Monster Cookies (Halloween)

These are just too cute, if you ask me. I mean really, who else would you ask. I always use peanut butter m&ms instead of regular m&ms because it adds more flavor and texture.

INGREDIENTS

2 sticks (1 cup) salted butter, at room temperature
1 cup dark brown sugar
1/3 cup light brown sugar (or more dark brown)
2 large eggs, plus 1 egg yolk
1 Tbsp vanilla extract
2 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
2 cups old fashioned oats
1 1/4 cups Halloween peanut butter M&M’s
1 cup Snyders dipping sticks, crushed
1 cup semi-sweet chocolate chips
candy eyes

DIRECTIONS

• Preheat the oven to 350° F. Line a baking sheet with parchment paper.

• In a bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.

• Fold in 1 cup of the peanut butter M&M's, the pretzels, and chocolate chips.

• Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.

• Bake for 8 minutes, then rotate the pan and bake another 4 minutes. Pull the pan out and push the remaining peanut butter M&M's and candy eyes into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

• Eat warm or let cool and store in an airtight container for up to 4 days.