This recipe uses wheat-based flour which contains gluten, as well as porridge oats which can sometimes have traces of gluten, so as it is, this recipe is not gluten-free. Scoop in the peanut butter : If you are using a scale, scoop the peanut butter directly into the bowl. If you are using measuring cups, use a silicone rubber spatula to make sure you can scrape up all the peanut butter. Whisk it in until combined. Whichever brand you choose, I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour and usually a binding agent such as xanthan gum. Advice about eggs varies from country to country, the NHS has some fantastic resources and guidelines on foods to avoid whilst pregnant. The classics for a monster cookie: chocolate chips and chocolate candies. But I think the classic is a missed opportunity for peanut butter cups!

Add one egg and some smooth peanut butter. I recommend using processed peanut butter (like Bega, Jif or Skippy) for this recipe. You can use crunchy peanut butter if you prefer. Add the sugars : both the brown sugar and the granulated. Now is a good time to add the salt and vanilla as well. Whisk vigorously, we want to aerate the dough a bit and get the sugars to start dissolving (but we aren’t quite creaming it). Frosting: Of course, I used my favorite Easiest Swiss Meringue frosting for this cute monster cake! I took my color cues from the sprinkle mix and filled the cake with purple, orange, and green frosting. The outside of the bottom tier was frosted green, then while the frosting was still soft, the sprinkle mix was pressed into the top and sides until it was completely covered. 🥄 Equipment Scoop the cookie dough : I like to make these big so two tablespoons of dough per cookie. Use a cookie scoop for even distribution (here’s mine).To freeze the cookie dough,form the cookie dough into balls and place on a baking sheet or tray. Place in the freeze for 30 minutes or until the balls are solid. Transfer the cookie dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, pull the dough balls out of the freezer and add a few extra minutes to the baking time. You don’t have to defrost the cookie dough before baking. These chocolate monster pops might look a little complicated but they are actually super easy to make - perfect for a fun Halloween cooking project for kids!

This is the second time we see a villain melt into liquid. The first time was in " Operation: I.-S.C.R.E.A.M." when the Ice Cream Monster melted when Kuki turned on the heater.

Season

Cree is somehow able to roll away from Abigail, despite having one arm stretched out which would stop the rolling.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays with baking paper. Candy & Chocolate : Chocolate covered candies, chocolate chips (or chunks) and peanut butter cups are both traditional and make for the perfect chunky cookie. But now I am realizing that, less than 1 week away from Halloween, I haven’t shared any Halloween themed recipes with you. Instead of chocolate chips try white chocolate chips, peanut butter chips, or other baking chips that you like.Add M&M’s and chocolate chips. Then cover the bowl with plastic wrap and refrigerate for at least 30 minutes. You could try using a plant-based margarine, plant milk, vegan chocolate and one of the following egg alternatives (each = 1 egg, so multiply as needed for any given recipe): Sift in the flour and cocoa : My cocoa has been quite lumpy lately so I sift it. If yours looks quite fine and powdery you can add it directly in. Switch to a rubber spatula to mix the dough but don’t overdo it. It’s ok if you still see streaks of flour or cocoa, they’ll get blended in in the next step.