• ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, packed
  • optional: black food coloring
  • 1 large egg, preferably room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup + 2 Tbsp. Hershey’s Special Dark Cocoa Powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 Tbsp. milk
  • 1 1/2 cups chocolate chips (I used semi-sweet)
  • Candy Eyeballs for topping the cookies
SPOOKY COOKIES #halloweenrecipes


  1. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Optional add black food coloring to get a deeper shade of black in the cookies. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
  2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the chocolate chips.
  3. Roll about 2 tablespoons of dough into balls and place on the baking sheets. Flatten slightly. Top cookies with candy eyeballs. Place cookie sheet in freezer for 10-15 minutes. (Alternately you can chill the dough for at least 2 hours or up to 36.)
  4. Full instructions visit @lovetobeinthekitchen

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