There’s something magical about baking in the fall. The air turns crisp, pumpkins decorate porches, and Halloween brings out everyone’s playful side. These Halloween Chocolate Cookies are one of my favorite treats to make during this festive season. I remember my nonna used to let me stir the batter as a kid—my little hands covered in cocoa and chocolate chips—and now I bake these with my own twist, loading them with Halloween candies and rich cocoa flavor.
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Why You’ll Love These Halloween Chocolate Cookies
These cookies are:
- Soft and chewy with rich chocolate flavor
- Packed with festive Halloween candy
- Make-ahead and freezer friendly
- A guaranteed hit at Halloween parties or trick-or-treat night
Whether you’re baking with kids or preparing for a spooky celebration, these cookies are an easy and delicious way to bring Halloween cheer to your kitchen.
Ingredients
Here’s everything you need to make a batch of 24 Halloween cookies:
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- 2/3 cup (60g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-ins:
- 1 and 1/4 cups (225g) Halloween-themed candies, chopped (like M&Ms, mini peanut butter cups, candy corn, etc.)
- 1/2 cup (90g) semi-sweet chocolate chips
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent spreading and sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, using a hand or stand mixer, cream together:
- Butter
- Granulated sugar
- Brown sugar
Beat on medium-high speed for about 2 minutes, or until the mixture is light and fluffy.
Step 4: Add the Egg and Vanilla
Add in:
- Egg
- Vanilla extract
Mix until fully combined.
Step 5: Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients. Mix on low speed until combined. The dough will be thick and slightly sticky.
Step 6: Stir in the Candy
Fold in:
- Halloween candy
- Chocolate chips
Save a handful of candies to press on top for that festive look after baking.
Step 7: Scoop and Bake
Scoop dough into 1.5 tablespoon-sized balls and place them about 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. Do not overbake—they’ll firm up as they cool.
Step 8: Decorate and Cool
As soon as the cookies come out of the oven, press a few extra candies on top. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips & Variations
- Make Ahead: Cookie dough can be chilled for up to 3 days or frozen for 3 months. Bake straight from frozen with an extra minute added to the baking time.
- Candy Choices: M&Ms, candy eyes, chopped candy bars, or seasonal sprinkles make these cookies extra spooky.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend.
- Dough too sticky? Chill for 30 minutes before scooping.
Serving & Storage
- Serve: These are best enjoyed slightly warm with a glass of milk or a mug of hot cocoa.
- Store: Keep in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies for up to 3 months. Thaw overnight or warm briefly in the microwave.
Final Thoughts
These Halloween chocolate cookies aren’t just cookies—they’re a celebration of fall, memories, and festive flavors. Whether you’re handing them out to trick-or-treaters or sneaking one for yourself, they’re a must-bake this season.