These cookies are my holiday go-to when I want something big, chewy, salty, and festive. They look like they belong on a cookie tray at a party, but they’re easy enough to bake midweek and bring over to a neighbor. No fiddly piping or tiny cutters—just a single bowl, a scoop, and a forgiving bake time.
I love how the oats and pretzels balance the melty chocolate and candy. The M&M’s give color and crunch without extra work. They’re an honest cookie: filled with textures and familiar flavors, but with a little holiday swagger.
I’ll walk you through the exact ingredient list and step-by-step directions from start to finish. You’ll also get realistic troubleshooting, storage tips, and a few ways to make these your own without losing what makes them special.
Ingredient List
- 2 sticks (1 cup) salted butter at room temperature — provides richness, chew, and helps cookies spread.
- 1 cup dark brown sugar — adds moisture and that deep molasses flavor.
- 1/2 cup granulated sugar — balances sweetness and helps with a slight crisp edge.
- 2 large eggs, plus 1 egg yolk — eggs bind the dough and the extra yolk adds tenderness.
- 1 tablespoon vanilla extract — rounds and lifts all other flavors.
- 2 cups all-purpose flour — structural base for the cookie.
- 2 teaspoons baking soda — gives lift and helps browning.
- 2 teaspoons baking powder — adds extra rise and a lighter crumb.
- 1/2 teaspoon kosher salt — sharpens flavor and balances sweetness.
- 2 cups old fashioned oats — for chewiness and hearty texture.
- 1 1/4 cups holiday M&M’s — festive color and small bursts of chocolate.
- 1 cup mini pretzel sticks, crushed — crunchy, salty contrast to the sweets.
- 1 cup semi-sweet chocolate chips or chunks — melty chocolate pockets in every bite.
- 1/2 cup white chocolate chips — adds sweetness and visual contrast.
Christmas Monster Cookies, Made Easy
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Set aside 1/4 cup of the 1 1/4 cups holiday M&M’s for topping; you will fold the rest into the dough.
- In a large mixing bowl, beat the 2 sticks (1 cup) salted butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar until light and creamy (about 2–3 minutes). Add 1 tablespoon vanilla extract and mix until combined.
- Add the 2 large eggs, one at a time, beating to combine after each, then beat in the extra egg yolk until incorporated.
- In a separate bowl (or add directly), stir together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Add the dry ingredients to the wet mixture and beat just until combined.
- Stir in 2 cups old fashioned oats until evenly distributed.
- Crush 1 cup mini pretzel sticks (use a rolling pin or pulse briefly in a food processor). Fold into the dough along with 1 cup semi-sweet chocolate chips or chunks, 1/2 cup white chocolate chips, and 1 cup of the holiday M&M’s (reserve the 1/4 cup set aside earlier).
- Using a 1/4-cup measure (or a large cookie scoop), portion the dough into balls and place them about 3 inches apart on the prepared baking sheet.
- Bake for 10 minutes, then rotate the pan and bake an additional 2 minutes (12 minutes total). Remove the pan from the oven, press the reserved 1/4 cup M&M’s into the tops of the warm cookies, then return the pan to the oven and bake 2–3 more minutes, until the edges are set and the centers are still slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes (they will continue to firm up). Transfer cookies to a wire rack to cool completely.
- Serve warm if desired, or store cooled cookies in an airtight container for up to 4 days.
Why This Recipe is a Keeper
These cookies hit several textures and flavor notes at once: chewy oats, crunchy pretzels, melty chocolate, and colorful candy. That contrast keeps each bite interesting. They’re also very forgiving. The cookie dough holds its shape and the bake window is broad—so you don’t need perfect timing to get great results.
They make a confident holiday cookie because they’re visually festive without extra fuss. Drop a few reserved M&M’s on top and they look like something from a bakery counter. They travel well too; stack them between parchment for gifting or bring a tin to a party.
Finally, this recipe scales nicely. If you want more or fewer cookies, the proportions are straightforward and the method stays the same. That’s the kind of reliability I look for in a holiday staple.
Ingredient Flex Options
Small swaps let you adapt to what you have or prefer, while keeping the spirit of the cookie.
- Butter: The recipe calls for salted butter. If you only have unsalted, use it and add a pinch more kosher salt to taste.
- Sugars: Dark brown sugar gives depth. If you prefer a milder molasses note, use light brown sugar in the same amount.
- Oats: Old fashioned oats are ideal for texture. Quick oats will work but the cookies will be softer and less chewy.
- Chocolate: The recipe uses semi-sweet and white chocolate. You can use all semi-sweet or swap the white chips for milk chocolate chips—same amounts.
- Pretzels: Mini pretzel sticks are specified. Roughly the same volume of crushed pretzels or pretzel pieces will maintain the salty crunch.
- M&M’s: Holiday M&M’s add color. Regular M&M’s or similar candy works if you don’t have the holiday version—use the same 1 1/4 cups.
Gear Up: What to Grab
- Large mixing bowl and a smaller bowl for dry ingredients (or use a stand mixer bowl).
- Electric hand mixer or stand mixer with paddle attachment.
- Measuring cups and spoons—accurate flour measurement keeps texture consistent.
- 1/4-cup measuring cup or a large cookie scoop for even cookies.
- Baking sheet(s) and parchment paper or silicone baking mat.
- Rolling pin or small food processor to crush mini pretzel sticks; a zip-top bag and heavy pan also work.
- Wire rack for cooling.
Mistakes Even Pros Make
Here are pitfalls I see most often, and how to avoid them.
- Overmixing after adding flour: Mix until just combined. Overworked dough produces dense cookies.
- Wrong oats: Using instant oats changes texture. Old fashioned oats give the intended chew.
- Undersizing dough balls: These are monster cookies—using smaller scoops makes them bake too fast and lose that chewy center.
- Skipping the reserved M&M’s: Pressing candy on warm cookies creates the polished, bakery-like look. Skip this step and you lose that neat top decoration.
- Baking straight from the fridge without adjusting time: Cold dough needs an extra minute or two. Either let dough rest at room temperature 10–15 minutes or add a minute to baking time.
Make It Your Way
The base recipe is forgiving, so personalize it without breaking the chemistry.
- Nut lovers: Stir in 3/4 cup chopped toasted pecans or walnuts along with the chips and M&M’s—if you do this, keep total add-ins roughly the same to avoid overstuffed dough.
- Double chocolate: Swap the white chips for an extra 1/2 cup of semi-sweet chips for richer chocolate flavor.
- Extra salty-sweet: Sprinkle flaky sea salt (a small pinch) on each cookie right after you press the reserved M&M’s on top for an elevated finish.
- Smaller cookies: Use a 2-tablespoon scoop and reduce baking time by 2–3 minutes—watch closely.
Author’s Commentary
I’ve made a lot of holiday cookies over the years, and these remain a favorite because they’re festive without being overcomplicated. They’re the cookie I bring to potlucks when I want something that will disappear fast, and the one I bake when I need a baking win on a busy weekday.
My favorite moment is pressing the final M&M’s into the tops as the cookies come out of the oven. It’s small, but it makes them look intentional—like you took an extra minute to make something special. I hope these become a part of your holiday baking rotation.
Storage & Reheat Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze in a single layer on a sheet pan until firm, then transfer to a freezer-safe container for up to 3 months.
To refresh cookies from the fridge or freezer, warm in a 300°F (150°C) oven for 5–7 minutes or microwave a single cookie for 8–12 seconds—watch closely so the M&M’s don’t soften too much. For frozen cookies, allow to come to room temperature or add a minute or two to reheating time.
Troubleshooting Q&A
Q: My cookies spread too much. What happened?
A: Check butter temperature. If it’s too soft or slightly melted, cookies will spread. Also confirm flour measurement; adding a little extra flour (a tablespoon or two) can help if your dough seems too loose. Chill dough for 15–20 minutes if needed.
Q: Centers collapse or are cakey?
A: Overbaking can dry cookies and make them crumbly; underbaking then cooling too rapidly can make centers sink. Bake to the recommended times and allow cookies to set on the baking sheet for about 10 minutes. Also ensure leavening amounts are correct—this recipe uses both baking soda and baking powder for a specific lift.
Q: My M&M’s melt into the dough when I press them on top.
A: Press them on while the cookies are warm but not piping hot; remove the pan from the oven for the topping step and press gently. If they’re melting too much, give the cookies an extra minute on the cooling sheet before topping.
Q: Can I make the dough ahead?
A: Yes. Chill the dough tightly wrapped for up to 48 hours. If chilled, let the scooped dough sit at room temperature for 10–15 minutes before baking or add 1–2 minutes to the bake time.
That’s a Wrap
These Christmas Monster Cookies are reliable, festive, and easy to tweak for your taste. Keep the oat-pretzel-chocolate- candy balance and you’ll have a cookie that’s chewy, crunchy, and crowd-pleasing. Follow the exact ingredient list and steps above the first time, then personalize from there.
Make the dough, press on those final M&M’s, and hand a warm cookie to someone who deserves a little holiday cheer. You’ll see why this recipe becomes a repeat performer in my kitchen.
Christmas Monster Cookies.
Equipment
- Large Mixing Bowl
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Mixing spoon or spatula
- Baking Sheet
- Parchment Paper
- silicone baking mat
- cookie scoop or 1/4-cup measure
- rolling pin or food processor (for crushing pretzels)
- Wire Rack
Ingredients
Ingredients
- 2 sticks 1 cupsalted butter at room temperature
- 1 cupdark brown sugar
- 1/2 cupgranulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tablespoonvanilla extract
- 2 cupsall-purpose flour
- 2 teaspoonsbaking soda
- 2 teaspoonsbaking powder
- 1/2 teaspoonkosher salt
- 2 cupsold fashioned oats
- 1 1/4 cupsholiday M&M’s
- 1 cupmini pretzel sticks crushed
- 1 cupsemi-sweet chocolate chips or chunks
- 1/2 cupwhite chocolate chips
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Set aside 1/4 cup of the 1 1/4 cups holiday M&M’s for topping; you will fold the rest into the dough.
- In a large mixing bowl, beat the 2 sticks (1 cup) salted butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar until light and creamy (about 2–3 minutes). Add 1 tablespoon vanilla extract and mix until combined.
- Add the 2 large eggs, one at a time, beating to combine after each, then beat in the extra egg yolk until incorporated.
- In a separate bowl (or add directly), stir together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Add the dry ingredients to the wet mixture and beat just until combined.
- Stir in 2 cups old fashioned oats until evenly distributed.
- Crush 1 cup mini pretzel sticks (use a rolling pin or pulse briefly in a food processor). Fold into the dough along with 1 cup semi-sweet chocolate chips or chunks, 1/2 cup white chocolate chips, and 1 cup of the holiday M&M’s (reserve the 1/4 cup set aside earlier).
- Using a 1/4-cup measure (or a large cookie scoop), portion the dough into balls and place them about 3 inches apart on the prepared baking sheet.
- Bake for 10 minutes, then rotate the pan and bake an additional 2 minutes (12 minutes total). Remove the pan from the oven, press the reserved 1/4 cup M&M’s into the tops of the warm cookies, then return the pan to the oven and bake 2–3 more minutes, until the edges are set and the centers are still slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes (they will continue to firm up). Transfer cookies to a wire rack to cool completely.
- Serve warm if desired, or store cooled cookies in an airtight container for up to 4 days.
