There’s something utterly comforting about biting into Christmas Monster Cookies—the warm, buttery aroma threading through the kitchen while M&M’s melt into glossy jewels and pretzel bits crackle beneath your teeth. After three rounds of testing—juggling chill times, oat textures, and scoop sizes—I landed on a version that holds its dome, balances sweet and salty, and feels like a festive hug with every bite.
Why You’ll Love Christmas Monster Cookies
- An overload of colors and textures in each mouthful: chewy oats, melty chocolate, crunchy pretzels.
- Simple pantry ingredients come together in under 30 minutes of hands-on time.
- Flexible add-ins let you riff on tradition—nuts, candies, or dried fruit.
- A holiday spin on classic monster cookies inspired by old-school oatmeal treats.
A Little Background
On a snowy December afternoon, I tested these cookies alongside my grandmother’s classic oatmeal batch. She passed along tales of monster cookies born from a mid-century kitchen raid—peanut butter cups, pretzels, and peanuts all tossed into one bowl. I wanted a holiday homage, so I swapped in festive M&M’s and dialed in the bake time until each cookie emerged with golden edges and a tender center.
Key Ingredients for Christmas Monster Cookies
- Unsalted Butter: gives structure and richness; always bring to room temperature.
- Quick Oats: provides a tender chew; you can swap old-fashioned oats but soak briefly.
- Holiday M&M’s: colorful chocolate bursts; mini size prevents big holes.
- Mini Peanut Butter Cups: adds a sweet-salty pop; chop roughly for even pockets.
- Pretzel Sticks: crunchy counterpoint; lightly salted varieties work best.
How to Make Christmas Monster Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer bowl, cream together 1 cup softened unsalted butter, ½ cup packed light brown sugar, and ½ cup granulated sugar until fluffy, about 2 minutes, scraping down sides once.
- Add 1 large egg, 1 egg yolk, and 1 teaspoon pure vanilla extract; mix on low until just combined.
- Stir in 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until the dough comes together.
- Fold in 2 cups quick oats, 1 cup holiday M&M’s, ½ cup chocolate chips, ½ cup chopped mini peanut butter cups, ½ cup chopped pretzel sticks, and ½ cup roasted salted peanuts until speckled throughout.
- Scoop 1½ tablespoon portions onto the sheets, spacing cookies about 3 inches apart; freeze the trays for 5 minutes. (Testing note: extending this chill to 15 minutes gave me taller cookies with less spread.)
- Bake for 12–14 minutes, until the edges turn a light golden and centers look slightly underbaked. Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- Chilling dough longer prevents flat cookies—aim for at least 5–15 minutes in winter climates.
- If edges brown too quickly, move the sheet to the upper rack or loosely tent with foil halfway through baking.
- Try white chocolate chips and dried cranberries for a festive cranberry-white twist.
- To double the batch, split dough between two mixers to avoid overworking; for half, bake smaller scoops 8–10 minutes.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer life, freeze baked cookies up to 1 month or freeze dough balls on a sheet tray in a sealed bag for up to 3 months—thaw dough before baking. (Storage note: I tuck a slice of bread in the container to keep them soft.) Always refrigerate dough if it sits out over 2 hours to ensure food safety.
Serving Suggestions
Serve warm alongside steaming mugs of spiced hot cocoa or eggnog. Stack on a festive platter with peppermint sticks, or wrap a few in cellophane for snappy cookie exchanges—guaranteed smiles at any holiday gathering.
Frequently Asked Questions
- How long do Christmas Monster Cookies last? Store at room temperature in an airtight container up to 4 days; freeze baked cookies up to 1 month.
- Can I freeze Christmas Monster Cookies dough? Yes—portion balls, freeze on a tray, then transfer to a sealed bag for up to 3 months.
- What makes these cookies chewy? The quick oats hold moisture; slight underbaking by 1–2 minutes keeps centers soft.
- Can I use old-fashioned oats instead of quick oats? Yes—soak for 5 minutes in milk or finely pulse for a more tender bite.
- How do I prevent cookies from spreading too much? Chill dough 5–15 minutes and space scoops at least 3 inches apart.
- Are Christmas Monster Cookies gluten-free? Not with regular flour; swap in a 1:1 GF all-purpose blend and use certified GF oats.
Final Thoughts
After countless batches and festive taste-tests, these Christmas Monster Cookies remain my go-to for hosting and gifting. My favorite way? Warm from the oven with a cold glass of milk, wrapped in ribbon for a merry little present. If you give them a try, I’d love to see your holiday spins—share your photos and tag me in your kitchen adventures!
More Recipes You’ll Love
- Strawberry Crunch Cookies – fruity crunch meets soft chew in a colorful holiday treat
- Jello Sugar Cookies – soft, chewy, and bursting with color, perfect alongside Christmas Monster Cookies
- Rolo Ritz Cookies – sweet-salty candy-studded bites that echo the monster cookie spirit
- Gingerbread Cookie Recipe – classic spiced cookies that pair beautifully with festive M&M-studded flavors
Christmas Monster Cookies
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 0.5 cup light brown sugar packed
- 1/2 cup granulated sugar
- 0.5 cup granulated sugar
- 1 large egg
- 1 large egg
- 1 large egg yolk
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1.5 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 0.5 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 0.5 teaspoon kosher salt
- 1 1/2 cups old-fashioned oats
- 1.5 cups old-fashioned oats
- 1 cup Christmas M&M’s
- 1 cup Christmas M&M’s
- 1/2 cup mini semisweet chocolate chips
- 0.5 cup mini semisweet chocolate chips
- 1/2 cup chopped mini peanut butter cups
- 0.5 cup chopped mini peanut butter cups
- 1/2 cup chopped pretzel sticks
- 0.5 cup chopped pretzel sticks
- 1/2 cup roasted & salted peanuts
- 0.5 cup roasted & salted peanuts
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Mix in the egg, egg yolk, and vanilla extract until combined.
- Stir in the flour, baking powder, baking soda, and salt until no streaks of flour remain.
- Fold in the oats, Christmas M&M’s, chocolate chips, peanut butter cups, pretzels, and peanuts.
- Use a 2-tablespoon scoop to portion dough onto sheets, 3 inches apart.
- Bake for 10–12 minutes until edges are lightly golden and centers look set. Let rest on the pan 5 minutes, then transfer to a wire rack to cool completely.