Description
Delight in these festive Double Chocolate Halloween Cookies, packed with rich black cocoa, white chocolate chips, and colorful Halloween M&Ms. Perfectly soft and studded with edible candy eyeballs, these cookies bring a spooky yet sweet twist to your Halloween treats.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Add-ins and Garnishes
- 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and aid in even baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and well combined, about 3 minutes. Scrape down the bowl to incorporate any stuck bits.
- Add Vanilla and Egg: Mix in the vanilla extract and egg thoroughly, ensuring an even, smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, black cocoa powder, cornstarch, fine sea salt, baking soda, and baking powder until evenly blended.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture while beating slowly until a slightly sticky dough forms.
- Fold in Chocolate and M&Ms: Using a rubber spatula, gently fold the white chocolate chips and Halloween M&Ms into the cookie dough to distribute evenly without breaking the candies.
- Shape Cookies: Use a large spring-loaded cookie scoop to drop 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow spreading.
- Add Garnishes: Dot the tops of the dough balls with extra white chocolate chips, M&Ms, and edible candy eyeballs for a festive appearance.
- Bake: Bake in the preheated oven for about 12 minutes until the cookies are puffy but still soft to the touch. Avoid overbaking to maintain a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To Bake as Cookie Bars: Preheat oven to 350°F. Line an 8×8-inch light-colored metal baking pan with parchment paper or aluminum foil and secure with metal binder clips. Prepare the dough as instructed, then press evenly into the prepared pan. Decorate the top with extra M&Ms, white chocolate chips, and candy eyeballs. Bake for 25-30 minutes, until edges are set but center jiggles slightly. Cool completely before slicing into 16 bars.
Nutrition
- Serving Size: 1 cookie (approx. 40 grams)
- Calories: 200 kcal
- Sugar: 18 grams
- Sodium: 120 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 2 grams
- Protein: 2 grams
- Cholesterol: 25 mg
