“Oh little candy eyes, how cute!”. That’s me, in the baking aisle about 4 weeks ago. They were always going to become monster something but monster what was the question? How about Chocolate Monster Halloween Cookies. Why, don’t mind if I do.
These cute monster cookies popped into my head one day as baked treats generally do. I thought “have those eyes poking out of some buttercream filled cookies and tadaa! Perfect Halloween treats”.
Cutest Monster cookies EVER!!
The eyes get all the credit here and maybe that purple and orange vanilla buttercream filling. Without either of those you have simple, yet insanely delicious, chocolate sandwich cookies with a vanilla buttercream centre. With the candy eyes and buttercream – totally transformed.
I am so in love with these little guys. I even found myself feeling sorry for them when I took a bite. Is that weird? Nah, just look how cutesy wootsy these monster cookies are.
How to make Halloween Cookies
What I love most – I mean aside from how adorable they are (epic monster-ness fail) – is how easy these are to make. Get the kiddies involved because these are fun and take very little time or effort to make. Why? So glad you asked. Hello, food processor. These cookies are based on my Nutella Chocolate Sandwich Cookies.Here are the steps.
- Make cookie dough in the food processor = 5 minutes
- Roll dough and cut out cookies = 10 minutes
- Make buttercream filling in food processor = 5 minutes
- Fill and decorate baked cookies = 10minutes
And if you do get the kiddies on hand to help it may take less time (it may also take longer depending on how your children go in the kitchen) but I guarantee you’ll have fun. You’ll be so proud of your little Chocolate Monster Halloween Cookies, you won’t want to eat them. Plus, every time you look at them you can’t help but giggle – well at least I couldn’t.
So, get your Halloween baking started and make some Halloween treats ready to give to trick or treaters or to serve at your Halloween party. How many times can I say Halloween before I get tongue tied?
I just love how little Purple here is looking at broken little Orange below like “Nooooo!!’ Mwuhahahahaha!
Happy Spooky Baking 🙂
More not so spooky treats for Halloween
- Halloween candy apples
- Apple Pie Cupcakes with Salted Maple Buttercream Frosting
- Chocolate Pumpkin Cupcakes with Pumpkin Spice Frosting
- Easy Pumpkin Cobbler
- Pumpkin Pie Fudge
- Butter Popcorn Easy Fudge
For the cookies;
- 260 g / 2 cups / 9.2oz plain (all-purp) flour
- 60 g / ½ cup dutch processed cocoa
- 1/2 teaspoon baking powder
- ¾ cup / 150g / 5.3oz white sugar
- 113 g / 1/2 cup / 1 stick unsalted butter, cold & cut into cubes
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 1 tablespoon cold milk (notes)
For the vanilla buttercream filling;
- 1 1/2 cups / 195g icing (confectioners / powdered) sugar
- 80 g / 2/3 stick unsalted butter, softened
- 2 teaspoons thickened / heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- Purple and orange food colouring
- Sprinkles and monster eye candies for decorating
For best results, always weigh ingredients where a weight is provided
For the cookies
- Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.
- Add the flour, baking powder, cocoa and sugar to processor and process to combine. Add the cold butter and process again for another 20 – 30 seconds until it is finely chopped through the flour mixture. It might still be a little lumpy and that’s ok.
- Finally, add the egg, vanilla and half of the milk. Process again for about 30-40 seconds until everything is well combined and the dough starts forming large clumps. If it's not quite sticking together, add the rest of the milk and blitz again.
- Tip the mix out onto a clean surface and pull together with your hands, kneading lightly until it starts to stay together – only a minute or so.
- Lay out a long sheet of baking paper (about 70cm) and lay the dough in the centre of one half of it. Fold the other half over the top and use a rolling pin to roll the dough out to about 4-5mm thick. Every so often peel the paper away then recover (top first, then flip it over to do the bottom) - this will stop any creases in the paper causing indentations in the cookies.
- Place in the fridge for ½ an hour before proceeding.
- Use a 2 inch circle cutter to cut as many cookies as you can. Carefully transfer them to a baking tray about 1 inch apart. Re-roll the dough and repeat until it has all been used.
- Bake in the oven for 6 minutes, turn the trays, bake for another 6 minutes. Transfer them to a wire rack and allow to cool completely.
For the vanilla buttercream filling
- Give the processor bowl a quick rinse then add the sugar, butter, cream, vanilla and salt (the first 5). Process the whole lot for about 2-3 minutes on the low setting until smooth and pale.
- Divide the buttercream between 2 bowls, then colour one with orange and one with purple colouring.
- Place a teaspoon of buttercream on half of the cookies so that it sits just a little off centre. Press another cookie down on top at an angle.
- Add the eyes and sprinkles if using them. If the buttercream needs to firm up, place the cookies in the fridge, otherwise serve straight away.
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