Easy Halloween Monster Cookies
These Easy Halloween Monster Cookies are the ultimate spooky bake to add to your Halloween dessert table. They’re soft, chewy and packed with colourful Reese’s Pieces that add a pop of peanut butter flavour with every bite. Finished with candy sugar eyes, they’re as fun as they are delicious – perfect for parties, bake sales, or just a cosy autumn afternoon treat.
There’s something about making homemade Halloween cookies that feels extra special – especially when you can decorate them in a way that’s both cute and a little spooky. These cookies are a no-chill, quick bake, which means you can go from craving to cookie in under 30 minutes. The best part? Kids love helping add the sugar eyes after baking, making this a fun family project too.
Why You’ll Love This Recipe
- Soft, chewy texture – just the right balance between tender middles and lightly crisp edges.
- Perfectly peanut buttery thanks to the Reese’s Pieces in every bite.
- Fun and spooky – sugar eyes give them a playful Halloween twist.
- Quick and easy – no chilling required, and ready in around 25 minutes.
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Ingredients Breakdown
- Unsalted butter: Provides richness, a tender crumb, and helps the cookies hold their shape while baking.
- Light brown sugar: Adds sweetness, moisture, and a subtle caramel-like flavour that deepens as the cookies bake.
- Granulated sugar: Enhances sweetness and contributes to a slightly crisp edge on the cookies.
- Egg: Binds the ingredients together and adds structure while keeping the cookies soft.
- Vanilla extract: Enhances the overall flavour and complements the sweetness of the candy.
- Plain flour: Forms the base of the dough, giving the cookies structure and helping them hold the mix-ins.
- Baking soda & baking powder: Provide lift so the cookies are soft yet slightly airy, preventing them from being too dense.
- Salt: Balances the sweetness and enhances all the other flavours.
- Reese’s Pieces: Add bursts of peanut butter-flavoured candy for texture, colour, and extra sweetness.
- Chocolate Chips: because who doesn’t love chocolate chips!
- Sugar eyes: Added after baking to give the cookies a fun, playful appearance. I used these ones.
Instructions
- Preheat oven to 180C (350F). Line two large baking trays with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet until just combined.
- Fold in most of the Reese’s Pieces and all of the chocolate chips, saving a few for topping.
- Scoop tablespoon-sized portions (around 40 g each), roll into balls, and place on prepared trays about 2 inches apart.
- Bake for 10–11 minutes until the edges are set but the centres look slightly soft.
- Remove from oven and immediately press a few sugar eyes and reserved Reese’s Pieces on top.
- Leave to cool on the tray for 10 minutes before transferring to a wire rack.
Recipe Tips
- For a thicker cookie, chill the dough for 30 minutes before baking.
- Add extra Reese’s Pieces to the tops before baking for a more bakery-style look.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
- If the cookies spread, use a large round cookie cutter to reshape them when they’re still hot.
Recipe Variations
- Double chocolate – swap 2 tablespoons of flour for cocoa powder for a richer cookie.
- Mini cookies – make smaller 25 g portions and bake for 8–9 minutes.
- Mix-ins – try swapping Reese’s Pieces for M&Ms or candy corn for a different Halloween vibe.
Halloween Monster Cookies
These Easy Halloween Monster Cookies are fun, festive and perfect for spooky season baking. Soft, chewy cookies are loaded with Reese’s Pieces for bursts of peanut butter flavour and topped with sugar eyes for a playful monster look. They’re simple to make, kid-friendly, and a guaranteed hit at Halloween parties or just for an afternoon treat. No tricks – just tasty cookies!
Equipment
- Baking Sheet
- Greaseproof Paper
- Cookie Scoop optional
Ingredients
- 115 grams unsalted butter, softened ½ cup
- 100 grams light brown sugar ½ cup, packed
- 50 grams granulated sugar ¼ cup
- 1 large egg
- 1 teaspoon vanilla extract
- 160 grams plain flour 1 ¼ cups, spooned & levelled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 90 grams Reese’s Pieces about ½ cup
- 100 grams milk chocolate chips semi-sweet chocolate
- Sugar eyes for decorating after baking
Instructions
- Preheat oven to 180C (350F). Line two large baking trays with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet until just combined.
- Fold in most of the Reese’s Pieces and all of the chocolate chips, saving a few for topping.
- Scoop tablespoon-sized portions (around 40 g each), roll into balls and place on prepared trays about 2 inches apart.
- Bake for 10–11 minutes until the edges are set but the centres look slightly soft.
- Remove from oven and immediately press a few sugar eyes and reserved Reese’s Pieces on top.
- Leave to cool on the tray for 10 minutes before transferring to a wire rack.
