Halloween Monster Cookies

Halloween Monster Cookies are soft chocolate sprinkle cookies that make a great Halloween dessert and are ready in about 20 minutes!

My kids love Halloween, and I try to make fun, festive Halloween treats for them. These Halloween monster cookies are a cute way to get into the Halloween spirit, and they are super easy to make.

I adapted this recipe from my quick chocolate chocolate chip cookie recipe. It’s an easy, one-bowl chocolate cookie recipe that is so simple to make.

Since the recipe uses melted butter, and the dough doesn’t need to chill, these cookies are ready, start-to-finish, in about 20 minutes. All of which makes these Halloween cookies a great choice for when you’re short on time (or for when you don’t want to spend all day baking).

Please check out the tips either in the “tips” section or in the recipe notes to help you make the perfect cookies!

How to make Halloween monster cookies

Step 1: Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.

Step 2: Whisk the butter until it is completely melted. Add the sugars; mix until well-combined.

Step 3: Stir in vanilla and egg until incorporated. Add the flour, cocoa powder, baking soda, and salt.

Tip>> Please read the recipe note about properly measuring flour. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

Step 4: Stir in chocolate chips. Scoop out 1.5 tablespoons of dough (medium cookie scoop).

Step 5: Dip the top of the cookie dough into the sprinkles. Gently press 2 candy eyes into the top of the dough.

Step 6: Place dough 2 inches apart on baking sheet.

Step 7: Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

Tip>> Slightly underbaking the cookies helps to keep them soft.

Tips

• Flour: Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie.
• Cocoa powder: I use regular unsweetened cocoa powder, not Dutch-processed.
• Candy eyes: I bought a package with small, medium, and large candy eyes. I used the smallest sized eyes for these cookies.
• Sprinkles: Just dip the tops into the sprinkles but don’t roll the entire cookie in sprinkles. Sprinkles on the bottom of the cookie can melt as the cookies bake.
• Don’t over-bake the cookies, or you won’t end up with soft cookies. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.

Storage

These cookies can be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.

More Halloween recipes! 

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