Chocolate Sprinkle Cookie Monsters are a cute treat for your next Halloween party. Chewy and moist chocolate cookies are rolled in sprinkles and resemble not-so-scary monsters.
Chocolate Sprinkle Cookie Monsters will be the perfect addition to your next Halloween party tray. They are eye-catching (pun intended), colorful, and filled with chocolate-y flavor.
The best part is that they look like they take a lot of effort and time. In reality, they are quick and easy to make.
Use colors to match your party theme, child’s favorite colors, or your favorite sports team. Or, mix your colors for multicolored sprinkle monster cookies.
Chocolate cookie dough
First, you’ll start with a basic chocolate cookie dough. This cookie is moist, chewy, and has a mild chocolate flavor. Not too rich – just right. I’d like to think of it as a milk chocolate cookie.
I made this dough slightly less sweet since your cookies will be covered in sugar-filled sprinkles. You can also roll your dough in granulated sugar for a crunchy sugar crust.
Turning your cookies into monsters
To turn your cookies into little monsters, you’ll roll your cookie dough balls in brightly colored jimmies sprinkles. Attach as many candy eyeball sprinkles as you’d like. Then, it’s time to bake!
The jimmies and eyeball sprinkles hold up just fine in the oven. Feel free to get creative – use any colors you’d like… maybe attach pretzels as arms. The kids can help decorate their own monsters as a fun activity.
Cookie baking tips
These are my absolute favorite tips for making a successful batch of cookies!
- Room temperature ingredients – using room temperature ingredients, like butter and eggs, is important when making cookies. Room temperature ingredients cream together with the sugar to create an emulsion. This traps air in the dough, which helps create a soft and fluffy cookie.
- Properly measuring flour – One of the most frequent issues I see with cookie making is the improper measuring of flour. Do your cookies frequently turn out cakey or thick, and don’t spread well? You may be adding too much flour. To properly measure flour – use a spoon to scoop dough from the container to your measuring cup. Level off with a knife. Scooping directly from the container with your measuring cup will compact flour into the cup, adding up to 25% extra flour to your dough.
- Use parchment paper or a silicone baking mat instead of greasing a cookie sheet. Grease or butter on a cookie sheet will cause your cookies to spread more than they should.
Chocolate Sprinkle Cookie Monsters
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup jimmies sprinkles
- eyeball sprinkles
Instructions
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until creamed and fluffy, about a minute. Add milk and stir to combine.
- In a separate bowl, whisk (or sift) together the flour, cocoa powder, salt, and baking soda.
- Gradually stir dry ingredients into butter mixture until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Roll balls in sprinkles and add eyeballs.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until cookies begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Equipment Recommendations
Notes
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
- Chocolate dough can be rolled in granulated sugar instead of sprinkles if desired.
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