Go Back
–+ servings
Dark Chocolate Halloween Chip Cookies

Decadent Dark Chocolate Halloween Chip Cookies for Festive Joy

These Dark Chocolate Halloween Chip Cookies are a perfect festive treat that combines dark chocolate, peanut butter, and colorful candies. Ideal for gatherings or a cozy night in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Can use gluten-free flour for a gluten-free version.
  • ¾ cup Hershey's Special Dark Cocoa Powder Regular cocoa powder works but will lighten the cookie color.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • ½ teaspoon Salt Balances sweetness and enhances flavor.
  • 1 cup Salted Butter Adds richness; substitute with unsalted and adjust salt to taste.
  • ¾ cup Granulated Sugar Contributes sweetness and chewy texture.
  • ¾ cup Light Brown Sugar Adds moisture and caramel notes; use dark brown sugar for a deeper flavor.
  • 2 large Large Eggs Substitute with flaxseed meal or applesauce for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances flavor depth and warmth.
For the Festive Mix-Ins
  • 1 cup Halloween Baking Chips Add seasonal flair; substitute with Yummallo brand if Nestle’s aren't available.
  • ½ cup Peanut Butter Chips Adds nutty richness; omit for allergies or swap for extra chocolate chips.
  • ½ cup White Chocolate Chips Provides sweetness and contrast; regular chocolate chips can be used instead.
  • 1 cup Mini Reese's Pieces Introduces fun crunch and peanut butter flavor; substitute with regular-sized Reese's if unavailable.

Equipment

  • Stand Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a stand mixer, beat the softened salted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy (3-4 minutes).
  3. Add the large eggs and vanilla extract, and mix on low speed until well combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix on low until just combined.
  5. In another bowl, combine Halloween baking chips, peanut butter chips, white chocolate chips, and mini Reese's Pieces. Fold 1¾ cups into the cookie dough, reserving some for topping.
  6. Shape dough into balls, about 2 tablespoons each. Chill in the refrigerator for 30-60 minutes if too soft.
  7. Place dough balls on prepared sheets, spaced 2 inches apart, and bake for 8-10 minutes until edges are set but centers look slightly soft.
  8. Press reserved chips into the tops of each cookie once baked to enhance visual appeal.
  9. Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Chill dough for best results and avoid overbaking. Store cookies in an airtight container for freshness.

Tried this recipe?

Let us know how it was!