Description
Halloween Black Monster Cookies are delightfully spooky treats perfect for your next Halloween party. These cookies feature a rich black cocoa base combined with peanut butter chips and festive Halloween eye candies, creating a fun and deliciously eerie dessert everyone will enjoy.
Ingredients
Scale
Cookie Base
- 1/2 cup butter salted or unsalted, softened
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2/3 cup black cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
Mix-ins and Decorations
- 1/4 cup Halloween sprinkles (nonpareils)
- Halloween eye candies
- 3/4 cup peanut butter chips
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, which usually takes a few minutes with a hand mixer or stand mixer.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture and whisk until fully combined.
- Combine dry ingredients: Mix in the all-purpose flour, black cocoa powder, baking soda, and salt just until the flour mixture disappears, being careful not to overmix to keep the cookies tender.
- Fold in sprinkles and chips: Gently fold in the Halloween nonpareil sprinkles and peanut butter chips to evenly distribute them throughout the dough.
- Scoop dough and bake: Using a small cookie scooper (about 2 tablespoons), scoop out evenly sized dough balls onto the prepared baking sheet. Bake in the preheated oven for 9 minutes.
- Add decorative toppings: As soon as the cookies come out of the oven, top them with spooky eyeball sprinkles and extra peanut butter chips while they are still warm.
- Cool cookies: Allow the cookies to cool on the baking sheet for 15 minutes to firm up, then transfer them to a cooling rack to cool completely.
- Serve and enjoy: Let the cookies cool further before serving. They pair wonderfully with a tall glass of cold milk or as a fun addition to your Halloween party treats.
Notes
- Use black cocoa powder for the signature dark color; natural cocoa powder will not produce the same effect.
- Butter can be salted or unsalted—if using salted butter, reduce added salt slightly.
- Do not overmix the dough after adding flour to avoid tough cookies.
- For extra spooky effect, press the eye candies gently onto the cookies right after baking.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
