Monster Mash Cookies are a fun twist on Monster Cookies for Halloween. Thick, chewy Monster Cookie recipe loaded with pretzels, salted caramel chips, Reese’s Pieces and candy corn that will make you feel like a kid again.
I made Monster Mash Cookies recently, because crazy enough, Halloween is weeks away and even crazier – I’m prepared this year!
Monster mash cookies are traditionally soft, thick cookies often made with peanut butter and oatmeal, but I already shared a couple of those recipes this week, so I wanted to mix it up for you.
Monster Mash Cookies
Since Halloween is just around the corner, I decided to put a fun spin on traditional Monster Cookies! This version includes pretzels, salted caramel chips (which are too dangerous to have in the house), Reese’s Pieces and candy corn. It gives them a nice fall flavor and a lot of fall color!
Love all the fall cookies as much as we do? Check out my Complete Fall Cookie Guide with dozens of recipes you’ll treasure! Be sure to pin and save for later. You also have to try these incredible kitchen sink cookies– with toffee, white chocolate and pretzels, they are literally everything BUT the kitchen sink!
You can make Monster cookies without peanut butter and oatmeal. It’s not a crime, in fact, it’s encouraged. You’ll love this easy recipe.
Why You’ll Love these Candy Cookies
These Monster Mash Cookies are the BEST way to use up the Halloween candy you’ve got lying around the house.
- They are the perfect blend of salty and sweet.
- They’re perfectly chewy and thick.
- The additions of the candy make for tiny bites of crunch that balance the softness perfectly.
- They’ve got a little something for everyone!
- So many Monster Cookies fall flat, but these are loaded with goodies (and a couple tips) which make them even thicker, softer and chewier than most!
While you’re mixing these up, you may find yourself singing “Monster Mash” – or is that just me?
Halloween Monster Cookie Recipe Ingredients
- Butter – This recipe calls for browned butter, which adds another layer of excellence to these cookies. However, you can skip this step and use regular softened butter instead. I generally use salted butter in my baking, but you can use whatever you have on hand.
- Granulated Sugar –
- Brown Sugar –
- Vanilla Extract – store bought works fine but it’s so easy to make your own!
- Eggs – I generally use large sized eggs in baking.
- Baking Soda –
- Baking Powder –
- Salt –
- All Purpose Flour –
- Pretzels – crushed. I like to place them in a plastic bag and run my rolling pin over them to smash.
- Hershey’s Sea Salt Caramel Chips – these add the most delicious caramelized flavor!
- Reese’s Pieces – because a little candy coated peanut butter makes everything better.
- Candy Corn – because it wouldn’t be a Halloween cookie without it!
Variations
- Switch any of the candy for things you’d prefer.
- For example, try m&ms in place of reese’s, or a fun flavor of candy corn.
How to Make these Halloween Candy Cookies
- Preheat oven to 350 degrees.
- Brown butter in a medium saucepan. Set aside and allow to cool.
- Combine sugars and vanilla, blend brown butter in.
- Gently mix in eggs, careful to not overmix.
- Sprinkle baking soda, baking powder, salt and flower over the top of mixture and fold in until just combined.
- Fold in pretzels, salted caramel chips and Reese’s Pieces.
- Make dough balls. See tips below about preventing your candy from melting in these cookies!
- Bake – you can pull out two minutes before they are finished to add any additional candy corn so it doesn’t melt. (For a total of 12 minutes)
You can get the full Monster Cookie recipe with printable recipe card below. Keep reading for tips or scroll down…
Tips for the BEST Candy Cookies
- You don’t have to brown the butter, softened butter will work. Brown butter just adds more flavor.
- Optional: crack sea salt on top just before baking.
- Best served slightly warm. Can microwave 10 seconds to achieve.
- Use parchment paper or a silpat liner.
- I always use a cookie scoop so I get pretty cookies that are consistent in size without a lot of effort. A cookie scoop also make it easier to stuff cookies.
- Need help with substitutitions? Don’t miss my Printable Substitution Guide!
Shortcuts
- Skip the browned butter and simply use softened butter instead. Learn how to soften butter quickly.
It’s a reference to Frankenstein! That’s because they are the monsters of the cookie world- a mash-up of all the good things you can imagine!
How to Keep Candy Corn from Melting While Baking:
- Use parchment paper. It doesn’t keep them from melting, but from sticking to your cookie sheets.
- Tuck candy corn inside the dough ball so it’s completely covered.
- Bake 10 minutes, remove from oven, carefully add candy corn to top. Bake 2 more minutes.
How to Store
- At Room Temperature – Store in an airtight container and they will hold for up to a week. Microwave for 10 seconds to soften before you eat one!
- Refrigerate – It’s generally not recommended to refrigerate cookies because of imbalances in moisture.
- Freeze – These cookies freeze beautifully. Store them in a Ziploc bag for up to three months to preserve freshness.
Dietary Considerations
- Vegetarian
- These are not an allergen friendly cookie because of the peanuts, dairy and gluten.
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More Halloween Inspiration
Monster Mash Halloween Candy Cookies
Ingredients
- 1 cup butter
- 3/4 cup white granulated sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cup all-purpose flour
- 3/4 cup pretzels crushed
- 1/2 cup Hershey’s Sea Salt Caramel Chips
- 1/2 cup Reese’s Pieces
- 1/2 cup candy corn
Instructions
- Preheat oven to 350 degrees.
- Brown butter in a medium saucepan over medium heat until it has a nutty aroma. Set aside and allow to cool.
- Combine sugars and vanilla, blend brown butter in.
- Gently mix in eggs, careful to not overmix.
- Add flour, sprinkle baking soda, baking powder, and salt over the top of mixture and fold in until just combined.
- Fold in pretzels, salted caramel chips and Reese’s Pieces.
- Make dough balls and insert any other candies you want to add. Tip: I always use a cookie scoop so I get pretty cookies that are consistent in size without a lot of effort. A cookie scoop also make it easier to stuff cookies. Drop onto parchment lined cookie sheet.
- Bake 10 minutes, remove from oven and carefully add candy corn to top so it doesn't melt. Bake 2 more minutes, remove from oven and allow to cool.
Julie’s Tips
Tips
- You don’t have to brown the butter, softened butter will work. Brown butter just adds more flavor.
- Optional: crack sea salt on top just before baking.
- Best served slightly warm. Can microwave 10 seconds to achieve.
- Use parchment paper.
- I always use a cookie scoop so I get pretty cookies that are consistent in size without a lot of effort. A cookie scoop also make it easier to stuff cookies.
To Store
- At Room Temperature – Store in an airtight container and they will hold for up to a week. Microwave for 10 seconds to soften before you eat one!
- Refrigerate – It’s generally not recommended to refrigerate cookies because of imbalances in moisture.
- Freeze – These cookies freeze beautifully. Store them in a Ziploc bag for up to three months to preserve freshness.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
These would disappear in our house! My son definitely love these!
Loving these cookies, and how perfect for the start of October next week!
These cookies will be gone in no time here! So fun to make and eat!
Okay these look amazing! Can’t wait to try them!ย
These cookies look incredible! And I love the idea of Fall Cookie Week!
These cookies ARE incredible! I just made them and they are delicious and look beautiful! Thanks for a great recipe!