Chocolate Halloween Cookies
Frighteningly fun, these monster-size Chocolate Halloween Cookies are all treat and no trick. Rich and chewy, these Dutch chocolate cookies are chockful of M&M's and Halloween sprinkles for a scary good party snack.
Ingredients
- 1 cup all-purpose flour unbleached
- 2/3 cup Hershey's Special Dark Cocoa Powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 2/3 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract pure
- 2 tsp black gel food coloring optional
- 3/4 cup Halloween M&M's plus more for topping
- 1/4 cup Halloween sprinkles divided
- 24 candy eyeballs
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl, cream butter, brown sugar and granulated sugar together with an electric mixer until light and fluffy, approximately 4 minutes.
- Beat in the egg and vanilla until combined, scraping down the sides of the bowl as needed.
- Reduce mixer speed to low then add dry ingredients, 1/2 cup at a time, until just incorporated. Take care to avoid overmixing.
- Add black food coloring and mix on low until color is evenly distributed.
- Using a spoon, stir 3/4 cup of M&M's into the batter.
- Using a large cookie scoop, scoop batter into 12 rounded balls.
- Gently roll the top of the balls into the sprinkles then place cookies onto your parchment-lined baking sheet allowing 2 inches of space between each.
- Cover and chill cookie balls in the refrigerator for a minimum of 1 hour.
- Preheat oven to 350 degrees.
- Remove cover from cookie balls then bake for 10 to 11 minutes or until cookies are set. When in doubt, err on the side of slightly underbaked.
- Remove cookies from the oven then immediately press candy eyeballs and extra M&M's onto the tops of each.
- Allow cookies to cool on baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- Cover and store cookies at room temperature up to 5 days.