Is it Halloween yet??
I feel like I’ve been looking at Halloween candy in the stores for months now.
Also, today I was looking for a Halloween wreath at Target, and they had Christmas ones right next to them.
Not cool, Target. Not cool at all.
As you may remember, Shelly and I are bringing you a whole week of Halloween treats!!
Today I decided that you needed a great party cookie. Every party needs cookies, am I right?
My Sprinkle Cookies are one of my ALL TIME favorites, and I decided a chocolate version would be PERFECT for Halloween!
These are seriously amazing cookies — they are soft and have a deep chocolatey flavor. They taste JUST like brownies in cookie form!!
You roll these out, so if you want to do fun Halloween shapes, you totally can. Bats would be super cute.
The glaze I topped these with sets up nice and firm, so there is no chocolatey mess on your fingers.
Sometimes if you get chocolate on your fingers and then touch your clothes, people think you got poop on yourself and that is NO GOOD for anyone.
That will never happen with these cookies.
You. Are. Welcome.
I don’t think you’ll find a better chocolate cookie in town. Any town!!! Ever!!
Soooo…you’re making them, then?
- 3/4 cup (1 1/2 sticks) salted butter, slightly softened
- 1 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 tsp baking powder
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 5 (ish) TBS warm water
- Black and orange nonpareils
- In a large bowl, combine flour, baking powder, and cocoa powder. Set aside.
- In the bowl of your mixer, beat butter and sugar on medium speed until fluffy and light in color -- 2 minutes. Add eggs one at a time, beating after each. Add vanilla.
- With the mixer on low, slowly add flour mixture, beating until a dough forms. Cover and refrigerate for one hour.
- Preheat oven to 375. Line 2 baking sheets with parchment paper and set aside.
- Roll cookie dough between 2 sheets of parchment paper to 1/4 inch thickness (you could also use a floured board or powdered sugar, but some of the white will appear on the outside of the dough).
- Cut cookies with desired cutter and place on baking sheet 2 inches apart. Bake for 8 minutes.
- Cookies will have set edges but not appear completely done in center -- they will continue baking on the sheet after removing from oven. Because you cannot check chocolate cookies for browning, pay CLOSE attention to baking times -- if you cook too long they will not be soft.
- Let cookies cool on baking sheet for 5 minutes, then remove to wire rack to finish cooling.
- Prepare glaze: In a medium bowl, whisk together powdered sugar and cocoa. Whisk in warm water until smooth. If too thick, add a bit more water until desired consistency is reached. Dip cookies in glaze, face down, and allow excess to drip off. Place on wire rack and sprinkle with sprinkles. Let set up completely (glaze will harden) before serving.
**makes 24 large cookies
**heavily adapted from Allrecipes.com
And because it’s Halloween Par-tay Week, Shelly made you a treat, too!! She made Halloween Peanut Butter Cookie Dough Brownies. So cute!!
Don’t forget — we are opening a link party on Friday, so have your Halloween recipes READY to share!!
Enjoy the cookies and have a great day!!