Go Back Email Link
image of a cute monkey cookie decorated with buttercream frosting
Print Recipe
4.98 from 36 ratings

Monkey Cookies

These adorable monkey cookies bake up soft and chewy and are decorated with the most delicious homemade buttercream frosting.
Prep Time10 minutes
Cook Time13 minutes
Additional Time1 hour 30 minutes
Total Time1 hour 53 minutes
Course: Cookies
Cuisine: American
Servings: 36
Calories: 288kcal
Author: Chelsey White

Ingredients

Chocolate Cream Cheese Cookies

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 170g
  • 1/2 cup or 4 oz. full fat cream cheese, room temp 113g
  • 1 1/2 cups granulated sugar 300g
  • 1 large egg, room temperature 56g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 2 3/4 cups all-purpose flour 340g
  • 1/2 cup unsweetened cocoa powder, sifted 50g
  • 1 Tbsp cornstarch 8g
  • 1 tsp fine salt 6g
  • 1/2 tsp baking powder 2g

Chocolate Peanut Butter Buttercream

  • 1 cup unsalted butter, room temperature 226g
  • 1/2 cup creamy peanut butter 125g
  • 1 Tbsp vanilla extract or vanilla bean paste 12g
  • 1/2 tsp fine salt 3g
  • 5 cups powdered sugar 625g
  • 1/3 cup heavy whipping cream, room temperature 80g
  • 1/3 cup unsweetened cocoa powder - to be added later 33g
  • 1/4 cup heavy cream - to be added later 60g
  • 1/2 cup dark chocolate chips - to be added later 85g

Decorations

Additional Supplies

Instructions

Chocolate Cream Cheese Cookies

  • In a large bowl or the bowl of a stand mixer, beat 3/4 cup butter and 1/2 cup cream cheese on medium speed with a hand mixer or whisk attachment until smooth.
  • Next, add in 1 1/2 cups granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color. Add in 1 egg and 2 tsp vanilla extract. Mix on a medium speed until combined.
  • In a separate bowl, whisk together 2 3/4 cups flour, 1/2 cup cocoa powder, 1 Tbsp cornstarch, 1 tsp fine salt, and 1/2 tsp baking powder.
  • Add the flour mixture into the butter mixture and mix on a low speed until it is JUST incorporated. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.
  • At this point, the dough should still be pretty sticky. Divide the dough in half and wrap each portion of dough in plastic wrap. I like to flatten the dough out into a rectangle that's about 1/2 inch tall to make it easier to roll out once it's chilled.
  • Chill the dough in the fridge for about 2 hours, in the freezer for 30 minutes, or in the fridge overnight. If you chill the dough overnight, let it sit at room temperature for about 10 minutes to make it easier to roll it out.
  • Turn on the oven to 350 F / 175 C for about 30 minutes before you plan to roll out the dough, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  • Take one piece of dough out of the fridge, leaving the other in there to continue to chill. Unwrap the cookie dough and lay the plastic wrap out flat on your counter. We will be rolling out the cookie dough on the plastic wrap to make cleanup a breeze and to make it easier to cut out the cookies. Dust both sides of the cookie dough and your rolling pin with flour.
  • Roll the chilled dough to be 1/3 inch thick and cut out 2 1/2-inch circles with a flour-dusted cookie cutter. If you don't have a circle cutter that size, use a round glass that's similar in size. Use a kitchen brush to brush any excess flour off the cookies and place them on the prepared baking sheets. The cookies will spread a bit as they bake so that you can place them about 2 inches apart.
  • Use a 1 1/2-inch circle cutter to cut out smaller circles from the remaining dough to make the ears for the monkeys. If you don't have a cutter this size, use a small bottle cap or glass that's similar in size. Cut out the same number of smaller circles as you have larger circles, then cut the smaller circles in half to divide them into two ears. Place these on the sides of each big circle cookie and gently press down where the dough meets to help them stick together.
  • Chill the cut-out cookies one more time in the fridge for 15 minutes or the freezer for 10 minutes to help them keep their shape as they bake.
  • Bake one sheet of cookies at a time. Bake for 12-14 minutes on the middle rack of your oven (bake time can vary based on the size of the cookies). Let the baked cookies cool on the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
  • While the first batch bakes and cools, knead together the cookie dough scraps and rewrap them in plastic wrap. Pop them back in the fridge to chill.
  • Pull out the 2nd chilled portion of dough and repeat steps 9-12. Then repeat with the chilled dough scraps.

Peanut Butter Chocolate Buttercream Frosting

  • Beat 1 cup of butter and 1/2 cup of creamy peanut butter on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer, until smooth.
  • Mix in 1 Tbsp of vanilla extract and 1/2 tsp of salt on a low speed.
  • Gradually mix in 5 powdered sugar and 1/3 cup of heavy cream. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Beat on low until the ingredients are fully incorporated and the desired consistency is reached. 
  • If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
  • Scoop one-quarter (about 1 cup) of the frosting into a large piping bag fitted with a medium round tip (like an Ateco 806). Seal the top with a rubber band or clip, and set aside. If you don't have that type of piping tip, you can just cut a 1/3-inch opening at the base of the piping bag.
  • Then mix 1/3 cup of cocoa powder and an additional 1/4 cup of heavy cream into the remaining buttercream. Mix until combined and smooth.
  • Place 1/2 cup of dark chocolate chips into a heat-proof bowl and heat them in the microwave in 15-second intervals (stir between each interval) until they are fully melted. Mix the melted chocolate into the remaining frosting. Place the chocolate frosting in a large piping bag fitted with a medium round tip (like an Ateco 806). Seal the top with a rubber band or clip, and set aside.

Decorating These Monkey Cookies

  • Pipe a thin layer of chocolate frosting on the ears of one of the monkey cookies and smooth the frosting toward the center of the cookie (see pictures above). Then pipe a thicker layer of frosting in a circle in the center of the cookie. Smooth this second layer of frosting with an offset spatula or a small piece of acetate sheet. Don't worry about getting this layer super smooth, it will mostly be covered up in the next steps.
  • Pipe a little dollop of frosting at the top center of the cookie to look like a tuft of hair. Use a small sharp knife or scribe/toothpick to add some texture to the frosting.
  • Then use the peanut butter buttercream to pipe on the monkey's face similar to the pictures above. Carefully smooth the frosting with an offset spatula or a small piece of acetate sheet.
  • Gently press a black jelly bean into the center of the cookie to be the monkey's nose, then use the sprinkles to make the eyes, cheeks, and mouth. If you don't have the same sprinkles as me, feel free to improvise with whatever you have on hand! You can also use fondant to make the facial features. Repeat with the remaining cookies, then enjoy!

Video

Notes

How Many Cookies Does this Recipe Make?

This recipe can be used to make about 36, 2 1/2-inch circular cookies. The yield and bake time will vary based on the size and shape of the cookie cutter(s) you use.
This recipe can be halved to make fewer cookies (use half a scrambled egg in the dough), but I don't recommend doubling it unless you have a commercial (8 qt.) stand mixer.

Making These Monkey Cookies in Advance and Storage Tips

You can store frosted cookies in an airtight container for up to 2 days at room temperature, up to 5 days in the fridge, or for up to a month in the freezer.
If you want to stack the cookies on top of one another, I recommend chilling them thoroughly before doing so and adding a layer of parchment paper between them. The buttercream will firm up when it's chilled, but won't set hard like royal icing.
This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to roll it out and bake the cookies.
Baked, unfrosted cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container. I recommend waiting to decorate them until they’ve thawed to room temperature.
Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before frosting them.

Tips for Making the Best Monkey Cookies

  • Really cream together the butter, cream cheese, and granulated sugar in the first step of this recipe. It helps incorporate air into the dough which makes fluffy and soft cookies.
  • Don’t overwork the cookie dough once the flour is mixed in! It can overwork the gluten and result in tough, dense cookies.
  • Roll the cookie dough out to a consistent thickness of 1/3 inch. If some are thicker or thinner than others, they may over- or under-bake in the oven.
  • Take the time to chill the cookie dough. It helps prevent your cookies from spreading while they bake and helps them bake up with a soft texture.
  • Be careful not to pick up the decorated cookies by the ear! They can break off as the buttercream sits on the cookies and softens it.
  • Feel free to get creative with what you use to make the monkey's face and work with what you've got! You can also use fondant if needed.

Nutrition

Serving: 1 | Calories: 288kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 142mg | Fiber: 1g | Sugar: 26g