Description
Dark Chocolate Halloween Cookies are rich, fudgy treats with a spooky twist! Loaded with dark cocoa powder and Halloween-themed candies or sprinkles, these chewy cookies are festive, indulgent, and perfect for parties, trick-or-treat events, or fall baking fun.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup dark cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup dark chocolate chips or chunks
- 1/2 cup Halloween candies (like orange/black M&Ms or candy-coated chocolates)
- 2 tablespoons Halloween sprinkles (optional)
Instructions
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes, to incorporate air and create a soft texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing well to combine all wet ingredients uniformly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt, ensuring even distribution of leavening and flavor components.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can cause tough cookies.
- Fold in Chocolate Chips and Candies: Gently fold in the dark chocolate chips and half of the Halloween candies, distributing them evenly through the cookie dough.
- Portion Dough and Add Toppings: Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Press remaining candies and sprinkles gently into the tops of each cookie for festive decoration.
- Bake: Bake in the preheated oven for 9–11 minutes, until the edges of the cookies are set but the centers still look soft, ensuring a chewy texture.
- Cool: Let cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Use gel food coloring in white chocolate or drizzle melted orange-colored chocolate on top for extra Halloween flair and festive decoration.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Freeze cookies for up to 3 months to extend shelf life and enjoy later.
