It’s a bit late for »Happy Halloween«, I know that. Nonetheless, these cookies were supposed to appear on the blog for this cruel festivity… Loads of tiny Cookie Monsters melted on those cookies, that should be considered cruel, scary and perfect for Halloween, right?! ;) Well… they also look kinda cute, don’t they? So grab a Cookie Monster Cookie and a glass of milk and let’s get comfortable.
Anyway. Some of you might have noticed – right before Halloween my organization of blog posts got a bit upside down. Cookie Friday had to be canceled here on the blog and moved to Facebook. I did not want to ditch the recipe here on the blog, so I published it a week later and everything else is now delayed. But hey… if life gives you Cookie Monsters, make Lemonade… I mean Cookie Monster Cookies with it. ;)
Well. Those cookies are good for many occasions, not only Halloween. A Sesame Street party for example or a birthday party for kids… why the monsters melted is up to you to you to explain. ;)
Whatever whenever – those cookies are delicious. Cookie Monster loves these cookies. That’s why they got into the oven and ended up…. toasted ;) Well, that is one possible explanation for this little melting mess. I haven’t used blue candy melts to brush the cookies. No no. Even though the recipe says so. Cookie Monsters. Oven. Terrible accident, but delicious. ;P
Of course, there are many more delicious cookie recipes on the blog. We got over 400 cookie recipes by now. So there’s plenty to choose from. We also have a lot more to offer for celebrations or for kids. Our Cookie Pizza is a showstopper for any birthday, whether there are children at the table or not. ;P
No less fun to look at, no less delicious, but perhaps a little healthier are our Mini M&M’s Cookie Cups with Spelt Flakes. Just because of the spelt flakes. Of course, the cookie cups are still sweet. ;P
INGREDIENTS / ZUTATEN
(14-16 cookies)
For the cookies:
1 3/4 cups (230g) all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2/3 cup (150g) butter, room temperature
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
1 large egg
1 tsp. vanilla extract*
1/2 cup (80g) milk chocolate chips*
3.5 oz. (100g) semi-sweet chocolate*, chopped
For the topping:
7 oz. (200g) blue candy melts*
some candy eyes*
(14-16 Cookies)
Für die Cookies:
230g Mehl (Type 405)
1/4 TL Natron
1 TL Backpulver
1/4 TL Salz
150g weiche Butter
100g brauner Zucker
100g Zucker
1 Ei (L)
1 TL Vanille Extrakt*
80g Vollmilch Schokoladendrops*
100g Zartbitterschokolade*
Für das Topping:
200g blaue Candy Melts*
einige Zuckeraugen*
DIRECTIONS / ZUBEREITUNG
1. Mix the flour with baking soda, baking powder, and salt. Chop the chocolate. Set aside. Add the butter to a large bowl and mix with the sugars until light and fluffy – about 4-5 minutes. Add the egg and mix in well. Add the flour mixture and mix in until just combined. Add chocolate chips and chopped chocolate and fold in. Place the dough in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350˚F). Line a baking sheet with baking parchment. Use a cookie scoop to place small portions of dough on the baking sheet – leave enough space in between. Bake the cookies for about 14-16 minutes, or until the edges are set and slightly golden. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until all dough is used. Make some smaller cookies with the last batch of dough – about 1/2 teaspoon per cookie, and bake them for 5-6 minutes only.
3. For the topping melt the candy melts and spread on the cookies, press a pair of eyes into the chocolate of each cookie and some broken pieces of the small cookies. Let dry completely.
1. Das Mehl mit dem Natron, Backpulver und Salz vermischen. Die Schokolade grob hacken und zur Seite stellen. Die Butter zusammen mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen – etwa 4-5 Minuten. Das Ei zugeben und gut verrühren. Das Mehl zugeben und nur kurz unterrühren. Die Schokoladendrops und gehackte Schokolade zugeben und unterheben. Den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer oder Esslöffel kleine Portionen vom Teig abstechen und auf dem Backblech platzieren – genügend Platz zwischen den Cookies lassen. Die Cookies für etwa 14-16 Minuten backen, bis die Ränder fest und goldbraun sind. Herausnehmen, kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen. Mit dem verbliebenen Teig weitere Cookies backen. Mit den letzten Resten des Teiges kleinere Cookies backen – je Cookie etwa 1/2 TL Teig verwenden und nur 5-6 Minuten backen.
3. Für das Topping die Candy Melts schmelzen und dann auf die Cookies auftragen, je Cookie ein paar Augen und zerbrochene kleine Cookies in die Schokolade drücken. Komplett trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Cookie Monster Cookies
- Prep Time: 00:20
- Cook Time: 00:16
- Total Time: 01:40
- Yield: 16 1x
- Category: Cookies
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
There were several little Cookie Monsters looking for cookies… what happened next is kind of frightening, but also delicious. :P
Ingredients
For the cookies:
1 3/4 cups (230g) all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2/3 cup (150g) butter, room temperature
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
1 large egg
1 tsp. vanilla extract*
1/2 cup (80g) milk chocolate chips*
3.5 oz. (100g) semi-sweet chocolate*, chopped
For the topping:
7 oz. (200g) blue candy melts*
some candy eyes*
Instructions
1. Mix the flour with baking soda, baking powder, and salt. Chop the chocolate. Set aside. Add the butter to a large bowl and mix with the sugars until light and fluffy – about 4-5 minutes. Add the egg and mix in well. Next, add the flour mixture and mix in until just combined. Finally, add chocolate chips and chopped chocolate and fold in. Place the dough in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350˚F). Line a baking sheet with baking parchment. Use a cookie scoop to place small portions of dough on the baking sheet – leave enough space in between. Bake the cookies for about 14-16 minutes, or until the edges are set and slightly golden. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until all dough is used. Make some smaller cookies with the last batch of dough – about 1/2 teaspoon per cookie, and bake them for 5-6 minutes only.
3. For the topping melt the candy melts and spread on the cookies, press a pair of eyes into the chocolate of each cookie and some broken pieces of the small cookies. Let dry completely.
Notes
Get your bake on!
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