Description
Halloween Black Monster Cookies are a festive and delicious treat perfect for your spooky celebrations. These chewy, chocolatey cookies are packed with peanut butter chips and decorated with Halloween sprinkles and spooky eyeball candies to add a fun and eerie touch to your dessert table.
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
- Halloween eye candies as needed
- 3/4 cup peanut butter chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. This creates a creamy base for the cookies.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract until fully combined and smooth in texture.
- Mix Dry Ingredients: Incorporate the all-purpose flour, black cocoa powder, baking soda, and salt into the wet ingredients. Mix just until the dry ingredients disappear to avoid overmixing, which can toughen the cookies.
- Fold in Sprinkles and Chips: Gently fold in the Halloween sprinkles and peanut butter chips evenly throughout the dough for pockets of flavor and festive color.
- Scoop Dough and Bake: Using a small cookie scooper or 2 tablespoon measure, portion out equally sized balls of dough and place them on the prepared baking sheet. Bake in the preheated oven for 9 minutes.
- Add Eyes and Extra Chips: Immediately after removing from the oven, top each cookie with the spooky eyeball sprinkles and additional peanut butter chips to decorate and add texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 15 minutes to set, then transfer to a wire rack to cool completely before serving. This prevents crumbling and enhances flavor.
- Serve Enjoyment: Serve the cookies cooled with a tall glass of cold milk or as a fun addition to your Halloween party treats.
Notes
- Use either salted or unsalted butter according to your preference; if using salted butter, omit additional salt in the recipe.
- Black cocoa powder gives the cookies their deep black color and rich chocolate flavor; Dutch-processed can be used for darker color.
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- Use a cookie scooper for uniform cookie sizes to ensure even baking.
- Allow cookies to cool completely before storing to maintain their texture and prevent sticking.
- For a nut allergy friendly option, substitute peanut butter chips with chocolate chips or candy pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
