Halloween Black Cocoa Cookies with M&Ms and Candy Eyeballs Recipe

Introduction

These Halloween Cookies are a spooky and fun treat perfect for celebrating the season. Rich with black cocoa and studded with festive candies, they offer a delightful combination of chocolatey flavor and colorful decoration that will brighten any Halloween gathering.

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
• 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, at room temperature
• 1 tsp vanilla extract
• 3/4 cup (170 g) Halloween M&M’s
• 3 tbsp (36 g) Halloween jimmies
• Candy eyeballs for decoration
• Extra Halloween M&Ms and jimmies for decoration

Instructions

1. Step 1: Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar with an electric mixer for two minutes until light and fluffy.
4. Step 4: Add the egg yolks and vanilla extract to the mixture and beat on medium speed for two minutes until pale and fluffy.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6. Step 6: Gently fold in the Halloween M&M’s and jimmies using a rubber spatula.
7. Step 7: Using a 2-tablespoon cookie scoop, form 17 dough balls and place them two inches apart on the prepared baking sheets. Decorate each with extra M&Ms, candy eyeballs, and sprinkles on the sides and center.
8. Step 8: Bake the cookies for 10 to 11 minutes.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If any candy eyeballs have melted during baking, replace them with fresh ones. For perfectly round cookies, use a large circular cookie cutter to gently shape them while still warm.

Tips & Variations

• For a more intense chocolate flavor, sift the black cocoa powder with the flour to avoid clumps.
• Substitute Halloween M&Ms and jimmies with regular chocolate candies and colored sprinkles if unavailable.
• If you prefer crispier cookies, bake for an additional 1-2 minutes, watching carefully to avoid burning.
• Adding a pinch of cinnamon or pumpkin pie spice can enhance the autumn vibe.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a slice of bread in the container to keep them soft. Reheat briefly in a microwave for a warm treat, but avoid overheating to prevent melting decorations.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Yes, regular unsweetened cocoa powder can be used, but it will result in a lighter cookie with a less intense chocolate flavor and color.

Why did my candy eyeballs melt during baking?

Candy eyeballs are sensitive to heat and can melt in the oven. To keep them intact, add them halfway through the baking time or immediately after baking once cookies are out of the oven and cooling.

Halloween Black Cocoa Cookies with M&Ms and Candy Eyeballs Recipe

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★★★★★

4.4 from 435 reviews

These Halloween Cookies are a festive treat perfect for the spooky season. Made with a rich blend of black cocoa powder and classic cookie ingredients, they’re studded with Halloween-themed M&M’s, jimmies, and candy eyeballs for a fun, colorful twist. Crispy on the edges and soft in the center, these cookies are ideal for holiday parties or trick-or-treaters looking for something delicious and visually entertaining.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: 17 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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, at room temperature
• 1 tsp vanilla extract

Add-ins and Decorations

• 3/4 cup (170 g) Halloween M&M’s
• 3 tbsp (36 g) Halloween jimmies
• Candy eyeballs for decoration
• Extra Halloween M&Ms and jimmies for decoration

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Combine dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt. This ensures that the leavening agents and cocoa are evenly distributed throughout the dough.
3. Cream butter and sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer or stand mixer with a paddle attachment, beat them together on medium speed for about two minutes until the mixture becomes light and fluffy.
4. Add egg yolks and vanilla: Incorporate the egg yolks and vanilla extract into the creamed mixture. Continue mixing on medium speed for two minutes until the batter looks pale and fluffy, ensuring proper aeration.
5. Mix dry ingredients with wet: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix only until just combined to avoid overworking the dough, which could make the cookies tough.
6. Fold in M&Ms and sprinkles: Gently fold in the Halloween M&M’s and jimmies using a rubber spatula, distributing them evenly throughout the dough without breaking the candies.
7. Shape the cookies: Using a 2-tablespoon cookie scoop, portion the dough into 17 balls and place them about two inches apart on the prepared baking sheets. Decorate each dough ball with extra M&Ms, candy eyeballs, and jimmies, arranging them on the sides and top for visual appeal.
8. Bake the cookies: Place the baking sheets in the preheated oven and bake for 10 to 11 minutes. Monitor closely to prevent burning, as the black cocoa can darken quickly.
9. Cool and shape: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely. For a perfect circular shape, gently use a large circular cookie cutter to scoot around each warm cookie. Note that some candy eyeballs might melt during baking; replace melted ones with fresh candy eyeballs after cooling.

Notes

• Use room temperature egg yolks for better incorporation and a smoother dough.
• If candy eyeballs melt during baking, wait until cookies cool and add new ones for decoration.
• Spacing dough balls about two inches apart allows cookies to spread evenly without merging.
• Black cocoa powder adds a deep color and rich flavor but be careful not to overbake to avoid bitterness.
• For a softer cookie, slightly underbake by a minute and for crispier, bake up to 11 minutes.
• Cookie cutter shaping after baking ensures clean edges for a professional look.

Keywords: Halloween cookies, black cocoa cookies, festive cookies, candy studded cookies, spooky treats