Name: Halloween Black Monster Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
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; 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; Halloween eye candies; 3/4 cup peanut butter chips

Jump to Recipe· 4.5 from 5 reviews

If you’re searching for a show-stopping treat that’s perfectly spooky and irresistibly tasty, you’re going to love this Halloween Black Monster Cookies Recipe. These cookies are rich, chewy, and decked out with fun Halloween sprinkles and peanut butter chips—making them the *ultimate* monstrous indulgence for your seasonal celebrations. Trust me, once you bake these up, everyone will be begging for your secret (spoiler: it’s all about the black cocoa and the peanut butter combo!). Let’s dive in so you can whip up your own batch!

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Why This Recipe Works

Bold, Dark Flavor: Black cocoa powder gives these cookies a deep chocolate taste without added bitterness.
Chewy, Monster-Size Texture: Using peanut butter chips creates a soft, chewy cookie that’s loaded with flavor and texture.
Fun & Festive: Halloween sprinkles and eyeball candies add that perfect creepy-cute vibe everyone loves.
Easy & Quick: The recipe comes together fast, so you’re not stuck baking all day before your party or trick-or-treaters arrive.

A close-up of a dark black cookie with a rough texture, showing chocolate chips and orange, yellow, and red small sprinkles scattered on top. The cookie has two white candy eyes placed near the center, giving it a playful look. One side of the cookie has a big bite taken out of it, showing the thick cookie layer beneath. The cookie rests on a white marbled surface, with a small black plastic spider nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Halloween Black Monster Cookies Recipe is all about balance — rich, dark chocolate meets the sweet saltiness of peanut butter, with sprinkles that make each bite irresistibly festive. When shopping for ingredients, make sure your black cocoa powder is high quality—it’s the star here!

Butter: Softened butter creamfully binds the dough and adds richness.
White sugar: Adds light sweetness and crispness around the edges.
Brown sugar: Brings moisture and a hint of caramel depth.
Egg: Acts as the perfect binder, giving structure to these monster cookies.
Vanilla extract: Enhances all the flavors with warm, cozy notes.
All-purpose flour: The base of the cookie, supporting the texture just right.
Black cocoa powder: Provides that signature dark, almost-black color and intense chocolate flavor without chocolate chips.
Salt: Balances sweetness and amplifies the chocolate notes.
Baking soda: Gives just enough lift to create a soft chew.
Halloween sprinkles: Adds fun pops of color and texture; the perfect spooky vibe.
Halloween eye candies: Place on top to give that monster effect—it’s all about presentation here!
Peanut butter chips: These pockets of creamy peanut butter flavor really elevate the cookie.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Halloween Black Monster Cookies Recipe is. You can easily swap out a few ingredients depending on allergies or what’s in your pantry—plus, it’s fun to experiment with different toppings for a unique spin every year.

Variation: I’ve tried swapping peanut butter chips for white chocolate chips and it’s a delightful switch—still creamy but sweeter.
Dietary modification: For gluten-free options, try using a 1:1 gluten-free flour blend; it works surprisingly well!
Extra gooey: For an even more indulgent cookie, fold in a handful of mini marshmallows just before baking.

Step-by-Step: How I Make Halloween Black Monster Cookies Recipe

Step 1: Get Everything Ready and Preheat

First things first: preheat your oven to 350°F and line a baking sheet with parchment paper—that’s going to keep your cookies from sticking and help with easy cleanup. Having all your ingredients measured and ready makes the process smoother, especially if you’re multitasking before a Halloween party.

Step 2: Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to cream the softened butter with both the white and brown sugars until the mix is light and fluffy. This step is key: it aerates the dough, so your cookies bake up soft yet sturdy. If you rush it, your cookies might turn out denser—so take about 3-5 minutes here.

Step 3: Add Egg and Vanilla

Next, add in the egg and vanilla extract, whisking just until combined. Don’t overmix here, or the dough can get tough—just enough to fully incorporate these flavors.

Step 4: Combine Dry Ingredients & Mix Gently

In a separate bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Gradually add this to your wet ingredients, mixing just until you don’t see any flour streaks. Overmixing here can cause tough cookies, so be gentle!

Step 5: Fold in Sprinkles and Peanut Butter Chips

Here’s where the magic happens: fold in those Halloween sprinkles and your peanut butter chips. I love how the colors peek through against the black dough—it’s like a little spooky surprise in every bite.

Step 6: Scoop, Bake, and Decorate

Using a small cookie scoop (about 2 tablespoons), portion out equal-sized balls on your baking sheet, giving them room to spread. Bake for 8-9 minutes until edges look set but centers are still soft. Right when they come out, press spooky eyeball candies and extra peanut butter chips on top. This final touch makes all the difference for presentation.

Step 7: Cool and Enjoy

Let these monsters cool on the baking sheet for about 15 minutes—this helps them firm up just right. Then transfer to a wire rack to cool completely. Trust me, they’re best enjoyed with a tall glass of cold milk or as the star snack at your Halloween bash!

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Pro Tips for Making Halloween Black Monster Cookies Recipe

Use Room Temperature Butter: Soft butter creamed with sugars creates that light, fluffy texture critical for chewy monster cookies.
Don’t Overbake: These cookies look slightly underdone when you take them out—that’s perfect for a soft center.
Black Cocoa Choice Matters: I’ve found that using a high-quality black cocoa powder avoids any bitter aftertaste and gives that true monster-black color.
Decorate Warm Cookies: Adding eyeball candies straight from the oven ensures they stick perfectly without falling off.

How to Serve Halloween Black Monster Cookies Recipe

The image shows three round black cookies on a wooden board placed on a white marbled surface. Each cookie has small light brown peanut butter drops scattered on top and colorful small sprinkles in orange, yellow, and black. Two white candy eyes with black pupils are placed near the center of each cookie, creating a playful face. There are also plastic black spider decorations near the cookies adding a spooky theme. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick to the fun eyeball candies right on top because they’re cute and creepy. For an extra festive touch, sprinkle a few colored sanding sugars or edible glitter around the cookies just before serving. It makes your cookie tray pop and gets everyone excited!

Side Dishes

These cookies pair fabulously with a big glass of cold milk—classic combo, right? For parties, I like to serve them alongside warm apple cider or a spooky punch. You could also add some roasted pumpkin seeds or caramel popcorn for a full spread of fall snacks.

Creative Ways to Present

Once, I arranged these Halloween Black Monster Cookies Recipe on a platter lined with fake spiderwebs and plastic spiders for a big “monster lair” effect—guests loved the theme! Another year, I put each cookie in small clear treat bags tied with orange and black ribbons to send home as favors.

Make Ahead and Storage

Storing Leftovers

Leftover Halloween Black Monster Cookies stay fresh in an airtight container at room temperature for about 4-5 days. I recommend stacking them with parchment paper between layers to keep the sprinkles and candies intact. They remain delightfully chewy—perfect for a little treat whenever the craving hits.

Freezing

If you want to make these ahead for a party, you can freeze the raw cookie dough balls on a baking sheet, then transfer to a zip-top bag once frozen solid. When ready to bake, just pop them straight into the oven—adding an extra minute or two to the bake time. I’ve done this multiple times and it saves so much prep time!

Reheating

Reheat leftover cookies in a warm oven (about 300°F) for 3-5 minutes to soften them up without melting the sprinkles or candies too much. Skip the microwave if you want to keep the texture chewy instead of rubbery—a little oven love goes a long way.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

You can, but regular cocoa won’t give you that deep black color or quite the same intense flavor. If you want the classic ‘monster’ look, black cocoa is your best bet. Otherwise, your cookies will be more of a dark brown hue and milder in taste.
What if I don’t have peanut butter chips?

No worries! You can substitute mini peanut butter cups chopped roughly or even use peanut butter chopped into small chunks as a last resort. Alternatively, white or milk chocolate chips make a tasty, though different, option.
How do I keep the sprinkles from melting or bleeding color?

Folding the sprinkles into the dough rather than adding them on top helps minimize melting. For the eye candies, add them right after baking while the cookies are still warm so they adhere without melting.
Can I make these cookies dairy-free?

Yes! Swap the butter for your favorite dairy-free spread or coconut oil, and make sure your peanut butter chips and sprinkles don’t contain dairy. The texture will be slightly different but still delicious.

Final Thoughts

This Halloween Black Monster Cookies Recipe quickly became one of my favorite ways to celebrate the season—it’s simple enough for a weekday bake but festive enough to wow at a party. I love sharing these with friends because they’re not just tasty but full of personality with those bold black color and quirky eyeball candies. So, go ahead and mix up a batch—you’ll feel like a baking wizard making monsters come alive in your kitchen!