Dark Chocolate Halloween Cookies


  • 2 sticks Unsalted Butter (1 cup) room temperature
  • 3/4 cup Brown Sugar, packed
  • 1 cup Granulated Sugar
  • 2 lg Eggs
  • 2 tsp Vanilla Extract
  • 2 cups All Purpose Flour
  • 3/4 cup Dark Cocoa Powder (such as Hershey’s Special Dark®)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Instant Espresso Powder (optional)
  • 1 cup Dark Chocolate Chips
  • 1 1/4 cups Orange Colored M&M’s® (or other orange candy coated chocolate candies)


  1. I like to use my stand mixer for this recipe as the dough gets very thick. 
  2. In a mixing bowl, cream together the butter and sugars. 
  3. Mix in the eggs and vanilla. 
  4. In a separate bowl, add the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder, if using. Mix together well. 
  5. Gradually add the dry ingredients to the wet ingredients and mix well. 
  6. add the dark chocolate chips and mix them in. 
  7. Add the M&M’s® and mix them in gently so they don’t break. If a few break that’s fine. 
  8. Line 2 cookie baking sheets with parchment paper. 
  9. Use a 2 Tbsp ice cream scoop to scoop the dough onto the cookie sheets. Don’t press them down, just leave them like that. Make 3 rows of 4. You should get 24 cookies. 
  10. If you need to, gently press extra M&M’s onto the cookies before baking so that bright orange candy shows! 
  11. Bake in a 350° (F) oven for 8-10 minutes, or until the cookies are done/firm around the edges when pressed. They will still be soft in the middle and just a little puffed up.
  12. Remove from oven and cool cookies in the pans for 5 minutes, then transfer to a wire rack to finish cooling.

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Dark Chocolate Halloween Cookies
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