These Halloween monster cookies are just as fun to make as they are to eat! With their dark color, goofy candy eyes, and white chocolate chips dyed in orange, green, and purple, they’re the perfect treat for a spooky and festive snack time.
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Halloween monster cookies are dark, spooky cookies decorated with candy eyes and colorful chocolate chips. They’re perfect for adding a fun and frightful touch to your Halloween celebrations!
Made with a cookie dough flavored with black cocoa, my black cocoa cookies have a rich, intense chocolate flavor and an ultra-dark color that makes them perfect for Halloween.
The black cocoa not only deepens the taste but also gives these cookies their strikingly spooky appearance—ideal for setting the mood at your Halloween party.
These cookies are perfect to make with kids, who will love helping out with decorating using candy eyes and colorful chocolate chips. It's a fun activity that lets them get creative, and they'll be thrilled to enjoy their delicious creations once they're ready!
Why you'll love this recipe
Craving for more Halloween recipes? Give these a try Meringue ghost cake, Blue Cookie Monster Cookies, Black buttercream frosting, Halloween monster cookies, Smarties ganache brownies, M&M's chocolate chip cookies.
Ingredients You Need
You need these ingredients to make these Monster cookies for Halloween:
- Flour: Use all-purpose flour for best results.
- Black Cocoa: For a deep black color, use alkalized, low-fat black cocoa powder (like Cacao Barry cocoa intense).
- Baking Powder: Here I use baking soda, but you can also replace it with baking powder.
- Butter: Unsalted butter, melted and slightly cooled.
- Egg: At room temperature.
- Sugar: A mix of white granulated sugar and brown sugar or light brown sugar.
- Vanilla and Salt: Pure vanilla extract and fine table salt.
- Chocolate Chips and Decorations: Homemade white chocolate chips colored with gel food coloring and candy eyes for creating monster faces.
How To Make Monster Cookies For Halloween
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: In a large bowl, place the melted butter, white sugar, and brown sugar, and beat with an electric mixer until well combined.
Step 2: Add the room temperature egg and vanilla extract, and beat again to incorporate.
Step 3: Add the pre-sifted dry ingredients—flour, black cocoa, baking soda (or baking powder), and salt—and mix with a spatula until you have a dark cookie dough.
Step 4: Finish by adding the green, orange, and purple chocolate chips, and mix until they are well incorporated into the cookie dough.
Bake cookies
Step 5: Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
Step 6: Use an ice cream scoop to form cookie dough balls and place them on the prepared baking sheet, spacing them 2 inches (5 cm) apart.
Step 7: Add candy eyes in pairs and bake the cookies for about 12 minutes, until the edges are set and the centers are still slightly soft. Let them cool a bit before enjoying!
Tip For This Recipe
Storage Instructions
Room Temperature: Place the monster cookies in an airtight container and store them at room temperature for up to 1 week.
Freezing: For longer storage, place the cookies in freezer bags and freeze for up to 3 months.
Variations & Substitutions
Recipe Questions
Can I use regular cocoa powder instead of black cocoa?
Yes, you can use regular cocoa powder, but the cookies won’t have the same intense dark color. Black cocoa gives them that spooky look perfect for Halloween.
My candy eyes melted during baking. What should I do?
If your candy eyes are melting, try adding them halfway through baking or immediately after taking the cookies out of the oven while they are still soft.
Can I use liquid food coloring for the chocolate chips?
It’s best to use gel food coloring rather than liquid to avoid altering the texture of the chocolate. Gel food coloring provides better intensity without thinning the chocolate too much.
Can I add other decorations besides candy eyes?
Absolutely! You can add sprinkles, mini M&Ms, or other candy decorations to make the cookies even more festive and monster-like.
More Cookie Recipes
I hope you love these Halloween black cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Halloween Monster Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Monstrous Halloween cookies made with black cocoa, colored white chocolate chips, and candy eyes (makes 12-14 cookies)
Ingredients
Colored Chocolate Chips
- 250 g white chocolate (8.8 oz)
- Gel food coloring in orange, purple, and green
Black Cocoa Cookies
- 115 g unsalted butter - melted (½ cup)
- 50 g white granulated sugar (¼ cup)
- 80 g brown sugar - dark brown vergeoise (⅓ cup)
- 1 large egg - room temperature
- 1 tsp vanilla extract
- 190 g flour (1 ½ cups)
- 40 g black cocoa powder (⅓ cup)
- ½ tsp baking soda
- ¼ tsp salt
- Candy eyes and decorations
Instructions
Colored Chocolate Chips
- Finely chop the white chocolate and place it in a heatproof bowl.
- Melt the white chocolate over a double boiler or in the microwave until fully melted and smooth.
- Divide the chocolate into three small bowls.
- Add gel food coloring to each bowl and mix until you achieve the desired color (see notes).
- Place the colored chocolate in a small piping bag and snip a small opening with scissors.
- Pipe small dots of colored chocolate onto a baking sheet lined with parchment paper to create chocolate chips, then let them cool completely at room temperature.
Monster Cookies
- In a bowl, mix and sift together the dry ingredients—flour, black cocoa, baking soda (see notes for using baking powder), and salt—then set aside.
- In a large bowl, combine the cooled melted butter, white granulated sugar, and brown sugar, and whisk with an electric mixer for 2 minutes until well combined.
- Add the egg and vanilla extract, and whisk to incorporate.
- Finish by adding the dry ingredient mixture and mix with a spatula or wooden spoon until you have a dark cookie dough.
- Then add the colored chocolate chips and fold them into the cookie dough.
Baking
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
- Using an ice cream scoop, scoop out balls of cookie dough and place them on the prepared baking sheet (about 6-8 cookies per sheet), spacing them about 2 inches (5 cm) apart.
- Add the candy eyes in pairs on top of the cookie dough balls and bake in the oven for about 12-14 minutes, until they spread but remain soft in the center.
- Let the cookies cool on the baking sheet for a bit before transferring them to a wire rack to cool completely.
Notes
Storage: Up to 1 week at room temperature in an airtight container and up to 3 months in the freezer.
Tips & Tricks:
- Use cooled melted butter and a room temperature egg.
- Bake the cookies immediately (no chilling time needed) or bring the dough to room temperature before baking.
- Test the placement of the candy eyes; add them to the cookies before baking or near the end of baking, as they may melt during the process.
- Do not overbake the cookies; after 12 minutes, they should be slightly firm on the edges but still soft in the center. (Let them cool a bit on the baking sheet to avoid breaking.)
- If you don’t have orange food coloring, use yellow instead; for purple, mix red/pink and blue, and for green, mix yellow and blue. (Use gel food coloring if possible, not powder or liquid.)
- Be careful not to add too much coloring, as it may change the texture of the white chocolate.
- Substitute baking soda with 2 teaspoons of baking powder.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 304
- Sugar: 24.8 g
- Sodium: 326.4 mg
- Fat: 15.5 g
- Carbohydrates: 39.3 g
- Protein: 4.2 g
- Cholesterol: 40.5 mg
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