Chocolate Halloween Sprinkle Cookies
Rich, fudgy chocolate cookies with soft, chewy centers and a festive coating of orange and black Halloween sprinkles. These easy chocolate cookies taste just like brownies and are perfect for Halloween baking!
Servings: 3 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.