Maple Raisin Monster Cookies

There are two types of people in the world: people who plan, and people who react. I like to think I’m a planner, and most of the time I think I succeed at being a planner, but there are some months when life gets away from me and I need to react to events rather than stay one step ahead of them.

This week, I had to react to Halloween. In all seriousness, I thought I had another week before Halloween. Thank goodness one of my coworkers reminded me on Friday or else I might have missed participating in the group costume I suggested: mall walkers. Luckily she set me straight on the date so I’ll be able to rock sweats and sneakers and speed walk around the office all day.

When I forgot to put together a costume, I also forgot to bake anything festive! I know, this is rather surprising but it’s been a busy fall and I just completely forgot. Thank goodness these cake box cookies are so quick and easy, perfect for last minute Halloween bakers like myself!

I didn’t have time to order candy eyes on Amazon and the grocery in my neighborhood is pretty bare bones so instead I used a few snack essentials to make the eyes! I’m usually opposed to raisins hiding in my cookies but in this case I’m happy to make an exception. Maybe that’s my new rule. Raisins must be covered in yogurt to be considered worthy of hiding in cookies.

Do you have a last minute Halloween go-to? I’m asking for a friend who might forget about Halloween next year.


  • 1 Box cake mix
  • ⅓ Cup vegetable oil
  • 2 Tablespoons maple syrup
  • 3 Eggs, large
  • 2-3 drops of 3 different food colors
  • ¼ Cup yogurt-covered raisins
  • Black icing pen


  • Preheat the oven to 350 degrees. Prepare two baking sheets with parchment paper and set aside.
  • Mix together cake mix, vegetable oil and maple syrup in a large bowl. Mix in one egg at a time until fully combined. Divide the batter into three bowls and make each of those a different color. Scoop dough into tablespoon-sized balls and place on baking sheet. Bake at 350 for 8-10 minutes.
  • Once done, remove from oven and gently place yogurt-covered raisins on each cookie. Let cool on baking sheet for a few minutes before transferring to a cooling rack to cool completely. Once the cookies are completely cool (this may take up to an hour) use the black icing pen to make dots on the raisins and turn them into eyes. If you do this too soon the yogurt covering on the raisins will be too soft from the heat of the cookie and it will fall apart.
  • Let icing set before serving.