Black Halloween monster cookies made with black cocoa to give them that deep dark color, Halloween nonpareil sprinkles, peanut butter chips, and eyeball candies for an extra spooky finish! These will be the highlight of your next Halloween party!
It’s that time of the year!! Where every recipe transforms itself into the spookiest thing you’ve ever seen and we’re here for it.
As I was trying to figure out what to bring to this Halloween party I was going to this past weekend I remembered that I had some extra black cocoa powder from this Crumbl birthday cake Oreo cookie and some Halloween sprinkles leftover from last year. I immediately knew what I was going to make.
This is the best Halloween black monster cookie ever.
I was going for a super chewy and chocolatey cookie that had hint of Halloween AKA the purple, green, and orange nonpareils and the eyeball candies.
The cherry on top in this recipe though isn’t all that Halloween hype, it’s actually the peanut butter chips because they actually take a simple chocolate cookie to a whole other level.
Think of those chocolate peanut butter Levain bakery cookies, well these are close enough to those yet representing all of the Halloween spirits!
Why you need to make this recipe!
- It is a one-bowl recipe.
- These cookies are so simple to throw together and taste great too!
- They are spooky but not overly complicated to where they will be intimidating to try.
- Thanks to the black cocoa they have a deep chocolate flavor, almost like Oreos, and who doesn’t love those with a tall glass of milk?
Ingredients for this Spooky black Halloween monster cookie recipe
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use salted or unsalted butter as long as it is softened.
- White sugar & brown sugar- The mixture of sugar will make these cookies extra chewy!
- Egg- Make sure that your egg is at room temperature.
- Vanilla extract- This will add a nice depth of flavor to the cookies
- Flour- AP flour works great for this recipe.
- Black cocoa powder– Make sure to use black cocoa powder to get tha
- Salt- Always add a little salt to your baked goods to balance out the flavors.
- Baking soda- This is the leavening agent, helping our cookies get some extra height.
- Peanut butter chips- Peanut butter chips go so well with chocolate so add a little in here to elevate your cookies.
- Halloween nonpareil sprinkles and eyeball candies
How to make black monster cookies from scratch?
This is how you can make this recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugars together until light and fluffy.
- Add in the egg and the vanilla extract and whisk to combine.
- Mix in the flour black cocoa powder, baking soda, and salt just until the flour mixture disappears.
- Fold in the nonpareil sprinkles, and the peanut butter chips then scoop up equally sized cookie dough balls, place them on a baking sheet, and bake in the preheated oven.
- Dot the hot cookies with the eyeball candies and extra PB chips.
Frequently asked questions – FAQ
How to store these monster cookies?
You can store these cookies in an airtight container at room temperature for up to 5 days. You can also store them in the fridge for a little bit longer.
Can I freeze Black Halloween monster cookies?
To freeze these cookies, place them in an airtight container and freeze them for up to 3 months.
Thaw on the counter for an hour or so or in the fridge overnight. Bonus points if you microwave them for a little to get them ooey gooey again.
I don’t have peanut butter chips can I use something else?
If you don’t have peanut butter chips, no worries at all. You can use regular semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, and even Reese’s pieces. The world is your oyster, the main thing is to have fun with this recipe.
Can I use regular cocoa powder for this recipe?
I would highly recommend that you get this black cocoa powder. It adds so much depth of flavor to the cookies and will make them look extra dark but I understand if you can’t.
If you can’t make sure to use high-quality cocoa powder and add some black dye to really give those cookies that black color that we are going after. Be aware that the flavor will be different though.
How to keep your Halloween monster cookies soft when storing?
One of my favorite ways to keep these cookies soft is to add a piece of bread to the airtight container where I store the cookies. Keeping them super soft for longer!
Spooky black monster cookies
Halloween black monster cookies
- ½ cup butter salted or unsalted, softened
- ⅓ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅔ cup Black cocoa powder
- ¼ teaspoon Salt
- ½ teaspoon Baking soda
- ¼ cup Halloween sprinkles
- Halloween eye candies
- ¾ cup peanut butter chips
- Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and the vanilla extract and whisk to combine.
- Mix in the flour, black cocoa powder, baking soda and salt and mix just until the flour mixture disappears. Fold in the Halloween nonpareil sprinkles and the peanut butter chips.
- Using a small cookie scooper (2tbsp) scoop out equally sized cookie dough balls. Place them on the prepared baking sheet, and bake in the preheated oven for 8-9 minutes, top with the spooky eyeball sprinkles and extra pb chips. Let the cookies cool down on the baking sheet for 15 minutes then transfer them to a cooling rack.
- Let the cookies cool down some more before enjoying them with a tall glass of cold milk or serving them at your next Halloween party!
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