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Soft and chewy Halloween monster cookies with chocolate chips, colorful candy pieces and playful edible candy eyes.

Spooky Halloween Monster Cookies with Candy Eyes

Thick, soft and chewy Halloween monster cookies packed with semisweet chocolate chips and colorful candy-coated chocolates, then finished with one, two, or three edible candy eyes. An easy Halloween cookie recipe with no complicated frosting or decorating required.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 1 hour 20 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup 170 g unsalted butter, melted and slightly cooled
  • ¾ cup 150 g packed light brown sugar
  • ⅓ cup 67 g granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups 250 g all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¾ cup 128 g semisweet chocolate chips
  • ¾ cup about 150 g candy-coated chocolates, divided
  • Approximately 30–40 small edible candy eyes

Method
 

  1. Melt the butter and allow it to cool for approximately 10 minutes.
  2. Whisk melted butter, brown sugar, and granulated sugar until combined.
  3. Add the whole egg and egg yolk and whisk until smooth.
  4. Mix in vanilla.
  5. In a separate bowl, whisk flour, baking soda, and salt.
  6. Fold the dry mixture into the wet ingredients until nearly combined.
  7. Fold in the chocolate chips and about ½ cup candy-coated chocolates.
  8. Cover and refrigerate the dough for 30–45 minutes.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  10. Portion approximately 2 tablespoons or 40–45 g of dough per cookie.
  11. Press reserved candy-coated chocolates and a few chocolate chips onto each dough ball.
  12. Arrange cookies 2–3 inches apart.
  13. Bake for 10–12 minutes, until the edges are set but centers remain soft.
  14. Immediately press one, two, or three candy eyes into each warm cookie.
  15. Cool on the baking sheet for 5–7 minutes.
  16. Transfer to a wire rack to finish cooling.

Notes

  • Weigh flour when possible for more consistent cookies.
  • Allow melted butter to cool before adding eggs.
  • Don't skip the 30-minute dough chill.
  • Reserve some candy pieces for the tops.
  • Add edible candy eyes after baking.
  • Don't overbake; the centers should remain soft when removed from the oven.
  • Make each monster slightly different by varying the number and position of its eyes.
  • Dough portions can be frozen for up to 2 months.
  • Store baked cookies in an airtight container at room temperature for up to 4 days.