These Halloween Monster Cookie Sandwiches are the ultimate spooky season treat! Soft, chewy black cocoa cookies are sandwiched together with colorful vanilla buttercream and finished off with the cutest edible spooky eyes. These are guaranteed to be the hit of any Halloween party!
If you love Easy Halloween Baking Recipes, don't miss these Black Velvet Halloween Cupcakes or these Ghost Meringues.
Why This Halloween Monster Cookie Sandwiches Recipe Works
- Recipe name: Halloween Monster Cookie Sandwiches
- Ready in: 1hr 12 minutes (plus chilling time)
- Serves: 25 cookie sandwiches
- Main ingredients: Butter, sugar, eggs, cake flour, black cocoa powder, icing sugar, and milk.
- Perfect for: Halloween parties, trick-or-treat dessert tables, or a fun baking activity with the kids.
- Why I love it: The black cocoa powder gives these cookies a deep, almost-black color without needing loads of food coloring, and the colorful monster-themed buttercream makes them so much fun to decorate.
- Calories: 187cal
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If you're planning a Halloween dessert table, you can't go wrong adding these Pumpkin Halloween Cupcakes with Brown Sugar Cream Cheese Frosting or these No-Bake Condensed Milk Chocolate Truffles to the mix too!
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Key Ingredients
- Black cocoa powder - This is what gives these cookies their deep, almost-black color, perfect for the spooky season! If you'd like to learn more about baking with this ingredient, I cover it in more detail in this Black Velvet Halloween Cupcakes recipe.
- Cake flour - Cake flour gives these cookies a soft, tender texture. All-purpose flour will also work for this recipe.
- Egg and egg yolk - Using a whole egg plus an extra yolk adds richness to the cookie dough without making it too wet to roll out.
- Food coloring - I used orange, purple, and green gel food coloring for a classic "monster" Halloween color palette, but feel free to use whatever Halloween colors you love.
- Edible spooky eye sprinkles - These are an easy way to decorate these cookie sandwiches without needing any special piping skills!
See the recipe card for full information on ingredients and quantities.
Variations
Instead of vanilla buttercream, you could fill these cookie sandwiches with this Salted Caramel Buttercream or this Chocolate Frosting with Melted Chocolate for a different flavor combination.
If you'd prefer to skip food coloring altogether, leave the buttercream its natural white color and decorate with Halloween sprinkles instead of tinting it. You can also swap the edible spooky eye sprinkles for candy eyes if that's what you have on hand. Or make your own using royal icing.
How to Make Halloween Monster Cookie Sandwiches
Instructions for Cookies
- Step 1: Add the butter and sugar to a food processor. Pulse at medium-high speed until well combined.
- Step 2: Add the whole egg to the creamed mixture with the food processor running, and beat until combined. Then add the egg yolk and vanilla and beat until well combined.
- Step 3: Sift together the flour, cocoa powder, and salt. Add the dry ingredients to the egg and butter mixture all at once. Pulse until a dough forms; do not overmix.
- Step 4: Remove the dough from the food processor, cover it in plastic wrap, and refrigerate for an hour.
- Step 5: Preheat the oven to 160°C and line two large baking trays with parchment paper. Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm (¼ inch) using a rolling pin.
- Step 6: Cut about 50 circles from the dough using a round 10cm diameter cookie cutter and place them onto the prepared baking trays. Bake in a preheated oven for 12 minutes, or until the cookies are baked. Allow the cookies to cool completely on a cooling rack.
Instructions for Buttercream
- Step 1: In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- Step 2: In a jug, combine the milk and vanilla. With the mixer running at low speed, slowly add the milk mixture, continuing until it has all been added. Increase the mixer speed to medium-high and beat until light and fluffy, scraping down the sides of the bowl often.
- Step 3: Separate the frosting into three bowls and color each bowl a different Halloween color. Add each colored frosting to a separate piping bag.
- Step 4: Pipe a dollop of frosting onto half of the cooled cookies, then place a plain cookie on top to create a cookie sandwich. Decorate the cookies with edible spooky eye sprinkles, serve, and enjoy!
Storage
After baking and decorating these passionfruit shortbread cookies, store the cookies in an airtight container at room temperature for about 3 days. Unfilled cookies can be kept in an airtight container for up to one week; choose to crisp them up in the oven before decorating them.
Expert Tips
- Halloween tip! Make sure your cookie dough is well chilled before trying to roll it out. If it's still room temperature, rolling and shaping your cookies will be difficult.
- Check the true temperature of your oven with an oven thermometer before baking.
- Always use room-temperature butter when making the buttercream for the smoothest, fluffiest texture.
- Only sandwich cookies together once they are completely cool; otherwise, the buttercream will melt.
Halloween Monster Cookie Sandwiches FAQs
Yes! You can bake the cookies up to 5 days ahead and store them in an airtight container at room temperature. The buttercream can be made a day ahead and kept in the fridge; just bring it to room temperature and re-whip it before piping and sandwiching the cookies together.
I recommend freezing the cookies unfilled rather than fully assembled, since buttercream doesn't freeze and thaw as well. Wrap the baked cookies in plastic wrap or place them in an airtight container and freeze for up to 2 months. Thaw at room temperature, then fill and decorate with fresh buttercream.
Absolutely. Simply leave the buttercream its natural white or ivory color and decorate with Halloween sprinkles instead. The black cocoa powder in the cookies already gives these a dramatic, spooky look even without any colored frosting.
If you can't find black cocoa powder, use regular cocoa powder instead. Your cookies will be a rich dark brown rather than the deep almost-black color, but they'll still taste delicious.
More Easy Cookie Sandwich Recipes
These monster cookies would be great accompanied by a delicious Halloween cake! See my Easy Chocolate Cake Recipes for Beginners and pick one that sings to you. I love making this classic Bar One Chocolate and Caramel Cake and decorating it with these Mini Ghost Meringues.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Apple and Cranberry Crumble Tart!
📖 Recipe
Halloween Monster Cookie Sandwiches
Equipment
- 2x large cookie trays
- 3x disposable piping bags
- 1x round cookie cutter 7cm (2.5 inches) diameter
Ingredients
Halloween Sandwich Cookies
- 200 g unsalted butter room temperature
- 100 g castor sugar
- 1 egg extra-large
- 1 egg yolk extra-large
- 1 teaspoon vanilla essence
- 300 g cake flour or all-purpose flour
- 30 g black cocoa powder
- ½ teaspoon salt
Halloween Buttercream
- 250 g icing sugar
- 80 g unsalted butter room temperature
- 25 ml milk
- 1 teaspoon vanilla essence
- Orange, purple, green gel food coloring
- Edible spooky eye sprinkles
Instructions
Halloween Sandwich Cookies
- Add the butter and sugar to a food processor. Pulse at medium-high speed until well combined.
- First, add the whole egg to the creamed mixture with the food processor running, and beat until combined. Then add the egg yolk and vanilla and beat until well combined.
- Sift together the flour, cocoa powder, and salt.
- Add the dry ingredients to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
- Remove the dough from the food processor, cover it in plastic wrap, and refrigerate for an hour.
- Preheat the oven to 170°C (340℉) and line two large baking trays with parchment paper.
- Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
- Cut about 50 circles out from the dough using a round 10cm diameter cookie cutter and place the cookies onto an oven tray lined with parchment paper. Bake in a preheated oven for 12 minutes or until the cookies are baked. Allow the cookies to cool on a cooling rack.
Halloween Buttercream
- In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
- Separate the frosting into three bowls, and colour each bowl of frosting a different colour.
- Add the coloured frosting to three separate piping bags.
- Pipe a dollop of frosting onto half of the cooled cookies, then place a plain cookie on top of this to create a cookie sandwich.
- Decorate the cookies with edible spooky eye sprinkles, serve and enjoy!
Notes
- If you are struggling to roll out the dough, this may be because it is too warm. Wrap it in plastic wrap and place it back into the fridge to firm up.
- Make sure the frosting is light and fluffy before frosting the cookies.
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