Description
Chewy, fudgy brownie-style cookies topped with colorful Halloween candies. Fun to bake and decorate with kids, perfect for parties or spooky-season snacks.
Ingredients
1 cup semi-sweet chocolate chips or chopped chocolate
1/2 cup unsalted butter (1 stick)
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 to 1 1/2 cups assorted Halloween candy toppings (candy corn, candy-coated chocolates, candy eyeballs, sprinkles, gummy worms)
Optional: orange and black icing for drizzling
Instructions
1. Melt chocolate and butter together in a heat-safe bowl in 20-second microwave bursts, stirring until smooth; cool 5 minutes.
2. Whisk granulated sugar, brown sugar, eggs, and vanilla in a large bowl until slightly thickened.
3. Whisk in the cooled melted chocolate mixture until glossy and combined.
4. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
5. Fold dry ingredients into wet just until no dry streaks remain; do not overmix.
6. Cover and chill the dough 20–30 minutes to help control spread.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop tablespoon-size mounds of dough onto sheets, spacing about 2 inches apart.
9. Press assorted candy toppings gently into the tops of each dough mound.
10. Bake 10–12 minutes, until edges are set and centers look slightly soft.
11. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
12. Drizzle with orange/black icing and add candy eyeballs if desired; let set before storing.
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes