Can I make Christmas Monster Cookies ahead of time?

Yes! These cookies are easy to store and can be made in advance. After baking, let them cool completely and store them in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the cookies for up to 3 months. To freeze, place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container.

Can I use different types of chocolate for this recipe?

Absolutely! Feel free to experiment with different types of chocolate. If you prefer milk chocolate, dark chocolate, or even white chocolate chunks, each variation will bring a unique flavor to the cookies. You can also mix in chocolate chips for a more uniform texture.

Why do the cookies spread so much while baking?

The spreading is actually part of what makes these cookies so delicious! However, if you'd prefer thicker cookies, you can omit the extra egg yolk and use just two eggs instead of three. This will help reduce the spreading and give you a taller cookie without losing any of the wonderful flavor and texture.

Christmas Monster Cookies: A Festive Holiday Treat

Description

Christmas Monster Cookies are a festive, delicious treat featuring crispy edges, gooey centers, and a delightful blend of chocolate, oats, pretzels, and holiday M&Ms. Perfect for holiday gatherings or gifting to friends and family, these cookies are sure to become a new favorite.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups old-fashioned oats
1 cup pretzel twists, broken into pieces
1 cup semi-sweet chocolate chunks
1/2 cup white chocolate chips
1 cup red and green holiday M&Ms

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter, brown sugar, granulated sugar, and vanilla extract until smooth. Add the eggs and egg yolk, beating well after each addition.
Stir in the flour, baking soda, baking powder, and salt until just combined. Add the oats and mix in.
Fold in the pretzels, chocolate chunks, white chocolate chips, and 1 cup of M&Ms.
Scoop out ¼ cup of dough and roll into balls. Place them 3 inches apart on the prepared baking sheet.
Bake for 8 minutes, then rotate the pan and bake for another 2 minutes. Remove from the oven and immediately press additional M&Ms into the tops of each cookie.
Bake for an additional 2–3 minutes until the edges are golden and the centers are soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

If you prefer thicker cookies, use only two eggs instead of three, omitting the extra egg yolk.
These cookies spread while baking, so make sure to leave enough space between them on the baking sheet.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
To enhance the M&Ms’ appearance, add a few extra candies on top of the cookies just before they finish baking.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 364 kcal
Sugar: 28g
Sodium: 135mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg