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Loaded Hocus Pocus Monster Cookies

These Loaded Hocus Pocus Monster Cookies are thick, soft, bakery-style Halloween cookies packed with chocolate chips, crushed Oreo cookies, and festive orange and purple M&M's. Finished with chocolate drizzle, orange candy melts, and spooky candy eyes, they're the ultimate Halloween dessert for parties, movie nights, and cookie exchanges.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 18

Equipment

  • Large mixing bowl
  • * Medium mixing bowl
  • Stand mixer or electric hand mixer
  • * Rubber spatula
  • * Whisk
  • Measuring cups
  • * Measuring spoons
  • Large cookie scoop (¼ cup)
  • Baking sheets
  • * Parchment paper
  • Wire cooling rack

Ingredients
  

Cookie Dough

  • 2¼ cups 280 g all-purpose flour
  • 1 teaspoon 5 g baking soda
  • ½ teaspoon 3 g salt
  • 1 cup 226 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • ¾ cup 165 g packed light brown sugar
  • 1 large egg
  • 1 teaspoon 5 ml vanilla extract
  • 1 cup 170 g semi-sweet chocolate chips
  • ¾ cup crushed Oreo cookies
  • ¾ cup Halloween M&M's orange and purple

Decorations

  • Candy eyes optional
  • Orange candy melts or orange icing
  • Melted milk or dark chocolate
  • Halloween sprinkles optional
  • Extra crushed Oreos
  • Extra Halloween M&M's

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Whisk together the flour, baking soda, and salt in a medium bowl.
  • In a large bowl, beat the butter, granulated sugar, and brown sugar for 3–4 minutes until light and fluffy.
  • Mix in the egg and vanilla extract until fully combined.
  • Gradually add the dry ingredients and mix just until no dry flour remains.
  • Fold in the chocolate chips, crushed Oreos, and two-thirds of the Halloween M&M's.
  • Scoop about ¼ cup of dough for each cookie and place on the prepared baking sheets.
  • Press extra chocolate chips, Oreo chunks, and Halloween M&M's onto the tops of each cookie.
  • Refrigerate the cookie dough balls for 30 minutes.
  • Bake for 11–13 minutes, until the edges are lightly golden and the centers still appear slightly underbaked.
  • Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
  • Drizzle with melted chocolate and orange candy melts, then decorate with candy eyes, extra Oreos, M&M's, and Halloween sprinkles while the drizzle is still soft.

Notes

Chill the dough before baking to create thick bakery-style cookies.
Reserve some mix-ins for pressing onto the tops before baking to create a professional bakery appearance.
Slightly underbake the cookies—they'll continue cooking on the hot baking sheet.
Use good-quality chocolate chips for the richest flavor.
Do not overmix the dough after adding the flour to keep the cookies soft.
Store in an airtight container at room temperature for 4–5 days.
Freeze baked cookies for up to 3 months.
Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 2–3 extra minutes to the baking time.
For extra gooey cookies, add a few extra chocolate chips immediately after removing them from the oven.