Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (90g) M&M's (Halloween colors: orange, purple, green)
  • 1/2 cup (60g) rolled oats
  • 1/4 cup (30g) candy corn or peanut butter chips
  • 16 edible candy eyeballs
  • Optional: Green or orange sanding sugar

Instructions:

  1. In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar on medium-high until the mixture looks pale and fluffy (about 2–3 minutes).
  2. Add the egg and vanilla extract. Beat on medium until fully incorporated and smooth.
  3. Turn the mixer to low. Gradually add the flour, baking soda, and salt. Mix just until the white streaks of flour disappear.
  4. Using a spatula, manually fold in the chocolate chips, M&M's, oats, and candy corn until mix-ins are evenly distributed.
  5. Pre-heat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart.
  6. Bake for 10–12 minutes until edges are set and slightly golden, but centers still look slightly underbaked.
  7. Press edible candy eyeballs and optional sanding sugar onto the cookies during the final 2 minutes of baking or immediately after removing from the oven.