Halloween Cookies
Updated Oct 24, 2025
These decadent dark chocolate Halloween cookies are easy to make, don't require any cookie cutters or elaborate designs, and taste amazing!
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Table of contents
Halloween cookies are fun to make!
Halloween cookies are kind of a must around here. Not the fancy ones with royal icing that take three hours, I’m talking about soft, chocolatey cookies with simple orange candies that make them look instantly festive.
What I like about this Halloween cookie recipe is simple, no tricks, just treats. You mix, bake, and press in the candies while they’re warm so they look bakery-level cute without the hassle. Great for class parties, last-minute bake sales, or just because it’s fall and I wanted cookies.
Happy Cooking!
– Yumna
Halloween Cookie Ingredients
- Cocoa powder: This is THE ingredient that’s going to make or break the flavor of these cookies, so use a high-quality brand that you know and trust! Feel free to add in a little espresso powder as well, if you like.
- Chocolate chips: Make sure you go for semi-sweet!
- M&Ms: I like to use orange M&Ms to keep with the Halloween theme, but any color (and any brand) of candy-coated chocolate will work! Reese’s Pieces are great, too.
- Dry ingredients: You’ll need all-purpose flour, brown sugar, granulated sugar, baking soda, and a pinch of salt for these cookies.
- Wet ingredients: Butter, egg, and vanilla extract round out the wet ingredients for these dark chocolate Halloween cookies.
How to Make Halloween Cookies
Halloween Cookie Recipe
These decadent dark chocolate Halloween cookies are easy to make, don't require any cookie cutters or elaborate designs and taste amazing!
Ingredients
- 1 stick unsalted butter at room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- pinch salt
- 1 cup chocolate chips
- ¼ cup orange colored chocolate coated candies
Instructions
- Preheat the oven to 350˚F and line two large baking sheets with parchment paper.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar and granulated sugar. Set the mixer to medium speed and cream for about 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla extract and mix for 30 seconds. Add vanilla extract and mix for 30 seconds.
- In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter and sugar mixture and mix at low speed just until no streak of flour remains.
- Remove the bowl from the mixer and add chocolate chips. Fold the chocolate into the batter with a rubber spatula until it is evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 dough balls on each prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the cookies are crinkly on the edges and just set in the middle.
- Let sit for about 1 minute, then working quickly and carefully, press the orange chocolate candies into the warm cookies. Let sit for 2-3 minutes on the pan, then transfer to a cooling rack until completely cool.
Notes
- My Top Tip: If you’re having a hard time getting your orange candies to stick to your Halloween cookies, melt a little chocolate and add several drops to the top of the cookie. Gently press the candies into the melted chocolate and let dry.
- Storage: These dark chocolate Halloween cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can store them in the fridge for up to two weeks.
- Freezing: These cookies freeze really well. Just make sure to store them in a freezer-safe container or bag (they’ll keep for up to three months). You can freeze the dough itself (then thaw in the fridge overnight before baking), or the cookies.
Nutrition
Calories: 131kcal, Carbohydrates: 18g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 34mg, Potassium: 25mg, Fiber: 1g, Sugar: 13g, Vitamin A: 149IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use a drinking glass to shape your cookies. This is my go-to hack for making even, round cookies. As soon as they come out of the oven, take any round hollow object (I usually use a water glass) and rotate it around the cookies to trim off any extra dough.
- Tap your pan on the counter to even out your cookies. I like to bake my cookies for 8 minutes, then remove them from the oven and carefully tap the pan on the counter to help the cookies flatten out, before returning the pan to the oven to bake for about 2-4 more minutes (or until the cookies are crinkly on the edges and just set in the middle).
- Make sure your oven rack is set in the center of the oven. This way, the cookies will bake evenly from the top and bottom without over-crisping.
- Melt some extra chocolate to secure your candies. If you’re having a hard time getting your orange candies to stick to your Halloween cookies, melt a little chocolate and add several drops to the top of the cookie. Gently press the candies into the melted chocolate and let dry.
Comments
Yum!! Making these for my neighbours, I couldnโt find orange candies so I’m using orange jimmies!! Soo cute
Aww, love that! So happy you found a way to make them work! Let me know how they turn out.
Really good, with the candies reeses i put on top they were just perfect!
Thank you! That sounds so yummy!
Hello! Question: The recipe indicates 1 egg, but the directions state, “then mix in the eggs one at a time until just combined, scraping down the bowl after each addition.” Is it really just a single egg? Thank you!