Chocolate Peanut Butter Cup Monster Cookies

In bowl of stand mixer, combine softened butter, granulated sugar, and light brown sugar. Using paddle attachment, mix on medium speed for 2-3 minutes until light and creamy, scraping down sides as needed.

Add peanut butter and mix for about 1 minute, then add eggs one at a time, mixing until fully blended.

Add Prairie Farms Chocolate Peanut Butter Cup Milk and vanilla extract, mix until combined.

Add flour, then sprinkle baking soda evenly over flour. Turn speed to low and mix until flour is just combined.

Add oats and stir for about 30 seconds, until combined. Stir in mini chocolate chips, chocolate-covered candies, and chocolate peanut butter pieces until evenly distributed throughout dough.

Line two large rimmed baking sheets with parchment paper or a silicone baking mat.

Scoop out 3 tablespoons (about 1 ½ ounces) of dough per cookie, roll into a ball, and place about 1 ½ inches apart on prepared baking sheets.

Gently press 4-5 Halloween-themed sprinkles into top of each cookie. Chill cookies in refrigerator for 30 minutes.

Preheat oven to 350º F. Bake cookies for 12-15 minutes, or until tops are golden brown and centers are slightly soft.

Let cookies cool on baking sheets for about 5 minutes, then transfer cookies to wire racks to finish cooling.

Serve cookies once they are cool enough to handle, or store in airtight container at room temperature for up to 3 days.