Print

Double Chocolate Spooky Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

These Double Chocolate Spooky Cookies are rich, fudgy, and packed with vibrant Halloween M&Ms and white chocolate chips, perfect for festive celebrations. With a touch of black cocoa powder for an intense chocolate flavor and topped with adorable edible candy eyeballs, these cookies are both fun and delicious. Baked to a soft and chewy perfection, they make a delightful treat to enjoy with family and friends during the spooky season.

Ingredients

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)
  • 1 tablespoon cornstarch
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

Add-ins and Garnish

  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, approximately 3 minutes. Scrape down the bowl, then add the vanilla extract and egg, beating well until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, black cocoa powder, cornstarch, fine sea salt, baking soda, and baking powder to ensure an even distribution of leavening and cocoa flavor.
  4. Form Dough: Gradually add the dry ingredient mixture to the wet ingredients in the mixer, beating until a slightly sticky, cohesive dough forms. Then gently fold in the white chocolate chips and Halloween M&Ms using a rubber spatula.
  5. Scoop and Garnish: Using a large spring-loaded cookie scoop, drop 3-tablespoon-sized balls of dough onto the prepared baking sheets, spacing each ball at least 2 inches apart to allow for spreading. Decorate the tops with extra white chocolate chips, M&Ms, and edible candy eyeballs to give them a spooky, festive look.
  6. Bake: Bake in the preheated oven for about 12 minutes, or until the cookies are puffy but still soft in the center. Avoid overbaking to keep the chewy texture.
  7. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step ensures they set properly without breaking.

Notes

  • Allow butter and egg to come to room temperature for better mixing and smoother dough.
  • Black cocoa powder gives an intense dark color and flavor; if unavailable, Dutch-process cocoa is a good substitute.
  • Do not overbake cookies; they should appear soft and puffy when removed to ensure a chewy texture after cooling.
  • Use large cookie scoop for consistent cookie sizes and even baking.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For extra spooky fun, use themed Halloween candies for garnish.

Find it online: https://cookedbysarah.com/double-chocolate-spooky-cookies-recipe/