DARK CHOCOLATE HALLOWEEN CHIP COOKIES #healthydiet #halloween #chocolate #recipes #cookies

DARK CHOCOLATE HALLOWEEN CHIP COOKIES #healthydiet #halloween #chocolate #recipes #cookies

Dim Chocolate Halloween Chip Cookies have an overly delicate and dark as-night dim chocolate treat base that is studded with sweet white chocolate chips and velvety nutty spread chips for a shockingly tasty treat!

Everyone adores these Dark Chocolate Halloween Chip Cookies and they are such simple Halloween treats to make!

Folks, October is truly my top pick. The climate is impeccable, fall is noticeable all around, there are pumpkin patches and apple juice and hayrides, my birthday is part of the way as the month progressed, and Halloween is toward the month's end.

Furthermore, I LOVE Halloween. I have been holding off viewing Hocus Pocus (the BEST Halloween motion picture) or posting Halloween plans despite the fact that I have been tingling to do both.

DARK CHOCOLATE HALLOWEEN CHIP COOKIES #healthydiet #halloween #chocolate #recipes #cookies

Also try our recipe : WHOLE30 TOMATO BASIL TURKEY MEATLOAF #whole30 #tomato #basil #meatloaf #paleo


  •  2 cups all-purpose flour
  •  2/3 cup Hsershey's special dark cocoa powder
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1 cup butter, softened
  •  1 cup granulated sugar
  •  2/3 cup firmly packed light brown sugar
  •  2 eggs
  •  2 teaspoons vanilla
  •  1 cup Halloween baking chips (Yummallo makes a version that you can find at Wal-Mart)
  •  1/2 cup peanut butter chips
  •  1/2 cup white chocolate chips
  •  1/2 cup mini Reese's Pieces baking candies


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
  3. Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
  4. In a separate bowl, combine the Halloween chips, white chocolate chips, peanut butter chips, and mini Reese's Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
  5. Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands. You might need to refrigerate the dough for 30-60 minutes in order to work with it as it is a very soft dough, although I can usually skip that step as long as I work quickly. Once the dough is shaped, place the balls on the prepared baking sheet 2 inches apart and bake for 8-10 minutes, just until set. Do not overbake.
  6. As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. It's a total vanity move but adding the extra chips at the end makes the cookies look so pretty and festive. Transfer to a wire rack to cool completely and store in an air-tight container.

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