Double Chocolate Halloween Cookies

These spooky double chocolate cookies are packed with candy eyeballs and Halloween M&Ms for a frightfully fun treat.

27 min Serves 11 Easy American

Our own summary of the original by Tessa Arias — the full post and photos live at handletheheat.com.

These rich double chocolate cookies use black cocoa powder for a deep color and are loaded with white chocolate chips and Halloween M&Ms. Edible candy eyeballs add a playful spooky touch. The dough comes together quickly and bakes in just 12 minutes.

Directions

Set your oven to 350°F. Line baking sheets with parchment paper.

In the bowl of a stand mixer using the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides, then add the vanilla extract and egg, mixing thoroughly.

In a separate bowl, combine the flour, black cocoa powder, cornstarch, salt, baking soda, and baking powder with a whisk. Gradually add the dry mixture to the wet, mixing until a slightly sticky dough forms. Use a rubber spatula to fold in the white chocolate chips and Halloween M&Ms.

Using a large spring-loaded cookie scoop, drop balls of dough (about 3 tablespoons each) onto the lined baking sheets, leaving at least 2 inches of space between them. Press extra white chocolate chips, M&Ms, and candy eyeballs onto the tops. Bake for roughly 12 minutes, until the cookies are puffed but still soft. Let them cool on the sheet for 5 minutes, then move to a wire rack to cool completely.