Chocolate Halloween cookies are a cute treat for your next Halloween party. Chewy chocolate cookies are filled with butterscotch chips and decorated with sprinkles and candies to resemble monsters.
candy eyeballs, m&ms, and chocolate chipsoptional, as decoration
Instructions
In a large bowl, add butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute. Add eggs and vanilla extract. Beat until creamed and fluffy, about a minute.
In a separate bowl, whisk (or sift) together the flour, cocoa powder, salt, and baking soda.
Stir half of dry ingredients into butter mixture and stir until combined. Add milk and stir to combine. Add remaining dry ingredients and stir until just incorporated (do not overmix). Add butterscotch chips and stir to incorporate.
Cover bowl or wrap dough in wax paper. Chill for 1 hour (up to 24 hours) in the refrigerator. Refrigerating helps the flavors meld and also creates a firmer dough to roll into balls.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper (do not grease your cookie sheet, this causes the cookies to spread more in the oven). Set aside.
Remove dough from refrigerator. Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls. Roll balls in sprinkles and place onto a parchment lined baking sheet. Decorate with candy eyeballs and m&ms candies (or other decorations you have on hand).
Bake for about 10-12 minutes, or until cookies begin to crack on top and look set. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Notes
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
Butterscotch chips can be substituted with white chocolate, semi-sweet chocolate, or peanut butter chips.