Halloween Monster Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

10-12 mins

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup Justin’s Classic Peanut Butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 1/4 cups rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup Justin’s Dark Chocolate Peanut Candy Pieces
  • 1/3 cup semi-sweet chocolate chips
  • ¼ cup Halloween sprinkles
  • Optional: candy eyeballs

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large bowl of an electric mixer, cream the butter and sugars. Mix in the peanut butter until well combined. Beat in the egg and vanilla.
  3. Add the dry ingredients and mix until just combined. Fold in the candy pieces, chocolate chips and sprinkles.
  4. Scoop dough balls (about 2 tablespoons each) onto a cookie sheet two inches apart. Press down gently (cookies will not spread much). Bake 10-12 minutes or until golden.
  5. Remove from oven and immediately press candy eyeballs into the tops of each cookie if using. Cool on pan 5 minutes before transferring to a wire rack to cool completely. Enjoy!
INGREDIENTS
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup Justin’s Classic Peanut Butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 1/4 cups rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup Justin’s Dark Chocolate Peanut Candy Pieces
  • 1/3 cup semi-sweet chocolate chips
  • ¼ cup Halloween sprinkles
  • Optional: candy eyeballs
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. In a large bowl of an electric mixer, cream the butter and sugars. Mix in the peanut butter until well combined. Beat in the egg and vanilla.
  3. Add the dry ingredients and mix until just combined. Fold in the candy pieces, chocolate chips and sprinkles.
  4. Scoop dough balls (about 2 tablespoons each) onto a cookie sheet two inches apart. Press down gently (cookies will not spread much). Bake 10-12 minutes or until golden.
  5. Remove from oven and immediately press candy eyeballs into the tops of each cookie if using. Cool on pan 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Great Summer Recipes
Almond Butter Banana Bread French Toast on a white plate on top of a blue-green table cloth placed on a blue wood background

You don’t have to go to France to get great French toast; and you don’t have to have to go to a restaurant to get a delicious brunch. Try my Almond Butter Banana Bread French Toast right in your own home. Top it with JUSTIN’S® Maple Almond Butter and enjoy. You don’t even need to get out of your pajamas!

 

Cookie Dough Protein Balls in a white measuring cup on top of a blue patterned white cloth on top of a wood background

Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.

 

Nut Butter Rice Crispy Treats with Dark Chocolate & Sea Salt being dipped in chocolate syrup in a white bowl (front-view)

When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.