Triple Chocolate Monster Cookies

Triple Chocolate equals triple the fun in these bite-size fudgy Chocolate Monster Cookies! It’s the perfect quick Halloween recipe to make with kids or for any party!

Triple Chocolate Monster Cookies | URBAN BAKES

Quick story time…

A year ago, as department stores began to display their Halloween décor, I came across a fairly decent sized case of candy eyeballs. This adorable case had sizes ranging from tiny eyeballs to giant ones. Because I felt the price was right for the value, it made sense to buy it. Looking back, that was an impulse purchase solely for the fact that it was cute not because I needed it. But I had the best intention that I was going to make the most amazing Halloween cupcakes using this candy.

Don’t hold your breath, I’m still waiting for that too.

Call it I don’t have kids; it’s true. It’s not in my DNA (just yet) to make all sorts of kid friendly recipes. I would have to dig real deep to find it which is probably why the eyeballs were never used. Well, because my scattered brain forgot that I purchased them a year ago, I made the wonderful choice of buying them again. Perfect! This only meant, now I HAVE to use them to get rid of them.

Triple Chocolate Monster Cookies | URBAN BAKES

Luckily for me, I’ve seen “monster cookies” trend in every corner of the web. Let’s be real, even if I didn’t have these candies to use, I don’t think I can get rid of these cookies from showing up in each direction I turn. As they say, if you can’t beat them, join them.

But I cannot understand why most monster cookies are made with peanut butter and oats. And to top it off, most don’t have candy eyeballs on them. That’s no fun. Why are they dubbed the name monster? Someone please explain.

Triple Chocolate Monster Cookies | URBAN BAKES

In the spirit of Halloween, I went dark. Darker photos, darker food – meaning the use of chocolate. So original, am I right? I pulled the same process with the other ‘four‘ recipes created to date for this holiday. Ha!

In all sincerity, I could have missed the train on traditional monster cookies. And though I’ve seen several people add eyeballs to theirs, which by the way is super cute, I had to go against the grain by making mine chocolate. Triple chocolate at that!

Triple Chocolate Monster Cookies | URBAN BAKES

These cookies are made with cocoa powder, melted semisweet chocolate, and M&M’s. I also added chocolate chips to get the melty effect as you bite into them; however, this is optional as the M&M’s may suffice in the amount of chocolate used. The end result left these cookies with super fudgy centers. Loved it!

Triple Chocolate Monster Cookies | URBAN BAKES
Had to snap a pic of this sad face. It’s body was eaten by me.

Note that in some of these photos, you may find a few oats within the cookies. I added 1/3 cup but did not include this in the recipe as I found after a few batches it was an unnecessary ingredient.

When making these cookies, a trick I discovered is to add a few M&M’s and candy eyeballs after the cookies have baked. When adding them before baking, I noticed some of the eyes slightly melted creating an off texture, the pupils enlarged, and a few M&M’s cracked. To avoid this, insert the candies onto the cookies at a slight angle as soon as they come out of the oven. As the cookies cool, the back coating from the candies will have also cooled and act as a glue to adhere to the cookies.

Triple Chocolate Monster Cookies | URBAN BAKES

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Triple Chocolate Monster Cookies | URBAN BAKES

Triple Chocolate Monster Cookies

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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 48 1x
  • Diet: Vegetarian


Triple Chocolate equals triple the fun in these bite-size fudgy Chocolate Monster Cookies! It’s the perfect quick Halloween recipe to make with kids or for any party!


  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz semisweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups M&M’s, divided
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup candy eyeballs



  1. Line 2 baking sheets with a silicone baking mat or parchment paper; set aside. 
  2. In a medium bowl, whisk together flour, cocoa, baking powder and salt; set aside. 
  3. In a small bowl, microwave the chopped chocolate for 30 seconds, stir.  Reheat for another 30 seconds and stir. If there are chocolate pieces remaining that are smaller than the size of a pea, continue to stir to allow the small pieces to melt from the residual heat.  If chocolate pieces are larger than the size of a pea, reheat once more for 15 seconds and stir. Set aside to cool to room temperature.
  4. In a separate small bowl, whisk eggs and vanilla; set aside.
  5. In a large bowl of a stand mixer, using the paddle attachment on medium speed, beat butter and both sugars until light and fluffy, about 45 seconds.  Reduce speed to low and gradually add in egg-mixture. Continue to mix until just combined, about 45 seconds. Add melted chocolate in a steady stream and mix for about 30 seconds. If needed, scrape the sides and bottom of the bowl.  While the mixer is on low speed, add in the dry ingredients and continue to mix until just combined. Do not overbeat. 
  6. Using a rubber spatula, fold in 1 cup of M&M’s and chocolate chips. Using a small spring-loaded cookie scoop (or 2 teaspoonfuls), shape dough into 1-inch (2.5 cm) balls and place onto the lined baking sheets. Lightly cover with plastic wrap or aluminum foil and chill in the refrigerator for 30 minutes or overnight. 
  7. Once ready, heat the oven to 350°F (175°C). Separate the dough balls to about 2 inches (5 cm) apart from each other onto the prepared baking sheets. 
  8. Bake for 8 to 10 minutes, rotating pans halfway through baking. Cookies are ready once the edges are set but the centers are very soft.  Do not overbake as the residual heat will continue to “cook” the cookies. 
  9. About 1 minute after removing the cookies from the oven, lightly insert a few candy eyeballs and remaining 1/2 cup of M&M’s randomly on top of each cookie.  Allow cookies to cool for 5 minutes before removing from the baking sheets to a wire rack.  ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Cookies
  • Cuisine: American

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