Our Reese’s Frankenstein cookies are just plain fun! A rich, chocolatey cookie topped with a Halloween Reese’s Franken-cup and decorated to look like Frankenstein! This post contains an affiliate link.
You might also like our Halloween brownie pops, our Halloween Rice Krispies Treat pops, or our deep dish Halloween cookies!
Watch our step by step video!
Who doesn’t love the fun seasonal peanut butter cups that come out this time of year? Pumpkins, bats, ghosts, and Franken-cups! I absolutely love these fun green Reese’s peanut butter cups and knew that they needed to end up on top of a baked treat. Pair the flavors of peanut butter with our rich chocolate cookies and you have a winning combination. Bring a platter of these spooky cookies to your next gathering, they won’t disappoint!
Reese’s Frankenstein Cookies
You can make Frankenstein cookies using any cookie recipe that you’d like, but my chocolate cookie dough is the perfect base. I use it here, here, and here. It’s that good. Rich and loaded with chocolate flavor. I used Hershey’s special dark baking cocoa to cut some of the sweetness, but you can use your favorite baking cocoa.
This recipe makes 12-14 cookies. You can easily double the recipe to make a larger batch. One 9 oz. bag of Reese’s Franken-cups has about 18 cups so this recipe is the perfect size to utilize most of the cups, with a few leftovers in case they are smashed or imperfect. I used melted chocolate chips and candy eyeballs for Frankenstein’s hair and details, but you can use sprinkles, gel, chocolate frosting, or whatever you’d like!
Frankenstein Cookies Ingredients
(scroll down for the full recipe and printable recipe card)
- melted butter
- cocoa powder (I use a 50/50 mix of regular baking cocoa and Hershey’s Special Dark baking cocoa, but you can use whatever you’d like)
- white sugar
- brown sugar
- eggs
- vanilla
- salt
- baking soda
- flour
- Reese’s Franken-cups
- candy eyes
- melted chocolate chips
How To Make Reese’s Franken-Cup Cookies
Combine melted butter and cocoa powder in a large bowl and mix using a hand mixer or stand mixer. Add sugars and mix until smooth. Add eggs and vanilla. Add dry ingredients to the wet ingredients.
Cover the bowl and allow the dough to chill in the refrigerator for about 60-90 minutes.
Use a medium cookie scoop (2 Tbsp. size) to drop cookies on a parchment paper-lined baking sheet.
Bake at 350 degrees for 9 minutes (DO NOT OVERBAKE!)
While the cookies bake, unwrap peanut butter cups and set them to the side.
Leave cookies on the baking sheet instead of moving them to a cooling rack since you’ll be placing the tray into the refrigerator in a bit.
Place a peanut butter cup onto each cookie as soon as it comes out of the oven. Let the cookies stand for 5 minutes (or until the peanut butter cups start to look glossy).
Add candy eyes. Since the peanut butter cups are glossy and soft the eyes will stick right to them.
Refrigerate the tray of cookies for 15 minutes (this will prevent the peanut butter cups from melting too much).
Melt chocolate chips in a microwave-safe bowl. Spoon chocolate into a frosting bag or sandwich bag. Use a frosting tip or cut the tip off of the bag (making a TINY hole) and pipe the chocolate onto the cookies to add hair and a mouth. I didn’t add any bolts to my Frankenstein cookies, but you can add one on each side if you’d like, using the melted chocolate.
Keep cookies in a single layer until they set up all the way. Store leftover cookies in an airtight container or cover the tray with plastic wrap.
Reese’s Franken-Cup Cookies
Watch our step-by-step video for the best visual instructions.
Reese's Frankenstein Cookies
Ingredients
COOKIES
- 1/2 cup melted butter (1 stick)
- 1/4 cup cocoa powder
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups flour
- 14 Reese's Franken-cups
- candy eyes
- 1/3 cup chocolate chips melted
Instructions
Cookies
- Melt 1 stick of butter (1/2 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl. Stir until smooth.
- Mix brown sugar and white sugar with the butter/cocoa mixture.
- Add eggs and vanilla.
- Mix in salt, baking soda, and flour.
- Chill dough for 60 minutes.Preheat the oven to 350 degrees.
- Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
- Bake cookies for 9 minutes.
- While cookies bake, unwrap peanut butter cups and set them to the side.Leave cookies on the baking sheet instead of moving them to a cooling rack.
- Place a peanut butter cup onto each cookie as soon as it comes out of the oven. Let the cookies stand for 5 minutes (or until the peanut butter cups start to look glossy).
- Add candy eyes. Since the peanut butter cups are glossy and soft the eyes will stick right to them.
- Refrigerate the tray of cookies for 15 minutes (this will prevent the peanut butter cups from melting too much).
- Melt chocolate chips in a microwave-safe bowl. Spoon chocolate into a frosting bag or sandwich bag. Use a frosting tip or cut the tip off of the bag (making a TINY hole) and pipe the chocolate onto the cookies to add hair and a mouth.
Notes
Nutrition
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