Description
These Chocolate Monster Halloween Cookies are a fun and festive treat perfect for the spooky season. Featuring rich, cocoa-flavored sandwich cookies with a creamy vanilla filling, they are decorated with colorful sprinkles and candy monster eyes to delight both kids and adults. Perfect for Halloween parties or as a seasonal dessert, these cookies are easy to make and sure to impress with their playful appearance and delicious taste.
Ingredients
Scale
Cookie Dough
- 260 g (2 cups) all-purpose flour
- 60 g (½ cup) Dutch-processed cocoa powder
- ½ tsp baking powder
- ¾ cup (150 g) white sugar
- 113 g (½ cup) unsalted butter, cold and cut into cubes
- 1 large egg, cold
- 1 tsp vanilla extract
- 1 tbsp cold milk
Filling
- 1½ cups (195 g) powdered sugar
- 80 g (â…” stick) unsalted butter, softened
- 2 tsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Decoration
- Purple and orange food coloring
- Sprinkles
- Candy monster eyes
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and baking powder. Using a pastry cutter or your fingers, cut the cold cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. In a separate small bowl, beat the cold egg with vanilla extract and cold milk. Gradually add the wet ingredients to the dry mixture, stirring until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Using a cookie cutter, cut the dough into desired shapes and place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake the cookies for 10-12 minutes until they are set but still soft in the center. Remove from the oven and allow the cookies to cool completely on a wire rack before assembling.
- Prepare the Filling: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and continue to beat until smooth and fluffy. Mix in the heavy cream, vanilla extract, and a pinch of salt until the filling is light and spreadable. Separate the filling into two portions and tint one portion purple and the other orange using food coloring, mixing well to achieve vibrant colors.
- Assemble the Sandwich Cookies: Spread or pipe a generous amount of colored filling onto the bottom side of one cookie, then gently press a second cookie on top to form a sandwich. Alternate the colors of filling as desired to create a festive look. Repeat with all cookies.
- Decorate the Cookies: Use sprinkles and candy monster eyes to decorate the tops of the sandwich cookies, creating playful and spooky monster faces. Allow the filling to set slightly before serving to ensure the decorations stay in place.
Notes
- Chilling the dough before baking helps to prevent spreading and keeps the cookies thick and soft.
- Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
- The filling can be made ahead and stored in the refrigerator; bring to room temperature and re-whip before use.
- If you prefer, substitute the heavy cream with milk or half-and-half for a lighter filling.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
