These Monster Cookies are scarily delicious. Double chocolate cookies sandwiched with vanilla buttercream and white marshmallow teeth. Make sure you take a bit out of them before they take a bite out of you!
Spooky season is in full swing and we’re gearing up for the big day! These Monster Cookies are a super fun and super easy treat to whip up for all your Halloween parties. The most delicious double chocolate cookie is sandwiched with bright green vanilla buttercream and marshmallow teeth, what more can you want from a Halloween cookie?!
These cookies are absolutely delicious on their own so if you’re not in the mood for scary cookies, just make the cookies! Eat the cookies! Be happy!
I’ve got another variation on this cookie coming in the next few days so keep your eyes peeled. It’s a creepy crawly cutie!
HERE’S WHAT YOU’RE GOING TO NEED:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
- Plain Flour – Sometimes called All Purpose flour.
- Cocoa Powder – Dutch processed cocoa powder is the best to use for these brownies. Nice and dark, just like my soul.
- Salt – Use fine salt when baking so it can be evenly distributed throughout the bake. Use flaked salt to finish recipes.
- White Chocolate – You can use chips, chunks or a bar of white chocolate chopped up. Just use the best quality you can afford.
- Food Colouring – Gel food colouring is the best to use as it won’t water down your frosting and won’t alter the taste too much.
- Edible Eyeballs: Small candies which look like little eyes. You can find these online or in specialist cake shops.
Tips for making Monster Cookies:
- Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
- Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
- Chocolate – I made these cookies with white chocolate as I thought it would give a nice contrast to the chocolate cookie but you can used any chocolate you prefer.
- Chilling – If you’re not baking your cookies straight away you can chill your cookie dough for up to 24 hours. This can help the flavour develop and give you much deeper tasting cookies but it’s not necessary with this recipe. Make sure you get them out of the fridge 30 minutes before baking to make them easier to scoop.
- Scooping – For larger cookies like these I like to use a small ice cream scoop. Mine is vintage but you can pick them up in most supermarkets or online. Amazon do a good set for different cookie sizes.
- Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
- Gluten Free – If you want to make these cookies gluten free simply swap the flour out for your favourite GF plain flour. I love Doves!
Variations of Monster Cookies:
- Chocolate Chip Cookies – Replace the cocoa with extra plain flour for regular chocolate chip cookies.
- White Choc Chip – Replace plain choc chips with white choc chips.
- Mint Chocolate Monster Cookies – Add 1/2tsp peppermint essence to the green frosting for mint chocolate Cookie Monsters.
- Multi Coloured Monsters – Separate the frosting into a few different bowls and add different colours to each to give you multi coloured Cookie Monsters. Just make sure the colours are vibrant and ghoulish!
More Halloween Recipes:
- Bloody Halloween Cocktails
- Mummy Donuts
- Mint Chocolate Slime Brownies
- Giant Candy Corn Cookie
- Hocus Pocus Vegan Brownies
For the Cookies:
- 175g unsalted butter, room temperature
- 150g light brown sugar
- 150g caster sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 240g plain flour
- 60g cocoa powder
- 1/2tsp fine salt
- 150g white chocolate chips
For the frosting:
- 175g unsalted butter, room temperature
- 350g icing sugar
- 2–3tbsp milk
- 1tbsp cocoa powder
- green food colouring
- white mini marshmallows
For the Cookies:
- Preheat the oven to 175c and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
- Add the flour, cocoa and salt to the bowl and mix on low until just combined. Add the white chocolate chips and mix until just combined.
- Line a large baking tray with parchment. Roll 2tbsp of dough into a ball and place on the prepared tray leaving 2 inches between each cookie to allow for spreading. Continue until you’ve used all of your dough. Press down on each cookie ball to flatten it slightly.
- Bake for 12-14 minutes, allow the cookies to cool on the tray for 5 minutes before placing them on a wire rack to cool completely.
For the Frosting:
- To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and 1tbsp of milk and mix on the lowest speed until the sugar is incorporated with the butter then turn the speed up to high. Add more milk if the frosting is a little stiff, you want a good piping consistency. Scoop out 1/4 of the frosting and pop in a bowl, set aside. Add a squidge of green food colouring to the larger portion of the frosting and mix until combined, add more if you want it more vibrant.
- Add the cocoa powder to the smaller portion of frosting and mix till combined.
- Once the cookies are cool cut them in half. Fill a piping bag, fitted with an open star nozzle with the green frosting and pipe splodges around the curved edge of one of the cookie halves. Place mini marshmallows onto the frosting, spacing them out evenly, to look like teeth.
- Sandwich the frosting half with the unfrosted half like a little cookie taco.
- Fill another piping bag with some of the chocolate frosting and pipe two little splodges of frosting on top of the cookie monster. Press an eyeball into each splodge.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: British
Keywords: Halloween, Cookies, Cookie Monster, Chocolate