Chocolate Halloween Cookies

THESE FESTIVE COOKIES ARE THE EASIEST HALLOWEEN TREATS

If you need an easy Halloween treat but don’t want to make anything too involved, then these chocolate Halloween cookies are for you. They are super simple to make (no chilling!), don’t require any frosting or decorating, and are sure to be a hit at any Halloween party you take them to. 

If you want a more involved Halloween treat with cute decorations, check out my Halloween cookie cake or my Hocus Pocus Spellbook Brownies!

INGREDIENTS FOR DARK CHOCOLATE HALLOWEEN COOKIES

These dark chocolate Halloween cookies are a spooky version of my chocolate white chocolate chip cookies, but they are a much darker brown (nearly black!) thanks to the black cocoa, and have some added butterscotch chips for some extra fall-inspired flavor and color.

REGULAR UNSWEETENED COCOA POWDER VS BLACK COCOA POWDER

It took me a couple tries to get these cookies exactly right, because black cocoa works completely differently in baked goods than traditional unsweetened and even Dutch processed cocoa powder.

Unsweetened or natural cocoa powder 

This type of cocoa powder is made from cocoa beans, acidic, and super chocolatey in flavor. Since it is acidic, it is often paired with baking soda (a base) in order to react properly to bring rise to baked goods. 

Dutch processed cocoa POWDER 

This type of cocoa powder is unsweetened cocoa powder that has been processed in an alkali solution to reduce its acidity. This process brings a smoother, darker, and richer chocolate flavor than natural cocoa, and you’ll often (but not always!) see it paired with baking powder since it (neutral) will not react with baking soda (a base).

Black cocoa powder

This cocoa powder is a form of Dutch cocoa powder that has been alkalized even further to neutralize its acidity. It’s often called ultra-Dutch processed. It is the smoothest tasting cocoa powder of all the cocoa powders, and, like Dutch processed cocoa powder, is neutral so will not react with baking soda (a base).

WHY USE TWO COCOA POWDERS?

Because black cocoa is ultra-processed, it brings us a deep dark brown (nearly black) color, but we lose a lot of the chocolate flavor.

HOW TO MAKE CHOCOLATE HALLOWEEN COOKIES

This is a great recipe to whip up if you’re short on time, since you can bake the cookies without chilling the dough.

STEP #1

In a medium size bowl, whisk together the dry ingredients: flour, cocoa powders, baking powder, and salt. Set this mixture aside.

STEP #2

Next, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.

STEP #3

With the mixer on low, slowly add the flour/cocoa mixture and beat until just combined. Add the butterscotch and white chocolate chips and continue mixing until evenly dispersed. 

STEP #4

Roll the dough into balls and place them on the prepared baking sheet and bake until edges are set and center is no longer shiny (about 9-11 minutes).

STEP #5

Remove the cookies from the oven, press two candy eyeballs into each cookie, and allow the cookies to cool on a baking sheet for 10 minutes before transferring to a wire rack to cool completely.

VARIATIONS AND SUBSTITUTIONS

BLACK COCOA POWDER: if you don’t have black cocoa powder, you can use black gel coloring for the spooky color. They won’t turn quite as black as they will if you use black cocoa, but you will still get a nice dark color!

While I think these cookies are the perfect easy treat, especially when you’re low on time, check out some of my other favorite fun Halloween recipes for your Halloween celebration: Halloween deviled eggs, mummy cinnamon rolls, graveyard pudding cups, and Halloween cookies & cream cheesecake.