These chewy chocolate Halloween cookies are the perfect batch to add to your Halloween party desserts. Chocolate cookie dough dotted with white chocolate chips and M&M's, these cookies are every chocolate lover’s dream come true!
Prep Time12 minutesmins
Cook Time8 minutesmins
Total Time20 minutesmins
Course: Cookies, Halloween
Cuisine: American, Halloween
Keyword: chocolate halloween cookies
Servings: 36cookies
Calories: 163kcal
Author: Nikki Gladd
Ingredients
1cupunsalted butter, at room temperature
¾cupgranulated sugar
½cuplight brown sugar
1largeegg
2teaspoonspure vanilla extract
2 ¼cupsall-purpose flour
½cupDutch-processed cocoa powder
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1cupwhite chocolate chips
1cupm&m's
Instructions
Preheat oven to 350°F. Line baking sheet with parchment paper or silicone liner; set aside.
In a large mixing bowl, beat the butter and sugars until creamy. Mix in the egg and vanilla.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the dry ingredients and mix until just combined. Stir in the white chocolate chips and m&m's.
Using a medium cookie scoop, drop 1 ½ tablespoon dough balls onto baking sheet, spacing 2 inches apart. Bake 8 to 10 minutes (I prefer 8). Remove from oven and let cool 5 minutes on cookie sheet before transferring to cooling rack. Repeat with remaining dough.
Notes
These are best consumed with 2 to 3 days.
Store in an airtight container at room temperature up to 3 days, or freeze in a ziplock bag up to 2 months.
Use any color m&m's to represent any festivities.
Use room temperature butter and eggs for a smoother and well-textured dough.
Do not overmix the dough because this will result in dry and flat cookies. Mix until just combined, a few small dry spots are fine.
I prefer baking the cookies for 8 minutes to achieve a soft and fudgy finish. If you prefer them a bit chewier, bake them for up to 10 minutes.
Drop and bang the hot pan on the stove top after removing it from the oven to create rippled edges.
If you want your cookies to be black as opposed to deep brown, you can add a few drops of black food coloring.
If you cannot find Dutch processed cocoa powder, you can use Hershey's special dark cocoa powder.