Dark Chocolate M & M Eyeball Cookies

Make your weekend just a little sweeter and more fun by baking Dark Chocolate M&M Eyeball Cookies

The recipe does call for a little preplanning. Michaels has a plastic container of eyeballs, assorted sized perfect for this recipe. 

Will need Hershey's Special Dark Cocoa Powder to achieve the dark color.  

anda Target run for a favorite Ghoul Mix

BUT WELL WORTH THE EFFORT for a delicious pre Halloween treat totally kid-friendly! I ask you what kid wouldn't have fun pressing eyeballs into warm cookies right out of the oven. 
Recipe makes 16 cookies and adapted from lovetobeinthekitchen.com

INGREDIENTS;

• ½ cup butter, room temperature
• ½ cup granulated sugar
• ½ cup dark brown sugar, packed
• 1 large egg, preferably room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup + 2 Tbsp. Hershey’s Special Dark Cocoa Powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 Tbsp. milk
• 3/4 cups chocolate chips (I used semi-sweet)
• Dark Chocolate Ghoul Mix M&M’s for topping the cookies

DIRECTIONS: 

• Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl  combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the chocolate chips. 
• Roll about 2 tablespoons of dough into balls and place on the baking sheets. The cookies don’t spread much but keep hands floured. Top cookies with M&M’s. Place cookie sheet in freezer for 10-15 minutes. 
• Preheat oven to 350 degrees. Bake 11-12 minutes. Immediately top with more M&M’s if needed after placing eyeballs in warm cookie pressing slightly. Let cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.