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Halloween Chocolate Cookies Recipe

ByCaroline
Jump to Recipe· 4.7 from 33 reviews

If you’re hunting for a show-stopping treat this season, my Halloween Chocolate Cookies Recipe is one you’ll want to bookmark. These cookies are rich, dark, and irresistibly chocolatey with a festive pop of orange from M&Ms on top — they’re not just delicious; they’re a fun way to bring some spooky spirit into your kitchen. Stick with me because the steps are simple, the results are dreamy, and I’ve got all the tips to make sure your batch turns out perfect every time!

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Why This Recipe Works

  • Intense Black Cocoa Powder: This is the secret behind the cookie’s deep black color and rich chocolate depth.
  • Soft But Slightly Chewy Texture: The perfect balance of butter and sugars gives these cookies that nostalgic, comforting bite.
  • Festive Orange M&Ms: Adding these on top keeps the cookies playful and eye-catching for Halloween gatherings.
  • Simple, Foolproof Method: Even if you’re a baking newbie, this recipe is designed to be failsafe and fun.
A dark chocolate cookie tray filled with round black cookies, each topped with bright orange candy pieces scattered evenly across the surface. The cookies are stacked and spread closely together on white parchment paper in a white tray, with small black plastic spiders placed on top near the edges for decoration. Two skeleton hands, one on the left and one on the right, reach in from both sides, holding some of the cookies. A black and white checkered cloth lies partially under the tray on the left side. The tray rests on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Halloween Chocolate Cookies Recipe was picked for a reason — whether it’s flavor, texture, or that signature dark color. Once you know why they matter, shopping and baking become much more intuitive.

  • All purpose flour: Provides structure but keeps the cookies tender; avoid overmixing to prevent toughness.
  • Black cocoa powder: Gives the signature jet-black color and deep chocolate flavor you won’t get from regular cocoa.
  • Baking soda: Helps the cookies spread just the right amount without losing shape.
  • Salt: Balances sweetness, enhances the cocoa flavor.
  • Unsalted butter: Makes the cookies buttery and soft; be sure it’s softened, not melted, for the best texture.
  • Granulated sugar: Adds crunch and sweetness.
  • Brown sugar: Adds moisture and chewiness thanks to its molasses content.
  • Large egg: Binds ingredients and adds moisture for chewy softness.
  • Vanilla extract: Elevates the chocolate flavor with a warm, rounded note.
  • Orange M&Ms: Festive pops of color that add crunch and sweetness — plus, they make these cookies scream Halloween!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Halloween Chocolate Cookies Recipe to suit the mood of the celebration or just my cravings. You don’t have to stick strictly to the recipe to get fantastic results — sometimes, tweaks make it even more fun and personal.

  • Mint twist: Once, I swapped the orange M&Ms for mint chocolate chips and added a few drops of peppermint extract—totally refreshing and perfect for chilly October nights.
  • Vegan swap: If you’re vegan, try coconut oil instead of butter and flax eggs instead of whole eggs; the cookies still retain their richness.
  • Spicy upgrade: Adding a pinch of cinnamon and cayenne gives these a subtle spicy kick that pairs wonderfully with the dark chocolate.

Step-by-Step: How I Make Halloween Chocolate Cookies Recipe

Step 1: Prep Dry Ingredients for That Dark Magic

Start by preheating your oven to 350ºF. In a large bowl, whisk together the all purpose flour, black cocoa powder, baking soda, and salt. The black cocoa powder is what gives these cookies that eerie blackness we love — if you don’t have it, natural cocoa combined with a dab of black gel food coloring can work too, but trust me, the black cocoa flavor is unbeatable.

Step 2: Cream Butter and Sugars into a Dreamy Base

In another bowl, beat your softened butter with the granulated sugar and brown sugar on low speed until the mixture is creamy and combined. This step creates that perfect buttery sweetness and chewy texture that makes these cookies so addictive.

Step 3: Add Egg and Vanilla for Moisture and Flavor

Mix in the egg and vanilla extract gently with your mixer still on low. Avoid high speeds here; you want everything combined smoothly but not over-aerated, which can dry out the cookies.

Step 4: Fold Dry Into Wet – Don’t Overmix!

Gently add the dry ingredients to your wet until just combined — a few flour streaks are okay! Overmixing develops gluten and can make your cookies tough instead of tender.

Step 5: Scoop, Top, and Bake

Use a cookie scoop to drop dough balls on a silicone mat-lined baking sheet, spacing them about 3 inches apart. Now, here’s a fun part: press orange M&Ms right into the tops of each ball — don’t be shy, the more you add, the better the Halloween vibe! Bake them for 10 to 13 minutes. If some cookies look a bit “naked” with bare spots, gently press more M&Ms on after baking while they’re still warm.

Step 6: Cool and Enjoy

Let the cookies cool on the sheet for around 10 minutes before transferring to a rack — this helps them set so you don’t risk breaking those delicate edges. Bake one sheet at a time for best results.

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Tips from My Kitchen

  • Soft Butter Matters: I’ve learned the hard way that melted or too cold butter ruins the texture — always use butter softened at room temp.
  • Don’t Skip the M&Ms: Press them on before and after baking if you want maximum colorful crunch and that festive look.
  • Batch Baking: Baking one sheet at a time keeps oven temperature stable and cookies consistent in texture and color.
  • Cooling Patience: Letting cookies rest on the baking sheet is key — move them too soon, and they’ll fall apart.

How to Serve Halloween Chocolate Cookies Recipe

The image shows a close-up of two dark chocolate cookies with bright orange candy pieces scattered evenly on top, sitting on a white plate. Behind them, there is a tall stack of similar cookies also decorated with the same orange candies. The cookies have a rough, slightly cracked surface texture with the candies embedded on the top layer. The plate is placed on a white marbled surface with some small plastic black spiders nearby, adding a Halloween feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these cookies, I usually keep it simple with extra orange M&Ms scattered on the plate, and sometimes a light dusting of powdered sugar for a ghostly effect. If you want to go wild, drizzle a little white chocolate over them for contrasting “spider web” lines — just be prepared for delighted ooohs from your guests!

Side Dishes

These Halloween Chocolate Cookies are fantastic alongside a cold glass of milk or a cup of warm chai tea. For parties, I like to pair them with pumpkin-spiced coffee or hot cocoa with marshmallows for a cozy treat combo that’s perfect for chilly fall nights.

Creative Ways to Present

I’ve had fun arranging these cookies on a black or orange platter surrounded by mini pumpkins and autumn leaves — it instantly transforms your dessert table. Another favorite is stacking them with small gaps filled with edible glitter or little candy spiders to ramp up the spooky vibes for Halloween parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days — if they get a bit firm, a few seconds in the microwave bring them back as if freshly baked!

Freezing

These cookies freeze beautifully. I like to freeze the dough balls on a tray first, then transfer them to a freezer-safe bag. When I’m ready to bake, I pop them straight from frozen into the oven — just add a couple of extra minutes to baking time. Baked cookies can be frozen too; just thaw at room temp before serving.

Reheating

To reheat, I warm the cookies for 10-15 seconds in the microwave or 3-5 minutes in a preheated 300ºF oven on a baking sheet. This brings back that freshly baked softness and melty quality, especially around the M&Ms.

FAQs

  1. Can I use regular cocoa powder instead of black cocoa for this Halloween Chocolate Cookies Recipe?

    Yes, you can substitute regular natural unsweetened cocoa powder if you don’t have black cocoa. Your cookies won’t have the same dramatically dark, almost black color, but will still taste chocolatey. To darken the dough visually, some bakers add a bit of black gel food coloring, but it’s optional.

  2. How do I get my Halloween Chocolate Cookies to be soft but not cakey?

    Achieving that ideal soft yet chewy texture comes from balancing the butter and sugars properly and not overmixing the flour. Using both granulated and brown sugar helps keep moisture in, and underbaking slightly (taking them out when edges are set but centers are still soft) ensures the right chew.

  3. Can I make these cookies gluten-free?

    Absolutely! Swap the all purpose flour with a gluten-free flour blend designed for baking. I recommend blends that contain xanthan gum for structure. Keep in mind texture might vary slightly, but the chocolate flavor remains delicious.

  4. How should I store leftover Halloween Chocolate Cookies?

    Store your cookies in an airtight container at room temperature for up to 4 days for best freshness. If you want to keep them longer, freezing either the baked cookies or dough balls will extend their shelf life without sacrificing flavor or texture.

Final Thoughts

I can’t recommend this Halloween Chocolate Cookies Recipe enough — it’s become my go-to for holiday treats that impress without the fuss. Every time I bake a batch, I’m reminded what a fun way it is to bring people together, sharing that perfect mix of dark chocolate richness and that cheerful burst of orange candy. So grab your mixing bowls, invite a friend or two over, and bake up a storm. Trust me, once you try this recipe, it’ll become your seasonal favorite too!

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Halloween Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 33 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Halloween Chocolate Cookies are rich, intensely dark treats made with black cocoa powder for a deep color and flavor. These soft and chewy cookies are topped with festive orange M&Ms, perfect for spooky celebrations and satisfying your sweet tooth with a delightful crunch.

Ingredients

Dry Ingredients

  • 1 ½ cups (180g) all purpose flour
  • ¼ cup (20g) black cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • ½ cup (113g) unsalted butter, 1 stick, softened
  • ½ cup (99g) granulated sugar
  • ½ cup (107g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Topping

  • Orange M&Ms (enough to press onto 16 cookies)

Instructions

  1. Preheat Oven: Set your oven to 350ºF to prepare for baking the cookies.
  2. Mix Dry Ingredients: In a bowl, combine the all purpose flour, black cocoa powder, baking soda, and salt thoroughly.
  3. Cream Butter and Sugars: In a separate bowl, use a mixer on low speed to cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  4. Add Egg and Vanilla: Mix in the large egg and vanilla extract into the butter and sugar mixture on low speed until fully incorporated.
  5. Combine Dry and Wet Ingredients: Gently fold in the dry ingredient mixture by hand or mixer on low just until combined, being careful not to overmix.
  6. Shape Dough Balls: Use a cookie scoop to form evenly sized dough balls and place them onto a silicone mat lined baking sheet. Press plenty of orange M&Ms onto the exterior of each ball for decoration.
  7. Bake Cookies: Arrange the cookies 3 inches apart and bake for 13 minutes. If some spots lack M&Ms after baking, gently press more onto the cookies while still warm.
  8. Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to fully cool.

Notes

  • Black cocoa powder gives the cookies their signature dark, almost black color. Natural unsweetened cocoa powder can be used instead but the cookies will be less dark in color.
  • To enhance the black color when using natural cocoa powder, add black gel food coloring to the dough.
  • Press extra M&Ms on the cookie dough before and after baking if you want a more vibrant appearance.
  • Bake one sheet of cookies at a time for best results and even baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 105 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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