Halloween Chocolate Cookies are a delicious and spooky treat. These are perfect for school snacks, Halloween parties and movie nights!
Halloween Chocolate Cookies Recipe
These Halloween cookies are a twist on the classic reverse chocolate chip cookie. They are cute, spooky, incredibly delicious and also a healthy treat option! Making your own Halloween treats is a great way to keep them healthier and customize for your diet (ex. nut free, gluten free, etc.).
Reverse oatmeal chocolate chip cookies made with Halloween colored candies are a great school snack or Halloween night treat. They are so easy to make, freezable and can be made ahead.
More Halloween Recipes
Halloween Treats
- Pumpkin Shaped Cinnamon Rolls
- Spider Cookies
- Spider Web Brownies
- Monster Rice Krispie Treats
- Halloween Char-boo-terie Treat Board
Halloween Dinners
What is in Halloween Chocolate Cookies?
- Oats – these Halloween cookies are chocolate oatmeal cookies. I like using large flake oats as they are heartier and have a great texture.
- Flour – a small amount of all purpose flour is also used in the base of the cookie dough.
- Brown Sugar and White Sugar – the combination of brown sugar and white sugar adds a sweet richness to the cookies.
- Cocoa Powder – to give these spooky cookie their dark chocolate color, cocoa powder is added into the cookie dough.
- Eggs, Vanilla, Salt
- Butter – be sure to use room temperature butter or it will be hard to mix the dough together.
- Reese’s Pieces – I love the peanut butter flavor that Reese’s pieces adds to these cookies. To keep them nut free you can use Halloween colored M&Ms or other candy coated chocolate.
How to Make Halloween Chocolate Cookies
Full Printable Recipe at Bottom of Page
1 Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2 In a large bowl, combine the flour, oats, cocoa powder, salt and baking soda.
3 In a large bowl, combine the butter, brown sugar, granulated sugar and mix until light and creamy. Add the eggs and vanilla. Mix until combined. Add in the dry ingredients and mix until just combined.
4 Chill the dough in the refrigerator for 10 minutes. This step allows the cookie to bake slower and creates and thicker chewy cookies.
5 Using a tablespoon or small ice cream scoop, scoop the cookie dough onto the baking sheets.
6 Place 4 – 5 Reese’s pieces candies on top of each cookie.
7 Bake for 12 to 15 minutes, or until golden brown around the edges.
8 Let the cookies cool for 2-3 minutes on the baking sheets, then transfer to wire racks to finish cooling. Serve and enjoy!
Tips for the Best Halloween Chocolate Cookies
- Candies – I like placing the candies ontop of the cookie before they bake so that they do not get buried in the cookie dough. You can gently stir the candies into the cookie dough if you prefer.
- Cookie Dough – try not to skip the chilling time of the cookie dough. By chilling the dough it slows down the cooking time so that the cookies will be thicker and chewier, rather than thin and crispy.
- Cocoa Powder – you can use any variety of cocoa powder. If you want to get really dark chocolate cookies you can use Hershey’s dark cocoa powder. it has a richer and deeper color and flavor.
FAQs Halloween Chocolate Cookies
Store the cookies in an air tight container at room temperature for up to 3-4 days, or freeze for up to 3 months.
Yes! These cookies are perfect for make ahead school snacks and parties. Prepare the cookies up to 2 days in advance and store in an air tight container.
Yes! These cookies are freezer friendly. Bake the cookie and allow to fully cool. Transfer to a freezer safe air tight container or Ziploc bag and store in the freezer for up to 3 months.
These cookies are a healthier option for a Halloween treat as they are oatmeal cookies which are high in fiber and nutrients.
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Halloween Chocolate Cookies
Ingredients
- 3 cups oats
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1 cup salted butter, softened at room temperature
- 1 cup brown sugar
- 1/2 cup white sugar, granulated
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup Reese’s pieces candy, or orange, yellow and brown chocolate covered candies
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, combine the flour, oats, cocoa powder, salt, and baking soda.
- In a large bowl, combine the butter, brown sugar, granulated sugar and mix until light and creamy. Add the eggs and vanilla. Mix until combined. Add in the dry ingredients and mix until just combined.
- Chill the dough in the refrigerator for 10 minutes. This step allows the cookie to bake slower and creates and thicker chewy cookies.
- Using a tablespoon or small ice cream scoop, scoop the cookie dough onto the baking sheets.
- Place 4 – 5 Reese’s pieces candies on top of each cookie.
- Bake for 12 to 15 minutes, or until golden brown around the edges.
- Let the cookies cool for 2-3 minutes on the baking sheets, then transfer to wire racks to finish cooling. Serve and enjoy!
NUTRITION
