https://spoonacular.com/recipeImages/halloween-monster-cookies-1530619.jpg

Cookie Recipes, Desserts / Posted: / Last updated:

Halloween Monster Cookies are soft chocolate sprinkle cookies that make a great Halloween dessert and are ready in about 20 minutes!

My kids love Halloween, and I try to make fun, festive Halloween treats for them. These Halloween monster cookies are a cute way to get into the Halloween spirit, and they are super easy to make.

I adapted this recipe from my quick chocolate chocolate chip cookie recipe. It’s an easy, one-bowl chocolate cookie recipe that is so simple to make.

Since the recipe uses melted butter, and the dough doesn’t need to chill, these cookies are ready, start-to-finish, in about 20 minutes. All of which makes these Halloween cookies a great choice for when you’re short on time (or for when you don’t want to spend all day baking).

Please check out the tips either in the “tips” section or in the recipe notes to help you make the perfect cookies!

How to make Halloween monster cookies

Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.

Whisk the butter until it is completely melted. Add the sugars; mix until well-combined.

Stir in vanilla and egg until incorporated. Add the flour, cocoa powder, baking soda, and salt.

Please read the recipe note about properly measuring flour. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

Stir in chocolate chips. Scoop out 1.5 tablespoons of dough (medium cookie scoop).

Dip the top of the cookie dough into the sprinkles. Gently press 2 candy eyes into the top of the dough.

Place dough 2 inches apart on baking sheet. Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

Tips

  • Flour: Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie.
  • Cocoa powder: I use regular unsweetened cocoa powder, not Dutch-processed.
  • Candy eyes: I bought a package with small, medium, and large candy eyes. I used the smallest sized eyes for these cookies.
  • Sprinkles: Just dip the tops into the sprinkles but don’t roll the entire cookie in sprinkles. Sprinkles on the bottom of the cookie can melt as the cookies bake.
  • Don’t over-bake the cookies, or you won’t end up with soft cookies. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.

How to store

These cookies can be stored in a resealable container at room temperature for up to 4 days.

More Halloween recipes! 

  • Halloween Snack Mix
  • Halloween Candy Bark

If you’ve tried this Halloween monster cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Halloween Monster Cookies

Halloween Monster Cookies are soft chocolate sprinkle cookies topped with candy eyes.

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Servings:24 cookies

Course: Dessert

Cuisine: American

Keyword: Halloween monster cookie recipe, Halloween monster cookies

Ingredients

  • 1/2 cup butter
  • 3/4 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ⅓ cups all-purpose flour¹
  • 1/3 cup unsweetened cocoa powder2
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mini semisweet chocolate chips
  • Halloween sprinkles
  • 48 small candy eyes

Instructions

  • Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.

  • Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.

  • Whisk the butter until it is completely melted.

  • Add the sugars; mix until well-combined.

  • Stir in vanilla and egg until incorporated.

  • Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.

  • Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

  • Stir in chocolate chips.

  • Scoop out 1.5 tablespoons of dough (medium cookie scoop).

  • Dip the top of the cookie dough into the sprinkles.

  • Gently press 2 candy eyes into the top of the dough.

  • Place dough 2 inches apart on baking sheet.

  • Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.3

Notes

  • Flour: Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie.
  • Cocoa powder: I use regular unsweetened cocoa powder, not Dutch-processed.
  • Candy eyes: I bought a package with small, medium, and large candy eyes. I used the smallest sized eyes for these cookies.
  • Sprinkles: Just dip the tops into the sprinkles but don’t roll the entire cookie in sprinkles. Sprinkles on the bottom of the cookie can melt as the cookies bake. 
  • Don’t over-bake the cookies, or you won’t end up with soft cookies. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.
  • Nutrition values are estimates. 

Nutrition Information

Serving: 1cookieCalories: 113kcal (6%)Carbohydrates: 16g (5%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (15%)Cholesterol: 17mg (6%)Sodium: 110mg (5%)Potassium: 51mg (1%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 128IU (3%)Calcium: 12mg (1%)Iron: 1mg (6%)

Reader Interactions







Leave a comment

Your email address will not be published. Required fields are marked *