These Christmas Monster Cookies are packed with holiday spirit and loaded with oats, chocolate chunks, colorful M&Ms, and crunchy pretzel pieces for the perfect festive treat. Growing up in my grandmother’s farmhouse kitchen, December always meant the sweet aroma of cookies baking and countertops covered with colorful sprinkles and holiday candies. Grandma would let me help arrange the red and green M&Ms on top of her famous monster cookies, and I’d sneak a few chocolate chunks when she wasn’t looking. Those memories of flour-dusted aprons and warm ovens filled with love inspired this recipe that brings together all the best holiday flavors in one irresistible cookie. Time to get our hands floury and create some Christmas magic!
What Makes These Christmas Monster Cookies So Special
After years of perfecting this recipe in my own kitchen, I’ve discovered why these Christmas Monster Cookies have become a family favorite that never fails to impress. The combination of textures and flavors creates something truly magical – crispy edges give way to soft, chewy centers while the mix of sweet chocolate and salty pretzels keeps you reaching for another cookie.
No chilling required – you can mix the dough and bake immediately, perfect for last-minute cookie exchanges
Bakery-style spread – these cookies naturally flatten into those gorgeous, rustic shapes we all love
Perfect protein boost – with 6 grams of protein per cookie from oats and eggs, they’re more satisfying than typical cookies
Endless mix-in possibilities – easily customize with different colored M&Ms for any holiday or celebration
Crowd-pleasing flavor – the salty-sweet combination appeals to both kids and adults
Gift-worthy appearance – those colorful M&Ms on top make them look professionally made
I love how forgiving this recipe is – even novice bakers get beautiful results every time, and the cookies store well for holiday gifting.
Key Players in This Recipe
Unsalted butter serves as the foundation, creating that perfect tender texture while allowing you to control the salt level throughout the cookie. I always use room temperature butter for the best mixing results.
Dark brown sugar contributes deep molasses flavor and extra moisture, which keeps these cookies soft and chewy long after they’ve cooled. The darker variety gives more complex flavor than light brown sugar.
Old fashioned oats provide that classic monster cookie texture and boost the protein content significantly. I prefer the larger oats over quick-cooking varieties because they hold their shape better during baking.
Holiday M&Ms in festive red and green colors make these cookies unmistakably Christmas-themed. I reserve some for pressing into the tops during the final baking minutes for that perfect bakery look.
Salted pretzel twists add the crucial salty crunch that balances all the sweetness. Break them into bite-sized pieces – not too small or they’ll get lost, not too large or they’ll overpower each bite.
Semi-sweet chocolate chunks melt just enough during baking to create pockets of rich chocolate throughout. I prefer chunks over chips because they distribute more evenly and create better chocolate flavor.
White chocolate chips provide sweet contrast and visual appeal against the darker ingredients. They stay more intact during baking than the regular chocolate.
Extra egg yolk creates incredibly soft centers – this little trick makes all the difference in achieving that perfect texture balance.
Betty’s Tested Technique
Step 1. Preheat your oven to 350°F and line baking sheets with parchment paper. I’ve learned that proper preparation prevents cookies from sticking and makes cleanup much easier.
Step 2. Beat together room temperature butter, dark brown sugar, granulated sugar, and vanilla until well combined. Betty always emphasized that properly creamed butter creates the best cookie texture.
Step 3. Add eggs and the extra egg yolk one at a time, beating until just combined after each addition. The extra yolk is my secret for those incredibly soft centers that make these Christmas Monster Cookies irresistible.
Step 4. Mix in flour, baking soda, baking powder, and salt until just combined, then beat in the oats. Through trial and error, I learned not to overmix at this stage to keep cookies tender.
Step 5. Fold in one cup of M&Ms, pretzel pieces, chocolate chunks, and white chocolate chips, reserving the remaining M&Ms for topping. I distribute the mix-ins evenly for consistent flavor in every bite.
Step 6. Roll dough into quarter-cup sized balls and place them three inches apart on prepared baking sheets. These cookies spread significantly, so adequate spacing prevents them from running together.
Step 7. Bake for 8 minutes, rotate the pan, then bake another 2 minutes before pulling them out to add the reserved M&Ms on top. This timing ensures even browning while keeping centers soft.
Step 8. Gently press remaining M&Ms into the tops of the warm cookies, then return to oven for 2-3 more minutes until edges are set but centers still look slightly underdone.
Step 9. Remove from oven and let cookies cool completely on the baking sheet. They’ll continue cooking from residual heat, achieving that perfect texture balance I always aim for.
Keeping These Christmas Monster Cookies Fresh
I typically store these cookies in an airtight container at room temperature where they maintain their perfect texture for up to four days. The key is making sure they’re completely cooled before storing to prevent condensation that could make them soggy.
For longer storage, these Christmas Monster Cookies freeze beautifully for up to three months. I wrap them individually in plastic wrap, then place in freezer bags with the date clearly marked. Betty’s method of freezing baked goods has saved many holiday seasons when unexpected guests arrived.
For the best texture when reheating, I warm individual cookies in a 300°F oven for about 5 minutes. This brings back that just-baked warmth and softens them perfectly without drying them out. The microwave works in a pinch – just 10-15 seconds per cookie – but the oven method preserves the texture better.
Christmas Monster Cookies
Festive holiday cookies loaded with oats, chocolate chunks, white chocolate, pretzel pieces, and colorful M&M’s with perfectly crisp edges and soft, gooey centers.
1cupsemi-sweet chocolate chunksor dark chocolate chunks
1/2cupwhite chocolate chips
Equipment
Large mixing bowl
electric mixer
Baking sheets
parchment paper
Method
Preheat oven to 350°F. Line baking sheets with parchment paper.
In large mixing bowl, beat together butter, brown sugar, granulated sugar, and vanilla until combined.
Beat in eggs and 1 egg yolk, one at a time, until combined.
Add flour, baking soda, baking powder, and salt. Beat until combined. Beat in oats.
Fold in 1 cup of M&M’s, pretzel pieces, chocolate chunks, and white chocolate chips.
Roll dough into 1/4 cup size balls. Place 3 inches apart on prepared baking sheet.
Transfer to oven and bake for 8 minutes, then rotate pan and bake another 2 minutes.
Pull pan out and push remaining M&M’s into tops of cookies. Bake 2-3 more minutes.
Remove from oven and let cookies cool on baking sheet. They will continue to cook slightly as they sit.
Eat warm (highly recommended) or let cool completely before storing.
Notes
Cookies do spread, so leave 3 inches between each cookie. Adding M&M’s on top during last few minutes makes them pop visually. For thicker cookies, omit extra egg yolk and use only 2 eggs. No chilling required – can bake immediately. Use room temperature butter for proper mixing. Don’t overbake – cookies should look slightly underdone when removed.
Perfect Partners for Christmas Monster Cookies
Cold milk or hot chocolate – the classic pairing that balances the rich, sweet flavors while cleansing the palate between bites
Vanilla ice cream – creates an indulgent dessert when you sandwich a scoop between two cookies
Fresh coffee or spiced cider – the warm beverages complement the holiday spices and provide a nice contrast to the cookie’s sweetness
Easy Homemade Focaccia Bread – arrange both on holiday platters for a stunning dessert spread that covers sweet and savory
Seasonal fruit like orange slices – the bright citrus cuts through the richness and adds fresh flavor
Vanilla Sponge Cake – for those who want to create an elaborate holiday dessert table
The beauty of these cookies is their versatility – they work equally well as an afternoon snack with tea or as the star of your holiday dessert table.
FAQs
Can I make these cookies ahead of time? I recommend baking them fresh for the best texture, but the dough can be made up to 24 hours ahead and stored covered in the refrigerator. Let it come to room temperature before scooping and baking.
What if I don’t have holiday M&Ms? Regular M&Ms work perfectly fine, or you can substitute with any similar candy-coated chocolates. The color doesn’t affect the flavor, just the festive appearance.
Why do my cookies spread too much? Make sure your butter isn’t too warm and that you’re measuring flour correctly. Too much butter or too little flour causes excessive spreading during baking.
Can I substitute the pretzels? Crushed graham crackers, chopped nuts, or even crispy cereal pieces work as alternatives, though you’ll lose that distinctive salty-sweet balance that makes these special.
How do I prevent the M&Ms from sinking? Betty’s trick is adding them during the last few minutes of baking rather than mixing them into the raw dough. This keeps them visible on top.
Can I double this recipe? Absolutely! This recipe doubles beautifully for large holiday gatherings. Just make sure you have enough baking sheets and oven space to accommodate the larger batch.
