Unleash your inner monster with these devilishly delicious Halloween Chocolate Cookies! Packed with rich chocolate flavor and spooky-fun decorations, these cookies are perfect for your Halloween party or a sweet treat any time of year. Get ready to sink your teeth into a chewy, chocolatey delight!
These Halloween double chocolate chip cookies are a favorite in my home. These m&m chocolate chip cookies are perfect for any chocoholic. I've tested this recipe over 10 times and these are the best double chocolate chip cookies for spooky season.
Why you'll love these Halloween chocolate chip cookies
- Rich, double chocolate flavor — packed with cocoa powder and semisweet chocolate chips for a deep, chewy chocolate cookie chocoholics will love.
- Festive and fun — loaded with Halloween M&M's and candy eyes, making them perfect for parties and spooky season gatherings.
- Great kid activity — decorating the cookies with candy eyes is a fun, creative project to do together with kids.
- Perfectly chewy texture — freezing the dough before baking helps the cookies stay soft and chewy with crisp edges.
- Customizable — easy to swap in white chocolate, sea salt, nuts, or gummy worms to make the recipe your own.
- Make-ahead friendly — the dough freezes well, so you can have fresh baked cookies ready whenever spooky season cravings hit.
Key ingredients needed for these double chocolate chip cookies
For the full list of ingredients and quantities, scroll down to the recipe card
- Natural unsweetened cocoa powder — gives the cookies their rich, double chocolate base flavor.
- Semisweet chocolate chips — mixed into the dough and used on top for extra melty chocolate in every bite.
- Unsalted butter — creamed with the sugars for that soft, chewy cookie texture.
- Halloween M&M's — pressed into the top of each cookie for color and festive crunch.
- Candy eyes — placed on melted chocolate to give the cookies their signature spooky, monster-like look.
Instructions for these chocolate chocolate chip cookies
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
- Add egg, instant espresso and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Use a cookie scoop or small ice cream scoop to scoop uniform balls of dough onto the cookie sheet.
- Grab your cookie dough ball and press it into the plate filled with m&m's. Be sure to press all those m&m's into the top the cookie.
- Place the cookies in the freezer for 15 minutes.
- Once ready to bake, place the cookies on a parchment lined cookie sheet and space them atleast 2 and a half inches apart.
- Bake for 13-15 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes.
- While the cookies are still warm, add a chocolate chip to the top of the cookie. Once the chocolate starts to melt, add the candy eye over the melted chocolate chip. The chocolate will act as a glue for the candy eye once it dries.
- Transfer to wire racks to continue cooling.
Variations and Substitutions for Halloween Cookies
Cookie Base Tweaks:
- Gluten-Free: Use a gluten-free flour blend for those with dietary restrictions.
- Oatmeal Chocolate Chip: Incorporate oats for a chewier texture and added nutrition.
- Brown Butter: Brown the butter for a nutty flavor and deeper color.
- Traditional cookie: Don't want a double chocolate chip base? Use this cookie recipe instead
Chocolate Variations:
- White Chocolate: Add white chocolate chips or chunks for a sweeter treat.
- Milk Chocolate and Sea Salt: Combine dark chocolate chips with a sprinkle of sea salt for a complex flavor.
Mix-in Ideas:
- Nuts: Chopped walnuts, pecans, or almonds add crunch and texture.
- Dried Fruit: Incorporate cranberries, raisins, or cherries for a sweet and tangy twist.
- Candy Pieces: Add peanut butter chips, toffee, or chopped candy bars for a fun surprise.
Halloween-Themed Additions:
- Black Food Coloring: Add a drop of black food coloring to the cookie dough for a spooky twist.
- Halloween Sprinkles: Top the cookies with Halloween-themed sprinkles for a festive touch.
- Gummy Worms: Add gummy worms for a monstrous look.
By experimenting with different ingredients and techniques, you can create unique and delicious Halloween double chocolate chip cookies.
Top Tip for round cookies
- For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.
Storage for these chocolate chip Halloween cookies
Unbaked cookie dough storage
I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have a warm freshly baked delicious treat whenever I want. This is my process for freezing cookie dough:
- Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
- Chill the scooped cookie dough balls in the freezer for 20 minutes.
- Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
- Place the freeze cookie dough for up to 2 months.
- When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.
Storing baked double chocolate chip cookies
To maintain the freshness and chewy texture of your double chocolate chip cookies, follow these guidelines:
- Short-term storage: Store cookies in an airtight container at room temperature for up to 3-5 days.
- Freezing: For longer storage, freeze individual cookies or the entire batch in an airtight container. Frozen cookies can last up to 2-3 months.
Important tips:
- Allow cookies to cool completely before storing to prevent moisture buildup.
- Use an airtight container to prevent the cookies from drying out.
- For freezing, wrap individual cookies tightly in plastic wrap before placing in the container.
Check out these other Halloween recipes
Halloween Cookies
Indulge in spooky sweetness with our Halloween Double Chocolate Chip Cookies! Packed with rich chocolate flavor and festive M&M's, these treats are perfect for your Halloween party.
Servings: 15
Calories: 279kcal
Ingredients
- 1 cup all-purpose flour
- ⅓ cup natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon instant espresso powder
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips extra for decorating
- 1 cup M&M's
- Candy Eyes
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
- Add egg, instant espresso and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Use a cookie scoop or small ice cream scoop to scoop uniform balls of dough onto the cookie sheet.
- Grab your cookie dough ball and press it into the plate filled with m&m's. Be sure to press all those m&m's into the top the cookie.
- Place the cookies in the freezer for 15 minutes.
- Once ready to bake, place the cookies on a parchment lined cookie sheet and space them atleast 2 and a half inches apart.
- Bake for 13-15 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes.
- While the cookies are still warm, add a chocolate chip to the top of the cookie. Once the chocolate starts to melt, add the candy eye over the melted chocolate chip. The chocolate will act as a glue for the candy eye once it dries.
- Transfer to wire racks to continue cooling.
Notes
Variations and Substitutions for Halloween Cookies
Cookie Base Tweaks:- Gluten-Free: Use a gluten-free flour blend for those with dietary restrictions.
- Oatmeal Chocolate Chip: Incorporate oats for a chewier texture and added nutrition.
- Brown Butter: Brown the butter for a nutty flavor and deeper color.
- Traditional cookie: Don't want a double chocolate chip base? Use this cookie recipe instead
- White Chocolate: Add white chocolate chips or chunks for a sweeter treat.
- Milk Chocolate and Sea Salt: Combine dark chocolate chips with a sprinkle of sea salt for a complex flavor.
- Nuts: Chopped walnuts, pecans, or almonds add crunch and texture.
- Dried Fruit: Incorporate cranberries, raisins, or cherries for a sweet and tangy twist.
- Candy Pieces: Add peanut butter chips, toffee, or chopped candy bars for a fun surprise.
- Black Food Coloring: Add a drop of black food coloring to the cookie dough for a spooky twist.
- Halloween Sprinkles: Top the cookies with Halloween-themed sprinkles for a festive touch.
- Gummy Worms: Add gummy worms for a monstrous look.
Storage for these chocolate chip Halloween cookies
Unbaked cookie dough storage
I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have a warm freshly baked delicious treat whenever I want. This is my process for freezing cookie dough:- Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
- Chill the scooped cookie dough balls in the freezer for 20 minutes.
- Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
- Place the freeze cookie dough for up to 2 months.
- When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.
Storing baked double chocolate chip cookies
To maintain the freshness and chewy texture of your double chocolate chip cookies, follow these guidelines:- Short-term storage: Store cookies in an airtight container at room temperature for up to 3-5 days.
- Freezing: For longer storage, freeze individual cookies or the entire batch in an airtight container. Frozen cookies can last up to 2-3 months.
- Allow cookies to cool completely before storing to prevent moisture buildup.
- Use an airtight container to prevent the cookies from drying out.
- For freezing, wrap individual cookies tightly in plastic wrap before placing in the container.
Nutrition
Serving: 1cookie | Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 132mg | Potassium: 124mg | Fiber: 2g | Sugar: 25g | Vitamin A: 242IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg
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