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Christmas Monster Cookies for your December weekend baking…festive, easy, and sweet. Homemade chocolate chip cookies, made with oats, pretzels pieces, plenty of chocolate chunks, white chocolate, and plenty of holiday M&M’s. Thereโs nothing not to love about these sweet chocolate (crunch) cookies. Each bite is slightly crisp on the edges but soft and gooey in the centerโฆwith just a little salty pretzel crunch and milk chocolate throughout.
Fridays in December are just better! There are holiday parties, searching for the perfect gift for someone you love, and baking the nights away with family and friends. Well, at least that’s the “Hallmark” version I have in my head.
The reality is a little less picture-perfect for sure, but I’m definitely doing the baking! It’s one of the reasons we love this season the most. I mean there are so many cookies! As I said on Tuesday, this year I’m really focusing on all of the holiday cookies I haven’t made before.
My list of cookies is a mile long, but I only have a handful of days to share them. So, I’m trying to pick the very best on my list. It’s tricky, but I always knew these cookies needed to be shared. The combination of ingredients is just too good.
The steps are easy
One: gather your ingredients. Youโll need the basics…butter, sugar, flour, etc. Simple, simple, nothing fancy, but all good.
Two: the stir-ins, they’re are the most important part. Youโll need old fashioned oats, salted pretzel twists, semi-sweet or dark chocolate chunks, and white chocolate chips. And then plenty of red and green holiday M&M’s, which really make these cookies.
Three: beat, mix, stir, bake.
Four: eat these cookies warm, just out of the oven, because these are those kind of gooey delicious cookies.
A couple notes
It’s important to note that these cookies do spread, so be careful when cooking the cookie dough! They’re meant to have slightly crisp edges and perfectly soft gooey centers, just like in the photos. My favorite type of cookie…totally delicious.
If you want a bit of a thicker cookie, simply omit the additional egg yolk and use only two eggs. This will give you a thicker cookie without as much spreading.
To get the M&M’s to really pop, my trick is to add in a few just before the cookies finish baking completely. This way each cookie has a bit of the festive M&M’s right on top.
What I love about these cookies is that theyโre so easy to make. They require no chilling and they really are completely no fuss. Especially when it comes to Christmas cookies.
These cookies have perfectly crisp edges, yet soft and gooey centers. They’ve got a nice crunch plus a little saltiness from the pretzels – the best kind of cookie.
I’m excited to include these in the year’s Christmas cookie box. They’re perfect for packing up and gifting to friends for the holidays!
Looking for other Christmas cookies? Here are my favorites:
Easy Vanilla Bean Christmas Lights Cookies
Easy Hot Chocolate Lace Cookies
Lastly, if you make these Christmas Monster Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Christmas Monster Cookies
Servings: 20 cookies
Calories Per Serving: 364 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter at room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, plus 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups old fashioned oats
- 1 1/4 cups holiday M&M’s
- 1 cup mini pretzel sticks, crushed
- 1 cup semi-sweet chocolate chips or chunks
- 1/2 cup white chocolate chips
Instructions
- 1. Preheat the oven to 350ยฐ F. Line a baking sheet with parchment paper.2. In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats. 3. Fold in 1 cup of the M&M's, the pretzels, chocolate chips, and white chocolate. 4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet. 5. Transfer to the oven and bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M's into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.ย
My second grader had a vision for cookies with a specific variety of mix-ins. I found this recipe in my google search for something to use and then tweak. I hate reviews that then list all the ways they changed something, and this is not that review. More a note to say this is a flexible starting point! We used mini-marshmallows, white chocolate chips, and mini m&ms (all kiddo’s direction) instead of what’s listed in this recipe. They were perfection! We used the tip to skip the extra yolk, and we chilled the dough. These still spread quite a bit, and are a rather flat cookie. But soft and chewy and truly so good we will for sure make again and again. Thank you!
Thanks so much, Morgan:) I am so glad to hear you enjoyed these cookies and were able to make them to your liking! Happy Holidays! xT
I ate one warm out of the oven and it was awesome! Can they be microwaved once they are cooled? Iโm giving as Christmas gifts and would like to share the โwarmโ experience!
Hey Mary,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! Yes, totally, that would be just fine for you to do! xT
Loved these so much, these are a new favorite in the Christmas cookie rotation! Wondering if it would be ok to make ahead and freeze to make later?
Hey Lauren,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! You bet, that will work nicely for you. xT
This recipe doesn’t work. Do not recommend.
Hi Hunter,
So sorry to hear these cookies did not work for you. Is there something specific that went wrong? Is there anything that I can help with? Please let me know! xx
These taste really good but are coming out flat for me. Any high altitude alteration recommendations? Iโm cooking at 5280 ft
Hi Allison,
Thanks so much for making these cookies! I like a flatter cookie, but if you want something more puffy, try chilling your dough before baking. I hope this helps! xx