Double Chocolate Halloween Cookies

Name: Double Chocolate Halloween Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 11 to
Ingredients: 1/2 cup (113 grams) unsalted butter; 1/2 cup (100 grams) granulated sugar; 1/4 cup (50 grams) brown sugar; 1 teaspoon vanilla extract; 1 egg; 1 cup (127 grams) all-purpose flour; 1/2 cup (43 grams) black cocoa powder (or Dutch-process); 1 tablespoon cornstarch; 1 teaspoon fine sea salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup (85 grams) white chocolate chips; 1 cup (218 grams) Halloween M&MS; Edible candy eyeballs

User Reviews

4.9

633 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings
11 to
Course
Dessert
Cuisine
American

Double Chocolate Halloween Cookies

Joshua Davis

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Fun, delicious, and easy to make, these Double Chocolate Halloween Cookies will be a hit with any crowd! You just need one bowl and about 30 minutes to enjoy these chocolaty cookies. Adored by kids and adults - you need to bring these to any Halloween parties this spooky season!

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Ingredients

Servings

1/2 cup (113 grams) unsalted butter, at cool room temperature
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (127 grams) all-purpose flour
1/2 cup (43 grams) black cocoa powder (or Dutch-process), sifted
1 tablespoon cornstarch
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (85 grams) white chocolate chips, plus more for garnish
1 cup (218 grams) Halloween M&MS, plus more for garnish
Edible candy eyeballs, for garnish

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Instructions

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.
In a separate bowl, whisk together the flour, cocoa, cornstarch, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.
Using a large spring-loaded cookie scoop, drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms, and candy eyeballs. Bake for about 12 minutes, until puffy but still soft, being careful not to overbake. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Notes

To Bake as Cookie Bars:Preheat oven to 350°F. Line a light-colored metal 8x8-inch baking pan with parchment paper or aluminum foil and use metal binder clips to secure in place. Make the recipe as instructed, then place the cookie dough in the prepared pan. Decorate the top with additional M&Ms, white chocolate chips, and candy eyeballs as desired. Bake for 25-30 minutes, or until the edges appear set but the center still jiggles slightly. Allow to cool before removing from the pan and slicing into 16 bars.
Preheat oven to 350°F. Line a light-colored metal 8x8-inch baking pan
with parchment paper or aluminum foil and use metal binder clips to secure in place. Make the recipe as instructed, then place the cookie dough in the prepared pan. Decorate the top with additional M&Ms, white chocolate chips, and candy eyeballs as desired. Bake for 25-30 minutes, or until the edges appear set but the center still jiggles slightly. Allow to cool before removing from the pan and slicing into 16 bars.