Halloween Monster Cookies

5 from 11 votes

Fall is here and my 40-minute Halloween Monster Cookies are the perfect way to add some spooky flavor to your Halloween party. They have the perfect balance of soft and buttery texture with a sweet candy coating, and I make them with wheat flour, cream, coconut sugar, and sprinkles.

Prep Time30

Cook Time10

Total Time40

Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 129kcal

Author: Anjali Shah

Equipment

Ingredients

3 cups whole wheat pastry flour
¼ tsp baking soda
¾ tsp salt
1 tsp baking powder
1 cup butter room temperature (2 sticks)
2 oz cream cheese softened
¾ cup coconut sugar Can use up to 1¼ cups for a sweeter cookie
1 tsp vanilla extract
1 egg
natural Halloween sprinkles
candy eyes
natural purple food coloring (use natural food coloring and mix red + blue to get purple)

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking soda, salt, and baking powder. Set aside.
In a separate bowl, beat together the butter, cream cheese, and sugar until light and fluffy.
Add the vanilla, egg, and two to three drops of purple gel food coloring. Beat until well combined.
Slowly add the dry ingredients and mix until well combined. A spoon may be needed to mix in the last of the flour if the dough is too thick for a mixer.
Scoop heaping tablespoons of dough from the bowl and roll into a ball. Dip the balls into the Halloween sprinkles, leaving the bottom free of sprinkles.
Place each rolled cookie on the prepared baking sheet and press the balls down slightly with the bottom of a cup. Press candy eyes into the tops of the cookies.
Bake in the preheated oven for 10 to 12 minutes, until the bottom of the cookies are beginning to brown.
Remove from oven and allow to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving.

Notes

My #1 Secret Tip for this Halloween monster cookies is to use room temperature butter, cream cheese, and eggs for baking. I always make sure to remove the dairy ingredients from the fridge so that they are mixed evenly into the dough.
Make them chewy: For a chewier cookie, I swap about 2 tablespoons of the coconut or granulated sugar for brown sugar. Brown sugar has molasses, which helps make cookies moist and even softer.
Measure precisely: For best results with this eyeball cookies recipe, I make sure to spoon and level the flour into a measuring cup, versus using a measuring cup to scoop out the flour.
Use helpful tools: I use a cookie scoop to portion out the dough to ensure even-sized cookies. Also, you can choose to use an electric mixer and a large mixing bowl, or mix the ingredients in a large bowl of a stand mixer fitted with a paddle attachment.
Always preheat: For best results and to avoid the cookies ending up dried out and dense, I always make sure to preheat the oven before adding the cookies to it.
Don't overbake: We're looking for crispy-edge cookies with a chewy, slightly gooey center for these monster cookies, so make sure not to overbake them.
Form the cookies evenly: I make sure to get all the cookies the same size so they bake evenly. Also, I lightly press the dough balls down right before baking.

Nutrition