These homemade chocolate Monster Eye Cookies are actually Halloween Thumbprint Cookies with candy eye decorations! Bring a batch or two to your next Halloween party— they're festive, fun and totally delicious!
My daughter and I are so excited that it's finally October and we can start decorating for Halloween. It's our favorite holiday of the year because everything about it is fun!
We don't do super scary costumes or decorations, and instead, focus on creative ways to celebrate the season of ghosts, monsters, bats and black cats.
One of the new Halloween cookies that we're making this year is chocolate Monster Eye Cookies, also known as Halloween Thumbprint Cookies because of the indention you place in the center of each cookie after baking.
To make these Halloween themed, you simply put a colorful chocolate candy in the indent and top it with a large candy eye. Cute, right!?
This Halloween Thumbprint Cookie recipe is homemade, and most of the ingredients are pantry staples aside from the candy melts and candy eyes. If you're in a pinch, a box of chocolate cookie mix would work, too— but honestly, it's hard to beat homemade chocolate cookies!
Halloween Monster Eye Cookies Recipe
Thumbprint Cookies Ingredients:
- ½ cup (1 stick) butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 eggs
- 1-½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Wilton bright white candy melts
- Wilton vibrant green candy melts
- Wilton orange candy melts
- Wilton purple candy melts
- Wilton large red vein candy eyes
Tip: If you can't find all of the colors of the Wilton candy melts, use food coloring to dye white candy melts and pipe a small amount of colored chocolate into each cookie center. The different colors are what makes this Halloween cookie so unique!
How to make Thumbprint Cookies for Halloween
1. Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
2. Add the butter and both sugars to a medium mixing bowl. With an electric mixer, cream together until smooth and creamy.
3. Add the eggs, one at a time, and beat until incorporated.
4. In a large mixing bowl, add the flour, cocoa, salt, baking powder and baking soda. Whisk until combined.
5. Add half of the dry ingredients to the creamed mixture and stir until just combined. Add the remaining half and stir until all of the ingredients are wet. The batter will be thick and sticky.
6. Cover and chill for 15 minutes.
7. Once chilled, remove from refrigerator. With greased hands, shape the cookie dough into 1 inch balls and place on the lined cookie sheet, 2 inches apart.
8. Bake for 10 to 12 minutes (depending on oven temperatures). Remove from oven and allow the cookies to cool on the pan for 2-3 minutes.
9. Using a small melon scoop or your thumb, press an indentation into the middle of each cookie.
10. While the cookies are still warm, place a candy melt into each thumbprint. It will start melting right away. Place a candy eye on top.
11. Transfer the cookies to a wire rack to completely cool before serving.
See below for a printable version of this recipe
- ½ cup 1 stick butter - softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 eggs
- 1-½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Wilton bright white candy melts
- Wilton vibrant green candy melts
- Wilton orange candy melts
- Wilton purple candy melts
- Wilton large red vein candy eyes
-
Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
-
Add the butter and both sugars to a medium mixing bowl. With an electric mixer, cream together until smooth and creamy.
-
Add the eggs, one at a time, and beat until incorporated.
-
In a large mixing bowl, add the flour, cocoa, salt, baking powder and baking soda. Whisk until combined.
-
Add half of the dry ingredients to the creamed mixture and stir until just combined. Add the remaining half and stir until all of the ingredients are wet. The batter will be thick and sticky.
-
Cover and chill for 15 minutes.
-
Once chilled, remove from refrigerator. With greased hands, shape the cookie dough into 1 inch balls and place on the lined cookie sheet, 2 inches apart.
-
Bake for 10 to 12 minutes (depending on oven temperatures). Remove from oven and allow the cookies to cool on the pan for 2-3 minutes.
-
Using a small melon scoop or your thumb, press an indentation into the middle of each cookie.
-
10. While the cookies are still warm, place a candy melt into each thumbprint. It will start melting right away. Place a candy eye on top.
-
11. Transfer the cookies to a wire rack to completely cool before serving.
Other Halloween Recipes You Might Like:
- Mini Mummy Pizzas
- Jack-O-Lantern Cupcakes
- Spider Cookies
- Halloween Ghost Cupcakes
- Mummy Twinkies Pops
- Frankenstein Rice Krispies Treats
- Candy Corn Krispie Treats
- Easy Dracula Donuts
- Spider Deviled Eggs
- Candy Corn Rice Krispies Treats
- Halloween Mummy Hot Dogs
More Halloween Posts:
- Halloween Dinner Ideas
- Halloween Lunchbox Notes for Kids
- Free Disney Pumpkin Templates
- Halloween Tic Tac Toe Printable
- Halloween Crafts for Kids
- Halloween Cocktails
Leave a Reply