or even candy corn for a fun twist. Want a little extra chocolate magic? Drizzle melted white or milk chocolate over the tops once they’ve cooled for a bakery-worthy finish.

When it’s time to enjoy them, serve these cookies with a cold glass of milk, a cup of hot cocoa, or crumble one over a scoop of vanilla ice cream for the ultimate Halloween dessert.

Frequently Asked Questions

Can I use natural peanut butter?
I recommend sticking with creamy, no-stir peanut butter (like Jif or Skippy). Natural peanut butter tends to separate and can make the dough oily or crumbly.

Can I use quick oats instead of rolled oats?
You can, but old-fashioned rolled oats give the cookies that perfect chewy texture. Quick oats will make them a little softer and less hearty.

Do I really need to chill the dough?
Yes! Chilling helps control spreading and gives the cookies that thick, bakery-style look. Even just 30 minutes in the fridge makes a big difference.

Can I freeze the dough or baked cookies?
Definitely! You can scoop and freeze the dough balls for up to 2 months — just bake from frozen and add 1–2 extra minutes to the bake time. Baked cookies can also be frozen for up to 2 months in an airtight container.

How do I make my cookies look like bakery cookies?
Right after baking, take a round glass and gently swirl it around each cookie to create perfectly even edges. For that bakery look, press a few extra candies or KitKat chunks on top while they’re still warm!

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And that’s it — your Monster Mash Cookies are ready to make their spooky debut! If you give these a try, I’d love to hear what you think. Leave a comment below, share a photo, or tag me if you bake them — I can’t wait to see your Halloween creations come to life! 👻💚

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Monster Mash Cookies

Yield: 24

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

These Monster Mash Cookies are a fun Halloween twist on the classic monster cookie — packed with green KitKats, festive Halloween M&Ms, and butterscotch chips, all baked into a soft and chewy oatmeal peanut butter base. Perfectly spooky, sweet, and irresistible for any Halloween celebration!

Ingredients

• 1 cup salted butter, softened (2 sticks)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup peanut butter (I used creamy
• 2 eggs
• 1tbsp vanilla extract
• 1 cup all-purpose flour
• 1 cup cake flour
• 3/4 tsp baking soda
• 1/2 tsp cornstarch
• 3/4 tsp salt
• 2 1/2 cups old-fashioned rolled oats (Not instant oats)
• 1/2 cup butterscotch chips
• 1 cup Halloween M&M's
• 1/2 cup crushed green Halloween mini KitKats (6 mini bars).

Instructions

1. Line the cookie sheets with parchment paper and set aside. In a stand mixer with the paddle attachment, mix the butter, brown sugar, sugar, and peanut butter on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract and mix until combined.
3. Next, add the cake flour, all-purpose flour, cornstarch, baking soda, and salt to the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix!
4. Then, add the oatmeal, butterscotch chips, M&Ms, and KitKat chunks into the dough and mix until just combined.
5. Use a large cookie scoop to scoop 24 even chunks of dough onto the prepared cookie sheets. There will be extra dough in the bowl! Use the extra dough to top each dough ball on the prepared sheet to make them taller (this will make chunky bakery-style cookies)- I use my hands for this part to make chunky balls that I stick on top.
6. Next, refrigerate the dough. Cover the cookies with plastic wrap, and place them in the fridge for 30-60 minutes before baking. - You can refrigerate these cookies for up to 24 hours before baking. Just allow the cookies to sit at room temperature for 30 minutes before baking. (If you choose to top the cookies with extra toppings, do it now before refrigerating, and the dough is not too tough.)
7. When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and bake for 13-15 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you want more round cookies, simply use a glass and place the open end over the cookies and do a swirl motion to create perfect round edges.
8. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer or hand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• Use extra KitKats, M&M's, and Butterscotch chips to top before baking (optional).

Blueberry Lemon Crumb Cookies

Blueberry cookies are a delightful treat that blends the sweet, tangy burst of blueberries with the comfort of soft, chewy cookie goodness. Each bite is a harmonious dance of flavors and textures, where the sweet and slightly tart blueberries play perfectly with the buttery richness of the cookie dough.

Imagine sinking your teeth into a warm, freshly baked cookie, the blueberries oozing with a juicy surprise, complementing the melt-in-your-mouth goodness. The subtle hints of vanilla and a touch of lemon zest elevate the flavor profile, creating an irresistible aroma that fills the air and calls you back for more.

Whether enjoyed with a tall glass of milk or simply savored on their own, blueberry cookies bring a burst of sunshine to any moment. They’re perfect for cozy afternoons, sweetening up your mornings, or adding a fun twist to gatherings. These cookies are not just a treat but an experience worth sharing—or keeping all to yourself!

🍋 How to Store Blueberry Lemon Crumb Cookies for Maximum Freshness

These blueberry lemon crumb cookies are like summer in cookie form—tender, bright, and full of juicy bursts of berry. Whether you're making them ahead for a gathering or just trying to savor them slowly (good luck with that!), storing them properly is key to preserving their crumbly, buttery texture and zesty flavor.

1. Cool Completely First

Before storing, make sure your cookies are completely cooled. Warm cookies can release steam when stored, which leads to sogginess and can soften that delicious crumb topping.

2. Choose the Right Container

Use an airtight container to prevent them from drying out. If your cookies have a generous crumb topping or icing, consider layering them with parchment paper to prevent sticking and preserve their appearance.

• Short-term (up to 3–4 days): Room temperature in an airtight container is perfect. Keep them out of direct sunlight and away from heat sources.

• Tip: A slice of bread in the container can help regulate moisture and keep cookies soft, but swap it out daily.

3. Refrigeration (Optional)

If your cookies have a lemon glaze or you're in a very warm climate, you can store them in the refrigerator. However, be aware that chilling can slightly firm up the texture.

• Store in a sealed container to prevent the cookies from absorbing other fridge odors.

• Let them come to room temperature before serving for the best flavor and crumb.

4. Freezing for Later

Yes, these cookies freeze beautifully!

• Wrap each cookie individually in plastic wrap or wax paper, then place them in a freezer-safe zip-top bag or container.

• Label with the date, and freeze for up to 2 months.

• To enjoy, thaw at room temperature for 20–30 minutes. If you like them warm, a few seconds in the microwave can do the trick (but go easy to avoid melting the crumb!).

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Because there are no eggs in these cookies, you can easily swap the dairy butter with dairy-free butter to make them vegan!

If you love these cookies, you’ll also love the same thing in bar form with my Blueberry Crumb Blondies with a Lemon Glaze.

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Blueberry Crumb Cookies with a Lemon Glaze

Yield: 24

Author: Jaegar Desjardin

Prep time: 25 MinCook time: 11 MinTotal time: 36 Min

This tasty blueberry cookie is soft and chewy, and the crumb topping and lemon glaze melt in your mouth for a flavorful experience!

Ingredients

• ⅔ cup unsalted butter (softened at room temperature) - about 10 tbsp
• 3/4 cup sugar
• ½ tbsp vanilla extract
• ⅔ cup frozen blueberries
• 2 cups of all purpose flour
• 1 tsp of baking powder
• ¼ tsp salt

Crumb Topping

• 6 tbsp butter melted
• ¾ cup flour
• ½ cup sugar
• 2 tsp lemon zest
• ¼ teaspoon cinnamon
• ¼ teaspoon salt

Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2 tsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp milk (or milk alternative)

Instructions

1. Place frozen blueberries in a bowl and microwave for 1-2 minutes until soft. Then place it to the side to cool.
2. Next make the crumb topping. Mix all the ingredients for the crumb topping in a bowl, use a fork to cut the mixture together until you form crumbs. Set off to the side.
3. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
4. Use a spatula to scrape down the sides and add the blueberries, mix until just combined.
5. Remove the bowl from the mixer. We will fold together the dry ingredients into the mixture with a spatula. Add the flour, baking powder, and salt. Folding the dry ingredients together until no streaks of flour remain. Then cover with plastic wrap and allow mixture to settle in the fridge for at least 15-30 minutes.
6. Preheat the oven to 400 degrees and line the cookie sheet with parchment paper.
7. Using a medium scoop, scoop the cookie dough onto the prepared cookie sheet roughly 2 inches apart.
8. Using roughly a tablespoon size amount, top each cookie with crumb topping. Slightly press the topping into the dough without flattening it. Feel free to top with as much crumb topping as desired!
9. Bake for 11 - 13 minutes or until the sides have browned but the center remains gooey. Allow to cool before serving.
10. Optional: lemon glaze. In a bowl, add the milk, lemon juice, powdered sugar and lemon zest and mix with a whisk until nice and smooth. Once the cookies have cooled, drizzle the glaze over the cookies. It’s important that the cookies cool so the drizzle doesn’t melt off! - if the glaze is too runny add a little more powdered sugar until you reach your desired thickness.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Bowl

Notes

• I've made these cookies with vegan butter, and they still turn out so good!
• You can also use a milk alternative like almond milk for the glaze!