Halloween Chocolate Cookies are the ultimate spooky-season treat for chocolate lovers. These rich, brownie-like cookies are shaped into ghoulish designs and topped with colorful icing, festive sprinkles, and maybe even a pair of candy eyeballs. Whether you’re planning a haunted party or baking with kids, these cookies are as fun to make as they are to eat. And the best part? You can decorate them as simply or as intricately as you’d like—so they’re beginner-friendly and party-perfect!
Table of Contents
Why You’ll Love This Recipe
- Deep chocolate flavor from cocoa powder
- Easy-to-handle dough for cut-out shapes
- Fun and customizable decorating
- Two icing options: royal or simple glaze
- Cookies stay soft for days and freeze well
Ingredients
- Dry Ingredients
- 1 ½ cups (188g) all-purpose flour
- ¾ cup (62g) unsweetened cocoa powder (natural or Dutch-processed)
- 1 tsp baking powder
- ⅛ tsp salt
- Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- Optional Decoration
- Royal icing or glaze icing
- Gel food coloring (orange, black, green, etc.)
- Halloween sprinkles
- Candy eyeballs
Instructions
- Make the Dough
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat butter and sugar until smooth and creamy (about 3 minutes).
Add egg and vanilla, and beat until combined. Slowly add dry ingredients and mix until a soft dough forms. - Roll & Chill
Divide dough in half. Roll each portion between sheets of parchment paper to ¼ inch thick.
Stack the rolled dough and chill for at least 1–2 hours (or overnight). - Preheat & Cut
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Cut out Halloween shapes using cookie cutters. Re-roll scraps as needed. - Bake
Bake cookies for 11–12 minutes. Edges should be set but not crisp.
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. - Decorate
Once cooled, decorate using royal icing or glaze icing. Use piping tips or squeeze bottles.
Add sprinkles or eyeballs before icing sets. Allow icing to dry fully before storing.
Recipe Details
- Prep Time: 20 minutes (plus chilling)
- Chill Time: 1–2 hours
- Cook Time: 11–12 minutes
- Total Time: ~2 hours 30 minutes
- Servings: 24 cookies (varies by size)
Nutrition Facts (per cookie, approx.)
- Calories: 160
- Fat: 7g
- Carbs: 22g
- Sugar: 12g
- Protein: 2g
Tips & Variations
- 🎨 Gel coloring: Use gel instead of liquid to avoid thinning your icing.
- 👻 Freeze dough: Freeze for up to 3 months. Thaw overnight before cutting.
- 💀 No piping bags? Use buttercream with a knife and go freestyle!
- 🧁 Buttercream option: For kid-friendly fun, ditch the royal icing and spread colored frosting instead.
Halloween Chocolate Cookies
Ingredients
Equipment
Method
- Whisk dry ingredients in a bowl.
- In a separate bowl, beat butter and sugar until creamy. Add egg and vanilla.
- Mix in dry ingredients to form a soft dough.
- Divide, roll between parchment to ¼”, and chill 1–2 hrs.
- Preheat oven to 350°F (177°C). Cut shapes.
- Bake 11–12 mins. Cool completely.
- Decorate with icing, sprinkles, and eyeballs. Let icing set.
Notes
– Store at room temp for 5 days or freeze for 3 months
FAQs
Can I use buttercream instead of royal or glaze icing?
Yes! Buttercream is easier for kids and great for casual decorating.
How do I get bold icing colors like black and orange?
Use gel food coloring and let the icing sit—colors deepen as they dry.
How long do these cookies stay fresh?
They stay soft for 5 days in an airtight container, or freeze for up to 3 months.
Conclusion
With a rich chocolate base and endless decorating potential, Halloween Chocolate Cookies are a deliciously spooky addition to your October baking. Customize them to match your party theme or let the kids get creative—either way, these cookies will be the hit of the haunted house!