Halloween Monster Cookies
These one-eyed monster cookies have crisp edges, chewy chocolate centers, and a pistachio cream filling. A candy eye tops each air fryer thumbprint cookie for a fun Halloween treat.
Servings (Adjustable):
Calories: 189kcal
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Ingredients
- 4 tablespoons softened unsalted butter
- 4 tablespoons dark brown sugar packed
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ all-purpose flour pre-sifted
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
TOPPINGS:
- pistachio cream see notes
- big candy eyes
Instructions
- Preheat the Air Fryer to 325°F (163°C). If your Air Fryer is provided with a “bake” function, use this instead of the “Air Fryer” setting. Set to 10 minutes.
- In a bowl using a hand mixer, mix butter, brown sugar, and granulated sugar until creamy.
- Add the egg yolk and vanilla. Then continue mixing until smooth and emulsified.
- Add half of the all-purpose flour, baking soda, and salt. Place a sieve over the bowl and add the cocoa powder, then gently tap until all the cocoa powder passed through the sieve. Add the remaining flour and mix until just combined.
- Scoop 1 tablespoon of the chocolate cookie mixture, packed and leveled, then form into a ball. Then gently place on a parchment-lined Air Fryer tray. Using the thick end of a wooden chopstick, slowly create a well at the center of each ball.
- Slowly insert the Air Fryer tray into the middle cooking chamber, near the rotisserie catch.
- If using an Air Fryer basket, add parchment paper over the crisper plate and scoop the chocolate cookie mixture into a ball, then follow the instructions accordingly.
- Leave at least 2 inches of space on each cookie dough.
- Air Fry for 8 to 10 minutes until the sides are crisp and set, while the center is still soft.
- Using the tip of an unused chopstick, lightly push the center where you made the original indentation before air frying, then allow the cookies to cool for 10 minutes.
- Once the cookies are cooled, fill the hollowed center with ½ teaspoon of pistachio cream and enjoy.
- For Halloween-themed thumbprint cookies, top one big candy eye over the pistachio cream.
- Do the same for the rest of the chocolate cookie dough.
Notes
This Air Fryer recipe uses an Instant Vortex Plus Air Fryer Oven. Not all Air Fryers cook the same way. It’s best to keep watch during your initial tests after purchasing.
TIPS:
I use the spoon-and-level method for measuring the all-purpose flour.
Do not overmix the cookie dough. Mix the chocolate cookie dough until just combined, with no visible streaks of flour.
Scoop 1 packed tablespoon of the cookie dough and level off with a straight knife. Using your clean hands, press and roll the dough into a ball.
Leave at least 2 inches of space between each cookie dough. The Air Fryer needs proper ventilation to cook properly and evenly.
I used the chopsticks’ thick end to gently press and make an indent, instead of using the thumb. If the cracks on the sides are visible, gently smooth them out.
I used a store-bought pistachio cream. But you can use homemade pistachio cream. You can also use dyed melted white chocolate instead.
Air Fry for 8 to 10 minutes until the sides are crisp and set, while the center is still soft. Immediately push the center where you made the indentation while it’s still soft to avoid breaking the cookies.
These small-batch chocolate thumbprint cookies were made in the Air Fryer for 8 to 10 minutes in 3 batches. The first batch having 6 balls and the last 2 batches with 4 balls each.
Makes 14 cookies, using 1 tablespoon of cookie dough per cookie. 7 servings with 2 cookies per serving.
Nutrition
Calories: 189kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 86mg | Potassium: 136mg | Fiber: 2g | Sugar: 14g | Vitamin A: 237IU | Calcium: 50mg | Iron: 1mg
Equipment
