Halloween Monster Cookies
User Reviews
5
Halloween Monster Cookies
Description
The Halloween Monster Cookies use a cocoa powder-infused dough blended with butter, brown and granulated sugars, vanilla, and egg for moisture and flavor. The inclusion of semisweet chocolate chips adds pockets of melted chocolate throughout. After mixing, dough portions are dipped on top in Halloween-themed sprinkles and decorated with candy eyes to create a whimsical monster appearance. The cookies bake quickly at 350°F for 7 to 10 minutes until the edges are set but the centers remain soft and puffy, providing a tender bite with a mild cocoa flavor. The recipe notes stress fluffing and careful measuring of flour to avoid dryness, as well as avoiding overbaking to retain a moist, slightly underbaked center. These cookies are designed as a festive treat showcasing a chocolate-spiced base with a fun, seasonal twist.
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 1 ⅓ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini semisweet chocolate chips
- Sprinkles Halloween variety
- 48 Candy eyes small
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop).
- Dip the top of the cookie dough into the sprinkles.
- Gently press 2 candy eyes into the top of the dough.
- Place dough 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.3
Notes
- Flour should be fluffed, scooped, and swept for accurate measurement to prevent dry or crumbly cookies.
- Use regular unsweetened cocoa powder, not Dutch-processed, for the intended flavor.
- Dip only the tops of the cookies into sprinkles to avoid melting on the bottom and prevent uneven baking.
- Start checking cookies at 7 minutes to prevent overbaking; they should look puffy and slightly underbaked in the center.
- Small sized candy eyes are recommended for appropriate decoration scale.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 113kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 110mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 128IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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