Double Chocolate Halloween Cookies Recipe

These Double Chocolate Halloween Cookies are a festive, spooky treat that always makes my family and friends light up. The combo of rich black cocoa and gooey white chocolate chips, plus those fun Halloween M&Ms and candy eyeballs, make these cookies a fun addition to any Halloween party. I swear, every time I make these, the cookies disappear faster than candy on Halloween night!

Why You’ll Love This Recipe

• Rich & Chocolatey: These cookies are packed with black cocoa for an ultra-deep chocolate flavor.
• Fun for Halloween: With Halloween M&Ms and candy eyeballs, they’re perfect for spooky celebrations.
• Soft & Chewy: They stay soft in the middle with a slight crisp on the edges—cookie perfection!

Ingredients

• 1/2 cup (113g) unsalted butter: At cool room temperature, perfect for creating soft, tender cookies.
• 1/2 cup (100g) granulated sugar: Adds sweetness and helps create a slightly crisp texture.
• 1/4 cup (50g) brown sugar: Adds a deeper flavor and keeps the cookies chewy.
• 1 tsp vanilla extract: Brings out all the flavors.
• 1 egg: At room temperature, to bind everything together.
• 1 cup (127g) all-purpose flour: The foundation of any good cookie!
• 1/2 cup (43g) black cocoa powder: Or Dutch-process cocoa for that rich, dark chocolate flavor.
• 1 tbsp cornstarch: Makes the cookies extra soft and chewy.
• 1 tsp fine sea salt: Enhances the sweetness.
• 1/2 tsp baking soda & 1/4 tsp baking powder: For the perfect rise and texture.
• 1/2 cup (85g) white chocolate chips: Adds sweet bursts of white chocolate goodness.
• 1 cup (218g) Halloween M&Ms: Because what’s Halloween without some festive color?
• Edible candy eyeballs: For the ultimate spooky touch!

Variations

• Swap the M&Ms: Use different themed M&Ms for other holidays like Christmas or Easter.
• Add a Peanut Butter Twist: Mix in some peanut butter chips or drizzle melted peanut butter on top.
• Extra Gooey: Add marshmallows right before baking for an extra gooey surprise!

How to Make the Recipe

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

2. Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy. Don’t forget to scrape down the sides!

3. Add the Egg and Vanilla

Add the vanilla extract and the room temperature egg to the butter-sugar mixture, and beat well until fully combined.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, black cocoa powder, cornstarch, fine sea salt, baking soda, and baking powder.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. You’ll end up with a slightly sticky dough.

6. Fold in the Mix-Ins

Using a rubber spatula, gently fold in the white chocolate chips and Halloween M&Ms.

7. Scoop and Bake

Using a large cookie scoop (about 3 tablespoons per cookie), drop the dough onto the prepared baking sheets, spacing them 2 inches apart. Press in a few extra M&Ms, white chocolate chips, and candy eyeballs on top for that fun, spooky look.

8. Bake

Bake the cookies for about 12 minutes, just until they’re puffy but still soft. Be careful not to overbake! Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve

These cookies are perfect for a Halloween party spread or just as a fun treat at home. Serve them with a glass of milk (because let’s be real, cookies and milk are a must). And trust me, they’re even better when shared with friends or family during a scary movie night!

Make Ahead

You can make the cookie dough in advance and freeze it for up to 3 months. Just scoop the dough into balls, freeze on a baking sheet, and then transfer to a freezer-safe bag. Bake straight from frozen, just add an extra minute or two to the baking time.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Absolutely! Dutch-process cocoa works great if you can’t find black cocoa. The color will be lighter, but the cookies will still taste delicious.

How do I store leftovers?

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.

Can I make these without the candy eyeballs?

Totally! The candy eyeballs are just for fun, but the cookies will still be spooky and delicious without them.

There you have it—spooky, chocolatey fun in every bite! These Double Chocolate Halloween Cookies are sure to be a hit, whether you’re making them for a party or just for fun at home. Enjoy, and get ready for some serious cookie compliments!

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