In a mixing bowl, combine ½ cup of melted salted butter, ½ cup of granulated sugar, ¼ cup of brown sugar, 2 teaspoons of thick yogurt, 2 tablespoons of milk, 1 teaspoon of pure vanilla extract, and 3-4 drops of black gel food color. Beat the mixture until it’s smooth and well combined.

Sift and add 1 cup of all-purpose flour, 2 tablespoons of dark cocoa powder, ½ teaspoon of baking soda, and ½ teaspoon of baking powder to the wet mixture. Gently fold the dry ingredients into the wet mixture until everything is just combined.

Cover the mixed dough tightly with plastic wrap and chill in the freezer for about 5 minutes.

Preheat your oven to 350°F (180°C).

Remove the dough from the freezer and form small balls about 1 inch in diameter. Place them on a lined baking tray and flatten each ball slightly.

Bake the cookies for about 11 minutes. They should be set but still soft in the center. Let them cool completely on the baking tray before adding the candy eyeballs.

Once the cookies have cooled, gently press candy eyeballs onto the centers of each cookie.