BOO, how cute are these Chocolate Monster Cookies? This Halloween recipe is mons-teriffic and a really fun idea for your trick or treat table. Chocolate cookies are sandwiched together with a delicious chewy marshmallow filling.
WHY YOU’LL LOVE THIS RECIPE
Super cute and fun halloween recipe | Halloween doesn’t have to be scary, it can be seriously cute too and these little monsters are so adorable and fun to make. They’re perfect for parties, baking with children or for handing out to those little trick or treaters.
Rich and buttery chocolate cookie | You can’t go wrong with a chocolate cookie and these are no exception. They have a rich chocolate and buttery base which works perfectly with the sweet and chewy marshmallow centre.
Delicious chewy marshmallow centre | Chewy marshmallows are divine and they taste even better when sandwiched between two chocolate cookies.
HOW TO MAKE THE MARSHMALLOW FILLING
The marshmallow for these cookies is made using a gelatin to give them a chewy and firmer structure than a softer meringue style marshmallow icing. It’s really easy to make but there are few important steps to follow to ensure you get the perfect filling.
Bloom the gelatin | In a standing mixer or large bowl, combine 5tbsps cold water and the gelatin and leave it to bloom while you prepare the sugar syrup.
Prepare the piping bags | Fit two piping bags with a round piping tip and put the piping bags into a pint glass so you have both hands free to fill it later on.
Make the sugar syrup | Combine the sugar and the remaining 4 tbsps of water in a small pan then use a candy thermometer to cook it to soft-ball stage (235°F).
Add the syrup to the gelatinous | Once it’s reached 235°F, remove the pan from the heat and gradually pour the syrup into the gelatin mixture with the mixer on low or using a electric hand whisk on low for a few minutes then increase the speed to high.
Colour the marshmallow | Beat for 10 minutes, until the marshmallow is stiff, glossy, and white then immediately remove half the mixture into a separate mixing bowl and colour one purple and the other orange.
MY KITCHEN TIP: As the mixture cools it’ll get stickier so act quickly at this point when filling the piping bags and piping the marshmallow onto the cookies.
TOOLS YOU WILL NEED TO MAKE CHOCOLATE MONSTER COOKIES
To make these cookies there are a few key tools you will need to ensure the recipe works perfectly. See all the tools you’ll need below.
- Standing Mixer or Electric Hand Mixer
- Mixing bowls
- Baking sheet
- Non-Stick baking paper
- 10cm Cookie Cutter
- Candy Thermometer
- Heatproof Piping Bags
- Round Tip Piping Nozzle
Shop these tools
OTHER HALLOWEEN BAKES YOU SHOULD TRY
Pumpkin Spice Cheesecake Brownies
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Chocolate Monster Cookies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Chocolate Monster Cookies
Ingredients
Chocolate Sugar Cookies
- 250 g unsalted butter at room temperature
- 200 g caster sugar
- 150 g light brown sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 220 g plain flour
- 65 g cocoa powder
- ½ tsp baking powder
Marshmallow
- 2 1/2 tsp gelatin powder
- 128 g water divided
- 200 g caster sugar
- 1/2 tsp purple food colouring
- 1/2 tsp orange food colouring
- Halloween colour sprinkles
- 24 Edible eyes
Instructions
For the chocolate cookies.
- Preheat the oven to 180°C and line three baking sheets with non stick baking paper.
- Cream together the butter, caster sugar and brown sugar until light and fluffy. Add the egg and the egg yolk and mix well to combine.
- In a medium bowl, whisk together the flour, cocoa, salt and baking powder then add it to the creamed butter and sugar and mix through until incorporated.
- Scoop 1 tbsp ball of the dough and roll it into a ball using your hands then place them on the baking sheet pressing down lightly to form a disc shape. Put approximately 8 onto each lined sheet.
- Bake the cookies for 12 minutes then remove from the oven and leave on the tray for 5 minutes. Whilst the cookies are still warm use a 10cm cookie cutter and cut out smaller shapes so you have perfectly formed even circles.
- Allow to cool on the pan for 15 minutes then remove and allow to cool completely on a wire rack.
- You can make the cookies ahead and they will store in an airtight container until they’re ready to use.
For the Marshmallow
- In a standing mixer or large bowl, combine 5tbsps cold water and the gelatin and leave it to bloom while you prepare the sugar syrup.
- Fit two piping bags with a round piping tip and put the piping bags into a pint glass so you have both hands free to fill it later on.
- Combine the sugar and the remaining 4 tbsps of water in a small pan then use a candy thermometer to cook it to soft-ball stage (235°F).
- Once it’s reached 235°F, remove the pan from the heat and gradually pour the syrup into the gelatin mixture with the mixer on low or using a electric hand whisk on low for a few minutes then increase the speed to high.
- Beat for 10 minutes, until the marshmallow is stiff, glossy, and white then immediately remove half the mixture into a separate mixing bowl and colour one purple and the other orange.
- MY KITCHEN TIP: As the mixture cools it’ll get stickier so act quickly at this point.
- To assemble the cookies fill each piping bag with the different colour marshmallow, and pipe a blob onto the center of half of the cookies, then scatter some sprinkles on top and top with the rest of the cookies to make sandwiches. Finally pop two edible eyes between the two.
- Let the cookies firm up in the fridge for a few minutes then serve and enjoy. Store any leftovers in the fridge.
