Halloween is about a week and a half away! I just love these next few months because everything I bake has a theme – fall, Halloween, thanksgiving, Christmas. I am that cheesy person who lives for this stuff. I love to get in the spirit of all the festivities and holidays! Today, I’m sharing a recipe that is super festive and uses Halloween candy. Hope you enjoy these dark chocolate, colorful Halloween cookies!
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Step 1: Preheat oven to 350 degrees and line cookie sheets with parchment.
Step 2: Mix together butter and sugars until light and fluffy.
Step 3: Add eggs and vanilla and mix well.
Step 4: Whisk together flour, special dark cocoa powder, baking soda and salt.
Step 5: Add the flour mixture to the butter/sugar mixture and mix until just combined.
Step 6: In a small bowl, stir together all the chips and candy. Leave about 1/2 cup to the side for after baking.
Step 7: Fold the chips into the batter until evenly distributed.
Step 8: Refrigerate dough for 30 minutes to an hour. (I actually made my dough a week ahead of time and froze it)
Step 9: Roll dough into balls and place on cookie sheets 2 inches apart.
Step 10: Bake for 8-10 minutes.
Step 11: When cookies are removed, add a few of the reserved chips to your cookies. This just make them look prettier and the Halloween colors more obvious.
Step 12: Place on wire rack to cool.
Halloween Cookies
Adapted from House of Nash Eats
Ingredients
- 2 cups all-purpose flour
- 2/3 cup Hershey's Special Dark Cocoa
- 1 teaspoon baking soda
- 1 cup butter softened
- 1 cup sugar
- 2/3 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup peanut butter chips
- 3/4 cup white chocolate chips
- 1 cup Reese's Pieces
Instructions
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Preheat oven to 350 degrees and line cookie sheets with parchment.
-
Mix together butter and sugars until light and fluffy.
-
Add eggs and vanilla and mix well.
-
Whisk together flour, special dark cocoa powder, baking soda and salt.
-
Add the flour mixture to the butter/sugar mixture and mix until just combined.
-
In a small bowl, stir together all the chips and candy. Leave about 1/2 cup to the side for after baking.
-
Fold the chips into the batter until evenly distributed.
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Refrigerate dough for 30 minutes - 1 hour.
-
Roll dough into balls and place on cookie sheets about 2 inches apart.
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Bake for 8-10 minutes.
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When cookies are removed from oven, add a few of the reserved chips to your cookies.
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Place on wire rack to cool completely.
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