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
Cinnamon Almond Butter Bread Pudding Loaf in a tray with cinnamon sticks, oven mitts, and blue dishes in a wooden background

Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!

 

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.

 

Vanilla Almond Crème Filled Sandwich Cookies stacked on parchment paper with cookies and peanut butter jar in background

Have you ever wanted to try to make your own cream filled chocolate cookie sandwiches? Vanilla Almond Crème-Filled Sandwich Cookies are here to show you the way. Delectable chocolate cookies filled with a rich cream made from my vanilla almond butter.