Description
These Halloween Black Monster Cookies are rich, chocolatey treats packed with peanut butter chips, festive sprinkles, and spooky eyeball candies, perfect for a fun and delicious Halloween celebration.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2/3 cup black cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet 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
Add-ins and Toppings
- 1/4 cup Halloween sprinkles (nonpareil)
- 3/4 cup peanut butter chips
- Halloween eyeball candies
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper, setting it aside for later.
- 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. Add the egg and vanilla extract and whisk well to combine.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, black cocoa powder, baking soda, and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture into the wet ingredients, mixing just until the flour mixture disappears and is fully combined.
- Add Sprinkles and Chips: Fold in the Halloween nonpareil sprinkles and the peanut butter chips evenly throughout the dough.
- Shape Dough and Bake: Using a small cookie scooper (approximately 2 tablespoons), scoop out equally sized dough balls and place them spaced apart on the prepared baking sheet. Bake in the preheated oven for 9 minutes.
- Add Toppings and Cool: Immediately after baking, press spooky eyeball sprinkles and extra peanut butter chips on top of the hot cookies. Let them cool on the baking sheet for 15 minutes to set before transferring to a cooling rack to cool completely.
- Serve: Allow cookies to cool fully before serving, ideally enjoyed with a tall glass of cold milk or as a festive treat at your next Halloween party.
Notes
- Use salted or unsalted butter based on preference; if using unsalted butter, adjust salt accordingly.
- Black cocoa powder provides intense dark color and flavor; if unavailable, substitute with Dutch-processed cocoa powder for similar effect.
- Chilling the dough before baking can help prevent spreading for thicker cookies, but is optional.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free option, substitute peanut butter chips with chocolate chips or other candy chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
