Christmas Monster Cookies.

There’s just something about Christmas that makes me want to bake! The twinkling lights, the cozy sweaters, and the smell of spices filling the kitchen – it all just screams “cookies.” Every year, I try to add a new favorite to my holiday repertoire, and these Christmas Monster Cookies have quickly become a cherished tradition. They’re chewy, festive, and packed with so many delicious surprises in every bite. My family begs for them every December!

Why You’ll Love This Christmas Monster Cookies.

• These cookies are incredibly chewy and soft on the inside, with perfectly crisp edges.
• They’re super easy to make, even if you’re new to baking. No complicated steps here!
• Every bite is an explosion of sweet and salty, thanks to the M&M’s, chocolate, and pretzels.
• They’re perfectly festive with those colorful holiday M&M’s, making them ideal for holiday parties or cozy nights in.

Ingredients You’ll Need

• Salted Butter: Make sure it’s at room temperature for easy creaming. This helps create a smooth, airy base for your cookies. If you only have unsalted, just add an extra pinch of salt to the dry ingredients.
• Dark Brown Sugar: This gives the cookies a deep, rich flavor and contributes to that wonderfully chewy texture.
• Old Fashioned Oats: Don’t substitute quick oats here! Old fashioned oats give these monster cookies their signature hearty texture.
• Holiday M&M’s: These are essential for the festive look and a burst of chocolatey color.
• Mini Pretzel Sticks, crushed: This is my secret ingredient for that amazing sweet and salty crunch. Just give them a quick bash in a bag!
• Semi-sweet Chocolate Chips or Chunks: You can use either, depending on your preference for melty chocolate pockets.
• White Chocolate Chips: These add another layer of creamy sweetness and visual appeal.

How to Make Christmas Monster Cookies. Step by Step

First things first, you’ll want to get your oven ready. Preheat it to 350°F (175°C) and line a baking sheet with parchment paper. This parchment paper is your best friend for easy cleanup and preventing sticking. Trust me, it makes a big difference!

Next, grab a large mixing bowl. This is where the magic starts! You’ll beat together your room temperature butter with both the dark brown sugar, granulated sugar, and vanilla. Keep going until it’s nice and combined. Then, you’ll add the eggs and that extra egg yolk one at a time, making sure each is fully mixed in before adding the next. Now, gently mix in your dry ingredients: the flour, baking soda, baking powder, and salt. Once that’s mostly incorporated, beat in your old-fashioned oats until they’re just combined. Don’t overmix!

This is the fun part! Gently fold in 1 cup of your holiday M&M’s, along with your crushed pretzels, semi-sweet chocolate chips, and white chocolate chips. You want to mix just until everything is evenly distributed. Then, scoop out your dough into 1/4 cup sized balls – they’re going to be big, delicious cookies! Place them about 3 inches apart on your prepared baking sheet. Bake them for 8 minutes, then rotate the pan for even baking and bake for another 2 minutes. Pull the pan out, and this is where you can press those remaining M&M’s right into the warm cookies for that perfect finish. Bake for another 2-3 minutes. Let them cool on the baking sheet for a bit; they’ll continue to set up beautifully. I highly recommend enjoying one warm!

My Top Tips for Success

• I always make sure my butter is truly at room temperature. It creams so much better with the sugars, leading to a lighter, softer cookie.
• In my experience, using a combination of both brown and granulated sugar gives you the best of both worlds: chewiness and crisp edges.
• Trust me on this one: don’t skip the extra egg yolk! It adds richness and helps keep the cookies wonderfully moist.
• When folding in the mix-ins, be gentle. Overmixing can lead to tough cookies. We want tender!
• Pressing extra M&M’s onto the cookies right after they come out of the oven makes them look extra pretty and festive.
• Don’t overbake! These cookies are best when they’re slightly underbaked in the center for that perfect chewy texture.

Common Mistakes to Avoid

• Using cold butter: Cold butter won’t cream properly with the sugars, leading to a denser cookie. Always use room temperature butter.
• Overmixing the dough: Once you add the flour, mix just until combined. Overmixing develops the gluten too much, resulting in tough cookies.
• Substituting quick oats: Quick oats absorb liquid differently and will change the texture of these monster cookies significantly. Stick to old fashioned oats.
• Not rotating the baking sheet: Ovens often have hot spots. Rotating the pan ensures your cookies bake evenly.
• Overbaking the cookies: These cookies are meant to be soft and chewy. They might look slightly underdone when you pull them out, but they’ll continue to set as they cool.

How to Store Christmas Monster Cookies.

• Room Temperature: Store cooled cookies in an airtight container for up to 4 days.
• Freezer (Baked): Place cooled cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
• Freezer (Dough): Roll dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the bake time.

Frequently Asked Questions

Can I use different kinds of chocolate chips?

Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even butterscotch chips if you’d like. Just keep the total amount of chocolate chips the same.

Why are my cookies spreading too much?

This can happen if your butter was too soft (melted), your oven isn’t at the correct temperature, or your baking soda/powder isn’t fresh. Ensure your butter is just room temperature, not melted, and check your oven with a thermometer.

Can I make these gluten-free?

While this specific recipe uses all-purpose flour, you could try a 1:1 gluten-free baking flour blend. I haven’t tested it myself for this recipe, but it often works well in cookie recipes. For another option, check out my gluten-free monster cookies!

What if I don’t have holiday M&M’s?

No problem! Regular M&M’s will work just fine. The holiday ones just add a fun festive touch. You can also mix in other candies or sprinkles.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough, roll it into balls, and refrigerate it for up to 2-3 days before baking. You might need to add a minute or two to the baking time if baking from chilled dough.

I hope these Christmas Monster Cookies bring a little extra cheer and deliciousness to your holiday season! They truly are a joy to make and even more of a joy to eat. If you give them a try, I’d love to hear how they turn out!

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