Description
Soft, chewy, and full of chocolate flavor, these Black Halloween Monster Cookies are made with rich black cocoa and topped with colorful candy eyes for a fun, festive Halloween treat!
Ingredients
- 1/2 cup + 2 tablespoons black cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 teaspoons cornstarch
- 1/2 cup + 2 tablespoons unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- Black food dye, optional (for a deeper color)
- Candy eyes, halloween candy eyeballs, and sprinkles for decorating
Instructions
- Preheat oven to 350˚F. Line a baking sheet with parchment paper or a Silpat mat.
- In a medium bowl, whisk together black cocoa powder, flour, baking soda, sea salt, and cornstarch until fully combined.
- In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
- Whisk in the egg and vanilla extract until smooth.
- Add 3 to 4 drops of black food coloring if desired and mix until evenly combined.
- Stir the dry ingredients into the wet mixture until a dough forms.
- Gently fold in the mini chocolate chips.
- Cover the dough with some saran wrap and chill in the fridge for 10 to 20 minutes.
- Scoop about 2 tablespoons of dough per cookie, roll into a ball, and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Remove from heat. Press candy eyes gently into the tops while the cookies are still warm.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Black Cocoa Powder: It’s what gives these cookies their dramatic, deep color and smooth, Oreo-like flavor. If you don’t have any, Dutch-processed cocoa works perfectly as a substitute, the cookies will just be lighter brown.
Candy Eyes: Make sure to add them RIGHT after baking while the cookies are still warm, so they stick and stay in place without melting. Grab the Halloween Candy Eyeballs for an extra festive version!
Black Food Coloring: This is optional but I LOVE IT! A few drops of black gel food dye deepen the color, however the cookies will still be dark from just the black cocoa powder
Texture Tip: Chill the dough for at least 20 minutes before baking. This helps keep the cookies from spreading too much during cooking.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American