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Dark Chocolate Halloween Cookies

A spooky dark chocolate cookies with espresso chocolate chips, bright orange Reese's pieces candy and eyeballs.
Perfect for the Halloween season that start August 1st for me, not October 1st.
They are little different because I used a darker cocoa powder, it gives it a deeper chocolate flavor almost like the famous sandwich cookies.

The cookie dough does not contain black food coloring to give it that dark color at all.
I also using a new chocolate chip that are bittersweet chocolate chip that also has espresso in them.  You heard me right.
When I used them for a different recipe I was a little wary but once you bake them they are not as strong as they smelled in the package.

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Dark Chocolate Halloween Cookies

Prep- 15 minutes
Chilling- at least 3 hours, overnight is best
Baking- 10 to 14 minutes


2 1/2 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, slightly room temperature
1 cup Granulated Cane Sugar
3/4 cup Dark Brown Sugar
1/2 cup Black Cocoa Powder, can use Dark Chocolate Cocoa Powder
1 teaspoon Baking Soda
2 large eggs
1 Tablespoon Pure Vanilla Extract
1 teaspoon Fine Sea Salt
2 cups Dark Chocolate Chips or Bittersweet Chocolate Chips
1 1/4 cups Orange Reese's Pieces or Orange M&M's

1. In a medium bowl, whisk together 2 1/4 cups flour, cocoa powder, baking soda and salt. Set aside. In a larger bowl, cream together butter, granulated sugar and brown sugar. Beat together for 3 to 5 minutes or until light.
2. Scrap the sides of your bowl. Add in eggs one at a time and vanilla extract.  Mix until one is well incorporated then add the next one.
3. Slowly add in flour mixture a 1/2 at a time. Scrap the sides. Add the 1/4 cup of flour with the chips and 1 cup of the pieces and fold.
4. Cover the bowl with clingwrap and chill for at least 3 hours but overnight is best.
5. After chilling, preheat oven to 350 degrees. Cover two to three cookies sheets with parchment paper. Scoop out 2 to 3 tablespoons worth of dough. Flatten slightly and press in candy eyeballs and remainder of pieces on the tops. If the dough becomes warm place in the fridge for 10 to 15 minutes.
6. Bake in the oven for 10 to 14 minutes, depending on the size. Rotate the pans halfway through. Keep an eye on them because they are so dark. They should be somewhat soft in the middle and crispy on edges.
7. Let cool on the pan for 10 minutes then let cool for 15 more minutes before enjoy. Cool completely if not consuming right away.