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… I mean – loads of tiny Cookie Monster melted on those cookies – that should be considered cruel, scary and perfect for Halloween, right?! ;) Well… they also look kinda cute, don’t they?

Anyways – 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
INGREDIENTS / ZUTATEN
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
candy eyes
Für die Cookies:
230g Mehl (Type 405)
1/4 RL 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
Zuckeraugen

DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (175°C). 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 for 14-16 minutes 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.
2. Den Ofen auf 175°C (350°F) 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. Für 14-16 Minuten backen, bis die Ränder fest sind und goldbraun sind. Herausnehmen, kurz auf dem Blech abkülen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen. Mit dem verbliebenen Teig weitere Cookies backen. Mit den letzen 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: 20
- Cook Time: 16
- Total Time: 100
- Yield: 16 1x
Description
There were several little Cookie Monsters looking for cookies… what happened next is kind of frightening :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
- candy eyes
Instructions
- 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.
- Preheat the oven to 350˚F (175°C). 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 for 14-16 minutes 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.
- 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
- Enjoy baking!