Spooky season is in full swing, and these Chocolate Eyeball Cookies are a fun addition to your Halloween festivities. They get their rich, dark color and delicious chocolate-y taste from the black cocoa. Eyeball candy is added on top right out of the oven to give them an eerie look.
These cookies are really easy to make. They don't require any chill time and bake in about 12 minutes.
I've made these with adding the candy eyeballs on top before baking and found that most of them tend to melt. In a pinch, they can be replaced, but it's best to just add them right after baking to avoid any melting. Any candy eyeballs like these, these or these will work.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding and your cookies. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Preheat oven to 350º F. Whisk the flour, black cocoa, baking powder, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet.
Bake for 10-11 minutes or until cookies are firm around the edges. Gently push eyeball candy into the cookies, just enough so that they are secure.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Chocolate Eyeball Cookies
Spooky season is in full swing, and these Chocolate Eyeball Cookies are a fun addition to your Halloween festivities. They get their rich, dark color and delicious chocolate-y taste from the black cocoa. Eyeball candy is added on top right out of the oven to give them an eerie look.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
Ingredients
- 270 grams (2 ¼ cup) flour
- 21 grams (¼ cup) black cocoa
- ¾ tsp baking powder
- ¼ tsp salt
- 4 oz unsalted butter, softened
- 248 grams (1 ¼ cup) sugar
- 4 oz bittersweet chocolate, melted
- 2 eggs
- 1 tsp vanilla
- ¼ cup candy eyeballs
Instructions
- Preheat oven to 350º F.
- Whisk the flour, black cocoa, baking powder, and salt together in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add eggs one at a time, followed by the vanilla extract.
- With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet.
- Bake for 10-11 minutes or until cookies are firm around the edges.
- Gently push eyeball candy into the cookies, just enough so that they are secure.
- Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Notes
- These cookies use black cocoa powder. In a pinch you can use regular unsweetened cocoa powder, but they're best with black cocoa. I like to use this black cocoa.
- I've made these with adding the candy eyeballs on top before baking and found that most of them tend to melt. In a pinch, they can be replaced, but it's best to just add them right after baking to avoid any melting.
- Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
- Cookie dough can be made ahead, scooped and topped with M&Ms and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
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