Description
Spooky and delicious Halloween Black Monster Cookies made with black cocoa powder, peanut butter chips, and festive Halloween sprinkles. Perfect for a creepy cookie treat at your next Halloween party.
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
- 1/4 cup Halloween sprinkles
- Halloween eye candies
- 3/4 cup peanut butter chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, which usually takes a few minutes using a mixer or by hand.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, black cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until no streaks of flour remain to avoid overworking the dough.
- Fold in Mix-ins: Gently fold in the Halloween sprinkles and peanut butter chips evenly into the dough.
- Portion Cookies and Bake: Using a 2 tablespoon cookie scooper, drop evenly sized dough balls onto the prepared baking sheet. Bake in the preheated oven for 9 minutes for a soft but fully cooked center.
- Add Eye Candies and Chips: Immediately after baking, top each cookie with Halloween eye candies and some extra peanut butter chips while the cookies are still hot to help them adhere.
- Cool Cookies: Let the cookies cool on the baking sheet for 15 minutes to firm up, then transfer them to a wire rack to cool further before serving.
- Serve and Enjoy: Serve these spooky black monster cookies with a cold glass of milk or at your Halloween party for a festive treat.
Notes
- Using black cocoa powder gives these cookies their signature dark color, but you can substitute with natural cocoa powder for a less intense color and taste.
- Make sure not to overmix the dough once you add the flour to keep the cookies tender.
- If you prefer a less sweet cookie, reduce the white sugar to 1/4 cup.
- For a nut-free option, substitute peanut butter chips with chocolate chips or other allergy-friendly alternatives.
- Use parchment paper on baking sheets to prevent sticking and for easier cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
