1. Introduction
Get ready to channel your inner Eddie Munson with these Eddie Munson guitar pick cookies — a dark, dramatic, and dangerously delicious snack straight from Hawkins’ own Starcourt Mall. These aren’t just cookies; they’re wearable art you can *eat* — shaped like Eddie’s signature red, black, and gold guitar picks, filled with blackened chocolate, tart dried cherries, and a hint of espresso powder for that gritty, rebellious 80s vibe.
Inspired by the cult-favorite Stranger Things character who turned metal riffs and macaroni-and-cheese into an art form, these cookies were tested *over and over* until they hit that perfect balance of crisp edge, chewy center, and bold flavor. Think of them as Eddie’s midnight snack before the Demogorgon concert in the gym — except they won’t summon interdimensional beasts. (We hope.)
Whether you’re a diehard Hawkins fan, a guitar hero wannabe, or just craving something visually stunning with serious flavor depth, these Stranger Things cookies are your next obsession. And if you love themed snacks like these, don’t forget to check out our Moana 2 Te Fiti Heart Matcha Cookies or our Elven Lembas Bread.
2. Why You’ll Love This Recipe
- Iconic Design — Shaped like Eddie’s iconic red guitar picks — no fancy molds needed!
- Bold, Music-Inspired Flavor — Black chocolate + espresso + cherry = a gritty, melodic taste profile.
- Ready in Under 45 Minutes — From prep to plate, faster than a guitar solo.
- Perfect for Parties — A conversation starter at any Stranger Things watching party, fan convention, or 80s-themed gathering.
- One-Bowl Dough — Minimal cleanup = more time for air guitar.
3. Kitchen Tools You Need
You don’t need a full recording studio to make these, but having the right tools helps you nail the texture and shape every time:
- KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange — Because creaming butter and sugar by hand *might* make Eddie wince. Bonus: The bright orange adds some Starcourt flair.
- Cuisinart 2-Quart Stainless Steel Ice Cream Maker with LCD Timer — Not for this recipe, but seriously helpful if you want to pair these with cherry-banana “Upside Down” ice cream (yes, it’s a thing).
- JoyJolt Airtight Glass Food Storage Set — Store leftovers in style and keep those guitar picks fresh and shiny.
- Clever Fox DIY Family Recipe Journal — Because this recipe deserves a place among your most prized fan-based creations.
4. Ingredient Notes
Every ingredient is chosen to honor Eddie’s moody, melodic spirit — no filler, no fluff:
- Cocoa Nib-Infused Dark Chocolate (60% cacao) — We use real dark chocolate, not chips, because Eddie wouldn’t settle for anything lesser. Dark chocolate gives a crisp snap and deep bitterness that balances the sweetness.
- Dried Montmorency Cherries — These tart, ruby-colored cherries cut through the richness and mimic the “red” in Eddie’s pick design. Regular raisins won’t cut it; they lack the acidic pop.
- Instant Espresso Powder — Not liquid espresso! Just 1 tsp wakes up the chocolate and adds a subtle, gritty depth that screams “basement band practice.”
- Red & Black Paste Food Color — Gel colors only. Liquid will throw off your dough hydration. A few drops of red in the dough, mixed lightly, then swirled with black, gives you that signature pick pattern.
- Gold Sanding Sugar (Edible) — For that last-gig shimmer. Use sparingly — these shouldn’t blind the audience.
5. How to Make Eddie Munson’s Guitar Pick Cookies
Phase 1: The Foundation (0–10 minutes)
Start by creaming 1 stick (113g) unsalted butter and ¾ cup packed brown sugar until light and fluffy — about 2 minutes with a hand mixer on medium. You want it pale and airy, like a solo’s opening chord. Beat in 1 large egg at room temperature, then 1 tsp vanilla and 1 tsp espresso powder.
Phase 2: Dry & Dramatic (10–15 minutes)
In a separate bowl, whisk together 2 cupsall-purpose flour, ½ tsp baking soda, and ½ tsp fine sea salt. Gradually fold into the wet mixture until just combined — do *not* overmix! You’ll see streaks of dough.
Now, the magic: Fold in ½ cup chopped dark chocolate, ½ cup dried cherries, and 1–2 tsp red gel food coloring, mixing minimally. Then, gently swirl in 3–4 drops black gel food coloring in a marbled pattern — like stage lighting flickering.
Phase 3: Shape Like a Pro (15–25 minutes)
Chill dough for 20 minutes (no shortcuts — warm dough collapses like poor guitar solos). Preheat oven to 350°F (175°C) and line sheets with parchment.
Roll dough into 12-gram balls. On a lightly floured surface, roll each ball into a 3-inch long rope, then use fingers to gently flatten into a pick shape — tapered at the top, slightly thicker at the base. Sprinkle tops lightly with gold sanding sugar.
Phase 4: Bake & Blush (25–32 minutes)
Bake 9–11 minutes. You want the edges to be set but centers still *softly* pulling away — they’ll firm up as they cool. The cookies should look slightly underbaked; that’s how you get that Eddie-level chewy-core.
6. ExpertTips for Success
- Chill the dough — It prevents spreading and keeps your pick shape intact.
- Don’t skip the espresso — It deepens the flavor without making cookies taste like coffee.
- Use a silicone baking mat — Nonstick sheets help the cookies lift cleanly, like a guitar neck into the spotlight.
- Bake in batches — Room temp ovens vary. Rotate pans halfway through baking for even coloring.
- Store with parchment between layers — Gold sugar will stick otherwise, and guitar picks should stay shiny, not dusty.
7. Variations & Substitutions
Want to riff on the riff? Go for it:
- Gluten-Free — Swap in 1:1 GF flour blend + ½ tsp xanthan gum.
- Non-Dairy — Use Miyoko’s European-style vegan butter and flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg).
- Mint Chocolate Chip — Replace cherries with chopped dark chocolate + ½ tsp peppermint extract. Represent Lucas & Max’s friendship with a green swirl.
- Festive White Chocolate — Swap dark for white chocolate and replace cherries with freeze-dried raspberries + edible silver glitter.
8. Storage & Reheating
At Room Temperature: Keeps in an airtight container for 5 days — though we doubt they’ll last that long.
Frozen: Freeze baked, unstacked cookies on tray, then transfer to a Bag — they last up to 3 months. Thaw at room temp for 20 mins. For extra crispness, warm in an air fryer for 2 minutes at 325°F.
Reheating Tip: Pop in the Ninja Air Fryer Pro Crisp & Roast 4-in-1 at 300°F for 3 minutes. Crisp edges return like Eddie walking back on stage after an encore.
9. FAQ
Q: Can I use chocolate chips instead of chopped chocolate?
A: You *can*, but chopped chocolate gives better texture and glossy shine. Chips hold shape too well and lack the crisp snap Eddie deserves.
Q: My cookies spread too much — why?
A: Check: 1) Did you chill the dough? 2) Is your butter too warm? 3) Did you measure flour correctly? (Spoon & level!)
Q: How do I shape the pick perfectly?
A: Don’t overcomplicate: Use a guitar pick as a stencil. Trace, cut with a sharp knife, and chill before baking. Or just freehand — a little unevenness adds character.
Q: Will the food coloring stain my mouth?
A: Not if you use gel color in moderation (see: our recipe amounts). But yes, you *might* leave a red lip print on your bass like Dustin would.
10. Conclusion
These Eddie Munson guitar pick cookies are more than bake-time whimsy — they’re a tribute to rebellion, music, and the art of turning chaos into deliciousness. Serve them at your next Stranger Things party, surprise a guitar-loving friend, or just treat yourself after a long day of walking the Upside Down in your mind.
And if you love this, dive into our other Hollywood inspirations: the Grey’s Anatomy Tequila Shots & Lime Tarts, or the Millennium Falcon Espresso Brownies.
Now go forth, play your favorite solo, and remember: the guitar may break — but the cookies should not.
Print
Stranger Things 5 Eddie Munson’s Guitar Pick Cookies
Soft, chewy sugar cookies shaped into iconic Eddie Munson guitar picks, decorated with edible black and blue powder and white ‘EM’ detail — a fun, fandom-inspired snack for any Stranger Things fan.
- Total Time: 50 minutes
- Yield: 12 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- Black and blue gel food coloring
- White royal icing or edible paint pen for monogram
Instructions
- Whisk flour and baking soda in a bowl. In another bowl, cream butter and sugar until fluffy. Add egg and vanilla, mix well.
- Gradually blend in flour mixture, then divide dough into thirds.留一块原色, color one third with black gel, another with blue gel, and optional留分块 to blend marbled.
- Roll each colored dough into a 1/4-inch thick rectangle. Cut into guitar pick shapes using a template — ~2.5 inches wide at base, tapering to a point.
- Place on parchment-lined baking sheet; bake at 350°F (175°C) for 9–11 minutes until edges are just set. Cool completely.
- Once cooled, pipe white icing in a simple monogram ‘EM’ or use an edible pen.
Notes
- For best color intensity, use gel food coloring instead of liquid.
- Freeze unbaked cookie dough shapes up to 2 months — bake straight from frozen, adding 1–2 minutes.
- Package in clear cello wrap with a tiny ‘By the Light of the Moon’ tag for gifting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 115 Kcal
- Sugar: 7 g
- Sodium: 68 mg
- Fat: 5.5 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 22 mg
