This post may contain affiliate links, please see our privacy policy for details.

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. There’s nothing not to love about these sweet chocolate (crunch) cookies. Each bite is slightly crisp on the edges but soft and gooey in the center…with just a little salty pretzel crunch and milk chocolate throughout.

Christmas Monster Cookies | halfbakedharvest.com

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.

Christmas Monster Cookies | halfbakedharvest.com

The steps are easy

One: gather your ingredients. You’ll 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. You’ll 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.

Christmas Monster Cookies | halfbakedharvest.com

A couple notes

It’s important to note that these cookies do spread. 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, I like 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.

Christmas Monster Cookies | halfbakedharvest.com

What I love about these cookies is that they’re 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!

Christmas Monster Cookies | halfbakedharvest.com

Looking for other Christmas cookies? Here are my favorites: 

2020 Holiday Cookie Box

Holly Jolly Santa Cookies

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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Christmas Monster Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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

Instructions

  • 1. Preheat the oven to 350° 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. 
View Recipe Comments
Christmas Monster Cookies | halfbakedharvest.com

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    These are definitely delicious. I switch out the chocolate chips for mini chips and also use chocolate chunks. I often use peanut butter chips in lieu of the white chocolate. Or chopped up mini Reese’s. I will change out the m & m’s for the holiday. Fourth of July makes some adorable cookies. So many options with this recipe. I also sprinkle flaky sea salt on top while baking. My kids love them.

    1. Hey Shawn,
      Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx

  2. 5 stars
    These are mine and my family’s favorite cookies! I make them every season, just change the color of the M&M’s and bam, you have the perfect festive cookies for any holiday. My favorite part is the variability: I have made them with all different kinds of chocolate chips and mix-ins, depending on what I have and the preference of my audience. Love love love these cookies. Thank you, Tieghan!

    1. Hey Amanda,
      Happy Wednesday!! 🍉🍓 Thanks a bunch for making this recipe so often, I’m so glad to hear that it always turns out well for you! xT

  3. Rare to see a recipe use salted butter AND salt. Do you find that they get too salty? Does it matter what brand of butter I use?

    1. Hi Elizabeth,
      Nope, I wouldn’t share if it’s too salty:) I always use salted butter I find it add so much flavor! Any brand you like is great:) Please let me know if you have any other questions! xT