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Halloween Chocolate Velvet Cookies

Rich, soft cookies with a healthier twist, featuring Halloween M&Ms for festive charm.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour Forms the base of the cookies, providing structure and softness.
  • 1/2 cup unsweetened cocoa powder Gives the cookies their rich chocolate taste.
  • 1 teaspoon baking powder Helps the cookies rise slightly.
  • 1/2 teaspoon baking soda Creates a chewy texture.
  • 1/4 teaspoon salt Enhances the overall flavor.
Wet Ingredients
  • 1 cup unsalted butter Creates a rich base and contributes to the velvety texture.
  • 1 1/2 cups sugar Adds sweetness and aids in achieving chewy consistency.
  • 2 large eggs Binds the ingredients together and promotes moisture.
  • 1 teaspoon vanilla extract Enhances flavor.
Mix-ins
  • 1 cup Halloween M&Ms Adds color and crunch.
  • 1/2 cup candy eyeballs Provides a whimsical decoration.
  • to taste sprinkles For extra fun and visual appeal.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
Mixing
  1. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  2. Gradually mix in the dry ingredients until just combined.
  3. Gently fold in the Halloween M&Ms.
Baking
  1. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each.
  2. Top each cookie with candy eyeballs and sprinkles.
  3. Bake for 10-12 minutes until edges are set, but centers may still look soft.
  4. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Notes

Consider substituting some all-purpose flour with whole wheat flour for added nutrients. These cookies store well in an airtight container for up to a week or can be frozen for longer storage.