Description
Celebrate Halloween with these spooky Halloween Black Monster Cookies featuring rich black cocoa, peanut butter chips, and festive sprinkles topped with eerie eye candies. Perfectly soft, chocolatey, and packed with festive fun for your Halloween party.
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
- 1/4 cup Halloween sprinkles
- 3/4 cup peanut butter chips
Topping
- Halloween eye candies
- Additional peanut butter chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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 for a smooth cookie base.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract until fully incorporated and the batter becomes smooth.
- Mix Dry Ingredients: Gradually add the all-purpose flour, black cocoa powder, salt, and baking soda; mix gently just until the flour disappears, avoiding overmixing to keep cookies tender.
- Fold in Mix-ins: Fold in the Halloween sprinkles and 3/4 cup peanut butter chips evenly through the dough for bursts of flavor and festive color.
- Shape Cookies: Use a small cookie scoop (2 tablespoons) to portion equal-sized cookie dough balls and place them spaced apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 8 to 9 minutes until the edges are set but the centers remain soft.
- Add Toppings: Immediately after baking, top each cookie with spooky eyeball candies and extra peanut butter chips to melt slightly and adhere.
- Cool Cookies: Let the cookies cool on the baking sheet for 15 minutes to firm up, then transfer to a cooling rack to cool completely.
- Serve: Enjoy the cookies once cooled, perfect with a tall glass of cold milk or as a festive treat at your Halloween party.
Notes
- Use black cocoa powder for the intense dark color and rich chocolate flavor characteristic of monster cookies.
- If you want a softer cookie, slightly underbake by 1 minute; for crispier edges, add an extra minute to baking time.
- Substitute peanut butter chips with chocolate chips for a nut-free option, but the original peanut butter flavor pairs best with the cocoa.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Halloween sprinkles add festive color and texture but can be omitted or replaced with other seasonal sprinkles if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
