Halloween Chocolate Cookies

Normally I like to write about topics that have to do with parenting, whether that’s before or after your baby is born. But in the spirit of leftover Halloween chocolate, I decided to post a delicious cookie recipe that I found online. You can find the original recipe from The Kitchen Magpie here.

My children each wound up with a (giant) grocery bag of Halloween candy. That is one giant grocery bag of junk food per child. That is a lot of sugar. After three days of binging (the kids, not me!), I hid both bags in the trunk of my car. Anyways, I had all this chocolate in the house and I haven’t made dessert in a while. It all adds up to a Sunday afternoon of baking. I put some aside for Little Miss’s school minivan companions and for our neighbours. There’s quite a bit left that I have safely hidden away from cats and children.

I only changed two things in this recipe. First, The Kitchen Magpie says not to add the teaspoon of salt if you are using salted butter. Well, I used salted butter and added the teaspoon of salt and they turned out great! Second, instead of using two cups of chocolate chips, I used one cup of diced Halloween chocolate and 2/3 of a cup of chocolate chips. Again, the results were delicious!

Please forgive my amateurish pictures. Just be glad that I remembered to take them at all while I was baking!



2 1/4 cups of all-purpose flour
1 tsp of baking soda
1/2 cup of butter
1 tsp of salt, see above note
1 cup of packed brown sugar
1/2 cup of granulated sugar
1 1/2 tsp of vanilla
2 eggs
1 cup of diced Halloween chocolate
2/3 cup of semi-sweet chocolate chips


  1. Preheat your oven to 350F. Get out your baking sheets and line with parchment paper.
  2. Cream together butter and sugars until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly.
  3. Whisk together the dry ingredients, then beat them into the butter mixture until combined completely.
  4. Fold in the Halloween chocolate and chocolate chips.
  5. Drop dough by teaspoonful (or by hand) onto the baking sheets.
  6. Bake at 350F for 10 to 12 minutes, until golden brown and slightly underdone. Cool on the sheets completely. Store in air-tight containers.

Well, that’s it for today folks. I’m off to fold some laundry. And possibly sneak some more cookies while sipping some Early Grey tea.


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