With Halloween right around the corner, I thought I would share how to turn an everyday double chocolate cookie into a Halloween Monster cookies that’s an easy party-ready, trick or treating delight.
I know we are all pretty busy, but it doesn’t take much and doing just a little baking makes everyone that much happier. Given that, I’m sharing my simple Halloween cookie trick of adding royal icing eyes and a few orange and yellow chocolate covered candies for a festive finish to this classic double chocolate cookie. How easy is that?
Of course, don’t limit yourself, beyond the Halloween theme you can also make these double chocolate cookie recipe for any upcoming holidays. With just a few turns of the wrist you can skin this cookie by swapping out the chocolate covered candies for some colorful sprinkles and adding in 1 teaspoon of flavoring like peppermint extract for a holiday treat.
Speaking of holiday treats, this cookie is perfect for shipping. It’s soft and chewy, so you don’t have to worry about it crumbling in the mail. Here’s the secret to extra chewy cookies: Karo® Syrup—yep, it’s a must have for any baking pantry.
Now that you are in the know about how to turn every day baking into holiday happiness, get baking and let’s spread some good cheer!
*This is sponsored post in collaboration with Karo® Syrup as part of the “Bake a Little Extra Ambassadorship”.
- 1-3/4 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon Argo® Baking Powder
- 1/2 teaspoon salt
- 1-1/4 cups brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/3 cup Karo® Dark Corn Syrup
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 cup semi-sweet chocolate chips
- 1-1/2 cups candy-coated chocolate OR peanut butter pieces
- 48 candy eyeballs
Preparation: Heat oven to 350°F.
In a large bowl whisk together flour, cocoa powder, baking powder and salt; set aside. In a second bowl, beat together sugar, butter, eggs, Karo® Dark Corn Syrup and Spice Islands® Pure Vanilla Extract until well blended. Gradually beat in flour mixture. Stir in chocolates.
Drop a heaping tablespoon onto parchment lined baking sheets. Lightly press down with the moistened heel of your hand. Bake for 12 to 14 minutes until cookies are set but still soft. Cool on pans for 2 to 3 minutes. Remove to rack to finish cooling.