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Monster Cookies


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5 from 7 reviews

Ingredients

Units Scale

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
  • 23tbsp milk
  • 1tbsp cocoa powder
  • green food colouring
  • white mini marshmallows

Instructions

For the Cookies:

  1. Preheat the oven to 175c and line 2 baking sheets with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  1. 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.
  2. Add the cocoa powder to the smaller portion of frosting and mix till combined.
  3. 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.
  4. Sandwich the frosting half with the unfrosted half like a little cookie taco.
  5. 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