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These fudgy Chocolate Monster Cookies have an entire pound of chocolate in them! A simple, no-chill Halloween cookie recipe where kids can get super creative decorating with sprinkles and candy eyes.
- A pound of chocolate. Yes really. These cookies are intensely chocolatey. There there is an entire pound of semi-sweet chocolate chips in these Halloween treats, plus cocoa powder and M&M candies.
- No chilling required. Because there is so much chocolate in these cookies, you don’t need to chill the cookie dough. Just let it rest for 30 minutes, then start baking.
- Fudgy cookie perfection. After baking, the cookies have a thin crust and a chewy center that pretty much does me in when it comes to eating “just one” (hasn’t happened).
- Fun to decorate. You can make these cookies anytime of the year, but on Halloween we like to use Halloween themed sprinkled and candy eyes to turn them into “monster cookies.” If you have littles at home they’ll love arranging the M&Ms and candy eyes into faces on each cookie.
- The cookie dough is fudgy – that’s normal! After you’ve melted the solid chocolates together, then mixed in the cocoa powder and M&Ms, the dough will start to resemble a fudge that can be shaped and rolled. This is totally normal and due to the crazy amount of chocolate in this recipe.
- Use candy corn. I don’t often use candy corn because my family doesn’t like it, but if you do like candy corn they would be super cute noses or horns on these cookies.
- Don’t refrigerate the dough, but do let it rest. Don’t refrigerate the dough because then the chocolate will start to harden and the dough becomes difficult to scoop. However, the cookie dough does need to sit at room temperature for 30 minutes. This allows the chocolate to cool and solidify, which makes the dough hold its shape better.
- Let the cookies cool. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool. If you try to move them too soon they won’t hold their shape as well.
More Halloween Treats to Try
- 2 cups all purpose flour
- ½ cup Dutch processed cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 lb semisweet chocolate chips
- ¾ cup M&Ms, you could also use semisweet chocolate chips, divided use
- 4 large eggs
- 2 teaspoons vanilla extract
- 10 tablespoons unsalted butter, softened
- 1½ cups packed light brown sugar
- ½ cup granulated sugar
- Halloween sprinkles, optional
- ½ cup candy eyes, optional
- Mix the dry ingredients. Whisk flour, cocoa, baking powder and salt together in a medium bowl, set aside.
- Melt the chocolate. Add the semisweet chocolate chips to a large, microwave-safe bowl. Microwave for 30 seconds, then stir. Continue in 1 minute increments, stirring each time, until the chocolate has melted. (It usually takes 1 minute 30 seconds total for me.) Set aside to cool slightly.
- Mix the wet ingredients. In a small bowl whisk the eggs and vanilla together. Set aside.
- Cream butter and sugars. In a stand mixer with a paddle attachment, beat the butter, brown sugar and granulated sugar at medium speed until combined, about 45 seconds.
- Add the egg mixture. Reduce the speed to low and gradually add the egg mixture. Mix until incorporated, about 45 seconds.
- Add the melted chocolate. Pour it in a steady stream and mix until combined, about 40 seconds, scraping down the sides of the bowl as needed.
- Add dry ingredients. With the mixer still running on low, add the dry ingredients and mix until just combined. Do not overbeat. Fold in ¾ cup of M&Ms.
- Let the dough rest. Cover the bowl with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 30 minutes.
- Preheat your oven to 350F. Line a baking sheet with parchment paper.
- Shape the cookies. Working with 2 tablespoons of dough at a time, roll into balls and space about 2 inches apart on prepared baking sheet. (I was able to fit 8 balls onto a sheet.) If you are using Halloween sprinkles, pour some onto a plate and dip each ball of dough before placing it on the baking sheet.
- Decorate. Press candy eyeballs onto each ball of dough, gently pressing down.
- Bake the cookies. Bake until the edges of the cookies have begun to set but the centers are still very soft, about 10-11 minutes.
- Cool. Let cookies cool on the sheet for about 10 minutes before transferring to a rack with a spatula to finish cooling. The cookies will firm up during the cooling process.