Description
These festive Halloween Cookies are a delightful treat combining rich black cocoa powder with colorful Halloween M&Ms and sprinkles. Soft and chewy with a hint of chocolate, they’re perfect for spooky celebrations or as a fun seasonal dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour (spooned and leveled)
- 5 tbsp (35 g) black cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter (softened)
- 3/4 cup (165 g) light brown sugar (packed)
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks (room temperature)
- 1 tsp vanilla extract
Mix-ins and Decoration
- 3/4 cup (170 g) Halloween M&Ms
- 3 tbsp (36 g) Halloween jimmies (sprinkles)
- Candy eyeballs for decoration
- Extra Halloween M&Ms and jimmies for decoration
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with both the light brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, about 2 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until the batter becomes pale and fluffy, approximately 2 minutes, which helps incorporate air for a tender cookie.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in M&Ms and Sprinkles: Gently fold in the Halloween M&Ms and jimmies using a spatula to evenly distribute them without breaking the candies.
- Shape and Decorate Cookies: Scoop the dough into about 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Decorate each dough ball with extra M&Ms, candy eyeballs, and sprinkles for a festive look.
- Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes. Let them cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- You can substitute Halloween M&Ms with any seasonal candy-coated chocolates or chocolate chips if not available.
- Ensure butter is softened, not melted, for the best cookie texture.
- If you prefer softer cookies, bake for 10 minutes; for slightly crispier edges, bake up to 12 minutes.
- For a more chocolate intense cookie, sift the black cocoa powder to avoid lumps.
- Store the cookies in an airtight container at room temperature for up to 5 days.
