Description

These Double Chocolate Halloween Cookies are a festive and indulgent treat perfect for the spooky season. Soft, chewy, and loaded with rich black cocoa, white chocolate chips, and vibrant Halloween M&Ms, these cookies are finished with fun edible candy eyeballs for a playful touch. Easy to make and irresistibly delicious, they’re sure to be a favorite at any Halloween gathering.

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

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both granulated and brown sugars together on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Add Vanilla and Egg: Add the vanilla extract and egg to the creamed butter and sugars, beating well until fully combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, black cocoa powder, cornstarch, sea salt, baking soda, and baking powder until thoroughly mixed.
Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, beating until a slightly sticky dough forms.
Fold in Chocolate Chips and M&Ms: Using a rubber spatula, gently fold in the white chocolate chips and Halloween M&Ms, distributing them evenly throughout the dough.
Scoop Dough and Garnish: Using a large spring-loaded cookie scoop, drop approximately 3-tablespoon sized balls of dough onto the prepared baking sheets, spacing each at least 2 inches apart. Decorate the top of each cookie dough ball with extra white chocolate chips, M&Ms, and edible candy eyeballs for a festive look.
Bake: Bake the cookies for about 12 minutes, until they are puffy but still soft in the center. Be careful not to overbake to maintain a soft, chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

For best results, use room temperature butter and egg to ensure the dough comes together smoothly.
If black cocoa powder is unavailable, Dutch-process cocoa powder can be used as a substitute.
Do not overbake the cookies; they should remain soft and chewy in the center.
Store baked cookies in an airtight container at room temperature for up to 5 days.
Customize the garnish with other Halloween-themed candies or sprinkles for variety.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg