Get ready to spookify your baking game! These Eyeball Cookies, affectionately nicknamed Monster Eye Cookies by my kids, are a delightfully creepy treat perfect for Halloween, monster-themed parties, or just a fun baking day. They’re surprisingly easy to make, incredibly customizable, and guaranteed to be a hit with both kids and adults. Forget complicated decorating – these cookies rely on a simple base and a seriously spooky finishing touch: realistic-looking edible eyeballs! I’ve been making these for years, and they always disappear *fast*. This recipe focuses on a soft, chewy sugar cookie base, but feel free to adapt it to your favorite cookie recipe if you prefer. Let’s get baking!
Why You’ll Love This
- Easy to Make: No advanced baking skills required! These cookies are straightforward and perfect for beginner bakers.
- Spooky & Fun: The edible eyeballs instantly transform a simple cookie into a monstrously good treat.
- Customizable: Change the cookie dough flavor, add sprinkles, or even use different colored frosting to create unique monster eyes.
- Kid-Friendly: Kids will *love* helping to place the eyeballs – it’s a fun and engaging activity.
- Perfect for Halloween: A must-have for any Halloween party or trick-or-treating spread.
Ingredients & Equipment
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- White frosting (canned or homemade – buttercream works best)
- Edible eyeballs (available at most baking supply stores or online)
Equipment:
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional, for uniform cookies)
- Small offset spatula or knife (for spreading frosting)
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter & Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Frost & Decorate: Once the cookies are completely cool, spread a small amount of white frosting onto each cookie.
- Add Eyeballs: Gently press an edible eyeball into the frosting on each cookie.
Pro Tips
- Don’t Overbake: Overbaked cookies will be dry and crumbly. Keep a close eye on them and remove them from the oven when the edges are just golden.
- Chill the Dough (Optional): Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Frosting Consistency: If your frosting is too thick, add a tiny bit of milk or water to thin it out. You want it spreadable but not runny.
- Eyeball Placement: For a more realistic look, slightly angle the eyeballs when placing them in the frosting.
- Color Variation: Add a drop of food coloring to the frosting for a more vibrant or spooky effect. Green or purple frosting looks particularly creepy!
- Alternative Cookie Base: Feel free to use your favorite sugar cookie recipe instead of this one. Just ensure the cookies are a light color so the eyeballs stand out.
Storing Leftovers
Store leftover Eyeball Cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, as the frosting may start to soften over time. You can also freeze the un-frosted cookies for up to 2 months. Thaw completely before frosting and adding the eyeballs.
Print
Eyeball Cookies (Monster Eye Cookies)
- Total Time: 2 hours 24 minutes
- Yield: 18 cookies 1x
Description
Fun, spooky Halloween cookies with eyeballs that are soft, chewy, and packed with M&M’s, chocolate chips, and butterscotch chips.
Ingredients
1/2 cup Unsalted butter, room temperature
1/2 cup Creamy peanut butter
3/4 cup Dark brown sugar
1/4 cup Granulated sugar
2 large Eggs, room temperature
2 teaspoons Vanilla extract
1 teaspoon Baking soda
1/2 teaspoon Kosher salt
2 teaspoons Cornstarch
1 1/2 cups All-purpose flour
1 cup Old-fashioned oats
1/2 cup Ghoul’s Mix M&M’s candies, plus extra for the tops
1/2 cup Mini semi-sweet chocolate chips
1/2 cup Butterscotch chips
1/4 cup Candy eyeballs, or more as desired
Instructions
1. In a large bowl, cream together the butter and peanut butter until smooth.
2. Add the brown sugar and granulated sugar, creaming together until fluffy.
3. Add in the eggs and vanilla, beating well.
4. In a separate bowl, whisk together the baking soda, salt, cornstarch, and flour until combined.
5. Add the dry ingredients to the wet ingredients.
6. Stir in the oats, M&M’s, chocolate chips, and butterscotch chips until just combined.
7. Cover and refrigerate the dough for at least 2 hours, up to overnight.
8. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone liners.
9. Drop heaping 1/4 cup-sized balls of dough onto the baking sheets, spacing them 2–3 inches apart. Roll into balls for best results.
10. Press a few extra M&M’s onto the tops of the cookies.
11. Bake for 12–14 minutes. Cookies may appear slightly underdone in the center—this is normal.
12. Immediately press the candy eyes lightly onto each cookie while still hot.
13. Cool cookies on the baking sheet for at least 5 minutes, then transfer to wire racks to cool completely.
Notes
Do not bake the cookies with the candy eyes on them, as they may brown in the oven. Always press them on right after baking.
To freeze: Place formed cookie dough balls on a parchment-lined baking sheet and freeze for at least 1 hour or until solid. Transfer to a freezer-safe bag and store for up to 3 months.
To bake from frozen: Thaw in the refrigerator overnight or for about 2 hours before baking. You may need to add 1–2 minutes to the baking time.
- Prep Time: 2 hours 10 minutes
- Cook Time: 14 minutes
- Category: Cookie, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 284
- Sugar: 22
- Sodium: 191
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 36