Description
Delightfully festive Double Chocolate Halloween Cookies featuring rich black cocoa, creamy white chocolate chips, and colorful Halloween M&Ms, topped with whimsical edible candy eyeballs. Perfectly soft and chewy with a vibrant seasonal twist, these cookies make a fun treat for holiday celebrations.
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 Oven: Preheat your oven to 350 degrees F. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until the mixture becomes light and fluffy, about 3 minutes. Scrape down the sides to incorporate all ingredients evenly.
- Add Vanilla and Egg: Add vanilla extract and the room temperature egg to the creamed butter mixture. Beat on medium speed until fully combined and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted black cocoa powder, cornstarch, fine sea salt, baking soda, and baking powder to ensure uniform distribution.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients in the stand mixer. Beat on low speed until a slightly sticky cookie dough forms, being careful not to overmix.
- Fold in Add-ins: Using a rubber spatula, gently fold in the white chocolate chips and Halloween M&Ms evenly throughout the dough.
- Portion Dough: Using a large spring-loaded cookie scoop, drop 3-tablespoon-sized balls of dough onto the prepared baking sheets, spacing at least 2 inches apart to allow spreading.
- Add Garnish: Dot the top of each cookie ball with extra white chocolate chips, additional M&Ms, and edible candy eyeballs for festive decoration.
- Bake Cookies: Bake in the preheated oven for about 12 minutes, until cookies are puffy but still soft in the center. Avoid overbaking to maintain a chewy texture.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set properly and develop the perfect chewy bite.
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, securing edges with binder clips. Prepare the cookie dough as instructed, spread evenly in the pan, and decorate with M&Ms, white chocolate chips, and candy eyeballs. Bake for 25-30 minutes until edges are set but center still jiggles slightly. Let cool completely before slicing into 16 bars.
- Use cool room temperature butter and egg to ensure proper creaming and dough consistency.
- Black cocoa powder provides an intense chocolate flavor and deep color; Dutch-process cocoa is suitable as a substitute.
- Spacing cookies adequately prevents them from merging into each other during baking.
- Allow cookies to cool on the pan briefly before transferring to a rack to avoid breakage.
Nutrition
- Serving Size: 1 cookie (approx. 35 grams)
- Calories: 190 kcal
- Sugar: 16 grams
- Sodium: 120 mg
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 2 grams
- Cholesterol: 25 mg
