Halloween

Monster Cookies

Monster cookies, the kitchen-sink of cookies, with M and Ms, chocolate chips, peanut butter, nuts, and toffee bits.

Ready in:

  • Yield: Makes about 3 dozen cookies

Monster cookies. Ultimate Chippers. Super Cookies. Regardless what you call them, kids love them. A cookie packed full of peanut butter, chocolate, and candy, it’s a must have cookie for Halloween and perfect for any kid oriented event.

Still, adults shouldn’t miss out and personally, I’m not the biggest peanut butter and candy fan (insert collective gasp). So while making this classic kiddy cookie, I decided to make a few tweaks for an adult version of The Monster.

Studded with Heath toffee bar chips, dark chocolate, and pecans it’s a very sophisticated sugar rush. I also made a version that didn’t use peanut butter to make sure everyone’s happy, including those who aren’t so inclined to the stuff.

Personally I like to split the base dough into two parts; one half using kids mix-ins and the other using adult mix-ins. If you decide to split the dough into two different batches, halve the amount of the mix-ins, otherwise it will be all candy and no cookie. Of course feel free to add white chocolate, almonds, coconut or whatever you most enjoy, that way everybody wins.

Ingredients

Peanut Butter cookie ingredients:

  • 1/2 cup of unsalted butter, room temperature
  • 1/2 cup of creamy peanut butter
  • 3/4 cup of granulated sugar
  • 3/4 cup of packed brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour

Regular monster cookies ingredients:

  • 1 cup of unsalted butter, room temperature
  • 3/4 cup of granulated sugar
  • 3/4 cup of packed brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour

Kids Monster Cookies Mix-Ins For Whole Batch

  • 1/2 cup of butterscotch chips
  • 1 1/4 cups of M&Ms
  • 1 cup of Chocolate Chips

Adult Monster Cookies Mix-Ins For Whole Batch

  • 1/2 cup of chopped pecans
  • 1 cup of chocolate chips (dark chocolate preferable)
  • 1 cup of chopped Heath bar bits

Ingredients

Peanut Butter cookie ingredients:

  • 1/2 cup of unsalted butter, room temperature
  • 1/2 cup of creamy peanut butter
  • 3/4 cup of granulated sugar
  • 3/4 cup of packed brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour

Regular monster cookies ingredients:

  • 1 cup of unsalted butter, room temperature
  • 3/4 cup of granulated sugar
  • 3/4 cup of packed brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour

Kids Monster Cookies Mix-Ins For Whole Batch

  • 1/2 cup of butterscotch chips
  • 1 1/4 cups of M&Ms
  • 1 cup of Chocolate Chips

Adult Monster Cookies Mix-Ins For Whole Batch

  • 1/2 cup of chopped pecans
  • 1 cup of chocolate chips (dark chocolate preferable)
  • 1 cup of chopped Heath bar bits

Method

1 Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.

2 Add the eggs and vanilla and beat for about 2 minutes on medium speed.

3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.

4 Add the flour and salt, a bit at a time until incorporated but do not overmix.

5 Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies.

6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.

Posted by gen_gen - 2019 at 

Categories: Halloween   Tags: , ,

“Spooky” Cinnamon Sugar Flour Tortilla Crisps

EASY Halloween treat! Crispy cinnamon sugar cookie crisps made with flour tortillas, cinnamon, sugar, and butter

Ready in:

  • Prep time: 15 minutes
  • Cook time: 12 minutes
  • Yield: Makes 12 crisps

One of my mother’s favorite treats is to heat up a flour tortilla, rub a little butter over it, sprinkle it with sugar and cinnamon, roll it up, and eat. One of my favorite indulgences is cinnamon toast.

Marry the two and you have what must be the easiest ever cinnamon sugar cookie, or “crisp”. 4 ingredients. Just a few minutes to make, and so good!

Now I’m the neighborhood lady who gives out tiny boxes of raisins on Halloween because I think kids get enough sugar as it is (don’t worry, my dad and brother come over with plenty of candy to give out so I don’t embarrass the family, and also the kids get a choice).

Check out our short video on how to make these treats!

So part of me is reluctant to offer up yet another sugary Halloween snack. That said, I would not deny any child (or adult) the pure pleasure of cinnamon toast, and I must make the same exception for these sweet tortilla crisps.

They’re just too good not to enjoy.

I promise I’ll have something low carb, gluten-free, paleo, and vegan on the site soon to make up for this, but in the meantime, I hope you try these crisps, they’re GREAT.

You may want to double up on the amount of cinnamon sugar and butter just to make it easier for dipping and dredging.

Ingredients

  • 1/4 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 4 Tbsp butter, melted
  • 2 flour tortillas

Method

1 Cut wedges or shapes out of each flour tortilla: Cut each flour tortilla into 6 to 8 wedges or use a cookie cutter to cut out shapes in the tortillas.

2 Prepare oven and baking sheet: Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.

3 Dip tortilla pieces in melted butter, then one side in cinnamon sugar, place on lined baking sheet: Mix the sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Melt butter in a small bowl.

Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar. Only coat one side of the crisp in cinnamon sugar.

Then place coated tortilla pieces, cinnamon sugar side up, on the lined baking tray.

4 Bake: Bake for 10 minutes at 350°F, or until the tortilla crisps are indeed “crisp”. Remove from oven and let cool for 2 minutes.

Posted by gen_gen -  at 

Categories: Halloween   Tags: , , ,

Pumpkin Cookies

These Pumpkin Cookies are the perfect fall treat! We make them with oatmeal to keep them chewy and moist. Fall spices bring out the best of the season. They also freeze and ship very well.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes 4 dozen small cookies

Have you ever gotten a tummy ache from eating too many cookies? I did with these pumpkin cookies from our guest author Garrett McCord. Too good. ~Elise

“What the heck?” cried out my roommate looking at the dinner table now covered in produce.

“What?”

“Just how many squashes did you buy!?”

“Only, like, seven. Enough to last us for most of fall,” I replied. And really, is seven of them too many? I think not.

Once Autumn rolls around my kitchen becomes overloaded with butternuts, kabochas, ambercups, and turban squashes. Indeed I actually have extra baskets laid out on the dining table overflowing with knobby, colorful gourds ready to be cooked.

Easy Pumpkin Cookies Recipe

Roasted, pureed, curried, it’s all good due to the playful versatility of pumpkins. Still, using them in baking is my preference; their rich flavors are tailor-made for sweets.

Now the commonplace pumpkin cookie is often too bready for me and usually covered in some sort of too-sweet glaze. That is a cookie that I generally shy away from.

But this cookie, however, is a bit different thanks to a nice dose of oatmeal. This keeps them very soft and chewy.

The use of cardamom, currants, and pumpkin seeds also gives these cookies a curiously different and delightful taste from other pumpkin cookies. It’s a combination that’s a great way to use up any pureed squash and turn out a treat that everyone will love.

Photo by Megan Keno

Great Add-Ins for Pumpkin Cookies

Swap out the pumpkin seeds and currants in this recipe for anything you like. Chocolate chips and dried cranberries, maybe?!

And hey, if you want to top them with frosting or icing, that works too. I bet they’d be great with some cream cheese frosting smeared overtop. You could even make mini-cookies and sandwich them together with frosting in between.

Freezing Pumpkin Cookies

Freeze the unbaked balls of cookie dough on a parchment-lined baking sheet until hard, then transfer them to a freezer container or bag. No need to thaw before baking; just arrange them on a cookie sheet and add a minute or two onto the baking time.

The baked cookies also freeze well! Stack them between pieces of parchment, transfer to a freezer container or bag, and freeze for up to a month.

More Great Desserts with Pumpkin

  • Chocolate Chip Pumpkin Bread
  • Pumpkin Cheesecake Bars with Streusel Topping
  • Pressure Cooker Pumpkin Cheesecake
  • No-Churn Pumpkin Spice Ice Cream
  • Pumpkin Biscotti

These cookies are soft and moist. Be sure to let them cool completely and to store them in single layers separated by wax paper, or they will stick together in one large cookie mound.

If you prefer less-sweet cookies, use 3/4 cup of sugar.

Ingredients

  • 1 cup butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée, canned or homemade
  • 2 cups all-purpose flour
  • 1 1/3 cups quick or old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 cup pumpkin seeds
  • 1 cup dried currants

Method

1 Preheat the oven to 350°F.

2 Beat the wet ingredients: Beat the butter, brown sugar, and white sugar together until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and pumpkin purée and beat for another 3 minutes.

3 Combine the dry ingredients: In a separate bowl, combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together.

4 Make the cookie dough: Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing. Fold in the pumpkin seeds and currants.

5 Bake the cookies: Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13 to 15 minutes, until dry on top and slightly browned around the edges.

6 Cool and serve: Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling. Cookies will keep in an airtight container for at least a week.

Posted by gen_gen -  at 

Categories: Halloween   Tags: , , ,