Description
These festive Halloween Cookies feature a rich, chocolatey dough made with black cocoa powder, studded with colorful Halloween M&M’s and sprinkles. Topped with fun candy eyeballs, these soft-baked cookies are perfect for spooky celebrations and make a delightful treat for all ages.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 5 tbsp (35 g) black cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
Add-ins & Decorations
- 3/4 cup (170 g) Halloween M&M’s
- 3 tbsp (36 g) Halloween jimmies
- Candy eyeballs for decoration
- Extra Halloween M&Ms and jimmies for decoration
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated white sugar. Using an electric mixer or stand mixer with a paddle attachment, cream the mixture for about two minutes until it’s light and fluffy, which helps incorporate air for a tender texture.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed for two minutes until the batter is pale in color and fluffy, enhancing the cookie’s richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined to avoid overmixing which can make cookies tough.
- Fold in M&Ms and Sprinkles: Gently fold in the Halloween M&M’s and Halloween jimmies using a rubber spatula to evenly distribute without breaking the candies.
- Scoop and Decorate Dough: Using a 2-tablespoon cookie scoop, form 17 dough balls and place them about two inches apart on the prepared baking sheets. Press extra M&Ms, candy eyeballs, and sprinkles on top and around the dough balls for a festive look.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-11 minutes until they are set but still soft in the center.
- Cool and Shape: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For a perfect circular shape, gently use a large circular cookie cutter around warm cookies. Replace any melted candy eyeballs after baking as needed.
Notes
- For best texture, ensure the unsalted butter is softened but not melted before creaming.
- If candy eyeballs melt during baking, carefully replace them once the cookies have cooled slightly.
- Use a cookie scoop to keep cookie sizes uniform and baking consistent.
- Black cocoa powder gives these cookies their rich color and intense chocolate flavor; do not substitute with regular cocoa powder.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Halloween cookies, chocolate cookies, black cocoa, festive cookies, holiday treats, candy cookies
