Festive Holiday Monster Cookies Loaded with Chocolate, Candy, and Goodness

These festive holiday monster cookies are chewy, colorful, and irresistibly packed with a mix of chocolate chips, candy-coated chocolates, oats, and peanut butter. They’re the ultimate holiday treat — fun to make, easy to customize, and perfect for cookie exchanges or family gatherings.

Why You’ll Love This Recipe

• Loaded with a variety of sweet mix-ins
• Chewy, soft texture with just the right crisp edges
• Great for using up leftover candies or baking chips
• Perfect for holidays, parties, and gifting
• Easy to make in large batches

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Old-fashioned oats
• All-purpose flour
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Creamy peanut butter
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips
• Candy-coated chocolates (such as M&M’s)
• Holiday sprinkles or seasonal candies (optional)

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy.
4. Add peanut butter, eggs, and vanilla, and mix until smooth.
5. Gradually stir in the dry ingredients until just combined.
6. Fold in chocolate chips and candy-coated chocolates. Add holiday sprinkles if using.
7. Scoop dough into balls (about 2 tablespoons each) and place on baking sheet, spaced apart.
8. Bake for 10–12 minutes until edges are golden and centers are set.
9. Cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

Makes: About 24 cookies
Prep time: 20 minutes
Bake time: 10–12 minutes
Total time: 35 minutes

Variations

• Use white chocolate chips or chopped dark chocolate
• Swap peanut butter with almond or cashew butter
• Add crushed pretzels or chopped nuts for a salty crunch
• Use red and green candies for a Christmas version, or pastel colors for spring

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. Freeze baked cookies for up to 2 months. Reheat for 10 seconds in the microwave to refresh.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, though old-fashioned oats provide a better chewy texture.

Can I make these cookies without peanut butter?

You can substitute with another nut butter or a seed butter for a peanut-free version.

Do I need to chill the dough?

No chilling is necessary, but chilling for 30 minutes helps prevent spreading if your kitchen is warm.

Can I freeze the dough?

Yes, portion the dough into balls and freeze. Bake from frozen, adding 1–2 minutes to the baking time.

How do I make them gluten-free?

Use certified gluten-free oats and a gluten-free all-purpose flour blend.

Can I make these cookies smaller or larger?

Absolutely. Just adjust the baking time accordingly.

What kind of candy works best?

Candy-coated chocolates hold up well during baking. Seasonal M&M’s add a festive touch.

Why are my cookies too dry?

Be sure not to overbake and measure flour carefully using the spoon-and-level method.

Can I use crunchy peanut butter?

Yes, it adds extra texture to the cookies.

Are these cookies safe for kids with allergies?

Check all ingredient labels carefully. For nut-free versions, use a seed butter like sunflower seed butter.

Conclusion

These festive holiday monster cookies are packed with flavor, color, and texture — making them a favorite among kids and adults alike. Whether you’re baking for a party, a cookie swap, or simply to enjoy with a glass of milk, these cookies deliver on both taste and visual appeal.

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