This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
These colorful Monster Eye Cookies are soft, sweet, and almost too cute to eat! Made with white cake mix, cream cheese, bright gel coloring, and candy eyes, they are an easy Halloween treat that kids and adults will love.
Want to see more Love Bakes Good Cakes recipes on Google?
The powdered sugar coating gives each cookie a crackled finish, while the candy eyeballs turn every batch into a crowd of silly little monsters. Serve them at Halloween parties, package them for friends, or make them for a spooky family baking night.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What are Monster Eye Cookies?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Monster Eye Cookies
- If You Enjoyed Monster Eye Cookies
- 📌 Save This Recipe
- Monster Eye Cookies Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Easy cake mix shortcut: A box of white cake mix keeps the ingredient list short and makes the dough simple to prepare.
- Soft and tender: Butter and cream cheese give the cookies a soft, rich texture.
- Fun to decorate: Bright colors and candy eyes make every cookie look a little different.
- Perfect for Halloween: These colorful cookies fit right into classroom parties, dessert tables, and spooky movie nights.
- Great for kids: Kids can help choose the colors, roll the dough in powdered sugar, and add the candy eyes after baking.
- Easy to customize: Use two colors or make several small batches in different Halloween shades.
What are Monster Eye Cookies?
Monster Eye Cookies are colorful Halloween cake mix cookies decorated with edible candy eyes. The dough is made with white cake mix, butter, cream cheese, an egg, and vanilla extract.
After the dough is divided and colored, each portion is chilled, scooped, and rolled in powdered sugar. The cookies develop a crackled coating as they bake. Candy eyes are pressed into the warm cookies after they come out of the oven, giving every monster its own funny expression.
These are different from traditional Monster Cookies, which usually contain peanut butter, oats, chocolate chips, and candy-coated chocolates. Monster Eye Cookies are made specifically as a colorful Halloween dessert.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
White cake mix: This convenient shortcut forms the base of the cookie dough. Use a 15.25-ounce box and do not prepare it according to the directions on the package.
Cream cheese: An 8-ounce package makes the cookies soft, tender, and rich. Let it come to room temperature before mixing.
Butter: Room-temperature butter blends easily with the cream cheese and adds flavor.
Egg: One room-temperature egg helps bind the dough together.
Vanilla extract: A small amount adds flavor to the cake mix cookie dough.
Gel food coloring: Gel creates bright Halloween colors without adding too much liquid to the dough.
Powdered sugar: Rolling the dough in powdered sugar creates the crackled coating.
Candy eyes: These turn the colorful cookies into funny little monsters. Add them after baking so they do not melt.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Butter: Use room-temperature butter so it blends smoothly with the cream cheese. Use salted or unsalted, whatever you normally keep on hand.
- Vanilla extract: Vanilla adds flavor to the cake mix dough. If you use almond extract, use just ¼ teaspoon (it’s much stronger than vanilla); great if you want a subtle bakery-style flavor. Use a 1:1 butter extract swap; leans into the buttery cake-mix base. Try ½ teaspoon of lemon or orange extract to brighten things up if you’re doing citrus-colored “eyes.” For maple extract, use ½ teaspoon for a cozy fall flavor that pairs nicely with a Halloween theme. If you want something a little more tropical/unexpected, try ½ teaspoon of coconut extract.
- Egg: The egg binds the dough together. There is no recommended substitution because an egg replacement may change the texture and spread of the cookies.
- Cream cheese: Use one 8-ounce package at room temperature. Full-fat brick-style cream cheese should provide the most reliable texture. Whipped cream cheese is not recommended.
- White cake mix: Use one 15.25-ounce box. Another light-colored cake mix may work, but it will change the flavor and may affect how the food coloring looks.
- Gel food coloring: Bright orange, green, purple, or another Halloween color works well. Liquid food coloring is not recommended because it can thin the dough.
- Powdered sugar: This coats the cookie dough and creates the crackled finish. There is no recommended substitution.
- Candy eyes: Use one size or a mixture of sizes. If candy eyes are unavailable, you can leave them off, but the cookies will no longer have the monster-eye appearance.
Variations
- Change the colors: Use orange, purple, green, or another bright Halloween color. You can make two colors or divide the dough into several smaller portions.
- Use different candy eyes: Try small eyes, large eyes, or a mixture of sizes to give each cookie a different expression.
- Add more eyes: Use one eye for a cyclops cookie or add several eyes for an extra-silly monster.
- Coordinate with another holiday: Change the gel colors to make these cookies work for birthdays or other celebrations. The candy eyes will still give them a playful monster theme.
- Try another light-colored cake mix: A light-colored cake mix may work, but it can change the flavor and the final appearance of the gel colors.
Tips for Best Results
- Bring the refrigerated ingredients to room temperature. Softened butter, room-temperature cream cheese, and a room-temperature egg will combine more evenly.
- Use gel food coloring. Liquid coloring may thin the dough and will not produce the same bright colors.
- Chill the dough. The dough will be easier to scoop and roll after chilling for 20 to 30 minutes.
- Work with clean hands. Wipe or wash your hands between colors to prevent the different dough colors from mixing.
- Use a cookie scoop. Even portions help the cookies bake at the same rate.
- Flatten the dough slightly. These cookies need a gentle press before baking.
- Do not overbake. Remove the cookies when they are set so they stay soft.
- Add the candy eyes after baking. The eyes can melt or lose their shape in the oven.
- Work quickly with the eyes. Press them into the cookies while the cookies are still warm enough for the decorations to stick.
FAQs
Gel food coloring is the better choice. It produces brighter colors without adding as much liquid to the cookie dough. Liquid coloring may change the consistency of the dough, especially if you need a large amount to reach a vibrant shade.
Chilling firms the soft cake mix and cream cheese dough, making it easier to scoop and roll. It also helps the cookies hold their shape while baking.
Yes. Prepare and color the dough, cover it tightly, and refrigerate it for up to 2 days. You can also freeze unbaked dough balls for up to 3 months.
Add the candy eyes immediately after the cookies come out of the oven. The warm cookies will be soft enough for the eyes to stick. Do not add them before baking because they may melt in the oven.
Use a separate bowl and spoon for each color. Wash or wipe your hands between handling different portions of dough. A separate cookie scoop for each color can also help, if you have more than one.
The dough may have become too warm. Make sure it chills for at least 20 minutes before shaping it. If it becomes soft while you work, return it to the refrigerator for a few minutes.
Bake the cookies until they look set. Avoid waiting for them to become deeply browned, which can make them less soft. They will continue setting as they cool.
Storage
Allow the cookies to cool completely before storing them. Place them in an airtight container and refrigerate them for up to 1 week.
To freeze the baked cookies, arrange them in a freezer-safe container with parchment paper between the layers. Freeze them for up to 3 months. Thaw the cookies in the refrigerator or at room temperature before serving.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Prepare the oven and pan. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dough. Beat the butter, vanilla extract, egg, and cream cheese together. Mix in the white cake mix.
- Color the dough. Divide the dough among small bowls and tint each portion with gel food coloring.
- Chill. Cover the bowls and refrigerate the dough for 20 to 30 minutes.
- Shape the cookies. Scoop the dough into balls, roll them in powdered sugar, and place them on the prepared baking sheet. Flatten each ball slightly.
- Bake. Bake for 10 to 12 minutes.
- Add the eyes. Press candy eyes into the centers of the warm cookies immediately after removing them from the oven.
Make Ahead
The colored cookie dough can be prepared in advance. Cover each bowl tightly and refrigerate the dough for up to 2 days.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You can also scoop the dough into balls before refrigerating it. Wait to roll the dough in powdered sugar until shortly before baking.
For longer storage, freeze the unbaked dough balls for up to 3 months. Thaw them in the refrigerator, roll them in powdered sugar, and bake as directed.
What to serve with Monster Eye Cookies
Monster Eye Cookies are a fun addition to a Halloween dessert table. Serve them with cupcakes, popcorn, caramel apples, or other colorful party treats.
For drinks, pair them with cold milk, hot chocolate, apple cider, or a family-friendly Halloween punch. They are also easy to package in treat bags for party favors, classroom celebrations, or Halloween care packages.
If You Enjoyed Monster Eye Cookies
If colorful Halloween treats are your favorite part of spooky season, try my Candy Corn Cupcakes. Their bright yellow, orange, and white layers make them another eye-catching addition to a Halloween dessert table.
For another cookie that brings plenty of color, make a batch of Jello Cookies. They are soft, fruity, and easy to customize with a variety of flavors and colors.
My Frankenstein Sugar Cookies are another fun choice for Halloween baking. The green cookies, candy eyes, and funny monster faces make them especially fun for kids.
When you need something sweet and salty, try this Monster Mash Popcorn. It is loaded with candy, pretzels, and candy eyeballs for an easy Halloween party snack.
These Mummy Twinkie Pops are another simple treat with candy eyes. They are especially handy when you want a playful Halloween dessert without making something entirely from scratch.
For an easy treat you can decorate in any Halloween colors, try my Chocolate Covered Pretzel Rods. They add a crunchy, chocolate-covered option to a table filled with soft cookies and cupcakes.
If your family enjoys Halloween desserts that make everyone laugh, you need to see this Kitty Litter Cake. It is a silly party dessert with a surprisingly sweet combination of cake, pudding, and cookies.
Looking for even more easy desserts, party treats, and seasonal favorites? Browse the Recipe Index to find plenty of Love Bakes Good Cakes recipes for every holiday and occasion.
📌 Save This Recipe
Save these Monster Eye Cookies for your next Halloween party, classroom celebration, or spooky family baking night. They are colorful, easy to make, and sure to get plenty of attention on the dessert table.
Pin this now to find it later
Pin It
Monster Eye Cookies
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- mixing bowl (large)
- 2-4 small mixing bowls
- rubber spatula
Ingredients
- ½ cup butter, room temperature
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 1 package cream cheese, (8 ounces), room temperature
- 1 box white cake mix, (15.25 ounces)
- 2 to 4 gel food colorings, (brighter colors work best)
- powdered sugar, as needed for rolling
- candy eyes, as needed
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, use an electric mixer to beat the butter, vanilla extract, egg, and cream cheese until combined.½ cup butter, ½ teaspoon vanilla extract, 1 large egg, 1 package cream cheese
- Add the white cake mix and mix until a soft dough forms.1 box white cake mix
- Divide the dough among the number of small bowls needed for the colors you want to use.
- Add a different gel food coloring to each bowl and mix until the color is evenly distributed.2 to 4 gel food colorings
- Cover each bowl and refrigerate the dough for 20 to 30 minutes.
- Use a small cookie scoop to portion the dough into balls.
- Roll each ball in powdered sugar and place it on the prepared baking sheet. Gently press each dough ball down to flatten it slightly.powdered sugar
- Bake for 10 to 12 minutes or until the cookies are set.
- Remove the cookies from the oven. While they are still warm, gently press the candy eyes into the cookies.candy eyes
- Transfer the cookies to a wire rack and allow them to cool completely.
Notes
🥡 Storage
- Allow the cookies to cool completely before storing them.
- Refrigerate the cookies in an airtight container for up to 1 week.
- Place parchment paper between layers to help protect the candy eyes.
♨️ Reheating
- These cookies do not need to be reheated.
- Let refrigerated cookies sit at room temperature briefly before serving if you prefer a softer texture.
❄️ Freezing
- Freeze baked and completely cooled cookies in a freezer-safe container for up to 3 months.
- Place parchment paper between the layers to help protect the decorations.
- Unbaked cookie dough balls can also be frozen for up to 3 months. Thaw them in the refrigerator before coating them in powdered sugar and baking.
💡 Tips for Best Results
- Use room-temperature butter, cream cheese, and egg for smoother mixing.
- Use gel food coloring for the brightest colors without thinning the dough.
- Chill the dough for 20 to 30 minutes before scooping.
- Wipe your hands and utensils between colors to prevent them from mixing.
- Add the candy eyes as soon as the cookies come out of the oven.
- Do not add the candy eyes before baking because they may melt.
🍳 Alternate Cooking Methods
- There are no recommended alternate cooking methods for this recipe. These cookies were designed to be baked in a conventional oven.
♻️ Leftovers
- Serve leftover cookies as part of a Halloween dessert board.
- Crumble undecorated cookie pieces over ice cream or pudding.
- Handle decorated cookies carefully so the candy eyes do not fall off.
📝 Notes
- Do not prepare the cake mix according to the instructions on the box. Use only the dry mix called for in this recipe.
- Brighter gel colors work best.
- Use one large candy eye, several small eyes, or a combination to give the cookies different expressions.
- The dough may be divided into two, three, or four colors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ Other Recipes You May Enjoy
If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.
