Description

These Halloween black monster cookies are a spooky twist on classic chocolate cookies, featuring black cocoa powder for intense color and flavor, peanut butter chips for a rich, nutty bite, and festive Halloween sprinkles and eye candies for a fun, creepy touch. Perfect for Halloween parties or themed treats, they bake quickly and are sure to impress with their unique appearance and delicious taste.

Ingredients

Scale

Base Ingredients

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

Dry Ingredients

1 cup all-purpose flour
2/3 cup black cocoa powder
1/4 tsp salt
1/2 tsp baking soda

Add-ins and Decorations

1/4 cup Halloween sprinkles
Halloween eye candies
3/4 cup peanut butter chips

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Instructions

Preheat Oven and Prepare Baking Sheet. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
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 to ensure a smooth dough.
Add Egg and Vanilla. Add the large egg and vanilla extract to the bowl and whisk until fully combined.
Incorporate Dry Ingredients. Mix the all-purpose flour, black cocoa powder, baking soda, and salt into the wet ingredients just until the flour mixture disappears, being careful not to overmix.
Fold in Sprinkles and Chips. Gently fold in Halloween-themed nonpareil sprinkles and peanut butter chips evenly throughout the dough.
Scoop Dough and Bake. Using a 2-tablespoon cookie scooper, scoop out equally sized dough balls and place them on the prepared baking sheet. Bake in the oven for 9 minutes.
Add Decorations and Cool. Remove the cookies from the oven, top each cookie with spooky eyeball sprinkles and extra peanut butter chips, then let them cool on the baking sheet for 15 minutes.
Transfer to Cooling Rack. After initial cooling, transfer the cookies to a wire rack to cool completely before serving.
Serve. Enjoy the cooled Halloween black monster cookies with a tall glass of cold milk or serve them at your next Halloween party for a spooky treat.

Notes

Use either salted or unsalted butter, but if using salted butter, omit any additional salt in the dough.
Black cocoa powder gives these cookies their distinctive dark color and rich chocolate flavor; regular cocoa powder won’t produce the same effect.
For equally sized cookies and even baking, use a cookie scooper or tablespoon measure.
Make sure not to overmix once flour is added to keep cookies tender and soft.
If Halloween sprinkles or eyeball candies are unavailable, substitute with any festive sprinkles or mini chocolate chips.
Letting cookies cool on the baking sheet helps them set and prevents them from breaking when transferring.

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: 20 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 20 mg