Today’s recipe will be a bit spooky. Well, not really spooky spooky… let’s say it’s different from other recipes ;) Instead of simple chocolate cookies, I got super chocolaty Halloween Double Chocolate Peanut Butter Monster Cookies. That’s quite a mouth full, I know ;) They may look a bit unusual for a “normal” day of the year, but for Halloween… perfect. You would not judge them by their appearance, anyway – it’s the inside that counts.
Halloween and I are not the best of friends. I actually like that creepy holiday quite a lot but not everything connected with it ;) I think it’s funny what you can do with decorations, but none of that is happening in my home, to be honest. Maybe a carved Halloween pumpkin when I’m in the mood, but that’s about it. Halloween parties are also not happening for me. I don’t really feel like dressing up anymore and that’s a requirement for most Halloween parties. So I am usually out ;P
BUT – and that’s a big but(t) – I have a lot of fun baking scary stuff ;) As soon as someone tells me they need a cake or a snack for Halloween, I immediately start mixing the fake blood – even before that person has finished the request ;) It’s just a lot of fun baking cut off fingers, adding eyeballs on cupcakes, or let brain mass drip down somewhere. Have a look at my Halloween category – maybe you can find something you like (could be more recipes, I have to admit). There are definitely some bloody good recipes. No pun intended ;P
My cookies today are not really scary – they’re rather cute with the little eyes – but I think these black cookies are still a good fit with the Halloween theme. Weird but delicious. You don’t need blood splattered on everything. When baking for kids you should skip the gory stuff anyway until they are old enough to understand and to have fun with it. If you like it a bit more colorful, you can also bake the “child-friendly” Halloween Monster Cookies – similar cookies but they don’t look like they’ve been rotting away for a couple of years.
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1 cup (130g) spelt flour
1.8 oz. (50g) black cocoa powder*
1 tsp. baking powder
pinch of salt
3.5 oz. (100g) peanut butter chips*
1.8 oz. (50g) semi-sweet chocolate, chopped
To finish:
3 tbsp. sugar
1 cup (130g) confectioners’ sugar
candy eyeballs*
Für den Teig:
120g Butter
100g brauner Zucker
1 Ei (L), Zimmertemperatur
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)
50g schwarzes Kakaopulver*
1 TL Backpulver
eine Prise Salz
100g Erdnussbutter Chips*
50g Zartbitterschokolade, gehackt
Für die Dekoration:
2-3 EL Zucker
130g Puderzucker
Zuckeraugen*
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and make golfball-sized balls out of the dough. Roll them first lightly in the sugar, then generously in the confectioners’ sugar and place with some space in between on the baking sheet. Bake for 11-13 minutes until the edges are set and you can see some cracks here and there. Take out of the oven and press the candy eyeballs immediately into the cookies – let cool down completely on a wire rack. Repeat with the remaining dough.
2. Den Ofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig aus dem Kühlschrank holen und Kugeln formen, die etwa die Größe von Golfbällen haben. Die Kugeln erst im Zucker, dann im Puderzucker wälzen – versucht eine einigermaßen dicke Puderzuckerschicht auf die Kugeln aufzubringen. Mit etwas Abstand auf das Blech setzen und für 11-13 Minuten backen, bis die Ränder fest sind und hier und da Risse in den Cookies zu sehen sind. Aus dem Ofen holen und sofort jeweils zwei Zuckeraugen in die noch weichen Cookies drücken. Auf einem Kuchengitter auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Halloween Chocolate Peanut Butter Monster Cookies
- Prep Time: 00:20
- Cook Time: 00:13
- Total Time: 02:45
- Yield: 16 1x
- Category: Cookies
- Cuisine: American
Description
Maybe not the prettiest cookies, but that’s ok – they taste great and that’s all that counts with these Choclate Peanut Butter Cookies.
Ingredients
For the dough:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1 cup (130g) spelt flour
1.8 oz. (50g) black cocoa powder*
1 tsp. baking powder
1 pinch of salt
3.5 oz. (100g) peanut butter chips
1.8 oz. (50g) semi-sweet chocolate, chopped
To finish:
3 tbsp. sugar
1 cup (130g) confectioners’ sugar
candy eyeballs*
Instructions
1. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with the black cocoa powder, baking powder, and salt and add to the bowl – mix until just combined. Add the peanut butter chips and chopped chocolate and fold in. Cover the bowl and place in the fridge for at least two hours.
2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and make golfball-sized balls out of the dough. Roll them first lightly in the sugar, then generously in the confectioners’ sugar and place with some space in between on the baking sheet. Bake for 11-13 minutes until the edges are set and you can see some cracks here and there. Take out of the oven and press the candy eyeballs immediately into the cookies – let cool down completely on a wire rack. Repeat with the remaining dough.
Notes
Enjoy baking!
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