Description
These spooky double chocolate Halloween cookies are packed with white chocolate chips, M&Ms, and topped with fun candy eyeballs. Perfect for a Halloween treat!
Ingredients
- 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
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl, then add in the vanilla extract and egg. Beat until well combined.
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Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture and beat on low speed until a slightly sticky dough forms.
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Add the Mix-Ins: Gently fold in the white chocolate chips and Halloween M&Ms using a rubber spatula.
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Shape the Cookies: Using a large spring-loaded cookie scoop (about 3 tablespoons of dough per cookie), drop dough balls onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the tops with extra white chocolate chips, M&Ms, and candy eyeballs.
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Bake: Bake for about 12 minutes, or until the cookies are puffy but still soft in the center. Be careful not to overbake them. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To Bake as Cookie Bars:
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil, securing it with binder clips. Press the cookie dough into the pan, and top with extra M&Ms, white chocolate chips, and candy eyeballs. Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Allow to cool completely before slicing into 16 bars.
Nutrition
- Serving Size: 1 cookie
- Calories: 240 kcal
- Sugar: 19g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
