Desserts

Devil’s Double Chocolate Halloween Cookies

Decadently dark, rich, and devilishly delicious. These Devil’s double chocolate Halloween cookies are soft and fudgy with lightly crispy edges. Packed with cocoa powder, espresso, and dark chocolate chips, they are screaming with chocolaty goodness and topped with a rich and creamy bloody frosting.

Happy spooky season, a season of sweet and fun and scary. Leave out the scary for me, please. I hate being scared! I loved it when I was younger, but now I’m over the scary movies and haunted houses. What about you?

I’m all about the fun costumes, sweet treats, and eerie cocktails.

So, if you’re looking for a spooky spirit treat for a Halloween party or to satisfy your sweet tooth, these Double Chocolate Halloween Cookies are the way to go, especially if you’re a chocoholic!

Without a doubt, these chocolate cookies are wickedly addicting! A decadently dark color and rich flavor from the cocoa powder and espresso powder, along with a chocolaty buttercream frosting. Yumo!


So hop on your broomstick and whip up these wickedly delicious treats for all your ghouls and gremlins!

Ingredient Notes And Substitutions

All-purpose flour ~ I have not tried alternative flour, but I imagine a gluten-free version would work just fine.

Butter ~ unsalted. If you use salted, omit the salt in the recipe

Cocoa powder ~ unsweetened. I use a Dutch dark cocoa powder. Use a good quality such as Ghiradelli or Hershey.

Eggs ~ add texture and richness.

Instant pudding mix ~ I LOVE adding this to baked goods when I’m looking for a soft and fluffy texture.

Chocolate chips ~ I prefer the mini chips because they add a delicate texture. The large ones will overwhelm the soft texture of the cookie.

Red food coloring ~ is a controversial topic, no doubt. Use what you’re comfortable with. There are natural, organic, or plant-based options, such as Chefmaster, King Author, Supernatural, or even beet powder.

Platter of double chocolate halloween cookie

Make Ahead And Storage

Did you know you can freeze frosted cookies? Yep, who knew? I didn’t – but I tried it, and they are delicious without compromising flavor or texture. Above all, it’s a great time-saving make-ahead option to plan your spooky party!

  • Freeze the frosted cookies on a baking sheet until they’re firm. Transfer them to an airtight container with parchment paper between layers. Thaw them in the fridge or at room temperature when ready to enjoy them.
  • Parchment Paper Between Layers: If you need to stack multiple layers of cookies, place a sheet of parchment paper between each layer after you have flash-frozen them. This prevents the cookies from sticking together or smudging the frosting.
  • Store at Room Temperature: If you plan to consume the cookies within a few days, they can be stored at room temperature in a cool, dry place. Be sure the room isn’t too warm, as excessive heat can cause the frosting to melt.

Storing Frosting

  • If you’re planning to use the frosting within 3 days of making it, you can store it, covered, at room temperature. Otherwise, decorated treats are best kept in the fridge.
  • Freezing. To use the frosting at a later date, place the frosting into a freezer bag or plastic container and squeeze all the air out of it. You can store it in the freezer for up to 3 months. When you want to use it, thaw it overnight in the refrigerator, then let it soften on the counter for an hour or two. You may need to re-whip it a little.
Skeleton hand holding a double chocolate halloween cookie

How To Make Devil’s Double Chocolate Halloween Cookies

Here’s a quick overview – Scroll below, and you will find the complete and printable instructions.

  1. Preheat your oven to 350°F ( and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a bowl. Set aside.
  3. In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Add the eggs and vanilla extract. Beat until well mixed. Add the cocoa powder, espresso powder, and instant pudding mix, and continue to beat until the mixture is smooth.
  4. Gradually add the flour mixture to the wet ingredients and mix until combined. Fold in the chocolate chips. Use a 2-inch cookie scoop ( or a spoon) to drop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for about 8-10 minutes .
  5. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost them or decorate them with festive sprinkles.

Looking For More Halloween Treats?

Try these spooky cocktails and Halloween sweets

Dracula’s Blood

Witchy brew

Grave Digger’s Apple Orchard Cocktail

Devil’s Double Chocolate Cookies

Halloween Shortbread Cheesecake Bars

Print
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Devil’s Double Chocolate Halloween Cookies


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  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 20 1x

Description

Decadently dark, rich, and devilishly delicious. These Devil’s double chocolate Halloween cookies are soft and fudgy with lightly crispy edges. Packed with cocoa powder, espresso, and dark chocolate chips, they are screaming with chocolaty goodness and topped with a rich and creamy bloody frosting.


Ingredients

Units Scale

For the cookies

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup or 2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 tablespoons milk, or half-and-half, heavy cream (or nut milk)
  • 12 teaspoons espresso powder
  • 1 small package (3.5 ounces) vanilla or chocolate instant pudding

For the frosting

  • 12 (1 1/2 sticks) tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • Red food coloring (gel if possible)
  • Sprinkles. Optional


Instructions

For the cookies

  1. Preheat your oven to 350°F ( and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a bowl. Set aside.
  3. In a  medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Add the eggs and vanilla extract. Beat until well mixed. Add the cocoa powder, espresso powder, and instant pudding mix, and continue to beat until the mixture is smooth.
  4. Gradually add the flour mixture to the wet ingredients and mix until combined. Fold in the chocolate chips.
  5. Use a 2-inch cookie scoop ( or a spoon) to drop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Gently press the ball to flatten slightly, using the palm of your hand. Doing so will ensure a more uniform shape when baked.
  6. Bake in the preheated oven for about 8-10  minutes or until the cookies are set around the edges but still slightly soft in the center. Don’t overcook! They are supposed to be fudgy. They will continue to cook once removed from the oven.
  7. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost them or decorate them with festive sprinkles. 

For the frosting  *See the Notes Below.

  1. Beat together the softened butter until creamy. Add the powdered sugar, salt, and continue to beat (slowly at first, so you don’t get a powdered sugar facial!).
  2. Then increase speed and mix until smooth, and there are no lumps. Add the food coloring., a few drops at a time, until you get your desired color. Buttercream frosting can be stored at room temperature for two days, refrigerated or frozen.

Notes

* You can use any shade/color you prefer. I wanted a deeper red and was unable to find a red food coloring that could achieve that. Check out this site if you’re wanting to do a little mixing and customizing to find your favorite shade!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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