Description

Delightfully rich and festive, these Double Chocolate Halloween Cookies combine the deep, intense flavor of black cocoa with bursts of sweet white chocolate and colorful Halloween M&Ms. Perfectly soft and chewy with a playful touch of edible candy eyeballs for an extra spooky vibe, these cookies are an ideal treat for Halloween celebrations or any time you crave a decadent chocolate cookie with a fun twist.

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

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Instructions

Preheat and Prepare Pans. Preheat your oven to 350 degrees F (177 degrees C) and line baking sheets with parchment paper to prevent sticking and help with even baking.
Cream Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar together on medium speed for about 3 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Add Wet Flavors. Mix in the vanilla extract and the egg, ensuring they are well incorporated into the creamed butter and sugar mixture for a smooth, unified batter.
Combine 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 evenly distribute the leavening and cocoa throughout the flour.
Mix Dry into Wet. Gradually add the dry ingredient mixture to the wet ingredients in the mixer bowl, beating until a slightly sticky cookie dough forms. The dough should come together without dry patches.
Fold in Add-ins. Using a rubber spatula, gently fold in the white chocolate chips and Halloween M&Ms, ensuring they are evenly dispersed in the dough without overmixing.
Scoop Dough onto Sheets. Using a large spring-loaded cookie scoop (about 3 tablespoons), drop balls of dough onto the prepared parchment-lined baking sheets, spacing them at least 2 inches apart to allow room for spreading.
Add Garnishes. Dot the tops of each cookie dough ball with extra white chocolate chips, additional M&Ms, and edible candy eyeballs to enhance the Halloween theme and add extra sweetness and texture.
Bake Cookies. Bake the cookies in the preheated oven for about 12 minutes, watching carefully until the cookies are puffy but still soft. Avoid overbaking to maintain their chewy texture.
Cool. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to set up before transferring them to a wire rack to cool completely, preventing breakage and ensuring optimal texture.

Notes

Use black cocoa powder for the deepest chocolate flavor and darkest color; Dutch-process cocoa is a good substitute.
Ensure the butter is at cool room temperature—not too soft—to achieve proper creaming and dough consistency.
Do not overbake the cookies; they should remain soft and chewy in the center.
For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend with xanthan gum included.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 110mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg