Double Chocolate Halloween Cookies

Why You’ll Love This Recipe

Double Chocolate Halloween Cookies are rich, fudgy treats loaded with cocoa flavor and chocolate chips, perfect for spooky season celebrations. With a dark, decadent base and Halloween-themed candies or sprinkles, these cookies are as festive as they are delicious. Ideal for parties, trick-or-treat snacks, or cozy autumn nights, they bring a fun and chocolaty twist to Halloween baking.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powderbaking sodasaltunsalted buttersugarbrown sugareggvanilla extractsemisweet chocolate chipsHalloween-themed candies (such as candy eyeballs or colored M&Ms)orange and black sprinkles

directions

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

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

In a separate large bowl, cream the butter, sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, beating until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.

Fold in the chocolate chips and half of the Halloween candies or sprinkles.

Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, leaving space between each.

Lightly press extra Halloween candies and sprinkles on top of each cookie for decoration.

Bake for 9–11 minutes, until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 9–11 minutes
Cooling time: 15 minutes
Total time: 40 minutes

Variations

Use white chocolate or peanut butter chips for contrast.
Add chopped Halloween candy bars (like Snickers or Reese’s) for a surprise inside.
Include a pinch of cinnamon or espresso powder for enhanced flavor.
Shape the dough into spooky creatures like bats or ghosts with cookie cutters.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days for longer freshness.
Freeze for up to 2 months—thaw at room temperature before serving.
Warm in the microwave for 8–10 seconds for a melty texture.

FAQs

Can I use Dutch-process cocoa?

Yes, but you may need to adjust the baking soda to maintain leavening.

How do I keep the candies from melting too much?

Add half during mixing and press the rest onto the dough balls before baking.

Can I use salted butter?

Yes, just reduce or omit the added salt.

Are these cookies chewy or cakey?

They are chewy with slightly crisp edges and soft centers.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour substitute.

Can kids help make these?

Absolutely! Let them decorate with candies and sprinkles for fun.

Do I need to chill the dough?

Not required, but chilling for 30 minutes can enhance thickness and flavor.

Can I double the recipe?

Yes, it doubles well for large batches.

What type of chocolate chips should I use?

Semisweet is classic, but dark or milk chocolate also work.

Can I add nuts?

Yes, chopped pecans or walnuts add crunch and richness.

Conclusion

Double Chocolate Halloween Cookies are a festive, fudgy, and fun way to celebrate spooky season. Packed with chocolate and decked out in Halloween flair, they’re sure to delight kids and adults alike. Whip up a batch for your next Halloween party or cozy movie night—these cookies will disappear fast!

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