Monster Cake Batter Cookies. You’re going to want to bake these immediately.

Monster Cake Batter Cookies. You're going to want to bake these immediately. | Dearest Geeks of EarthMonsters are everything.

Equal parts fright and delight, they’re the stuff of childhood legend. And, since Halloween means baking up creepy treats to eat while binge watching scary movies, we thought these peanut- and tree nut-free Monster Cake Batter Cookies would be most apropos.

Chewy and gooey all at once, these soft cookies come together in less than 30 minutes, are super easy to make, and call for stuff you probably have in your pantry and fridge already.

Spooktacular! (They kind of look like Monsters Inc.’s Mike Wazowski, don’t you think?)

Monster Cake Batter Cookies
Prep time
Cook time
Total time
Category: Dessert
Type:: American
What you'll need
  • 1 box nut-free white cake mix
  • 1 8-oz. bar softened cream cheese
  • ½ cup softened butter
  • 1 egg
  • ½ tsp. vanilla extract
  • 1 cup powdered sugar
  • green nut-free food coloring
  • miniature nut-free marshmallows
  • black nut-free decorating gel
  • cookie sheet or silpat baking mat
  • plastic wrap
What to do
  1. Preheat oven to 350 degrees F.
  2. Grease your cookie sheet and set aside. (If using a silpat baking mat, no need to grease.)
  1. Beat butter, cream cheese, egg and vanilla extract in a medium bowl until light and fluffy.
  2. Add cake mix and stir until smooth.
  3. Add drops of food coloring until desired hue is achieved, then combine thoroughly.
  4. Cover resulting doughy, cake battery goodness loosely with plastic wrap and chill for 30 minutes.
  5. Using your hands, roll doughy cake batter into small balls and dip them into the powdered sugar.
  6. Place balls on greased cookie sheet and using your thumb, press down on the tops to indent slightly.
  7. Bake for 10-12 minutes.
  8. Add marshmallow eyeballs. (See how-to below.)
  1. Line up several miniature marshmallows on a flat surface.
  2. Dot each marshmallow top with black decorating gel and let set for a minute or two.
  3. Press each marshmallow gently into the top of each cookie while they're still warm. Preferably only a minute or two after they come out of the oven.
We have a life-threatening allergy in the house, and only used nut-free ingredients. If this isn't a concern at your home, feel free to use regular ingredients where we used nut-free alternatives.

Not into green? Use any color of food coloring you'd like, or separate the doughy batter into separate bowls and dye individually with different colors.

Just so you know, there are some pretty cool candy eyeballs available in the baking aisle that you can use in place of the marshmallows. We weren't able to find any that were nut-free, and ended up liking our homemade version better.
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