If you’ve been following along for a while, you know I have a serious obsession with sprinkles. And lately, I’ve been having way too much fun mixing different kinds together to create my own combinations. These Chocolate Halloween Sprinkle Cookies might be one of my favorite examples yet! They’re rich, fudgy chocolate cookies rolled in a mixture of orange and black Halloween sprinkles, and they’re just as delicious as they are fun to look at.
The cookie base is one of my absolute favorites because it tastes like a brownie in cookie form. The centers stay soft and chewy, the edges have just the slightest crisp, and the dark chocolate flavor is SO good. Add a generous coating of festive sprinkles and you have the easiest Halloween cookies that look like you spent way more time making them than you actually did. They’re perfect for Halloween parties, spooky treat trays, or just because you need another excuse to bake chocolate cookies!
RECIPE TIPS
Sprinkles
I’ve been loving mixing different kinds of sprinkles together lately, and I genuinely think it makes such a difference in how the finished cookies look. Instead of using just one type, I combined three different Halloween sprinkles for these cookies, all in different shades of orange and black. The combination of different shapes, sizes, and textures gives the cookies so much dimension and makes them look extra festive.
I like using a mixture of jimmies and nonpareils because they each bring something different. The longer jimmies hold their shape beautifully, while the tiny nonpareils fill in all the little spaces and add a bit of crunch. Mixing different sizes of nonpareils makes the finished cookies even more fun.
One important thing to remember is that there are no sprinkles mixed into the cookie dough itself. Instead, you’ll roll the tops of the cookie dough balls directly into your sprinkle mixture before chilling and baking. This keeps the inside of the cookies perfectly soft and fudgy while giving the outside that gorgeous Halloween look. Since the sprinkles are only on the outside, you don’t have to worry about the nonpareils bleeding their colors into the dough.
And don’t feel like you have to use the exact same sprinkles I did! Have fun with different combinations of orange, black, purple, or even green. That’s half the fun of making these!
Underbaking the Cookies
This is essential for getting that perfect soft, chewy, brownie-like texture. I bake these cookies for 11 minutes exactly, then remove them from the oven and let them finish setting on the hot baking sheet.
They might look slightly underdone in the centers when you first take them out, but that’s exactly what you want! They’ll continue to set as they cool without drying out.
If you prefer a slightly firmer cookie, you can bake them for up to 14 minutes, but I personally think 12 minutes is the sweet spot. The result is a thick, fudgy chocolate cookie with the most delicious chewy center.
Chilling the Dough
Chilling the cookie dough for 30 minutes is important for controlling how much the cookies spread while baking. These cookies naturally spread a little in the oven, but chilling helps them maintain their shape and keeps those centers thick and fudgy. It also gives the dough a little time to develop its flavor. I know waiting for cookie dough to chill is never the fun part, but trust me, it’s worth it!
Cookie Scoop
Using a cookie scoop is one of the easiest ways to make sure all of your cookies are the same size and bake evenly. I use the medium size cookie scoop from my favorite scoop set for these cookies. It makes portioning the dough so much easier, especially when you’re rolling each dough ball into the sprinkle mixture. Evenly sized dough balls mean evenly baked cookies, and it makes the finished batch look so much prettier!
Baking Sheet
For baking cookies, I always recommend using a standard flat cookie sheet rather than a jelly roll pan. Jelly roll pans tend to cause uneven browning around the edges, which can affect the texture of your cookies. A flat cookie sheet lined with parchment paper helps everything bake more evenly and makes cleanup a breeze.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
This step is completely optional, but it’s something I do every single time I bake cookies!
As soon as the cookies come out of the oven, while they’re still hot, place a large round cookie cutter, glass, or bowl that’s slightly bigger than the cookie around it. Gently swirl it in a circular motion for about 3–5 seconds.
This helps reshape the edges and gives you those perfectly round, bakery-style cookies with almost no effort. It’s such a simple trick, but it makes a huge difference in how the finished cookies look!
HOW TO STORE CHOCOLATE HALLOWEEN SPRINKLE COOKIES
Store these cookies in an airtight container at room temperature for up to 4–5 days. They’ll stay soft and chewy, especially if you make sure not to over bake them. You can also freeze the baked cookies in a freezer-safe container for up to 3 months. Just allow them to thaw at room temperature before enjoying.
If you want to prepare the dough ahead of time, you can scoop the dough balls, roll them in sprinkles, and refrigerate them until you’re ready to bake. It’s such an easy way to get a head start on Halloween baking!
THE PERFECT EASY HALLOWEEN COOKIE
These Chocolate Halloween Sprinkle Cookies are proof that you don’t need an elaborate decorating process to make a really fun Halloween dessert. A rich, fudgy chocolate cookie and a colorful combination of sprinkles are all you need!
I especially love how the orange sprinkles pop against the dark chocolate dough. They’re festive without being complicated, and they’re one of those cookies that taste just as good as they look.
Whether you’re making them for a Halloween party, adding them to a spooky cookie platter, or just baking a batch at home, I know you’re going to love them. If you try this recipe, be sure to leave a rating and review below so others can enjoy them too!
Interested in trying more of my cookie recipes? Click here.
Chocolate Halloween Sprinkle Cookies
Ingredients
- 1 cup salted butter melted, room temperature
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup Hershey's Special Dark cocoa powder you can also use normal unsweetened cocoa powder!
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup mixed Halloween sprinkles
Instructions
- In a large bowl combine the melted butter, granulated sugar, light brown sugar, and vanilla extract. Mix for 30 seconds until combined. Add both eggs and mix on low until incorporated. Add the flour, corn starch, cocoa powder, baking soda, and salt, and mix on low until everything is combined.
- In a shallow bowl, combine your three different Halloween sprinkles and mix together. Line a baking sheet with parchment or wax paper. Using a medium cookie scoop, scoop 24 even cookie dough balls and roll the tops generously in the sprinkle mixture, pressing gently so the sprinkles stick. Place the dough balls on the prepared baking sheet and chill in the refrigerator for 30 minutes.**If the sprinkles are not sticking, role the cookie dough in your hands for 5-10 seconds to warm it up then press down on the sprinkles
- Preheat the oven to 325°F. Line another cookie sheet with parchment paper and space 4–6 cookies at least 2 inches apart. Bake for 11 minutes, or until the edges are just set. Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.or 3 minutes before transferring them to a wire rack to cool completely.
Do you ever do your recipes with metric measurements?