This recipe for Christmas Monster Cakes started as a happy accident during a frantic December cookie exchange. I wanted something that felt indulgent, colorful, and sturdy enough to survive being stacked in tin boxes and travel in a cooler. I also wanted chewy texture, pockets of melted chocolate, and a salty crunch to balance the sweetness. The result is a dense, chewy drop cookie studded with holiday M&M s, pretzel pieces, and both dark and white chocolate. It became an instant favorite the year I brought a batch to a neighborhood potluck and came home with an empty container and a request for the formula.

I first developed these while adapting a classic chocolate chunk cookie base to be more festive and forgiving. The dough holds together well without refrigeration if you plan to bake the same day, but chilling for 30 minutes improves flavor and controls spread. The cookies bake up with crisp edges and a soft, slightly underbaked center that finishes setting as they cool. Every bite combines buttered richness, the brown sugar caramel notes, the crunchy pretzel, and bursts of candy-coated chocolate for a holiday treat that feels both nostalgic and new.

Ingredients

• Unsalted butter: 1 cup or 2 sticks at room temperature. Use a high quality butter like Plugra or Kerrygold if you want a more pronounced butter flavor. Room temperature ensures thorough creaming with the sugars.
• Dark brown sugar: 3 4 cup packed. The molasses content gives chew and depth. If you only have light brown sugar, add a teaspoon of molasses for a similar effect.
• Granulated sugar: 1 2 cup to balance the brown sugar and help with crisping the edges.
• Vanilla extract: 2 teaspoons. Pure vanilla adds warm aromatic notes; a high quality extract makes a noticeable difference.
• Eggs: 2 large eggs plus 1 yolk. Extra yolk increases richness and chew without adding too much liquid.
• All purpose flour: 2 cups. Spoon and level your measuring cups to avoid packing flour which can make cookies dense.
• Baking soda and baking powder: 1 teaspoon baking soda and 1 2 teaspoon baking powder for balanced lift and controlled spread.
• Salt: 1 teaspoon to amplify sweetness and deepen flavors.
• Old fashioned oats: 1 cup for hearty chew and rustic texture. Quick oats will work but the texture will be softer.
• Holiday M&M s: 1 1 4 cups total, divided. Use red and green for visual impact; reserve some to press on top of each cookie after scooping.
• Salted pretzel twists: 1 cup broken pieces. They provide salty crunch and a contrast to the soft interior.
• Dark or semi sweet chocolate chunks: 1 cup for pockets of melty chocolate. Use a good quality bar chopped into chunks for variable melt.
• White chocolate chips: 1 2 cup for bright, sweet contrast against dark chocolate.

Instructions

Prepare your oven and pans: Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats to prevent sticking and help with even browning. Cream butter and sugars: In a large mixing bowl or stand mixer fitted with a paddle, cream the room temperature butter with the dark brown sugar and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. The sugar should be fully incorporated and the mixture slightly paler. This step traps air which contributes to lift and tenderness. Add eggs and vanilla: Beat in the two large eggs and the extra yolk one at a time, scraping the bowl between additions, then add the vanilla extract. Mix just until combined to avoid overworking the gluten. Combine dry ingredients: Whisk together the all purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the butter mixture on low speed until just incorporated. Overmixing causes dense cookies. Fold oats and mix ins: Fold in the old fashioned oats, 1 cup of holiday M&M s, pretzel pieces, chocolate chunks, and white chocolate chips with a sturdy spatula. Reserve about 1 4 cup of M&M s to press on top of the scooped dough before baking for a festive look. Portion the dough: Scoop dough using a 2 tablespoon cookie scoop for large cookies or 1 tablespoon for smaller cookies. Place mounds 2 inches apart on prepared sheets. For a more compact, chewier cookie, gently press the mounds to flatten slightly and press a few reserved M&M s onto the top. Bake: Bake at 350 degrees Fahrenheit for 10 to 12 minutes for large cookies, or 9 to 11 minutes for smaller cookies. The edges should be golden brown and the centers still soft. Rotate pans halfway through baking for even color. Cool: Allow cookies to cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Cooling on the sheet helps keep centers chewy while edges crisp.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper to avoid sticking. For short term keep at room temperature for up to five days. For longer storage freeze on a tray until firm then transfer to a freezer safe container or resealable bag and label with date. To thaw frozen cookies, leave at room temperature for 30 minutes or warm in a 300 degree Fahrenheit oven for 5 minutes to restore chewiness. Avoid refrigerating as it can dry cookies out unless they are in an airtight container.

Ingredient Substitutions

Old fashioned oats give a pleasing chew but quick oats can be used with a slightly softer texture. Swap the holiday M&M s for plain or peanut M&M s if you prefer nuts; reduce added salt if using salted nuts. Replace dark chocolate chunks with milk chocolate for a sweeter profile or bittersweet for more contrast. For a dairy free version use a plant based stick butter substitute and a vegan white chocolate, but note texture and flavor will change slightly.

Serving Suggestions

Serve warm with a glass of cold milk or coffee. For a party arrange on a tiered tray with sprigs of fresh rosemary or holly for color. These are also excellent paired with spiced hot chocolate or mulled wine at holiday gatherings. Press a few extra M&M s or a light dusting of flaky sea salt on top before serving for a finished, gift worthy look.

Cultural Background

Cookie exchanges and decorated holiday cookies are a longstanding tradition in American winter celebrations. These drop cookies marry classic chunk cookie methods with decorative seasonal candy for a modern holiday twist. The addition of pretzels echoes popular salty sweet trends that rose in the late 20th century when home bakers began adding snack elements to traditional sweets.

Seasonal Adaptations

Adapt this base for other holidays by swapping M&M s colors. For Valentine s use pink and white candies with chopped strawberries. For Oktoberfest try caramel bits and chopped nuts. For a winter citrus note add one teaspoon of orange zest to the dough and use dark chocolate for a sophisticated pairing.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep refrigerated in an airtight container. Scoop dough into individual mounds on a parchment lined tray and refrigerate. When ready to bake, place chilled scoops directly on the sheet and add a couple of extra candies on top. This saves time and yields evenly shaped cookies for events or gifting.

These Christmas Monster Cakes are simple to scale and adapt. Whether you re baking for a classroom, a party, or packing care boxes, they deliver consistent texture and a festive look. I hope they become one of those dependable recipes you reach for every holiday season.