Trick or treat? I don’t know about you, but I would choose treat EVERY. SINGLE. TIME. Especially when the treat is these Fun Salted Chocolate Halloween Cookies.
Their decadent chocolate flavor, crispy texture, and festive finish make these my go-to every year.
Salted Chocolate Halloween Cookies Tips and Tricks
The wicked witch of the West won’t be the only one melting this Halloween! You’ll need 2 sticks of melted butter, and some melted chocolate for this recipe.
You can use a double boiler, but the microwave works great, too.
Microwave your butter first, in 30-second intervals and stirring in between, until it’s completely liquid. Melted butter generally lends to a crunchier, less cake-like cookie, and that is no exception here.
After you combine your sugar with the melted butter, it’s time to add your melted chocolate.
Back to the microwave! Use the same melting technique for the chocolate. You’re a microwave melting pro by now.
Green tip: Make sure your chocolate is sustainably sourced. Look for Fair Trade, Rainforest Alliance, or UTZ certifications as opposed to self-proclaimed sustainability labels that sometimes falsely advertise “sustainably sourced”.
Creepin’ It Real This Halloween
You don’t need any fancy gadgets for these cookies. No hand mixers, stand mixers—just your trusty ole whisk.
When you’re going for a chewy on the inside, crunchy on the outside cookie (hint: that’s exactly what we want here), there is one thing you want to avoid: overbeating.
If you overdo it, you will beat too much air into your cookie dough, resulting in a cake-like texture. Especially in a fudgy chocolate cookie, you want that chewy crunch, not that crumbly, stuck-to-the-roof-of-your-mouth kind of bite.
While mixing ingredients, whisk until just combined. And mix your dry ingredients separately.
Green Tip: When sourcing ingredients for this recipe, look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
It’s A Boo-tiful Day For Some Sifting
Sifting is one of those directions I read in recipes and skip right over.
It’ll be finnnnnneeee if I just skip the sift and whisk a little extra, right? Well, sure, but let me make my case for sifting!
We already established overbeating is a no-no here. And we know for sure we don’t want clumps of bitter cocoa.
Sifting will avoid you having to whisk and whisk those clumps out, guaranteeing you won’t overbeat it. So skip over sifting at your own risk.
Let The Ghoul Times Roll
Okay, so your batter is ready. You’ll notice it’s pretty sticky and wet. So how do you roll it into cute little balls without it all sticking to your hands? Just wet them!
Wetting your hands will allow you to shape the dough without making a crazy mess. I use a heaping tablespoon of dough for each cookie to keep them relatively uniform in size.
Roll them up in your hands and leave a couple of inches in between each cookie—they will spread in the oven!
I usually only bake 6 cookies on each baking sheet to allow them plenty of room to spread.
Witch Way Do I Add The Candy?
You’ll fold your chocolate chips into your batter as you normally would, in the last step of the dough making process, but I recommend waiting to add your M&M’s until after your cookies come out of the oven.
When they’re still hot, take 5 or 6 M&M’s and just press them right into your cookies. We want those pops of orange for a Halloween-y look! But adding the M&M’s to the cookies before baking will cause them to sink.
This dough is also pretty wet, so it will spread—and even more so if your dense M&M’s are inside.