ingredients:

• 1 cup (120g) all-purpose flour

• ¼ cup (22g) unsweetened cocoa powder

• ½ tsp (2g) baking soda

• ¼ tsp (1.5g) salt

• ½ cup (113g) unsalted butter, softened

• ¾ cup (150g) brown sugar

• 1 large egg

• 1 tsp (5ml) vanilla extract

• ½ cup (130g) Pistakio Cream

• 24 candy eyes (or more for extra monster eyes!)

instructions:

1. preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. in a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. in a separate bowl, cream together the softened butter and brown sugar until light and fluffy.

4. add the egg and vanilla extract, mixing until fully incorporated.

5. gradually add the dry ingredients to the wet ingredients, mixing until a soft chocolate cookie dough forms.

6. scoop the dough into 12 evenly sized balls and arrange them on the prepared baking sheet, leaving space between each cookie.

7. bake for 10–12 minutes, until the edges are set but the centers are still soft.

8. while the cookies are still warm, use the back of a spoon or a small rounded measuring spoon to gently press an indent into the center of each cookie.

9. allow the cookies to cool completely before filling.

10. transfer the Pistakio Cream to a piping bag and pipe a generous amount into the center of each cookie.

11. add candy eyes on top of the pistachio cream to give each cookie its own little monster face.

12. enjoy immediately or store in an airtight container!