These Halloween monster cookies are soft, chewy black cocoa cookies loaded with colorful chocolate chips and spooky candy eyes.

Halloween monster cookies with candy eyes

Made with my black cocoa cookie dough, these spooky monster cookies have a deep chocolate flavor and naturally dark color—perfect for Halloween parties and baking with kids.

Why You’ll Love This Recipe

Soft and chewy: Rich black cocoa cookies with soft centers and lightly crisp edges.
Perfect for Halloween: Black cookies, colorful chocolate chips, and silly candy eyes make them extra spooky.
Fun to decorate: An easy Halloween baking project kids can help decorate.

Ingredients You Need

Flour: All-purpose flour.
Black cocoa: Unsweetened black cocoa powder.
Baking soda: Regular baking soda.
Butter: Unsalted butter, melted and slightly cooled.
Sugar: White sugar and brown sugar.
Egg: Large egg, at room temperature.
Vanilla & salt: Vanilla extract and fine salt.
Chocolate chips: White chocolate chips colored orange, green, and purple.
Candy eyes: Edible candy eyes.

Ingredients for Halloween monster cookies

Tips for the Best Halloween Monster Cookies

Use black cocoa: For the darkest color and best chocolate flavor.
Don’t overmix: Mix just until the cookie dough comes together.
Use a cookie scoop: For evenly sized monster cookies.
Don’t overbake: Remove when the edges are set and centers are still soft.
Add candy eyes carefully: Press them in right after baking if they tend to melt.

How To Make Halloween Monster Cookies

Melted butter and sugars in a mixing bowl — **Mix** the melted butter with the white and brown sugars until combined.

Cookie dough mixture with egg and vanilla — **Add** the egg and vanilla and mix until smooth.

Black cocoa cookie dry ingredients — **Fold in** the flour, black cocoa, baking soda, and salt until just combined.

Black cocoa monster cookie dough — **Add** the colored chocolate chips and gently mix them into the dough.

Monster cookie dough balls with candy eyes — **Scoop** the dough into balls and place them 2 inches (5 cm) apart on a lined baking sheet. **Press** candy eyes into each cookie to create the monster faces.

Baked Halloween monster cookies — **Bake** at 350°F (180°C) for about 12 minutes, until the edges are set and centers still soft. **Cool** on the baking sheet for a few minutes, then transfer to a wire rack.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Variations

Halloween M&M’s: Replace the colored chocolate chips with Halloween M&M’s.
Regular cocoa: Use Dutch-process cocoa for lighter chocolate monster cookies.
More candy eyes: Mix different sizes of candy eyes for fun monster faces.
White chocolate: Use regular white chocolate chips instead of colored ones.

Recipe Questions

Can I use regular cocoa instead of black cocoa?

Yes, but the cookies will be brown rather than deep black.

Yes, keep it covered in the fridge for up to 24 hours and bring it slightly back to room temperature before baking.

How do I keep the candy eyes from melting?

Press them into the cookies immediately after baking while they’re still warm.

Can I freeze Halloween monster cookies?

Yes, freeze the baked cookies in an airtight container for up to 3 months.

Black cocoa monster cookies with colorful chocolate chips

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Recipe Video

Halloween Monster Cookies

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Author: Fadela
Total Time: 22 minutes
Yield: 12 cookies

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Description

Soft and chewy Halloween monster cookies made with black cocoa, colorful chocolate chips, and spooky candy eyes.(makes 12-14 cookies)

Instructions

Colored Chocolate Chips

Finely chop the white chocolate and place it in a heatproof bowl.
Melt gently over a double boiler or in short intervals in the microwave, stirring until completely smooth.
Divide the melted chocolate between three small bowls and add a small amount of orange, purple, or green oil-based food coloring to each.
Transfer each color to a small piping bag and snip a tiny opening at the tip.
Pipe small dots onto a baking sheet lined with parchment paper and let them set completely at room temperature.

Monster Cookies

Combine the flour, black cocoa powder, baking soda, and salt in a bowl and set aside.
Beat the cooled melted butter with the white and brown sugars for about 2 minutes until well combined.
Add the egg and vanilla and mix until smooth.
Fold in the dry ingredients with a spatula, mixing just until a dark cookie dough forms.
Add the colored chocolate chips and gently fold them into the dough.

Baking

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop the cookie dough into balls and place them about 2 inches (5 cm) apart, about 6–8 cookies per sheet.
Press pairs of candy eyes onto the dough to create the monster faces.
Bake for 12–14 minutes, until the edges are set but the centers still look slightly soft.
Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.