Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 box (431g) white cake mix
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) cornstarch
  • 1 tsp (5ml) electric blue gel food coloring
  • 1/2 cup (125g) creamy peanut butter
  • 1 cup (90g) quick oats
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (190g) Halloween M&Ms
  • 24 large candy eyeballs
  • 1/4 cup (30g) orange and purple Halloween sprinkles

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, cream together 1/2 cup (115g) softened unsalted butter and 1 box (431g) white cake mix until the mixture is smooth.
  3. Beat in 1 large egg, 1 tsp (5ml) vanilla extract, and 1 tbsp (8g) cornstarch.
  4. Stir in 1 tsp (5ml) electric blue gel food coloring until the dough reaches a saturated, electric blue color.
  5. Add 1/2 cup (125g) creamy peanut butter to the bowl and mix until fully incorporated.
  6. Gently fold in 1 cup (90g) quick oats, 1 cup (170g) semi-sweet chocolate chips, and 1 cup (190g) Halloween M&Ms using a spatula.
  7. Line baking sheets with parchment paper.
  8. Using a cookie scoop, create dough balls about 2 tablespoons (30ml) in size and place them 2 inches apart on the sheets.
  9. Bake for 12-15 minutes; remove from the oven when the edges are set but the centers still look slightly soft.
  10. Immediately press 1-2 candy eyeballs (from 24 total) and a pinch of 1/4 cup (30g) Halloween sprinkles into the top of each cookie.
  11. Let the cookies cool on the sheet for 5-10 minutes before transferring them to a wire rack to cool completely.