A fun Halloween monster cookie recipe that’s both delicious and fun, topped with candy eyeballs that make them look like they are looking at you. Cute, yet creepy.
If you’re still looking for the perfect Halloween treat for your Halloween party this month, try these easy homemade Chocolate Halloween Monster Cookies.
I usually always have all of these ingredients in my cupboard so this means no running to the store either – yay!
They’re also a terrific way to get your kids interested in cooking and baking. Children enjoy learning new things, especially when they are related to food.
When the kids help you make these monster eyes cookies, there will surely be a lot of laughter, smiles, and happiness. Something they’ll remember doing with you always.
How long do the monster cookies last?
These monster cookies may be stored at room temperature for up to a week, refrigerated for up to two weeks, or in the freezer for up to three months in an airtight container.
Serve warm, cold, or room temperature. Simply put them in the microwave till warm and sticky to reheat.
What kind of butter is best to make cookies?
To get the best results, use standard butter.
This prevents your cookie from spreading too much and adds a rich, buttery taste!
For this monster cookie recipe, avoid using all-natural butter because it tends to be runnier and may cause the cookies to spread too much.
Why do my monster cookies go flat?
There are a few reasons why your cookies aren’t as thick or fluffy as you’d like them to be:
- Is your baking soda fresh?
Baking soda that has been around for a long time will not function properly so be sure you aren’t using really old baking soda.
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- Is your butter at room temperature?
Before preparing the dough, remove the butter from the refrigerator.
It should not be microwaved. Butter that has been microwaved or melted is too hot, which will cause the dough to spread.
Let butter soften at room temperature for the best results.
- Are you using a cookie scoop?
Instead of rolling the dough by hand, I always use cookie scoops to pack and portion it out. This aids the cookies in maintaining their form.
How to make sugar free cookies
Unfortunately, the candy eyes and sprinkles are made from sugar so there’s no getting around that, unless you want to leave them out.
BUT you can make an almost sugar free monster cookie by replacing the ¾ cup sugar with ¾ cup xylitol sweetener instead.
To be honest, I actually stopped using real sugar in my home almost 10 years ago when I learned of the health benefits of xylitol at a dental conference and also tried it for myself.
Unlike table sugar, Xylitol is not converted into acids that cause tooth decay. As a matter of fact, it actually reduces the levels of decay-causing bacteria in saliva!
There are many health benefits of xylitol aside from oral hygiene:
- Xylitol stimulates the immune system, aids digestion, and stimulates lipid and bone metabolism
- Xylitol assists in glycemic and obesity control
- Xylitol can help reduce ear and respiratory infections
The best thing about Xylitol is that it is not a hyper sweetener, like Stevia or others.
It is used in a 1 to 1 ratio just like regular sugar. It’s taste and appearance is so similar that even taken raw, most can’t tell the difference.
I use Xylitol in every cooking, baking and drink recipe I’ve made for the past 10 years. My family and guests are none the wiser!
More Halloween Fun
- Monster Coloring Pages
- 16 Awesome Halloween Costumes for Pets
- 1000s of Printable Free Pumpkin Carving Stencils
How to Make Halloween Monster Cookies From Scratch
Ingredients
- 1/3 cup butter
- 3 tablespoons water
- ¾ cup sugar
- 1/3 cup cocoa powder
- 1 cup flour
- ½ teaspoon baking soda
- dash of salt
- candy eyes, sprinkles, nonpareils, etc – whatever you have!
Directions
Preheat the oven to 400 degrees
Cream together the butter, sugar, water and salt.
Then slowly add in the dry ingredients until you have a smooth and almost whipped looking batter.
Chill in the fridge for 30 to 45 minutes.
Line a baking tray with parchment paper and roll the dough into uniform sized balls.
*Check first to make sure your candies and sprinkles are okay to go in the oven and won’t melt.
Some are fine with heat and some kinds need to be added after baking and cooling for a little bit. Read your labels.
If your candies are okay with heat, press them into the balls of batter and bake for about 9 to 11 minutes and then let cool on the tray.
If they are best when added after baking, allow the cookies to cool for about 5 minutes before pressing the candies in.
If you’re unsure about everything staying in place you could always leave them off, then when the cookies are cool, add a bit of frosting and press the sprinkles and eyes into that.
Store in an airtight container for up to 5 days or freeze for a couple months.
Halloween Monster Cookies Recipe
If you're still looking for the perfect halloween treat for your Halloween party tomorrow night, try these easy homemade Chocolate Halloween Monster Cookies.
Ingredients
- 1/3 cup butter
- 3 tablespoons water
- ¾ cup sugar
- 1/3 cup cocoa powder
- 1 cup flour
- ½ teaspoon baking soda
- dash of salt
- candy eyes, sprinkles, nonpareils, etc - whatever you have!
Instructions
- Preheat the oven to 400 degrees
- Cream together the butter, sugar, water and salt. Then slowly add in the dry ingredients until you have a smooth and almost whipped looking batter. Chill in the fridge for 30 to 45 minutes.
- Line a baking tray with parchment paper and roll the dough into uniform sized balls.
- If your candies are okay with heat, press them into the balls of batter and bake for about 9 to 11 minutes and then let cool on the tray.
- If they are best when added after baking, allow the cookies to cool for about 5 minutes before pressing the candies in. If you’re unsure about everything staying in place you could always leave them off, then when the cookies are cool, add a bit of frosting and press the sprinkles and eyes into that.
- Store in an air tight container for up to 5 days or freeze for a couple months.
Notes
*Check first to make sure your candies and sprinkles are okay to go in the oven and won't melt. Some are fine with heat and some kinds need to be added after baking and cooling for a little bit. Read your labels.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 53mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 1g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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