Dark Chocolate Halloween Cookies Recipe
Delight in these rich and fudgy Dark Chocolate Halloween Cookies, infused with a deep cocoa flavor and studded with festive pumpkin pie M&Ms. The addition of chocolate instant pudding mix ensures a moist, chewy texture that sets these cookies apart. Perfect for Halloween parties or candy lovers looking for a seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1/2 cup dark chocolate cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened to room temperature)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounces chocolate instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 2 cups Halloween candies (pumpkin pie M&Ms)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, dark chocolate cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and cocoa flavor throughout the dough.
- Cream Butter and Sugars: Using a stand or electric mixer, beat the softened unsalted butter with both brown and granulated sugars on high speed until the mixture is light and creamy. This step, taking at least 3 minutes, is crucial for incorporating air, which helps with the cookie’s texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the chocolate instant pudding mix, vanilla extract, and eggs. Beat on high for 2-3 minutes until fully combined and fluffy, creating a rich base for the dough.
- Incorporate Dry Ingredients: Gradually add half of the dry ingredient mixture to the wet ingredients while mixing on low speed to avoid flour flying everywhere. Then increase to high speed and mix until combined. Repeat this process with the remaining dry ingredients until just incorporated into a dough.
- Add Halloween Candies: Fold in the pumpkin pie M&Ms gently using a rubber spatula to distribute the candies evenly without breaking them.
- Scoop and Bake: Drop cookie dough by ¼ cup portions onto the prepared baking sheet, spacing them to allow spreading. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden and the tops are just set.
- Cool the Cookies: Let the cookies cool on the baking sheet for about two minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, do not skip creaming the butter and sugars thoroughly; it helps create a light and chewy cookie.
- Using chocolate instant pudding mix adds moisture and softness, giving these cookies their signature fudgy texture.
- Feel free to substitute pumpkin pie M&Ms with any Halloween-themed candy or chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- If you prefer smaller cookies, adjust baking time accordingly, reducing by a couple of minutes.
Keywords: dark chocolate cookies, Halloween cookies, chocolate pudding cookies, pumpkin M&Ms cookies, festive cookies, fall dessert
