Dark Chocolate Halloween Chip Cookies
User Reviews
5
Dark Chocolate Halloween Chip Cookies
Description
These cookies combine cocoa powder with all-purpose flour and baking soda to create a deeply chocolate base. Butter creamed with granulated and brown sugars produces a tender dough, enriched further by eggs and vanilla. A mixture of Halloween-themed baking chips, white chocolate, peanut butter chips, and mini Reese's Pieces adds diverse chunks of flavor and texture throughout the cookie.
The dough balls are shaped by hand and baked at 350°F until set but still soft inside, creating a gentle chew with melted pockets of various chocolates and candies. The multiple chip types ensure an interesting bite with each cookie.
Though the recipe suggests refrigerating the dough if too soft for easier handling, immediate baking is also possible. These cookies make an attractive and playful dessert option during autumn holidays or any chocolate lover's snack time.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup dark cocoa powder Hershey's special dark brand
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter softened, salted
- 1 cup granulated sugar
- 2/3 cup brown sugar light; firmly packed
- 2 egg large
- 2 teaspoons vanilla
- 1 cup baking chips Yummallo makes a version that you can find at Wal-Mart, Halloween themed
- 1/2 cup peanut butter chips
- 1/2 cup white chocolate chips
- 1/2 cup baking candies mini Reese's Pieces
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
- Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
- In a separate bowl, combine the Halloween chips, white chocolate chips, peanut butter chips, and mini Reese's Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
- Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands. You might need to refrigerate the dough for 30-60 minutes in order to work with it as it is a very soft dough, although I can usually skip that step as long as I work quickly. Once the dough is shaped, place the balls on the prepared baking sheet 2 inches apart and bake for 8-10 minutes, just until set. Do not overbake.
- As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. It's a total vanity move but adding the extra chips at the end makes the cookies look so pretty and festive. Transfer to a wire rack to cool completely and store in an air-tight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 256kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 165mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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