Nothing is better than a Reese’s on Halloween, am I right?! These Halloween Monster Cookie Sandwiches taste just like America’s favorite Halloween candy (it’s true that they are the favorite! I looked it up!). With a creamy peanut butter frosting center and two chewy and fudgy dark chocolate cookies with festive M&M’s, you’re definitely going to want to make a batch of these for your spooky holiday!
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One of my most popular recipes on the blog to this day are my M&M Monster Cookie Sandwiches so I thought, why not make a fun Halloween version?! With two fudgy dark chocolates cookie and peanut butter frosting in the center. Yum!
My favorite Halloween candy is Reese’s, so these are right up my alley! If you like Reese’s too, you are going to LOVE these Halloween Monster Cookie Sandwiches filled with creamy peanut butter frosting!
How to Make Halloween Monster Cookie Sandwiches
One of the things that I really wanted to make sure of was that that cookie wasn’t too terribly sweet. With all of that yummy frosting in the middle, I wanted to be able to eat a whole cookie!
Because of this, I decided to make a super dark chocolate cookie. The key to getting a chewy and gooey dark chocolate cookie (which is also perfect for Halloween!) is to use a dark cocoa powder. I like using the Hershey’s Extra Dark cocoa powder.
These cookies are soft, chewy, brownlie-like and oh so good! They aren’t a crunchy cookie and they come out to be perfectly fudgy and chocolatey. I added in some seasonal M&M’s, but you could really add any candy that you want! I just thought these colors were perfect for Halloween.
Tips for Making the Best Chocolate Cookies
Here are a few tips for getting the most perfect chocolate cookies for your Halloween Monster Cookie Sandwiches!
Chill your dough for at least an hour prior to baking
This will give you the chewiest, fudgiest cookies that won’t get super thin and over spread.
Use a cookie scoop to make the best, round cookies
I like to use this 1.5 tbsp. scoop because it makes just the right sized cookies! You can roll the dough balls between your hands to get a perfectly round cookie. But to warn you, this cookie dough is quite sticky, so you might want to have a paper towel handy!
Use a glass to “round” out your baked cookies
This is a trick I learned from another baking blogger (can’t remember who, otherwise I would give credit!). But basically what you will want to do is take a glass and put it top-down over your a baked, warm cookie straight from the oven. Then, swirl the cup around until it smooths out the edges of your baked cookie, making it perfectly round. Let cool and then you will have equally sized, perfectly round cookies for your Halloween Monster Cookie Sandwiches!
If you’re looking for a spooky Halloween treat, these chocolate cookie sandwiches are perfect! They taste just like a Reese’s PB Cup and will get you in the spirit (get it? Spirit because it’s Halloween!).
If you’re looking for my other monster cookie recipe, check it out here! It’s one of my most popular recipes on my blog!
Check out the recipes below if you’re interested in my other cozy fall recipes!
- Vanilla Bean Scones with Cinnamon Sugar Filling
- Pumpkin Spice Bars
- Maple Peach Blondies with Bourbon Glaze
- Dark Chocolate Mocha Muffins
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Halloween Monster Cookies with Creamy Peanut Butter Frosting
Ingredients
For the Dark Chocolate Cookies
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ + 2 tbsp dark cocoa powder
- 1 tsp baking soda
- ⅛ tsp salt
- 1 tbsp milk
- 1¼ cup Halloween M&M's
For the Creamy Peanut Butter Frosting
- 5 tbsp unsalted butter (room temperature)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ⅓ cup heavy cream (room temperature)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
For the Dark Chocolate Cookies
- In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium-high speed until light and fluffy. On high speed, beat in the egg and vanilla extract.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer on low speed, slowly pour the dry ingredients into the wet. Beat on low speed until combined.
- Switch to high speed and beat in the milk. Stir in the M&M candies until incorporated, but do not overmix. Cookie dough will be thick and sticky.
- Cover dough tightly with plastic wrap and chill for 1 hour or up to overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temp for 10 minutes.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Using a cookie scoop, scoop balls of dough and roll between hands to form perfect cookie dough balls. Place on cookie sheet about 2 inches apart.
- Bake cookies for 11-12 minutes, or until the edges appear set and the centers appear soft. Allow to cool on cookie sheet. At this time, you can press in a few more M&M's to make the cookies look pretty and use a glass to swirl around cookies to make them perfectly round. Transfer to a wire rack to cool completely.
For the Creamy Peanut Butter Frosting
- In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add the peanut butter, powdered sugar, heavy cream, vanilla extract and salt. Beat on low to combine and then beat on high for 3 minutes until fluffy. Add more powdered sugar or cream, depending on the consistency you want.
Notes
- I tried this recipe as is at high altitude (5,800 feet) and the cookies came out perfectly. But, do not skip the refrigeration step if you are at high altitude because your cookies will come out flat and crispy!
- Extra frosting can be stored in an airtight container for up to 1 week, or in the freezer for up to 3 months. Just thaw and re-whip when you are ready to use!
