Chocolate Halloween Cookies
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!
Servings: 16
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
Store. Keep cookies in an airtight container at room temperature for up to 5 days.
My cookies took about 9 minutes to bake using a 1 1/2 Tablespoon cookie scoop.
You may get more or less cookies depending on how small or large you make them (baking time may increase or decrease as well).