Make these festive Halloween themed cookies this year to enjoy while watching all the spooky movies or serve at a Halloween party! Nothing better than chewy chocolate cookies studded with Halloween themed sprinkles.
If you’re looking for easy desserts to make in October, I’ve got something delightful for you!
So not going to lie….and much as I love to bake, I historically haven’t created a ton of Halloween themed recipes. Which honestly amazes me because any sort of holiday-themed baking is the best kind in my opinion. So with Halloween being next week, and me really wanting to focus on creating new, seasonal recipes this year, I wanted to create something simple and delicious.
The beauty of this recipe comes from rolling super chewy and rich chocolate cookie dough in festive Halloween sprinkles. No fuss, super easy, and comes out amazing.
How to Make The Best Halloween Chocolate Cookies
The ingredient, of course, that elevates these from standard chocolate cookies to spooky is Halloween sprinkles! I picked mine up in the baking aisle at the grocery store (went with Wilton branded sprinkles). You don’t need anything fancy, just pick your favorite colors and designs!
After you make the dough, make sure to chill it. It will be sticky and hard to handle at first, so chilling will make it easier to roll.
Roll the dough into 1-1.5 inch round balls and press one half of it into a bowl of sprinkles. Then place the balls sprinkle side up on a cookie sheet and bake them until they’re crisp on the edges!
They’re a perfect Halloween party dessert or something to eat while watching nostalgic Halloween movies (growing up a major Disney Channel kid I gotta say that Halloweentown has been a favorite of mine for a long time).
Now for some Tips & Tricks
Use room temperature ingredients: the main culprits that could be too cold in this recipe are the butter and the egg. Room temperature ingredients will blend better together here.
Try using unsweetened dark cocoa powder for a seriously dark color and spooky cookie. I sadly couldn’t find any at the store, so if you can’t either I promise regular cocoa powder is just as good!
Speaking of cocoa powder, make sure you’re using unsweetened cocoa.
Don’t overmix the dough: mixing too much will result in tough rather than soft cookies. Make sure to keep the mixer running just until the flour and cocoa are combined. If you’d like some more control over it, then use a spatula to mix the dry ingredients into the wet by hand.
Leftovers: You can keep them in an airtight container at room temperature for up to 5 days.
Did you make this recipe?
If so, I’d love to hear from you! Feel free to leave a rating or comment, or take a picture and tag me on Instagram at @toppedwithhoney. Looking forward to hearing from you and Happy Halloween!
Halloween Chocolate Sprinkle Cookies
Ingredients
- 1 cup flour
- ⅓ cup dark cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup butter (1 stick), softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg, at room temperature
- 1 tsp vanilla
- Halloween themed sprinkles
Instructions
- In a medium sized bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set this aside to start.
- Then, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until the are light and fluffy (1-2 minutes).
- Add the egg and vanilla and continue beating until creamy.
- Reduce to low speed and add in the flour mixture, mixing until it is just combined. Do not overmix the dough. The dough will be a bit sticky at this point and hard to roll. Transfer it to the fridge and chill it for at least 30 minutes (but longer if possible).
- Once you are ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Pour some fun Halloween sprinkles into a small dish. Using your hands or a scoop, make 1"-1.5" (inches) sized balls of dough. Gently press one half of the ball into the bowl of sprinkles and then place it, sprinkle side up, on the baking sheet. You do not need to cover the entire scoop of dough with sprinkles.
- Repeat until all of the dough has been used up. Make sure to space the cookies at least 2 inches apart on the cookie sheet.
- Bake for 9-10 minutes, or until the cookies look set and crisp around the edges, and puffed up in the middle. Remove them from the oven and let them cool for 5 minutes on the cookie sheets, before transferring them to wire racks to cool completely.
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