Christmas Monster Cookies

Sweet, salty, and packed with all of your favorite mix-ins, these fun Christmas monster cookies will be an instant hit this holiday season. This easy butter-rich holiday cookie will satisfy all of your cookie cravings.

Course Dessert, Snack

Cuisine American

Keyword best monster cookie recipe, Christmas monster cookies, everything but the kitchen sink cookies, holiday monster cookies, kitchen sink cookie, kitchen sink cookies recipe, monster cookie recipe, monster cookies

Prep Time 15

Cook Time 20

Chill Time 30

Total Time 1 5

Servings cookies

Calories 231kcal

Author Megan

Equipment

Ingredients

Cookie Dough

1 ½ cups (200 g) all-purpose flour spooned and leveled
½ teaspoon (3 g) baking soda
½ teaspoon (3 g) baking powder
½ teaspoon (3 g) salt
¾ cup unsalted butter room temperature, 12 tablespoons
¾ cup dark brown sugar packed
¼ cup (50 g) granulated sugar
2 large eggs room temperature
1 tablespoon (15 g) vanilla extract

Mix-Ins

½ cup (120 g) red and green M&Ms
⅓ cup (52 g) semi-sweet chocolate chunks
⅓ cup (60 g) white chocolate chips
⅓ cup (18 g) pretzel pieces
⅓ cup (35 g) old fashioned oats
2 tablespoons red and green jimmies sprinkles

Instructions

Preheat oven to 350 F (176 C). Place the rack in the center of the oven and line two baking sheets with parchment paper or silicone mats. Set aside.
Mix dry ingredients. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk until combined. Set aside.
Cream the butter. In the bowl of your stand mixer fitted with the beater attachment, add the room-temperature butter, granulated sugar, and dark brown sugar. Cream the butter and sugars on medium-high speed for 5 minutes or until light and airy.
Add eggs and vanilla. Next, add the eggs and vanilla and continue mixing for an additional 2 minutes. The color should be pale and fluffy. Scrape down the sides of the bowl and mix to fully combine.
Add dry ingredients. Pour the dry ingredient mixture into the egg mixture and mix until just combined.
Add the remaining ingredients. Lastly, add the M&Ms, chocolate chips, pretzel pieces, oats, and sprinkles. Using a rubber spatula, gently fold in until everything is combined.
Scoop and chill. Scoop the dough using a small cookie scoop and place them 2 inches apart on the baking sheet. Add a few mix-ins on top and around the edges of the scooped cookie balls for the same resemblance of the cookies as pictured. Cover and chill for 30 minutes.
Bake. Bake at 350 F (176 C) for 10-12 minutes or until the edges of the cookies are slightly brown and puffed in the center. After 7-8 minutes, if you want to add more M&Ms for even distribution, you can do so here. If you want the cookies to be perfectly round, after you remove the cookies from the oven, swirl a large round cookie cutter around each warm cookie to shape them. Then let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

Measure your flour with a scale! Adding too much flour to the best monster cookie dough will make it taste…like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Cream your butter and sugar for at least 5 minutes. Make sure to cream the butter until it is very pale, light, and airy. This will ensure that the sugars will blend into the butter and prevent your cookies from tasting grainy.
Use room-temperature butter and eggs. Use room temperature butter to easily cream and fluff the butter. Room-temperature eggs will be easier to blend into the holiday monster cookie and not shock the soft butter when incorporated.
Use an oven thermometer! Not all ovens are created equally and you cannot entirely rely on the oven monitor to tell you the truth when it comes to the temperature. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
Add a few extra mix-ins on top of the cookie dough balls halfway through the bake. This will give you the cookies as pictured. This is totally optional, only if you want a more loaded looking cookie.
Use a cookie cutter for round cookies. For perfectly round cookies, I recommend using a large cookie cutter and swirling the warm cookies on the baking tray to create perfect circles.
🥡 Storage Instructions: These holiday monster cookies can be stored for up to 1 week in an airtight container in the refrigerator. You can also freeze the baked monster cookies for up to 3 months. To serve, simply thaw overnight in the refrigerator.

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