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These chocolate Halloween monster cookies are rich and full of milk chocolate M&M’s, chocolate chips, and topped with orange sprinkles. The added candy eyes are a cute touch that will get anyone into the Halloween spirit. A crispy outside and a soft, melt-in-your-mouth inside. A glass of milk’s best friend!
What ingredients do I need to make Chocolate Halloween Monster Cookies?
All-purpose flour – This is the best kind of flour for making cookies. There’s just enough gluten to give the cookies a nice, soft texture.
Natural unsweetened cocoa powder – Hershey’s Cocoa Powder 100% Natural Unsweetened (or a store-brand version) is the best cocoa powder for this recipe. It has a stronger flavor than dark or Dutch-processed cocoa powders, and its dryness will help the cookies from spreading too much when they are baking.
Baking powder – A leavening agent that helps the cookies rise instead of spreading like baking soda does.
Salt – I used table salt. It complements the chocolate and it helps in the baking process.
Light brown sugar – The extra molasses in light brown sugar adds to the richness of these cookies. Do not use dark brown sugar. It has even more molasses and may cause the cookies to spread too much when baking.
Granulated sugar – Extra sweetness!
Unsalted butter – You’ll want the butter to be softened so it’s easier to cream with the sugars.
Large Egg – A binding agent. It helps the cookie dough stick together.
Vanilla extract – For aroma and flavor. Vanilla complements chocolate very well. I used imitation vanilla extract.
Semi-sweet chocolate chips – Adds even more rich, chocolate goodness to the cookies.
M&M milk chocolate candies – I used Ghoul Mix M&Ms that can be found in many grocery stores during Halloween. You can also pick out the orange and green M&Ms from a regular bag.
Candy eyeballs – You can find these at Michael’s, Jo Ann, or some grocery stores around Halloween.
Orange sprinkles, optional – I like to roll the tops of the cookie dough balls in sprinkles to add crispiness and more color to the chocolate Halloween monster cookies. I used Sweet Tooth Fairy Medium Nonpareils from Michael’s.
For the exact measurements, see the recipe card below.
What kitchen equipment do I need to make Chocolate Halloween Monster Cookies?
You’ll need the following…
- A medium and large mixing bowl. I love my Pyrex Bowls! Find them on Amazon.
- A whisk.
- An electric hand mixer or a stand mixer with a paddle attachment. I use a KitchenAid hand mixer.
- 2 large cookie sheets
- Parchment paper.
- A 1-1/2 tablespoon cookie scoop. I use this one.
How do I make Chocolate Halloween Monster Cookies?
Preheat the oven to 350°F. Line 2 large cookie sheets with a piece of parchment paper, and set them aside.
Whisk the flour, cocoa powder, baking powder, and salt together in a small or medium mixing bowl. Put the dry ingredients aside.
In a separate large mixing bowl, add light brown sugar, sugar, and butter.
Cream the butter and sugars using an electric mixer at medium speed until the mixture is fluffy. Add the large egg and vanilla extract and continue mixing until smooth.
Pour in the dry ingredients and mix until everything is combined and the cookie dough is crumbly.
Add the chocolate chips and M&Ms into the cookie dough and fold them in.
Use a 1-1/2 tablespoon cookie scoop to scoop the cookie dough and roll it into a ball in your hands. Repeat until all of the cookie dough has been used. Place the cookie dough balls on the parchment-lined cookie sheets about an inch and a half apart (I can fit 16 cookies onto one cookie sheet.)
Press a few more M&Ms on top of the cookies, then dip the tops of the dough balls in sprinkles, if desired.
Bake the cookies for 13-15 minutes or until they have puffed up on top and the outside looks crisp. Be careful not to overbake the cookies or they will be too tough.
As soon as the cookies come out of the oven, press 2-3 candy eyeballs on top of them. Be careful not to burn yourself on the hot cookies.
Let the cookies rest on the pan for 10 minutes, then transfer them to a cooking rack. Allow them to cool to room temperature before serving or storing them in an airtight container.
What substitutions can I make for Chocolate Halloween Monster Cookies?
You can substitute the following…
- Use salted butter instead of unsalted butter. You’ll want to omit the added salt if you do so.
- Try out different Halloween sprinkles on the outside of the cookies!
- Use 1/4 cup unsweetened cocoa powder and 1/4 cup black cocoa powder for darker-colored cookies.
- Add 1/2 teaspoon of black food coloring for darker Halloween monster cookies.
- I do not recommend using dark brown sugar. It contains more molasses, so it may cause the cookies to spread more when they are baking.
How can I store chocolate Halloween monster cookies?
The best way to store chocolate Halloween monster cookies is to place them in an airtight container (Tupperware, Gladware, or a gallon-sized Ziplock bag). Then, you can leave them at room temperature for up to 4 days, store them in the refrigerator for up to 8 days, or you can freeze them for up to 3 months. You’ll want to thaw them out in the fridge overnight before serving them.
Can I make these cookies ahead of time?
Yes! Chocolate Halloween Cookies can be made up to 3 days ahead of time and still be fresh for your ghouls and goblins.
What other tips do you suggest with chocolate Halloween monster cookies?
- Please note that if you use a different-sized cookie scoop, you may end up with a different amount of Halloween monster cookies.
- For cookies with a crisp exterior and soft interior, bake for 13 minutes. For crunchier cookies, cook for 15 minutes.
- I used a light-colored, metal cookie sheet. If you use a dark color baking sheet, you may need to adjust the baking time to 10-12 minutes.
- Do not use dark brown sugar for this recipe. It will cause the cookies to spread more when they bake.
- Adding 1 teaspoon of black food coloring will darken the color of the cookies for a “spookier” look.
Chocolate Halloween Monster Cookies
Equipment
- 1 Medium mixing bowl
- 1 Large mixing bowl
- Whisk
- Electric hand mixer or a stand mixer with a paddle attachment
- 2 Large cookie sheets Half size
- Parchment paper
- 1 Medium cookie scoop 1-1/2 tablespoons
Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Ghoul Mix M&Ms plus 1/4 cup more to press on top of the cookies
- Candy Eyeballs you’ll need about 50-52
- 2 tablespoons orange or Halloween sprinkles optional
Instructions
- Preheat the oven to 350°F. Line 2 large cookie sheets with a piece of parchment paper, and set them aside.
- Use a whisk to mix the flour, cocoa powder, baking powder, and salt in a small or medium mixing bowl. Set the dry ingredients aside.
- In a separate large mixing bowl, add light brown sugar, sugar, and butter. Cream the butter and sugars using an electric mixer at medium speed until the mixture is fluffy. Add the large egg and vanilla extract and continue mixing until smooth.
- Pour in the dry ingredients and mix until everything is combined and the cookie dough is crumbly. Add the chocolate chips and M&Ms into the cookie dough and fold them in.
- Use a 1-1/2 tablespoon cookie scoop to scoop the cookie dough and roll it into a ball in your hands. Repeat until all of the cookie dough has been used. Place the cookie dough balls on the parchment-lined cookie sheets about an inch and a half apart (I can fit 16 cookies onto one cookie sheet.)
- Press a few more M&Ms on top of the cookies, then dip the tops of the dough balls in sprinkles, if desired.
- Bake the cookies for 13-15 minutes or until they have puffed up on top and the outside looks crisp. Be careful not to overbake the cookies or they will be too tough.
- As soon as the cookies come out of the oven, press 2-3 candy eyeballs on top of them. Be careful not to burn yourself on the hot cookies.
- Let the cookies rest on the pan for 10 minutes, then transfer them to a cooking rack. Allow them to cool to room temperature before serving or storing them in an airtight container.
Notes
- Please note that if you use a different-sized cookie scoop, you may end up with a different amount of cookies.
- For cookies with a crisp exterior and soft interior, bake for 13 minutes. For crunchier cookies, cook for 15 minutes.
- I used a light-colored, metal cookie sheet. If you use a dark color baking sheet, you may need to adjust the baking time to 10-12 minutes.
- Do not use dark brown sugar for this recipe. It will cause the cookies to spread more when they bake.
- Adding 1 teaspoon of black food coloring will darken the color of the cookies for a “spookier” look.
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