Description
Fun, spooky Halloween cookies with eyeballs that are soft, chewy, and packed with M&M’s, chocolate chips, and butterscotch chips.
Ingredients
1/2 cup Unsalted butter, room temperature
1/2 cup Creamy peanut butter
3/4 cup Dark brown sugar
1/4 cup Granulated sugar
2 large Eggs, room temperature
2 teaspoons Vanilla extract
1 teaspoon Baking soda
1/2 teaspoon Kosher salt
2 teaspoons Cornstarch
1 1/2 cups All-purpose flour
1 cup Old-fashioned oats
1/2 cup Ghoul’s Mix M&M’s candies, plus extra for the tops
1/2 cup Mini semi-sweet chocolate chips
1/2 cup Butterscotch chips
1/4 cup Candy eyeballs, or more as desired
Instructions
1. In a large bowl, cream together the butter and peanut butter until smooth.
2. Add the brown sugar and granulated sugar, creaming together until fluffy.
3. Add in the eggs and vanilla, beating well.
4. In a separate bowl, whisk together the baking soda, salt, cornstarch, and flour until combined.
5. Add the dry ingredients to the wet ingredients.
6. Stir in the oats, M&M’s, chocolate chips, and butterscotch chips until just combined.
7. Cover and refrigerate the dough for at least 2 hours, up to overnight.
8. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone liners.
9. Drop heaping 1/4 cup-sized balls of dough onto the baking sheets, spacing them 2–3 inches apart. Roll into balls for best results.
10. Press a few extra M&M’s onto the tops of the cookies.
11. Bake for 12–14 minutes. Cookies may appear slightly underdone in the center—this is normal.
12. Immediately press the candy eyes lightly onto each cookie while still hot.
13. Cool cookies on the baking sheet for at least 5 minutes, then transfer to wire racks to cool completely.
Notes
Do not bake the cookies with the candy eyes on them, as they may brown in the oven. Always press them on right after baking.
To freeze: Place formed cookie dough balls on a parchment-lined baking sheet and freeze for at least 1 hour or until solid. Transfer to a freezer-safe bag and store for up to 3 months.
To bake from frozen: Thaw in the refrigerator overnight or for about 2 hours before baking. You may need to add 1–2 minutes to the baking time.
- Prep Time: 2 hours 10 minutes
- Cook Time: 14 minutes
- Category: Cookie, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 284
- Sugar: 22
- Sodium: 191
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 36