This recipe for Christmas Monster Cakes began as a last-minute attempt to make holiday cookie tins more interesting, and it immediately became a household favorite. I first made these on a snowy December afternoon when I was short on time but wanted something playful to pass out to neighbors. The combination of buttery dough, chewy oats, salty pretzels, and pockets of melted chocolate created a texture parade that delighted everyone who tried one. Each bite balances sweet, salty, and crunchy notes with colorful candy pieces that feel jubilant and festive.

I love how simple the ingredient list is — pantry staples plus a festive bag of red-and-green M&M’s — yet the finished cookies look and taste special enough for a holiday cookie swap. They hold up well in tins, travel beautifully, and are forgiving with small technique variations. When my kids wake up and see the bowl of raw dough, they beg for a pinch, and when the cookies come out of the oven their faces light up like tiny Christmas trees. They are slightly crisp at the edges, soft and chewy in the center, and studded with crunchy surprises that make them addictive.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) at room temperature for proper creaming. Real butter gives the best flavor and helps the edges brown gently. If you prefer, use a high-quality European-style butter for a richer taste.
• Brown sugar and granulated sugar: 3/4 cup dark brown sugar packed and 1/2 cup granulated sugar provide both chew and caramel notes. Dark brown sugar adds depth; if you only have light brown sugar, the cookies will still be excellent.
• Vanilla & eggs: 2 large eggs plus 1 yolk and 2 teaspoons vanilla extract give structure, moisture, and flavor complexity. The extra yolk keeps the centers tender.
• Dry base: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt form the backbone. Measure flour by spooning into the cup and leveling for accurate texture.
• Old fashioned oats: 1 cup adds chew and rustic texture; do not substitute immediate oats for the same result.
• Holiday M&M’s: 1 and 1/4 cups red-and-green, divided — reserve some to press on top for festive presentation and color.
• Pretzel twists: 1 cup broken into pieces for salty crunch that contrasts the chocolate and candy.
• Chocolate chunks and white chips: 1 cup semi-sweet or dark chocolate chunks and 1/2 cup white chocolate chips provide melty pockets and visual contrast.

Instructions

Step 1 - Prepare and preheat: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set a cooling rack nearby. Measure and have all ingredients at room temperature for even mixing. The warm dough spreads predictably when the oven is at the right temperature. Step 2 - Cream butter and sugars: In a large bowl or stand mixer fitted with a paddle, cream 1 cup room-temperature unsalted butter with 3/4 cup packed dark brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the bowl to ensure even incorporation. Proper creaming traps air that helps the cookies rise and then settle into a chewy texture. Step 3 - Add eggs and vanilla: Add 2 large eggs plus 1 yolk, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract. The extra yolk adds richness and keeps the interior tender while the whites contribute structure. Step 4 - Combine dry ingredients: Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt in a separate bowl. Add this mixture to the wet ingredients on low speed until just combined; overmixing will create tough cookies. Step 5 - Add oats and mix-ins: Fold in 1 cup old fashioned oats, 1 cup broken pretzel pieces, 1 cup chocolate chunks, 1/2 cup white chocolate chips, and 1 cup of the M&M’s (reserve 1/4 cup for topping). Mix gently until evenly distributed. The oats and pretzels give chew and crunch, while chocolate chunks melt into soft pockets. Step 6 - Portion and top: Using a 2-tablespoon cookie scoop, portion dough onto prepared sheets about 2 inches apart. Press extra M&M’s into the tops for color. If you like a taller cookie, chill scooped dough for 10 minutes before baking to minimize spread. Step 7 - Bake: Bake at 350 degrees F for 10 to 12 minutes, until edges are golden and centers still look slightly soft. Rotate pans halfway through baking for even color. Cookies will continue to set while cooling on the pan for 2 minutes before transferring to a rack. Step 8 - Cool and store: Let cool completely on a wire rack. Store in an airtight tin layered with parchment for up to 5 days. To refresh slightly stale cookies, heat in a 300-degree F oven for 5 minutes.

Storage Tips

Store cooled cookies in an airtight container with a layer of parchment between layers to prevent sticking. At room temperature they remain soft and chewy for up to five days; if you need longer storage, freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to three months. To thaw, leave at room temperature for 30 minutes or warm briefly in a 300-degree F oven for 3 to 5 minutes to restore that just-baked texture. For make-ahead gift tins, assemble and freeze dough balls, then bake the day before gifting to deliver freshest results.

Ingredient Substitutions

If you prefer a nuttier profile, swap half the white chocolate chips for chopped toasted almonds or pecans (use about 1/2 cup). For a gluten-free option, replace all-purpose flour with a 1-to-1 gluten-free baking blend and ensure the oats and candy are certified gluten-free; expect a slightly crumblier texture. To reduce sugar, cut granulated sugar to 1/3 cup and increase brown sugar to maintain moisture, though cookies will be less crisp. Use dairy-free butter and dairy-free chocolate chips to make them dairy-free, remembering the texture may shift slightly.

Serving Suggestions

Serve on a festive platter with small bowls of spare M&M’s and pretzel pieces for a playful display. These pair beautifully with a hot cocoa bar, mulled cider, or coffee for contrast. For an adult holiday party, serve alongside salted caramel sauce for dipping or a scoop of vanilla ice cream to create an ice cream sandwich. Garnish with a light dusting of powdered sugar for a wintry look or tie small stacks with ribbon as edible gifts.

Cultural Background

These treats are a playful American twist on the classic loaded cookie, blending influences from oat cookie traditions and the mid-century love of candy-studded cookies. The concept of mixing salty pretzels with sweet dough is a modern innovation that highlights the sweet-and-salty trend popular in contemporary baking. The festive red-and-green candy pieces reflect seasonal color traditions found across many cultures during winter celebrations, turning a simple cookie into a holiday icon.

Seasonal Adaptations

Swap candy colors to suit other holidays — pastel mints for spring or orange-and-black pieces for Halloween. In winter, fold in 1/2 cup dried cranberries for tartness and replace white chocolate chips with butterscotch chips for a warmer flavor. For summertime, add chopped freeze-dried strawberries and lemon zest to brighten the profile. The recipe is forgiving: small swaps will change texture slightly but still produce delicious results.

Meal Prep Tips

For efficient holiday prep, make a double batch and freeze half of the unbaked dough in scooped portions on a tray. Once frozen, transfer to a labeled bag: when you need fresh cookies, place scoops on a sheet and bake from frozen adding a couple minutes to the baking time. This strategy gives you fresh-baked cookies on demand and reduces last-minute stress. Use labeled tins and parchment between layers for gifting and to keep cookies intact during transport.

These festive cookies are a dependable addition to any holiday repertoire. They are easy, forgiving, and beloved by friends and family; customize the mix-ins to make them your signature treat. Share them, freeze them, and most importantly, enjoy the little bursts of joy they bring when pulled from the oven warm and fragrant.