Mint Chocolate Chip Monster Halloween Cookies
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!
Servings 20 large cookies
Calories 195kcal
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
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.
Nutrition
Calories: 195kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 130mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 238IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg
