Monster Mash Cookies

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Then you can mash… then you can monster mash!

Prep Time 12 minutes | Cook Time 8 minutes | Total Time 20 minutes Servings 60 Cookies | Calories 169 kcal



  • 1 1/2 cups unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs at room temperature
  • 4 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 2 cup sticks salted butter softened to room temperature, 1
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons vanilla
  • 2-3 tablespoons heavy whipping cream

To Decorate

  • Oreos, candy eyes, melted chocolate, melted white chocolate, black licorice, chocolate sprinkles, red sanding sugar, fall M&M’s


  1. To make the cookies, cream the butter, sugar, and vanilla extract in a large bowl or bowl of a stand mixer until light and fluffy, about a full 3-5 minutes. Add the eggs and mix until evenly combined. Next, add the flour, baking soda and salt to a medium size bowl and mix to combine.
  2. Add half the flour mixture to the stand mixer, beating until combined. Add the remaining flour mixture and beat until the dough forms a ball. Place half the dough on a large piece of plastic wrap and shape into a 10-inch log. Repeat with the remaining dough. Now try to make sure each log is pretty well rounded, then wrap in a generous amount of tin foil. This will prevent the dough from forming a straight edge. Place the logs in the fridge for at least one hour or up to three days. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Remove one roll of dough at a time from the fridge. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Bake 8 minutes for soft cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
  3. To make the frosting, Add the butter and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scraping down the sides as needed, another 2 minutes or until there are no streaks of white. Add 2 tablespoons of the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy.
  4. Spread the frosting evenly over the cookies.
  5. To make the owls, break an Oreo in half and use for the eyes. Add a small dot of melted chocolate to the center of each Oreo and attached the candy eyes. Drizzle a line of chocolate above the eyes for the eyebrows and attach 2 (1 inch) pieces of licorice to each eye. Sprinkle the bottom of the cookie with chocolate sprinkles and use an M&M to create a nose. Allow to set completely before serving.
  6. To make the vampires, dip Oreos in melted chocolate and place on a parchment lined baking sheet. Add the candy eyes. Freeze for 10 minutes or until firm. Place the melted white chocolate in a sandwich bag and snip the corner off the bag. Draw a straight line of melted white chocolate to create a mouth and then sprinkle with red sanding sugar. Shake any excess sugar off the Oreo and then draw 2 white fangs using the melted white chocolate. Allow to set completely before serving.
  7. Keep cookies covered in an air tight container for up to 4 days.

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