Description
Halloween Black Monster Cookies are a spooky twist on classic chocolate cookies, featuring rich black cocoa powder, peanut butter chips, and festive Halloween sprinkles and eyeball candies. These soft, flavorful treats are perfect for a Halloween party or to enjoy with a cold glass of milk.
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
- Halloween eye candies (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, black cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix just until no flour streaks remain.
- Fold in Mix-ins: Gently fold in the Halloween sprinkles and peanut butter chips to evenly distribute throughout the dough.
- Scoop Cookies: Using a 2 tablespoon cookie scooper or spoon, portion out equal-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 9 minutes until the edges are set but the centers are still soft.
- Add Toppings and Cool: Immediately top the hot cookies with Halloween eyeball candies and extra peanut butter chips for decoration. Let cookies cool on the baking sheet for 15 minutes to set before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once cool, serve these festive cookies with a tall glass of cold milk or bring them to your next Halloween party for a spooky sweet treat.
Notes
- Use black cocoa powder specifically to achieve the deep black color without added dyes.
- If you don’t have Halloween sprinkles, substitute with chocolate chips or colored sugar crystals.
- For extra gooey centers, reduce baking time by 1 minute.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
- For a nut-free version, omit peanut butter chips or substitute with chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
