Halloween Chocolate Cookies

Lori Hartnett Leave a Comment

Halloween is a fun time of year, but you don’t have to surrender to an overload of candy. These cookies are not only chocolatey and delicious, but the unsweetened cocoa powder contains iron, manganese, magnesium, and zinc. These essential minerals can support your heart, bones, and immune system. There is nothing spooky about that! Not into rolling cookie dough? See my Fresh Tips for an alternate suggestion. And by the way, this dough can work any time of the year.

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Halloween Chocolate Cookies
Vegetarian, Soy Free, Nut Free
  1. PREHEAT oven to 350ºF.
  2. BEAT butter and sugar in large bowl with electric mixer until light and fluffy. Add egg; mix well. In medium bowl, stir together flour, cocoa powder, and salt. On low speed, mix into wet ingredients until well blended.
  3. SHAPE dough into 2 disks, each about 3/4-inch thick. On lightly floured board, roll to 1/4-inch thickness. Using 2 to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters into flour if necessary to prevent sticking. Transfer carefully to baking sheets, placing 1 inch apart. Note: Use a metal spatula, if possible, to transfer dough and baked cookies as they can become fragile and it is easier to get underneath the edges.
  4. BAKE 12 to 15 minutes or until surface is dry to the touch. Cool 1 to 2 minutes; transfer carefully to rack to cool completely. Decorate, if desired.
Fresh Tips

Spread ice cream between 2 cookies, wrap in plastic wrap and freeze to serve as ice cream cookie sandwiches.

If you don't have Halloween cookie cutters, use a round cutter or rim of glass. Or skip the rolling pin; shape dough into a log and cut into 1/4-inch slices. Decorate baked cookies with frosting and Halloween candies.

When baking, it is important to measure correctly. Spoon flour into measuring cups and level tops.

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