These Halloween Monster Cookies are super chocolaty and hilarious. They look like a witch’s brew, with candy eyeballs and festive colored sprinkles on top.
There’s no need for food coloring to achieve that spooky color here. Black cocoa naturally gives these sweeties that deep, dark color and rich chocolaty flavor. It is basically Dutch-process cocoa powder, which means the alkaline content is pumped up so that the taste is less bitter and more smooth.
Halloween Monster Cookies
Makes: 1 dozen +
Prep: 15 mins
Freeze: 10-15 mins
Bake: 7-10 mins
1 stick butter, soft @ room temp
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg, @ room temp
1 tsp vanilla
1 cup flour
1/2 cup black cocoa powder (like this)
1/2 tsp baking soda
1/4 tsp salt
1/2 cups chocolate chips
Halloween sprinkles & candy eyeballs (like these)
Line 2 baking sheets with parchment paper or silicone baking mats.
Beat butter and sugars til fluffy.
Add egg and vanilla.
Stop & scrape the bowl, if needed.
Place a sieve over the mixing bowl and add flour, cocoa powder, baking soda and salt.Sift dry ingredients into the bowl and mix just until the flour disappears into the batter.
Add chocolate chips and fold gently by hand.
Fill a small bowl with sprinkles.
Roll 1 tablespoon of dough into a ball and dip into sprinkles.
Place onto baking sheet 2-inches apart.
Flatten each a bit and top with candy eyeballs.
Transfer cookies to freezer for 10-15 mins.
Bake at 350F/175 C for 7-10 mins.
Let cool on the baking sheets for about 5 mins, then transfer to a wire rack to finish cooling.