Description
These Dark Chocolate Halloween Cookies are rich, fudgy, and perfect for celebrating the spooky season. Loaded with dark cocoa and chocolate chips, then decorated with festive Halloween sprinkles and candy eyeballs, they offer a deliciously decadent treat that’s both fun and easy to bake.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup dark brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins & Toppings
- 1 cup dark chocolate chips
- ½ cup Halloween-colored sprinkles or candies (orange, purple, black)
- ½ cup candy eyeballs or seasonal chocolate pieces (optional for topping)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, dark brown sugar, and granulated sugar until the mixture becomes light, fluffy, and well combined. This helps create a tender texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, ensuring the mixture is smooth and combined before adding the next ingredient.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt to evenly distribute the leavening and flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a thick dough forms. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips and Sprinkles: Gently fold the dark chocolate chips and Halloween-colored sprinkles into the dough, evenly distributing them throughout.
- Scoop and Shape Cookies: Using a heaping tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. If using, gently press a few candy eyeballs or themed candies onto the tops of the dough balls for decoration.
- Bake: Bake in the preheated oven for 10–12 minutes. The edges should be set, but the centers are slightly soft to maintain a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For an even darker and more intense chocolate flavor, use black cocoa powder instead of regular dark cocoa powder.
- Candy eyeballs may melt slightly during baking—press extras into the cookies while they are still warm for better visibility.
- Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
