Christmas Monster Cookies are thick, chewy, soft and filled with festive surprises. These are insanely delicious and go perfectly with a tall glass of milk. Even better, they are incredibly simple to make. This is a fun holiday twist on the traditional monster cookie.
I’m so excited to share this Christmas cookie recipe with you! These yummy cookies rank right up there with my Double Chocolate Treasures Cookies and Shortbread Thumbprint Cookies. YUM.
With all the joy, love and togetherness that the holidays bring, we can often overindulge on holiday treats and sweets. That’s why it’s more important than ever to make sure you’re using a toothpaste with extra protection during these final weeks of the year.
This past weekend, my daughter and I whipped up a batch of these Christmas Monster Cookies. This past year, she’s been helping out more and more in the kitchen and has proven herself to be a very helpful food blogging assistant. I sort of let her take the reigns on this baking endeavor, and she did a terrific job.
We took a few short-cuts using packaged sugar cookie and chocolate chip cookie mixes – the little 17-ounce bags of ready-to-go cookie mix that you add the wet ingredients to. You know what a fan I am of semi-homemade recipes. Thus, these cookies come together very quickly. My 10-year-old practically made these by herself, so even if baking is not your forte, trust me, you can handle this recipe. I was pretty much just there to supervise, take pictures, and of course play the role of official taste-tester…it’s a tough job, but somebody’s got to do it.
The recipe yields 7 to 8 dozen cookies, making it perfect for parties and holiday gift giving.
Monster Cookies are typically a combination of peanut butter cookie, oatmeal cookie, and chocolate chip cookie with M&M candies. For this Christmas version, I have replaced the peanut butter cookie with sugar cookie, and added some festive holiday sprinkles in addition to the Christmas M&M candies. I definitely like this Christmas Monster Cookie much better than the original.
A printable version of this recipe is at the bottom of this post!
Christmas Monster Cookies Recipe
yield: 7 to 8 dozen cookies
Ingredients:
1 17.5-ounce bag sugar cookie mix
1 17.5-ounce bag chocolate chip cookie mix
1 1/2 cups quick-cooking oats
1 pound butter, softened
3 eggs
2 cups holiday M&M candies
1/4 cup festive, holiday sprinkles
Directions:
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
In a large bowl, combine the cookie mixes an oats. Set aside.
In a second large bowl, using a hand mixer, cream the butter. Add the eggs one at a time, and beat until smooth.
Using a wooden spoon, stir in the dry ingredients. Add the candy and sprinkles, stirring until a soft dough is formed.
Using a small cookie scoop or a tablespoon, spoon approximately 1 tablespoon of dough onto parchment lined cookie sheet, about 2 inches apart. Optionally, slightly flatten each cookie with fingertips or bottom of a glass. Bake for 10 minutes, or until tops of cookies are beginning to brown. Gently remove cookies to a cooling rack, until cooled. Store in an airtight container.
The holiday season is such an indulgent time, and these cookies are no exception. I try to be good throughout the year, but around Christmastime we enjoy our fair share of sugary treats. I always dedicate several days to baking Christmas Cookies, and this year I plan to bake 10 different varieties of cookies.
That’s A LOT of cookies.
I’ve tried to scale down the list, but I have too many favorites. Plus, my son will be home for Christmas, so I have to make his favorites too.
Christmas Monster Cookies
Ingredients
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In a large bowl, combine the cookie mixes an oats. Set aside.
- In a second large bowl, using a hand mixer, cream the butter. Add the eggs one at a time, and beat until smooth.
- Using a wooden spoon, stir in the dry ingredients. Add the candy and sprinkles, stirring until a soft dough is formed.
- Using a small cookie scoop or a tablespoon, spoon approximately 1 tablespoon of dough onto parchment lined cookie sheet, about 2 inches apart. Optionally, slightly flatten each cookie with fingertips or bottom of a glass. Bake for 10 minutes, or until tops of cookies are beginning to brown. Gently remove cookies to a cooling rack, until cooled. Store in an airtight container.
Notes
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