Christmas Monster Cookies That Steal the Show

Nothing says Christmas like the smell of cookies baking in the oven—especially when they're these gloriously chunky, chewy Monster Cookies loaded with holiday M&M's, pretzel crunch, and melty chocolate! I wait all year to make these (and eat way too much raw dough while doing it). The festive red and green candies peeking through the golden oats just makes me so happy.

This recipe takes me straight back to childhood—my mom would let us kids go wild tossing in all the mix-ins while she handled the baking magic. Now I've perfected her method, with a few tweaks of my own (extra vanilla is my secret weapon). These cookies disappear fast at holiday parties, but honestly? I stash a few in the freezer just for me—because Santa shouldn't get all the good stuff!

Why You’ll Love These Christmas Monster Cookies

Trust me, these aren't just any holiday cookies—they're the kind people beg you to make every year. Here’s why:

• Festive & fun: Those holiday M&M’s peek through every bite, making them as cheery to look at as they are to eat. Even the batter looks like Christmas confetti!
• Perfect texture magic: Chewy centers, crispy edges, and little salty-sweet surprises from the pretzels—it’s like a party in your mouth.
• Easy enough for kids to help: No fancy techniques here—just dump, mix, and scoop. (Licking the bowl is basically required.)
• Crowd-pleaser guarantee: I’ve seen grown adults hide these in their coat pockets. They disappear faster than wrapping paper on Christmas morning.

Ingredients for Christmas Monster Cookies

• 2 sticks (1 cup) salted butter, softened at room temperature
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs + 1 egg yolk (helps keep cookies chewy!)
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour (spooned & leveled)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 cups old fashioned oats (not quick oats)
• 1 ¼ cups holiday M&M's (red & green for maximum cheer)
• 1 cup mini pretzel sticks, roughly crushed
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips

Ingredient Notes & Substitutions

Butter: Salted butter adds flavor, but unsalted works too—just add an extra ¼ teaspoon salt. Sugar: Light brown sugar can sub for dark, but dark gives richer caramel notes. M&M's: Feel free to use other holiday candies like Reese's pieces or chopped peppermint bark. Flour: For gluten-free, use a 1:1 GF blend. Pretzels: Crush enough for texture but keep some chunks—they add the best salty crunch!

How to Make Christmas Monster Cookies

Alright, let's get mixing! These cookies come together easily, but follow these steps carefully for that perfect chewy-crispy texture:

1. Preheat & prep: Set your oven to 350°F and line baking sheets with parchment paper (trust me, cleanup is way easier this way).
2. Cream the butter and sugars: In a large bowl, beat the softened butter with brown and granulated sugars for 2-3 minutes until light and fluffy. This step builds the cookie's structure—don't rush it!
3. Add eggs and vanilla: Mix in the eggs, extra yolk, and vanilla until fully incorporated. The dough should look smooth and glossy.
4. Whisk dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the goodies: Gently stir in oats, then the M&M's, crushed pretzels, and chocolate chips. Don't overmix—those colorful streaks make them pretty!
6. Scoop and bake: Drop 2-tablespoon portions of dough onto sheets, spacing them 2 inches apart. Bake 10-12 minutes until edges turn golden but centers stay soft.
7. Cool patiently: Let cookies rest on the baking sheet for 5 minutes before transferring to a rack. They'll firm up perfectly!

Tips for Perfect Cookies

Chill for thickness: If you prefer puffy cookies, refrigerate dough for 30 minutes before baking. Even pretzel pieces: Crush pretzels into varied sizes—some powder for texture, some chunks for crunch. Rotate pans: Halfway through baking, swap pan positions for even browning. Underbake slightly: They'll keep cooking on the hot tray, so pull them when edges just start to brown.

Variations of Christmas Monster Cookies

Once you've mastered the classic version, try these fun twists to mix things up! My family loves adding shredded coconut for tropical flair—just toast it first for extra crunch. Peanut butter chips pair amazingly with the pretzels (Santa's favorite combo). For a tart contrast, swap in dried cranberries instead of some M&M's. Feeling extra? Toss in chopped pecans or drizzle melted white chocolate over cooled cookies. The possibilities are endless—that's the monster cookie magic!

Storing & Freezing Instructions

These cookies disappear fast, but if you somehow have leftovers (miracle!), store them in an airtight container at room temperature for up to 5 days. Pro tip: tuck a slice of bread in the container—it keeps them soft! For future cravings, freeze unbaked dough balls on a tray, then transfer to bags. Bake straight from frozen, adding 1-2 extra minutes. Christmas cookies on demand? Yes please!

Christmas Monster Cookies FAQs

Can I use quick oats instead of old-fashioned? I don’t recommend it—quick oats absorb more liquid and can make your cookies dry. Old-fashioned oats give that perfect chewy texture and hold their shape. If you’re in a pinch, pulse quick oats in the blender a few times to mimic the texture (but fresh oats are worth the trip to the store!).

Why did my cookies turn out flat? Oh no! Usually, this means your butter was too soft or melted. Next time, make sure it’s just slightly softened—you should leave a fingerprint when pressed, but it shouldn’t look greasy. Also, check your baking soda’s freshness (it expires!). And don’t skip chilling the dough if your kitchen is warm.

Can I freeze baked cookies? Absolutely! Layer cooled cookies between parchment paper in an airtight container—they’ll keep for up to 3 months. To revive them, pop a frozen cookie in the microwave for 10 seconds or let it thaw at room temperature. They’ll taste just-baked (perfect for last-minute cookie plates!).

Nutritional Information

Here's the scoop on nutrition per cookie (because Santa checks his list twice!): Each one packs about 220 calories with 10g fat, 30g carbs, and 2g fiber. Remember—these are estimates and may vary based on your exact ingredients. Everything in moderation...except maybe holiday joy!

Share Your Holiday Baking!

I’d love to see your cookie creations! Snap a pic and tag me on Instagram—nothing makes me happier than spotting those colorful M&M’s in your kitchen. And hey, if you loved this recipe, leave a star rating so others can find this holiday magic too!

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