Description
Halloween Black Monster Cookies are soft, chewy, and packed with rich black cocoa, peanut butter chips, and festive Halloween sprinkles and eye candies. These spooky treats are perfect for Halloween parties or a fun seasonal snack.
Ingredients
Scale
Cookie Dough
- 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 Decoration
- 1/4 cup Halloween sprinkles (nonpareils)
- Halloween eye candies (quantity as needed for decorating)
- 3/4 cup peanut butter chips, plus extra for topping
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside for later use.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes using a hand or stand mixer.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract into the creamed butter and sugars until fully incorporated and smooth.
- Combine Dry Ingredients: Mix together the all-purpose flour, black cocoa powder, baking soda, and salt in a separate bowl, then gradually add these dry ingredients into the wet ingredients. Mix just until the flour mixture disappears; do not overmix.
- Fold in Sprinkles and Chips: Gently fold in the Halloween nonpareil sprinkles and the peanut butter chips until evenly distributed throughout the cookie dough.
- Scoop Dough onto Baking Sheet: Using a small cookie scooper (about 2 tablespoons), scoop equal-sized balls of cookie dough onto the prepared baking sheet, spacing them to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 9 minutes. When done, immediately press Halloween eye candies and additional peanut butter chips onto the tops of the warm cookies to decorate.
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for 15 minutes to set and finish cooking without breaking apart.
- Transfer to Cooling Rack: After initial cooling, transfer the cookies to a wire cooling rack to cool fully before serving.
- Serving Suggestion: Serve the cooled Halloween Black Monster Cookies with a cold glass of milk or enjoy them as a festive treat at your next Halloween celebration.
Notes
- Black cocoa powder provides a deep dark color and unique flavor; if unavailable, substitute with Dutch-processed cocoa.
- Use room temperature butter for easier creaming and better texture.
- Press the eye candies onto the cookies right after baking while they are still soft to ensure they stick well.
- Cookies will be soft when removed from the oven but firm up as they cool.
- Store 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
