Halloween Sprinkle Cookies (Black Cocoa Cookies)
Halloween Sprinkle Cookies (Black Cocoa Cookies) are rich, dense and covered in colorful Halloween sprinkles! Made with black cocoa powder, these cookies have a deep, dark color and a chocolate flavor similar to Oreo cookies. They're soft in the center, with slightly crisp edges and a fun sprinkle coating.
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These Halloween sprinkle cookies make just 12 cookies, perfect for a quick Halloween treat without making a huge batch. Plus, there's no mixer required! Just melt the butter, mix everything together, roll the dough in sprinkles, and bake.
Why You'll Love These Halloween Sprinkle Cookies
- Easy to make: No stand mixer or complicated steps required.
- Small batch: Makes 12 small cookies, perfect for sharing or enjoying at home.
- Rich chocolate flavor: Black cocoa gives these cookies their dark color and Oreo-like flavor.
- Perfect for Halloween: Orange, purple, green, and black sprinkles make these cookies extra festive. Add on some sprinkle eyes and it makes them even cuter!
- No chilling required: Mix, roll, and bake!
What Is Black Cocoa Powder?
Black cocoa powder is a heavily Dutch-processed cocoa powder that gives baked goods a deep, almost black color. It's what gives Oreo cookies their signature dark chocolate flavor.
Unlike regular cocoa powder, black cocoa has a smoother, less bitter chocolate flavor. It's perfect for Halloween desserts because you can achieve a naturally dark cookie without adding black food coloring.
For these Halloween sprinkle cookies, I recommend using black cocoa powder for the darkest cookies. Regular dark cocoa powder will also work, but your cookies may turn out lighter in color and have a slightly different chocolate flavor.
My halloween cookie cake, and halloween oreo reeses brownies also use black cocoa.
Halloween Sprinkle Cookies Ingredients:
- Melted Butter: Melted butter gives these cookies a soft, chewy texture and makes the dough easy to mix without a mixer.
- Granulated Sugar: Adds sweetness and helps create slightly crisp edges.
- Brown Sugar: Adds moisture and helps keep the centers soft.
- Egg: Binds the ingredients together and adds structure.
- Black Cocoa Powder: Gives these cookies their dark color and rich, Oreo-like chocolate flavor.
- All-Purpose Flour: Provides structure and helps the cookies hold their shape.
- Baking Soda and Baking Powder: Help the cookies rise and spread slightly as they bake.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Halloween Sprinkles: Use your favorite Halloween-colored sprinkles to coat the cookie dough before baking.
How to Make Halloween Sprinkle Cookies
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Melt the butter and let it cool slightly. In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add the egg and mix until fully combined.
Add the black cocoa powder, all-purpose flour, baking soda, baking powder, and salt. Mix with a spatula until a soft cookie dough forms. Avoid overmixing.
Scoop the dough into 12 equal portions and roll each portion into a ball. Pour the Halloween sprinkles into a shallow bowl and roll each cookie dough ball in the sprinkles until coated. Press on eye sprinkles before baking.
Arrange the cookie dough balls about 2 inches apart. I fit all 12 onto one baking sheet.
Bake for 10 minutes or until the edges are set and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. The cookies will continue to firm up as they cool.
Tips for the Best Halloween Sprinkle Cookies
- Use black cocoa powder. For that deep black color and Oreo-like flavor, use black cocoa instead of regular unsweetened cocoa.
- Use jimmies or nonpareils. Both work for decorating, but jimmies tend to give a softer bite.
- Don't overbake. These cookies bake quickly because they're small. Remove them when the edges are set and the centers are still slightly soft.
- Use a cookie scoop. This helps keep all 12 cookies the same size so they bake evenly.
Frequently Asked Questions
Can I use regular cocoa powder?
Yes! You can substitute regular unsweetened cocoa powder, but the cookies will have a lighter brown color and a different chocolate flavor. For the darkest cookies, stick with black cocoa powder.
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough ahead of time and refrigerate it in an airtight container for up to 48 hours. Let it soften slightly if needed before rolling it in sprinkles.
How do I know when the cookies are done?
Because these cookies are so dark, it's harder to tell when they're done by looking at their color. Instead, check that the edges are set and the centers are slightly soft. They'll continue to firm up as they cool.
How to Store Halloween Sprinkle Cookies
Store the cooled cookies in an airtight container at room temperature for up to 4 days.
To freeze, place the baked cookies in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.
Halloween Sprinkle Cookies (Black Cocoa Cookies)
Ingredients
- 6 tablespoons unsalted butter, melted 85g
- ⅓ cup granulated sugar 67g
- ¼ cup light brown sugar, packed 50g
- 1 large egg
- ½ cup black cocoa powder
- 1 cup all-purpose flour 125g
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- Halloween sprinkles as needed for rolling
- Eyes Sprinkles
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk the slightly cooled melted butter, granulated sugar, and brown sugar until combined.
- Whisk in the egg until smooth.
- Add the black cocoa powder, flour, baking soda, baking powder, and salt. Mix with a spatula until a soft dough forms.
- Divide the cookie dough into 12 equal portions. Roll each portion into a ball, then coat with Halloween sprinkles.
- Arrange the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes or until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Use black cocoa powder for the darkest color.
- Avoid overbaking to keep the centers soft.
- Store in an airtight container for up to 4 days.
