These spooky Mint Chocolate Chip Monster Halloween Cookies will get you in the Halloween spirit! Made with rich black cocoa powder and adorned with playful candy eyes and green candy pearls, they are sure to be the highlight of any Halloween party!
Looking for more fun Halloween treats to make for your party? These delicious treats are sure to cast a spell over your guests: Halloween Punch, Halloween Popcorn Balls and Pumpkin Rice Krispie Treats!
Monster Halloween Cookies
As Halloween approaches, I can’t help but get excited about baking festive treats that both kids and adults will adore, like these Monster Mint Chocolate Chip Cookies. With their dark black color, vibrant green accents, and playful candy eyes, these cookies are not only fun to make but also perfect for adding a spooky touch to any Halloween gathering.
The combination of rich black cocoa powder and refreshing mint extract creates a deliciously unique flavor that everyone is sure to love! Plus, the melty dark chocolate chips and mint chocolate chunks add a delightful texture that makes each bite absolutely irresistible.
Easy Halloween Cookie Idea
Baking these cookies is an absolute blast, especially when you get the kids involved! They love helping to mix the ingredients and decorate the cookies with candy eyes and green candy pearls. It’s a great way to make memories and get everyone in the Halloween spirit.
Whether you’re hosting a party, going to a potluck, or just indulging in a sweet treat at home, these Monster Mint Chocolate Chip Cookies are bound to be a hit. Trust me, once you take a bite, you’ll want to make them every Halloween!
Can’t find black cocoa powder or dark cocoa powder? No problem! Just use regular cocoa powder for instead and expect the cookies to be lighter in color.
Why You’ll Love This Recipe
- Unique Flavor: The blend of rich black cocoa powder and refreshing mint extract creates a deliciously unique taste that sets these cookies apart from your typical chocolate chip treats. Plus, the addition of dark chocolate chips and mint chocolate chunks adds layers of flavor that will keep you coming back for more!
- Fun and Festive Presentation: With their dark black color and playful decorations of candy eyes and green candy pearls, these cookies are sure to be a hit at any Halloween gathering.
- Easy to Make with Family: This recipe is a fantastic way to get the whole family involved in the kitchen during the Halloween season! From mixing the ingredients to decorating the cookies, it’s a fun activity that creates lasting memories. Plus, the end result is a delicious batch of Halloween cookies that will disappear in minutes!
How to Make Monster Halloween Cookies
- Preheat your oven to 325°F. Line a baking sheet with parchment paper or a silicone mat.
- Whisk together the cocoa powder, flour, baking soda, cornstarch and salt.
- Mix together the melted and cooled butter, granulated sugar, and brown sugar in the bowl of a stand mixer.
- Add in the eggs and vanilla. Mix again until smooth.
- Slowly add in the dry ingredients and mix until just incorporated.
- Fold in your chocolate and mint chocolate chips.
- Cover your dough with plastic wrap and chill in the fridge for at least 30 minutes.
- Form rough balls of dough. Use 3 tablespoons of dough for extra-large cookies and 2 tablespoons for large cookies.
- Place your candy monster eyes and sprinkles gently on top of your dough.
- Chill these prepared dough balls in the freezer for 10 minutes.
- Bake for 12-14 minutes at 325 F. When the cookies are removed from the oven, more sprinkles can gently be pressed into the top of the cookie.
- Cool the cookies slightly on the baking sheet, then transfer them to a wire rack to finish cooling.
Using a digital scale to weigh your dough ensures that each cookie is the same size. Extra large cookies are 60g and large cookies are 50g.
These cookies make great gifts for friends, neighbors, or teachers during the Halloween season. Package them in a fun Halloween-themed box or bag for a sweet surprise!
Storage Information
- Room Temperature: Allow the cookies to cool completely before storing them. Place them in an airtight container at room temperature and store for about 3-5 days.
- Refrigerator: If you want to extend their freshness, you can store the cookies in the refrigerator for up to one week.
- Freezer: Place the cookies in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 3 months.
Variations to Try
- Replace some of the dark chocolate chips with white chocolate chips for a delightful contrast in flavor. The sweetness of white chocolate pairs well with the mint!
- You can give the cookies a peanut butter twist by omitting the mint extract, replacing the mint chunks with peanut butter chips, and using orange candy pearls!
Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can substitute regular cocoa powder if you don’t have black cocoa powder. However, the cookies may have a slightly lighter color and a different flavor profile.
Can I use different types of chocolate chips?
Absolutely! Feel free to mix and match different types of chocolate chips, like semi-sweet, milk chocolate, or even white chocolate.
How do I know when the cookies are done baking?
Look for the edges to be set and slightly crisp, while the centers may still look soft. The cookies will firm up as they cool, so be careful not to over bake them.
Trish’s Tips
- The dough chilling process is important to help prevent the monster cookies from spreading too much during baking.
- Form your dough into rough, shaggy balls instead of round balls. This helps make the final cookies a beautiful shape and believe it or not, helps with the spreading.
- Make sure to use parchment paper or a silicone mat when baking the cookies. This also helps to prevent spreading.
- Never place a new batch of cookies on a hot baking sheet. Let it cool down first so the cookie dough balls don’t melt on the pan.
- Can’t find mint chocolate chunks? Andes mints may also be used. Just chop them into small pieces.
More Halloween Treats To Try
- Witch Hat Halloween Cookies
- Pumpkin Popcorn Balls
- Halloween Punch
- Spiral Slice and Bake Halloween Cookies
- Candy Corn Popcorn Munch
Mint Chocolate Chip Monster Halloween Cookies
Ingredients
Cookies:
- 1¾ cup all-purpose flour
- ¾ cup black cocoa powder or dark cocoa powder
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted and cooled slightly
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon mint extract optional
- ¾ cup dark chocolate chips or semi sweet chocolate chips
- ½ cups mint chocolate chunks creme de menthe baking chips or Andes mints cut into chunks, or any mint chip will work
Decorations:
Instructions
- Preheat your oven to 325°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Whisk together the all-purpose flour, black or dark cocoa powder, baking soda, cornstarch and salt. Set aside.1¾ cup all-purpose flour, ¾ cup black cocoa powder, 1 teaspoon baking soda, 1½ teaspoons cornstarch, ½ teaspoon salt
- Add the melted and cooled butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Mix until fluffy. About 2 minutes.12 tablespoons unsalted butter, ¾ cup granulated sugar, ½ cup light brown sugar
- Add in the eggs, vanilla extract and mint extract (if using). Mix again until smooth.2 large eggs, 2 teaspoons vanilla extract, ¼ teaspoon mint extract
- Slowly add in the dry ingredients and mix until just incorporated. Make sure not to overmix.
- Lastly, fold in your chocolate and mint chocolate chips.¾ cup dark chocolate chips, ½ cups mint chocolate chunks
- Cover your dough with plastic wrap and chill in the fridge for at least 30 minutes. It may be chilled overnight.
- Once your dough has chilled, form rough balls of dough. Use 3 tablespoons of dough for extra-large cookies and 2 tablespoons for large cookies. Using a digital kitchen scale to weigh your dough ensures that each cookie is the same size. Extra large cookies are 60g and large cookies are 50g.
- Place your candy monster eyes and sprinkles or green candy pearls gently on top of your dough.candy eyes, green candy pearls
- To prevent your cookies from spreading, chill these prepared dough balls in the freezer for 10 minutes.
- Bake for 12-14 minutes at 325 F. When the cookies are removed from the oven, more sprinkles can gently be pressed into the top of the cookie.
- Allow the cookies to cool slightly on the baking sheet, then transfer them to a wire rack to finish cooling.
Notes
- Room Temperature: Allow the cookies to cool completely before storing them. Place them in an airtight container at room temperature and store for about 3-5 days.
- Refrigerator: If you want to extend their freshness, you can store the cookies in the refrigerator for up to one week.
- Freezer: Place the cookies in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 3 months.
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