Cookies and frosting and candy, oh my! Monster sandwich cookies are the perfect Halloween treat – they’re scary good!

I have included my chocolate chip cookie recipe below, but if you prefer, you can buy chocolate chip cookies or use Chips Ahoy.

Monster Sandwich Cookies

Yield: Makes about 10 cookie sandwiches

Ingredients

For the chocolate chip cookies

• 2 and 1/4 cups flour (281.25 grams)
• 1 teaspoon baking soda
• 3/4 cup Challenge salted butter, room temperature
• 1 cup brown sugar (207 grams)
• 1 (3.4 oz) package instant vanilla pudding
• 2 eggs
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• (Plus candy eyes and white chocolate chips for teeth)

For the milk chocolate frosting

• 1 cup (2 sticks) Challenge unsalted butter, softened to room temperature
• 3 and 1/2 cups (441 grams) confectioners’ sugar
• 1/2 cup (50 grams) unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 Tablespoons milk

Directions
For the cookies

1. Measure flour and baking soda in medium bowl. Combine and set aside.
2. In large bowl, cream butter and brown sugar together until light and fuffy.
3. Add instant vanilla pudding package and beat until well blended.
4. Mix in eggs and vanilla.
5. Slowly add flour mixture to butter mixture until just incorporated.
6. Fold in chocolate chips with a spatula.
7. Cover dough and chill in refrigerator for at least one hour.
8. Remove dough from refrigerator.
9. Preheat oven to 350 degrees Fahrenheit.
10. Roll dough into balls (the size of 2 tablespoons) and place on greased baking sheet or silicone baking mat.
11. Bake for 8 to 10 minutes.
12. Remove from oven and cool on cookie sheet for several minutes before moving to a wire rack to cool completely.

For the frosting

1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
2. Add the confectioners’ sugar, cocoa powder, salt, vanilla extract, and milk, beating on low speed after each addition.
3. Once everything is added, beat on high speed until creamy for about 2 minutes.
4. Spoon frosting into resealable plastic bag or piping bag. Cut 1/2 inch off one corner of bag, and pipe and ample amount of frosting on bottom of 1 cookie.
5. Place another cookie on top and press down at an angle so cookies look like an open mouth.
6. Use extra frosting to attach candy eyes and place white chocolate chips in frosting to look like teeth.

Recipe courtesy of Kylee Wierks of Kylee’s Kitchen

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