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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. 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.
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. 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.
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.
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!
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, don’t 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 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.
I wouldn’t recommend these, they are good to eat but not a family favourite.
I followed the recipe to a T. Some baked really well, others were really greasy. Needed more to bind them. I had to bake them for double time time before they began to set. They were super flat too nothing like pictured. I even made extra cookies than called for.
Hi Alex,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear these were not enjoyed. Was there anything you may have adjusted in the recipe? Did you use old fashioned oats? Were any of your ingredients expired? Let me know how I can help! xT
What high altitude adjustments, if any, should I make for 8,000 Feet? Hoping for delicious Colorado Monster Cookies that don’t fall in the center. 🙂
Hey Regina,
You can go ahead and follow this recipe as written, no adjustments needed:) Let me know how these cookies turn out, I hope you love the recipe! xT
I have made these two years in a row and I love them!! I make them slightly smaller to get more cookies out of the recipe and because there is so much good stuff in each cookie!
Hey Christie,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
Is it necessary to add the oat? If i don’t have oats can i omit them or do i have to sub them for something else?
Hey Annie,
I would add some additional flour in place of the oats, maybe 1/4 cup. Let me know if you give these cookies a try, I hope you love them! xT
I would cut back on the butter if I made these again, they came out very flat no body.
Hey Kim,
Thanks for giving these cookies a try! Is it possible the dough was just a little too warm? Let me know how I can help! xx
Loved these! Substituted m&m for peanut butter m&m, and made them more thick. This recipe was so good!
Hey Kaylee,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
I made these last night. Followed your recipe exactly but my cookies did not spread enough and I don’t understand why. Any ideas welcome.
Hey Nancy,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
I made this for our work party and everyone was obsessed with these cookies. I was asked for the recipe by multiple people.
Hey Alexis,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
Would these cookies freeze well after they are baked or would you recommend freezing before?
Hey Florina,
I would freeze the dough without the pretzels for best results. I hope you love this recipe, please let me know if you give it a try! xx
Love these cookies! If I want to make them smaller should I adjust the baking time?
Hey Lisa,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! You may have to reduce just slightly. xT
These cookies are perfection!! My daughter’s boyfriend went crazy for them! He loved the “Halloween monster” ones as well. Amazing and nice and soft! Will definitely be making these again!
Hey Heather,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
Do you refrigerate that dough before baking?
Hey Courtney,
Unless your dough is super warm, no need to refrigerate:) I hope you love these cookies, please let me know if you give them a try! xT
Can we use unsalted butter? Or are there recommendations for using unsalted butter and some salt?
Hey Stephanie,
Sure, you can use unsalted butter, I would just add 1/4 teaspoon of salt. Please let me know if you have any other questions! Happy Holidays! xT
This recipe is definitely a keeper! We love it & I will be making it again!
Hey Joy,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
Hi Tieghan! Are there any adjustments I should make for high altitude baking?
Hey Rebecka,
You can follow this recipe as written, no adjustments needed:) Please let me know if you have any other questions! Happy Holidays! xx