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Spooky Peanut Butter Monster Eye Cookies

  • Prep Time: 15 min + decorating time
  • Cook Time: 10 min
  • Total Time: 30 min
  • Yield: 28 Cookies

Your Halloween monster mash wouldn't be complete without a plate of these Spooky Peanut Butter Monster Eye Cookies.

Spooky Peanut Butter Monster Eye Cookies made with Almond Flour Baking Mix Vanilla Cupcake & Cake Recipe


1 large egg
½ cup creamy natural (unsweetened) peanut butter
¼ cup coconut oil
¼ cup water
1 box Simple Mills Vanilla Cake Mix
½ cup (2 scoops) Ancient Nutrition Organic Peanut Butter Bone Broth protein powder
1 tub Simple Mills Vanilla Frosting
Naturally-colored red food coloring
Dark chocolate chips


PREHEAT the oven to 350°F. Line a baking sheet with a piece of parchment or a nonstick pad.
BEAT the egg, then beat in the peanut butter, oil, and water until combined in a large mixing bowl. 
STIR in the cake mix and the protein powder and stir until a dough forms.
DIVIDE the dough into 1 Tablespoon portions and roll each into a ball. 
PLACE each ball on the prepared baking sheet and use your thumb of the end of the handle of a wooden spoon to create a deep well in the center of each ball.
REPEAT with the remaining dough, making sure to space each ball about 1 1/2” apart on the cookie sheet (the cookies will spread slightly).
BAKE for 10-12 minutes. When you remove the cookies from the oven, they will have risen and the well in the center may not be very deep. If this is the case, immediately (while they are still warm and soft) poke the cookies again to re-establish the well in the center.
COOL the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
PREPARE the decorations while the cookies are baking: divide the can of frosting between two small mixing bowls. Stir each until the frosting is smooth.
ADD naturally-colored powder or gel red food coloring to one of the bowls. The amount will vary, depending on what brand/product you use, but use enough to get it as red as you can. If using a powder color, it may dry out the frosting too much.
ADD a few drops of milk or water to get it back to a spreadable consistency.
PLACE the red frosting in a piping bag fitted with a star tip, and the white frosting in a piping bag fitted with a round tip.
DECORATE (once the cookies have cooled completely): touch the star tip against the well in the cookie and squeeze firmly, pulling away from the cookie as you squeeze, so that the frosting forms a bulge. This is the bloodshot effect. Then gently touch the round tip to the red frosting and squeeze, pulling away slightly, to create a white dollop on top of the red frosting. This is the white of the eye. 
PLACE a chocolate chip in the center for the pupil.
REPEAT with the remaining cookies.
OPTIONAL: place the cookies in the fridge for 30-60 minutes, so that the frosting firms up before serving. 


You can use any food coloring you prefer, but we used one packet of Color Kitchen’s beet red from their cupcake coloring set. It can be found on Amazon.

Store leftovers in an airtight container in the fridge for up to 24 hours.

If you don’t have piping bags, just use 2 zip top bags with one corner cut off of each to pipe the frosting.