Chocolate Halloween Cookies Recipe

Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.
1 and ¼ cups (150g) all-purpose flour, 3 Tablespoons (18g) Dutch processed cocoa, 3 Tablespoons (24g) black cocoa powder, 1 and ½ teaspoon baking powder, ¼ teaspoon salt
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, 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.
½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
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.
¼ cup (42g) white chocolate chips, ¼ cup (42g) butterscotch chips
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 9-11 minutes, or until edges are set and center is no longer shiny.
Remove from oven, press two candy eyeballs into each cookie, and allow to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
48 candy eyes

Chocolate Halloween Cookies Recipe

Ingredients

Instructions

Notes

Nutrition Disclosure