Halloween Monster Cookies
These spooky, scary delicious Halloween Monster Cookies are fudgy, chewy, and soft, pretty much the perfect cookie! They are an easy party ready crowd pleaser for your next Halloween party or trick or treat get together! Made with chocolate chips and m&ms and decorated with adorable eye candies, they are a chocolate lovers dream and a sure favorite!
Do you have kids that love being in the kitchen with you? They will flip over these fun Halloween Monster Cookies! Soft, chewy chocolate cookies with chocolate chips, M&Ms and fun googly eyes make them perfect for a Halloween snack for parties.
My kids always love baking with me and if we can create a fun, themed treat it’s even more fun for them. Plus, it teaches them life long lessons and math!
Delicious treats and learning all baked into these easy chocolate cookies.
Ingredients Needed
- Butter – Unsalted and softened to room temperature
- Sugars – You’ll need both brown and white granulated sugar for this recipe.
- Eggs – Room temperature will mix into the batter easier.
- Vanilla
- All purpose flour
- Cocoa powder
- Baking powder – Helps that cookie rise!
- Salt – In a pinch you can use salted butter and skip this salt.
- Instant coffee granules – Helps intensify the chocolate flavor, but you can skip it if you’d like.
- M&M candies – We used a Halloween M&M to give it that look, but you can use regular if you’d like.
- Chocolate chips – Semi-sweet was used, but milk chocolate would work too.
- Candy eyeballs – About 50-60 and a mixture of small, medium and large.
Helpful Tools
Mix Dough
Grab your hand mixer and a mixing bowl and combine the softened butter, brown sugar and white sugar together on medium speed until blended and fluffy.
Then add in the eggs (room temperature works best) and vanilla and mix until fully blended for another minute. Set aside.
Combine Dry Ingredients & Mix
In a medium whisk together flour, cocoa powder, baking powder, salt, and coffee granules until well blended.
Slowly add the flour mixture to the butter mixture, mixing as you go. Mix about 3 minutes or until fully combined. Stir in the chocolate chips and M&M candies by hand until they are just combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Bake
While the cookie dough is chilling preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper and scoop cookie dough into 1 1/2 inch cookie balls spacing them out 1-2 inches apart, then flatten with your fingers to even them out a bit.
Add candy eyes to the top of the cookies using a combination of small, medium or large eyes to create one of a kind monsters!
This is the perfect time to get the kids involved! They love making “monsters” out of the cookies!
Bake for 8-10 minutes until the edges are set and the middle is soft, they will not look done but they will set once out, don’t over bake!
Remove them from the oven and let them cool on the cookie sheet for 3-5 minutes before transferring them to a cooling rack.
Storage Tips
Store in an air tight container at room temperature for up to a week, if they last that long!
You can also freeze these in an airtight container for up to three months.
Make Ahead Options
You can freeze these cookies baked in a ziplock bag once they are fully cooled, they will stay fresh for up to two months.
You can also freeze them before you bake them. Just scoop and decorate then freeze on the pan until solid then put them in a ziplock bag and keep frozen for up to 3 months.
When you’re ready to use just put on a parchment lined baking sheet and bake! Keep in mind frozen cookies will need to cook in the oven for an extra minute or two because they are starting off frozen.
Do I have to chill the dough?
Yes! Chilling is very important, the batter is really sticky and will spread out and become flat and crispy when you bake them. Chilling the dough will make the cookies thick and soft, just the way you want them!
What if I don’t have parchment paper?
You can use a silicone baking mat or spray your pan with non stick cooking spray!
More Halloween Fun!
- Quick and easy Mummy Hot Dogs are an easy dinner on Halloween or the perfect snack at parties!
- This Clothespin Monster Craft is the perfect combination of silly and spooky!
- Check out this super fun Alien Spaceship Craft for an out-of-this world, spooky craft!
Have fun baking your Halloween Monster Cookies!
If you take a picture and share them Instagram make sure to #kidsactivityzone or tag us @kidsactivityzoneblog so we can see them!
Halloween Monster Cookies
Equipment
Ingredients
- 2 sticks 1 cup unsalted butter- softened to room temperature
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ¼ cups all purpose flour
- ¾ cup cocoa powder
- 1 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon instant coffee granules
- 1 ¼ cup halloween M&M candies
- 1 cup semi sweet chocolate chips
- 50- 60 candy eyeballs a mixture of small, medium and large
Instructions
- In a large bowl combine softened butter, brown sugar, and white sugar together on medium speed with a hand mixer or stand mixer until blended and fluffy. Add in the eggs and vanilla and mix until fully blended for another minute. Set aside.
- In a medium bowl whisk together flour, cocoa powder, baking powder, salt, and coffee granules until well blended.
- Add the flour mixture to the butter sugar mixture a little at a time and mix on low speed until full combined, about 3 minutes. Stir in the chocolate chips and m&m candies with a wooden spoon until evenly combined.
- Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and scoop cookie dough into 1 1/2 inch cookie balls spacing them out 1-2 inches apart, then flatten with your fingers to even them out a bit. Add candy eyes to the top of the cookies using a combination of small, medium or large eyes to create one of a kind monsters!
- Bake for 8-10 minutes until the edges are set and the middle is soft, they will not look done but they will set once out, don’t over bake!
- Remove them from the oven and let them cool on the cookie sheet for 3-5 minutes before transferring them to a cooling rack.
- Store in an air tight container at room temperature for up to a week, if they last that long!
