Description
These Chocolate Monster Halloween Cookies are deliciously rich cocoa-flavored sandwich cookies filled with colorful buttercream and decorated with fun sprinkles and candy monster eyes. Perfect for festive Halloween celebrations, these cookies combine a tender, chocolaty cookie with a sweet, creamy filling tinted in vibrant purple and orange hues.
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 (may add more if needed)
Buttercream Filling
- 1½ cups (195 g) powdered sugar
- 80 g (⅔ stick) unsalted butter, softened
- 2 tsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Purple and orange food coloring
- Sprinkles and candy monster eyes for decoration
Instructions
- Prepare the oven and trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper to prevent the cookies from sticking.
- Make the cookie dough: In a food processor, combine the all-purpose flour, Dutch-processed cocoa powder, baking powder, and white sugar. Add the cold, cubed unsalted butter and process until the mixture looks like fine crumbs. Then add the cold egg, vanilla extract, and half of the cold milk and pulse until the dough forms large clumps. Add any remaining milk if the dough is too dry.
- Knead and chill the dough: Lightly knead the dough on a clean surface until it holds together. Roll the dough out between two sheets of baking paper to about 4-5 mm thick, then chill in the fridge for 30 minutes to firm up.
- Cut the cookies: Using a 2-inch circle cutter, cut out the cookie shapes and place them about 1 inch apart on the prepared baking trays. Re-roll the dough scraps and cut additional cookies until all dough is used.
- Bake the cookies: Bake in the preheated oven for 6 minutes, then rotate the trays and bake for an additional 6 minutes until set. Remove from oven and cool cookies on a wire rack completely.
- Prepare the buttercream: In a clean food processor, blend powdered sugar, softened unsalted butter, heavy cream, vanilla extract, and a pinch of salt until smooth and pale. Divide the buttercream into two bowls, tinting one batch purple and the other orange with food coloring.
- Assemble the cookies: Place a teaspoon of colored buttercream onto the center of half the cookies and sandwich each with another cookie on top. Decorate the tops with candy monster eyes and sprinkles to create a festive Halloween look.
- Chill or serve: Refrigerate the assembled cookies if desired to firm up the buttercream, or serve immediately for a softer filling and fresh texture.
Notes
- The dough can be made ahead and kept refrigerated until ready to roll and bake.
- Use cold butter and egg for better texture and crumb.
- If you prefer a firmer buttercream, place the cookies in the fridge for at least 30 minutes before serving.
- Feel free to customize decorations with other Halloween-themed candies.
- Achieve even cookie thickness by rolling out dough between baking papers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
