Chocolate Marshmallow Monster Cookie Sandwiches

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

Boo! Look at these little monster cookie sandwiches! How cute are they? I’ve been wanting to make some special Halloween treats for a couple years now, but I haven’t made anything since these Witches’ Cauldron Cupcakes or these Leftover Halloween Candy Cookies. We always end up being away on my favorite month of the year – I guess that’s what happens when it’s your birthday month and your anniversary month!

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

Even though it seemed like we were away for most of October this year I was determined to finally make a new Halloween treat. I scoured Instagram and Pinterest trying to find a chocolate dessert that wasn’t shaped like a spider, but I had no luck. So after being inspired by the candy monster eyes I had in my baking drawer (doesn’t everyone have candy monster eyes in their baking drawer?) I came up with these cuties.

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

The best part is that they taste so good. Or maybe the worst part if you were hoping to not devour five of them and then not fit in your pants. That’s okay, go buy some leggings. Anyways, this is my first time making these sea salt dark chocolate cookies and it will definitely not be my last. I made them smaller so the cookies sandwiches wouldn’t be so big, but if you were making them just for cookie purposes you could double the size to two tablespoons of dough. The marshmallow filling has the right amount of sweetness and the creaminess balances nicely with the dark chocolate.

Chocolate Marshmallow Monster Cookie Sandwiches  |  Lemon & Mocha

So go ahead and make these tasty monster cookie sandwiches – no special decorating skills required! And have a happy Halloween!


Also one recipe note that I want to point out in advance – the cookie dough needs to be made ahead of time. It has to chill for at least three hours so definitely plan ahead!

Chocolate Marshmallow Monster Cookie Sandwiches
Yield: 12 cookie sandwiches
for the cookies
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ⅓ cup Hershey’s Special Dark cocoa powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup butter (1 stick), room temperature
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 cup semisweet or bittersweet chocolate chips
  • Sea salt for sprinkling
for the filling
  • 7 ounce jar marshmallow fluff, about 2 ½ cups
  • ½ cup butter (1 stick), room temperature
  • ⅓ cup powdered sugar
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon salt
  • Neon gel food colors
  • Candy monster eyes
for the cookies
  1. In a medium bowl sift together the flour, both kinds of cocoa powder, the baking soda and salt. Stir to combine and set aside.
  2. In the bowl of a stand mixer or in a large bowl with a hand mixer, mix the butter on medium speed until smooth, about one minute. Add the sugar and mix on medium-high speed until combined and fluffy. Add the egg and vanilla and mix on high speed until combined, scraping down the sides as needed.
  3. On low speed, carefully pour the dry ingredients into the wet ingredients until just combined. On high speed mix in the milk until combined, then the chocolate chips. The dough will be very thick and sticky (and tasty!). Avoid eating it so you have batter to make cookies with and put it in the fridge, covered, to chill for at least 3 hours or up to 3 days.
  4. When you’ve properly chilled the dough, preheat the oven to 350 degrees F and line two cookie sheets with parchment paper and set aside.
  5. Take the dough out of the fridge and let it sit for 20 minutes if it sat in the fridge for longer than 3 hours so it’s easier to scoop.
  6. Scoop 1 tablespoon of dough (I used the Oxo medium cookie scoop) and roll into a ball. Place it on the prepared baking sheet and repeat with the rest of the dough. I had 12 balls on each cookie sheet (maybe could have had more, but some dough got taste-tested). Sprinkle each cookie with a little bit of sea salt.
  7. Bake the cookies for 10 minutes. Cool for 5 minutes on the cookie sheet before moving to a cooling rack. Let cool completely. If not frosting right away, store in an airtight container at room temperature.
for the filling
  1. In the bowl of a stand mixer or a large bowl with a hand mixer, carefully combine the fluff, butter, powdered sugar, vanilla and salt on high speed. Once fluffy divide into smaller bowls depending on how many different colors you want to use. Add the food coloring and mix until the desired color is reached.
  2. Spread about a tablespoon of filling on a cookie then sandwich with another cookie. Continue until all cookies have been sandwiched. The filling is not very thick so do not put too much on or it will ooze out the sides. You could try thickening it with more powdered sugar, but I thought it would make it too sweet. Press monster eyes into the sides.
I prefer to use Ghirardelli chocolate chips, either their semi-sweet or their bittersweet.

Salted dark chocolate cookies from Sally’s Baking Addiction.
Marshmallow filling from Bakerita.

Halloween Recipe Roundup

Happy Halloween! I hope you have a delightfully spooky day full of festive decorations, scary movies, laughter and of course delicious food. To help give you a little Halloween inspiration I compiled a list of the best Lemon & Mocha recipes for your Halloween party, pre or post trick-or-treating meal, or quiet night at home. Halloween is one of my favorite holidays and that’s probably 99% due to my extreme love of candy. The rest is a result of all my great Halloween memories, such as dressing up in matching clown costumes with my dad, building a crazy haunted house with my brother and going on a nighttime ghost tour in Salem with Matt. So make some great memories this Halloween, as well as some tasty treats to go along with them!

Halloween Witches' Cauldron Cupcakes  |  Lemon & Mocha

Halloween Witches’ Cauldron Cupcakes. Spooky, whimsical and indulgent, these fun cupcakes will bring a smile to everyone’s faces- especially after they bite into them.

Pumpkin Hummus  |  Lemon & Mocha

Pumpkin Hummus. This smooth hummus is perfect with cinnamon pita chips. Could the color be any better for Halloween? Beautiful!

Croissant S'mores  |  Lemon & Mocha

Croissant S’mores. Use the leftover Hershey bars (or maybe even a Reese’s peanut butter cup!) to make these indoor croissant s’mores.

Spiced Sweet Potato & Apple Soup  |  Lemon & Mocha

Spiced Sweet Potato & Apple Soup. Cozy up with this flavorful and healthy spiced sweet potato and apple soup.

Leftover Halloween Candy Cookies  |  Lemon & Mocha

Leftover Halloween Candy Cookies. Eating candy is great, but eating candy stuffed inside a chewy cookie? Way better!

Crispy Baked Kale Chips  |  Lemon & Mocha

Crispy Baked Kale Chips. Munch on a healthy snack that is crispy and salty to keep your hand out of the candy bowl.

Spiked Hazelnut Hot Chocolate  |  Lemon & Mocha

Spiked Hazelnut Hot Chocolate. Warm up with this velvety hot chocolate. Spiked for the adults and regular chocolately goodness for the kids!

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Pumpkin Risotto with Roasted Asparagus. Load up on fall flavors with this pumpkin risotto with roasted asparagus. Perfect for filling up before a big trick-or-treat session.

Peanut Butter Apple Bars  |  Lemon & Mocha

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Fall Trail Mix with Pumpkin Spiced Pepitas

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

October and the following two months often become a slippery slope for me due to my sweet tooth and general food obsession. There’s my birthday, Halloween, Thanksgiving, holiday parties, work potlucks, and Christmas, making it incredibly hard to try and eat well.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

I’m sure most people can relate so with Halloween coming up tomorrow I got to work trying to come up with a healthy snack. Well, healthier than bags of candy bars.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

Then it dawned on me to make a homemade trail mix full of delightful fall flavors. You can mix and match with whatever you have on hand or enjoy. I loaded mine up with dried orange cranberries, spiced pumpkin seeds and blanched almonds.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

I of course snuck in just a little bit of chocolate because Halloween wouldn’t be the same without it. But it’s dark chocolate so it’s healthy! Thank goodness for those antioxidants.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

My mom always used to pack us homemade trail mix when we would go hiking and I’m sure she would love this mix. Perfect for on the go, munch on some during your next road trip, movie night or to avoid eating all the leftover Halloween candy.

Fall Trail Mix with Pumpkin Spiced Pepitas  |  Lemon & Mocha

Fall Trail Mix
Yield: 4-6
  • ¾ cup pepitas
  • 1 teaspoon vegetable oil
  • 1 tablespoon sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon allspice
  • 1 cup blanched almonds
  • ½ cup dried orange cranberries, or another tart dried fruit of your choosing, such as dried cherries
  • ⅓ cup semisweet chocolate chips
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Toss the pepitas with the vegetable oil then spread evenly on the prepared baking sheet. Bake until the pepitas browned and crisp, about 10-15 minutes, making sure to stir every 5 minutes. Once browned, remove the pepitas from the oven then toss with the sugar, cinnamon, nutmeg and allspice. Let the seasoned pumpkin seeds cool.
  3. Toss together the cooled pumpkin seeds, almonds, orange cranberries & chocolate chips.
You can find dried orange cranberries & pumpkin spiced pepitas at your local Trader Joe's.