@therecipecollector: Monster Mash Halloween Loaded Cookies I was listening to the chilly autumn wind rustle through the trees while organizing my baking cabinet when a sudden burst of creative energy inspired me to load up a batch of cookies with every fun treat I could find. There is nothing quite like the whimsical excitement of baking massive, kitchen-sink style cookies packed to the brim with chocolates, pretzels, and colorful candies for an ultimate Halloween party spread! These Monster Mash Halloween Loaded Cookies are a delightfully festive Halloween treat featuring thick, golden cookie dough jam-packed with chocolate sandwich cookie pieces, mini peanut butter cups, crunchy pretzels, colorful candies, and bright festive sprinkles. GET YOUR COOK ON with NancyG! Bite into one of these loaded monster cookies to experience a delightfully crisp outer edge that melts effortlessly into a soft, chewy, decadent center bursting with sweet and salty goodness. The irresistible combination of buttery dough, chocolate, crunch, and candy makes every single bite an absolute masterpiece of flavor! written by NancyG The Recipe Collector Recipe Basics Yield: Serves 4 to 6 (approx. 8 giant cookies) Measurements: USA Standard Ingredients & Instructions 3 cups All-purpose flour 1 teaspoon Baking soda ½ teaspoon Salt 1 cup Unsalted butter, softened 1 cup Packed brown sugar ½ cup Granulated white sugar 2 Large eggs 2 teaspoons Vanilla extract 1 cup Chopped chocolate sandwich cookies 1 cup Mini peanut butter cups 1 cup Crushed pretzels 1 cup Colorful candy-coated chocolates ½ cup Halloween sprinkles Instructions: Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated white sugar together on medium speed until light and fluffy. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until thoroughly combined. Fold Mix-Ins: Gradually mix the dry ingredients into the butter mixture until a soft dough forms, then gently fold in the chopped sandwich cookies, mini peanut butter cups, crushed pretzels, and candies. Bake Cookies: Scoop large portions of dough into thick rounds, press extra candies and sprinkles on top, place on a parchment-lined baking sheet, and bake at 350°F (175°C) for 12 to 14 minutes until golden. Let cool completely on the pan. Chef’s Notes & Nutrition Chef's notes by NancyG: Extra Topping Tip: Reserve a handful of your pretzels, cookies, and colorful candies to press into the tops of the cookie dough balls right before they go into the oven for that bakery-style loaded look. Storage: Keep these loaded cookies stored in an airtight container at room temperature with parchment paper between layers for up to 5 days. Nutritional Facts (estimated per serving): Calories: 480 Fat: 22g Protein: 6g Carbs: 68g #TheRecipeCollector #NancyGCookOn! #fyp #HalloweenCookies #LoadedCookies

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