Chocolate Halloween Cookies
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Spooky, fudgy, and loaded with candy eyes, these chocolate Halloween cookies are as fun to make as they are to eat. Perfect for parties or a cozy night in!
Halloween Chocolate Cookies
If you’re looking to bring some spooky sweetness to your Halloween festivities, these chocolate Halloween cookies are just the thing. They’re rich, fudgy, and decorated with a festive twist that’s perfect for all the little ghouls and goblins (and adults too).
Drawing inspiration from my Betty Crocker sugar cookie cut outs, I added cocoa powder and chocolate chips for a quick and easy chocolate cookie version that’s just right for spooky season.
Need more easy Halloween treats? Try these chocolate covered Halloween Oreos and dark chocolate Halloween bark, too!
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Why You’ll Love These Cookies
- Starts with a shortcut. Using a sugar cookie mix as the base makes these cookies quick and foolproof, a few extra ingredients take them up a notch.
- Festive and fun. No need for decorating skills, candy eyeballs and Halloween sprinkles give instant spooky vibes with minimal effort.
- Chocolatey and chewy. Cocoa powder and chocolate chips add rich flavor, while the centers stay thick and soft with lightly crisp edges.
Ingredients Needed
Find the full printable recipe with directions.
- Sugar cookie mix: A simple base that makes the recipe come together quickly.
- Cocoa powder: Unsweetened cocoa powder brings deep chocolate flavor.
- Semi-sweet chocolate chips: Add melty bursts of sweetness. Swap in chunks, white chocolate, or peanut butter chips.
- Butter: Keeps the cookies rich and moist. Dairy-free butter works too, although I prefer to find one that is unsalted.
- Egg: Holds everything together.
- Halloween sprinkles + candy eyes: Instant spooky decoration, use whatever festive candies you like.
How to Make Chocolate Halloween Cookies
Start by beating the sugar cookie mix, cocoa powder, softened butter, water, and egg together in a large mixing bowl.
Stir in the chocolate chips and sprinkles.
Scoop or roll the dough into balls about 1 ¼ inches wide. Place them on a baking sheet lined with parchment paper.
Pop the tray into a 350°F oven and bake for about 8–10 minutes. You’ll know they’re ready when the tops look cracked and the edges are set. As soon as the cookies come out of the oven, press a few chocolate chips, candy eyeballs, or additional sprinkles onto the tops.
Recipe Tips
- Use softened butter. Room temperature butter blends smoothly into the dough for even texture.
- Don’t skip parchment. Lining your baking sheet keeps cookies from sticking and helps prevent burnt bottoms.
- Watch the bake time. Pull them out when the tops crack but the centers still look soft, they’ll firm up as they cool.
- Let them rest. These cookies are thick and fudgy, so leaving them on the baking sheet for a few minutes before moving to a wire rack helps them set properly.
More Dessert Recipes to Try
Chocolate Halloween Cookies
Ingredients
- 2 6.25 ounce Betty Crocker Sugar Cookie Mix
- 1/3 cup unsweetened cocoa powder
- 1/2 cup butter , softened
- 1 Tablespoon water
- 1 large egg
- 1/4 cup Halloween sprinkles
- 1/4 cup semi-sweet chocolate chips , plus more for garnish
Instructions
- Mix the dough. Preheat the oven to 350°F. In a large bowl, beat together the cookie mix, cocoa, softened butter, water, and egg until a soft dough forms. (You can also stir it together by hand if you prefer.) Stir in sprinkles and chocolate chips.
- Shape the cookies. Roll the dough into balls about 1 ¼ inches wide. Place them on a parchment paper lined cookie sheet, leaving space in between. These cookies don’t spread much, so you can press them down slightly on top if you’d like a flatter cookie.
- Shape the cookies. Use a 1 1/2 Tablespoon cookie scoop place cookie dough balls on an parchment paper line cookie sheet, leaving space in between (you can also roll them into balls with your hands). These cookies don’t spread much, so you can press them down slightly on top if you’d like a flatter cookie.
- Bake and decorate. Bake for 8–10 minutes, until the tops are cracked and the edges are set. Let cool for 1-2 minutes, then transfer to a wire rack. While still warm, press a few chocolate chips or candy eyes on top. Cool completely, about 20 minutes, before serving.
Notes
Variations & Flavor Boosters
- Nutty twist: Stir in chopped walnuts or pecans for crunch.
- Chocolate orange: Add a teaspoon of orange zest for a citrusy Halloween vibe.
- Espresso boost: A pinch of espresso powder deepens the chocolate flavor.
- Flaky sea salt: Sprinkle on top before baking for a sweet-salty finish.
- Mini marshmallows: Press a few on top near the end of baking for a gooey s’mores effect.
- Chip swap: Change up the chocolate chips with peanut butter, white chocolate, or dark chocolate for variety. You could also use seasonal M&Ms.
FAQs
Yes, a 17.5 oz Betty Crocker sugar cookie mix works perfectly—just increase the water to 1 tablespoon.
Maybe, but this recipe hasn’t been tested for cut-out cookies. They’re designed to be rolled into balls, so results may vary if you try cutting them.
Keep cooled cookies in an airtight container at room temperature for up to 5 days.
Yes, but do so without the candy eyes. Once cooled, place cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature.
