Spooky Eyeball Cookies
A spooky twist on classic chocolate cookies, with candy eyeballs pressed in after baking for a fun Halloween treat. This version uses melted semisweet chocolate and a touch of espresso powder for deeper flavor, and a dough chill to keep the cookies thick and fudgy. Makes 18 cookies.
A spooky twist on classic chocolate cookies, with candy eyeballs pressed in after baking for a fun Halloween treat. This version uses melted semisweet chocolate and a touch of espresso powder for deeper flavor, and a dough chill to keep the cookies thick and fudgy. Makes 18 cookies.
Ingredients
12 ingredients- Calories
- 180 kcal
- Fat
- 9g
- Carbs
- 24g
- Protein
- 2g
Whole recipe (18 servings): 3240 kcal
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate, melted and slightly cooled
- 1/2 teaspoon espresso powder (optional, for depth)
- 36 candy eyeballs (about 2 per cookie)
Method
9 steps- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla until well combined. Mix in the melted chocolate and espresso powder, if using.
- Add the dry ingredients and mix on low speed until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes, or up to 1 hour, to firm it up.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough (about 1 inch balls) onto the prepared baking sheet, spacing them 2 inches apart. Lightly flatten each ball with the back of a spoon or your fingers.
- Bake for 8–10 minutes, until the edges are set but the centers are still soft. Do not overbake.
- Remove from the oven and immediately press two candy eyeballs into the top of each cookie, spacing them slightly apart. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe notes
Helpful tips
- For a richer chocolate flavor, use dark chocolate instead of semisweet.
- If you don't have espresso powder, you can omit it or substitute with 1/2 teaspoon instant coffee granules dissolved in 1/2 teaspoon hot water.
- Chilling the dough is key to preventing the cookies from spreading too much.
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Storage
Store in an airtight container at room temperature for up to 5 days.
Additional tips
- The cookies will be soft when they come out of the oven; they firm up as they cool. Be careful not to overbake or they will become dry. Candy eyeballs are a choking hazard for small children; supervise accordingly.
Recipe inspiration
Inspired by The Domestic Geek
Estimated nutrition
Per serving: 180 calories
Fat: 9 g · Carbs: 24 g · Protein: 2 g
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