I am up to my eyeballs in Halloween candy. With three kids trick-or-treating, we have an absurd amount of candy around here. Every year I make my version of Halloween candy monster cookies with some of the loot. I would rather the kids take one of these to school than a candy bar. Not a huge difference sugar-wise I’m sure, but at least I’m trying right?
So this isn’t a traditional monster cookie, if there is such a thing. Most monster cookies contain oats and peanut butter. These cookies don’t have oats, and rather than peanut butter I use peanut chocolate bars. Since it’s right after Halloween I think these totally qualify as monster cookies. Right? Anyways, these are delicious and super easy to make. Call them whatever you like!
The recipe I use is adapted from my already-adapted favorite chocolate chip cookie recipe from my baking hero Nick Malgieri. If you are interested in learning some serious baking skills Nick is your man. I originally got the chocolate chip cookie recipe from his book The Modern Baker.
Adapted from Nick Malgieri, makes about 20 cookies
- 10 tablespoons (141 grams) unsalted butter, slightly softened
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla
- 1 large egg, room temperature
- 1 1/3 cup flour (all-purpose or whole wheat. If you use whole wheat you can pretend these are healthy)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coarsely chopped candy bars (I used M&Ms;, KitKats, Snickers, Reese Peanut Butter Cups, Caramilk,and Crispy Crunch)
Preheat your oven to 350 degrees F. Prepare two large cookie sheets by lining them with parchment paper. Whisk together the flour, baking soda, and salt and set aside. In a stand mixer fitted with the paddle attachment combine the butter, brown sugar and vanilla on medium speed until just combined. Do not over beat.
Add the egg and mix until just combined. Again, don’t over beat. Nick claims over beating will cause the cookies to flatten out, and I’m not about to doubt him. Add in the flour mixture and mix on low until just combined. If you need to, remove the bowl and use a spatula to combine the last bits of flour. Stir in your chopped candy bars.
Drop tablespoons of the dough on the prepared cookie sheets. I actually use a small ice cream scoop to do this. It helps to keep the cookies the same size and they will bake more evenly. Bake the cookies for approximately 9-10 minutes or until they are a golden brown. If you are using candy bars that contain caramel or nougat keep a close eye around the eight-minute mark. If the caramel or nougat seeps onto the baking sheet it will burn quickly.
Once the cookies are done, wait a couple minutes for them to harden and then transfer to a cooling rack. Once they’re cook, enjoy! These cookies will keep for about three days in a sealed container. They also freeze well.
If you have any questions or comments about this recipe please feel free to leave them below!