These Halloween Cookies are fun, delicious, easy and require no chilling time of the dough. Soft chocolatey cookies studded with colored chocolate chips, candy eyeballs and nuts. These are a HIT with kids and adults, and the best way to celebrate Spooky season! Video below!
Preheat the oven to 350 degrees F.
In a small bowl, add the dry ingredients first and mix them well. Cocoa powder, flour, baking soda and salt.
In another larger bowl, add the butter and sugar and start beating using an electric mixer or kitchen machine.
You'll need to beat them for 3 minutes until light and fluffy.
At that point add the egg and vanilla and continue beating until well mixed.
Then finally, add in the cocoa powder and flour bowl which is premixed.
Mix on low speed, or switch to a spatula and blend the batter until it forms a soft homogenous texture. Add in the add-ins--more or less to your taste.
Take an ice cream scoop 2 inch size and scoop out 12 scoops of the batter into a parchment lined baking sheet.
You can optionally take each scoop of cookie dough and roll it between your hands for a smooth round shape.
bake the cookies for 10-11 minutes until the edges are set but the centers are still soft.
Let the cookies cool on their cookie sheet for 5 minutes before removing them.
Serve right away and enjoy.
These soft cookies remain soft and can be stored at room temperature in an airtight sealed container for up to 5 days. Make sure to have the cookies completely cool before storing them.
There are two ways to freeze this, either freeze balls of scooped out cookie dough on the baking sheet and then bake as needed (adding 3-4 minutes of extra baking time). Alternatively, you can freeze the baked cookies and let them come to room temperature before serving. You can rewarm them for 2 minutes in the oven.
For the spooky theme we used the Halloween colored M&Ms, however you can use any regular M&Ms. You can also add milk or dark chocolate chips, white chocolate chips, peanut butter cups or dried fruit.
You can make this recipe into bars by following the recipe exactly as is. Use an 8 inch square pan, and line that with parchment paper. At that point you're going to spread the batter evenly in the square pan, pressing down to make sure it's evenly spread. Add extra chocolate chips on the tops if you'd like and bake it for 25 minutes until the edges have set.
This works with any cookie recipe and it's the same concept as keeping brown sugar soft in the container. Add a piece of toast bread or tortilla at the bottom of the container where you're storing the cookies.