Black Cocoa Halloween Brownies

These are very similar to my regular rich + fudgy brownies, just with a Halloween twist! Harnessing the power of black cocoa, the brownies come out black in color with a deep chocolate flavor. Decorated with white chocolate ghosts, dusted with powdered sugar, or eaten plain, they’re an easy way to get festive in the kitchen.

Ingredients

How to make Halloween Brownies

1. Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
2. In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
3. Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
4. Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
5. Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
6. To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
7. Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.

How should I store these brownies? 

Once cooled, store your brownies in an airtight container on the counter for 3 days!

Can I freeze these brownies? 

Yes! You can freeze these brownies for up to 3 months! I recommend placing all cooled brownies onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the flash-frozen brownies to a ziptop bag or airtight container then freeze for 3 months.

Favorite Halloween Treats

• Halloween Popcorn Balls 
• Halloween Sugar Cookies
• Halloween Whoopie Pies

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Black Cocoa Brownies

Black Cocoa Brownies have a deep chocolate flavor and dark black color. Topped off with optional (not optional) ghosts and/or powdered sugar, they’re hauntingly good.

Course Dessert

Keyword black cocoa brownies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 brownies

Ingredients

• ¾ cup (167g) salted butter, partially melted
• ¾ cup (185g) brown sugar
• ½ cup (115g) granulated sugar
• 3 eggs
• 1 Tbsp corn syrup
• ½ Tbsp vanilla extract
• 1 ½ cups (228g) all-purpose flour
• ½ cup (60g) black cocoa powder
• ½ Tbsp corn starch
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup (59ml) milk
• ⅓ cup (48g) white candy melts, if desired
• powdered sugar, if desired

Instructions

• Preheat the oven to 350°F (180°C). Grease a 9×9 pan and line with parchment paper. Set aside.
• In a bowl, combine the butter, sugars, eggs, corn syrup, and vanilla until combined and smooth.
  ¾ cup (167g) salted butter, partially melted, ¾ cup (185g) brown sugar, ½ cup (115g) granulated sugar, 3 eggs, 1 Tbsp corn syrup, ½ Tbsp vanilla extract
• Add the flour, black cocoa powder, corn starch, baking soda, and salt to the bowl and fold together until a thick batter forms.
  1 ½ cups (228g) all-purpose flour, ½ cup (60g) black cocoa powder, ½ Tbsp corn starch, ½ tsp baking soda, ½ tsp salt
• Fold in the milk until completely combined, then pour the batter into the prepared pan and spread smooth.
  ¼ cup (59ml) milk
• Bake for 20–23 minutes or until the internal temperature reaches at least 165°F (74°C). Allow the brownies to cool completely prior to removing from the pan and cutting into squares.
• To decorate with a ghost, spoon a small dollop of melted white candy melts onto the top of a brownie square and then use the back of the spoon to drag the chocolate in a downward motion. Allow the chocolate to cool completely before using a very sharp knife to make the eyes and mouth by gently setting the tip of the knife into the chocolate and rotating to create the hole.
  ⅓ cup (48g) white candy melts, if desired
• Sprinkle brownies with powdered sugar, if desired. Store at room temperature for up to 3 days.
  powdered sugar, if desired

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• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
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The post Black Cocoa Brownies appeared first on Cookies for Days.

Halloween Fudge

At its core, this is a really simple, undeniably delicious cookies and cream fudge. With a silky white chocolate base and chunks of Oreo spread throughout, it is everything you want it to be. Adding in festive orange sprinkles makes it perfect for Halloween, but there’s nothing stopping you from omitting or switching the sprinkle colors so you can enjoy this treat anytime of year.

How to make Halloween Oreo Fudge 

1. Line an 8×8 pan with parchment paper and set aside.
2. Add sweetened condensed milk and white chocolate chips to a microwave-safe bowl.
3. Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.
4. Fold in the chopped Oreo cookies and sprinkles until evenly dispersed. 
5. Pour into the prepared pan and spread. Refrigerate for about 30 minutes to help the fudge set up. Cut and enjoy!

How should I store this fudge? 

Once set up, store the fudge in an airtight container. You can store in the fridge or at room temperature, based on your preference (I prefer cold fudge!!).  Enjoy within 3-5 days.

Can I freeze Halloween fudge? 

Yes! You can freeze the fudge for up to 3 months. Let it set completely and then cut into squares. Wrap with parchment paper and then place in a ziptop bag. Place the bag in the freezer and enjoy within 3 months.

Favorite Fudge Recipes

• Puppy Chow Fudge
• Neapolitan Fudge
• Reese’s Fudge
• Funfetti Fudge

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Cookies and Cream Fudge

Cookies and Cream Fudge, featuring a Halloween flair! Extremely creamy white chocolate fudge with chunks of Oreo gets dotted with spooky little sprinkles throughout to make it a festive little treat that is impossible to beat!

Course Dessert

Keyword cookies and cream fudge, fudge

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Servings 36 squares

Ingredients

• 1 14 oz can sweetened condensed milk
• 2 cups (400g) white chocolate chips
• 15 Oreo cookies, chopped
• orange sprinkles

Instructions

• Line an 8×8 pan with parchment paper and set aside.
• Add sweetened condensed milk and white chocolate chips to a microwave-safe bowl.
  1 14 oz can sweetened condensed milk, 2 cups (400g) white chocolate chips
• Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.
• Fold in the chopped Oreo cookies and sprinkles until evenly dispersed.
  15 Oreo cookies, chopped, orange sprinkles
• Pour into the prepared pan and spread. Refrigerate for about 30 minutes to help the fudge set up. Cut and enjoy!

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Cookies and Cream Fudge  appeared first on Cookies for Days.

How to Make Halloween Popcorn Balls 

1. In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).
2. Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
3. In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.
4. Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
5. Store in an airtight container for up to 3 days.

Favorite Halloween Treats

• Halloween Cake Pops
• Halloween Sugar Cookies
• Halloween Whoopie Pies

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Halloween Popcorn Balls

Halloween Popcorn Balls are an easy and festive salty sweet treat that is sure to become an honored tradition. Flavored with marshmallow and optional Jell-O or pudding mix, you can magically customize the color and flavor to your heart’s content.

Course Dessert, Snack

Keyword halloween, halloween popcorn balls, popcorn balls

Prep Time 15 minutes minutes

Servings 12 popcorn balls

Ingredients

• 16 oz mini marshmallows
• 4 Tbsp salted butter
• 2 Tbsp water
• 1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
• 14 cups (84g) popped popcorn

Instructions

• In a large microwave-safe bowl, add the marshmallows, butter, water, and the Jell-O/pudding mix (if using).
  16 oz mini marshmallows, 4 Tbsp salted butter , 2 Tbsp water, 1 box (3oz) Jell-O or (3.4 oz) instant pudding mix, powder only (if desired)
• Microwave for 30 seconds and then stir. Repeat once more, until the marshmallows are completely melted.
• In an extra-large bowl, fold together the popped popcorn and marshmallow mixture until well combined.
  14 cups (84g) popped popcorn
• Using hands that are slightly damp with water, portion out the popcorn and gently press into balls and place on parchment paper to set up.
• Store in an airtight container for up to 3 days.

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• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Halloween Popcorn Balls  appeared first on Cookies for Days.

Golden Truffle Recipe 

This is the type of holiday recipe that gives you extra credit for being super cute + fun while remaining easy and addictively delicious. The truffle base is made from Golden Oreos instead of the common chocolate cookie and let me tell ya, the switch up is SO GOOD. Golden Oreos lend a vanilla cake-like flavor to the truffle that is 10 stars delish. With a few simple ingredients, these are honestly a breeze to throw together. Decorate like mummies for Halloween or leave them plain for any other occasion you fancy.

Ingredients

How to make Golden Oreo Truffles

1. In a blender or food processor, crush the Golden Oreo cookies into a fine powder.
2. In a bowl, completely combine the crushed Oreo cookies with the cream cheese. 
3. Portion the mixture into 1 ½-tablespoon balls (#48 scoop) then place on a cookie sheet lined with parchment paper or silicone.
4. Place the pan into the fridge and chill for 30 minutes.
5. Once chilled, remove from the fridge and roll each portion into a smooth ball. Return to the fridge. 
6. Put the white chocolate in a microwave-safe bowl and microwave at 50% power for 30 seconds and then stir. Repeat until the chocolate is completely melted.
7. Remove the Oreo balls from the fridge and dip each one into the melted chocolate and then return them to the prepared pan. Once the chocolate is set, drizzle more chocolate over to create a wrapped mummy look.
8. Allow the chocolate to set and then “glue” eyeballs onto each mummy with a little more melted chocolate. Let them set, then serve.
9. Store the Oreo truffles in the fridge for up to 1 week.

Scary Good Halloween Treats

• Halloween Sugar Cookies
• Halloween Whoopie Pies
• Halloween Cake Pops

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Golden Oreo Truffle Mummies

Everyone’s favorite Oreo Truffles, made with Golden Oreos instead. Warm, creamy, and rich golden truffles are dipped in white candy melts and decorated to look like mummies.

Course Dessert

Keyword golden oreo truffles, halloween, mummy truffles

Prep Time 45 minutes minutes

Servings 24 truffles

Ingredients

• 36 Golden Oreo cookies
• 8 oz cream cheese, softened
• 2 cups (290g) white chocolate candy melts
• candy eyeballs

Instructions

• In a blender or food processor, crush the Golden Oreo cookies into a fine powder.
  36 Golden Oreo cookies
• In a bowl, completely combine the crushed Oreo cookies with the cream cheese.
  8 oz cream cheese, softened
• Portion the mixture into 1 ½-tablespoon balls (#48 scoop) then place on a cookie sheet lined with parchment paper or silicone.
• Place the pan into the fridge and chill for 30 minutes.
• Once chilled, remove from the fridge and roll each portion into a smooth ball. Return to the fridge.
• Put the white candy melts in a microwave-safe bowl and microwave at 50% power for 30 seconds and then stir. Repeat until completely melted.
  2 cups (290g) white chocolate candy melts
• Remove the Oreo balls from the fridge and dip each one into the melted chocolate candy melts and then return them to the prepared pan. Once the exterior is set, drizzle more melted chocolate to create a wrapped mummy look.
• Allow the decorated truffles to set and then “glue” eyeballs onto each mummy with a little more melted chocolate. Let them set, then serve.
  candy eyeballs
• Store the Oreo truffles in the fridge for up to 1 week.

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• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
• Butterbeer Drop Cookies

The post Golden Oreo Truffle Mummies  appeared first on Cookies for Days.

Butterbeer Cookie Recipe

First, let’s chat butterbeer. It’s an iconic fantastical Harry Potter drink that quickly became popular in the real (muggle) world. Typically including some sort of butterscotch, it is rich and delicious. These cookies are my nod to the drink! They’re vanilla / butterscotch flavored cookies, baked to chewy perfection. Inside you’ll find toffee bits, white chocolate chips, and butterscotch chips. It is the best combination of flavors + textures and feels like something you’d get off of the treat trolley or in Molly Weasley’s kitchen. 

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

• Salted butter, softened -I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Eggs
• Thick butterscotch sauce – I used Mrs. Richardson’s! 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Toffee bits – You can use any brand of toffee bits you’d like. I recommend plain, not covered in chocolate. 
• White chocolate chips – You can also cut up a white chocolate bar if you’d like. 
• Butterscotch chips

How to Make Butterbeer Drop Cookies

1. Preheat the oven to 350°F (180°C). 
2. Cream together the butter, brown sugar, and granulated sugar for 2 minutes. 
3. Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.
4. Add in the flour, baking soda, and salt. Mix until a sticky dough forms.
5. Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.
6. Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
7. Bake for 9–11 minutes. The cookies will spread and the edges and tops of the cookies will turn golden brown when they are ready to come out of the oven.
8. Allow the cookies to cool completely on the pan before transferring to a wire rack.

Fall Favorite Recipes

• Chewy Pumpkin Cookies
• Caramel Apple Nachos
• Apple Crumb Cookie Bars

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Butterbeer Drop Cookies

These Butterbeer Drop Cookies are downright magical. A vanilla-and-butterscotch-flavored cookie with toffee bits, white chocolate chips, and butterscotch chips.

Course Dessert

Keyword butterbeer cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Ingredients

• 1 cup (222g) salted butter, softened
• 1 cup (246g) brown sugar
• ½ cup (115g) granulated sugar
• 2 eggs
• ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s
• 1 tsp vanilla extract
• 4 cups (608g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (176g) toffee bits
• 1 cup (200g) white chocolate chips
• ½ cup (100g) butterscotch chips

Instructions

• Preheat the oven to 350°F (180°C).
• Cream together the butter, brown sugar, and granulated sugar for 2 minutes.
  1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, ½ cup (115g) granulated sugar
• Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.
  2 eggs, ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s, 1 tsp vanilla extract
• Add in the flour, baking soda, and salt. Mix until a sticky dough forms.
  4 cups (608g) all-purpose flour, ½ tsp baking soda, ½ tsp salt
• Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.
  1 cup (176g) toffee bits, 1 cup (200g) white chocolate chips, ½ cup (100g) butterscotch chips
• Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
• Bake for 9–11 minutes. The cookies will spread and the edges and tops of the cookies will turn golden brown when they are ready to come out of the oven.
• Allow the cookies to cool completely on the pan before transferring to a wire rack.

The post Butterbeer Drop Cookies appeared first on Cookies for Days.

These are THE BEST Halloween Sugar Cookies

Halloween sugar cookies are a childhood – scratch that – SEASONAL rite of passage! And my no-chill, no-spread sugar cookie dough is the very best base for making those memories together. Let me SPELL out why these are the best halloween sugar cookies on the internet:

• They’re so yummy, you’ll feel cursed because you won’t be able to stop eating them! 
• They’re Boo-tiful. Seriously! These little cookie friends don’t spread, meaning your ghost cookies are actually going to end up looking like ghosts. 
• You don’t have to wait until you-know-where freezes over; these sugar cookies don’t have to be chilled before shaping & baking! 
• Frankenly, you can doctor these up however you’d like! Experiment with what you like by adding almond extract or subbing the buttercream for a slightly tangy cream cheese frosting in a myriad of colors.

And don’t worry – these sugar cookies aren’t only perfect for Halloween! Simply change the shape and you have the yummiest sugar cookies year round! But if all of the spooky puns are throwing you off, you can check out my regular post for the best ever sugar cookies!

Ingredients in Homemade Halloween Cookies

• Butter – I always use salted butter because that is what I have on hand! If you’re an unsalted household, add a pinch or two of salt to the cookie dough and you’ll be just fine. 
• Granulated Sugar – Granulated sugar is all you need for this recipe.
• Egg
• Vanilla – I am obsessed with how the vanilla flavors this cookie, but almond extract or cake batter extract are also excellent here!
• All-purpose Flour – If you’re looking for a gluten-free option, King Arthur’s 1:1 GF Flour should work swimmingly! 
• Baking powder – This gives your cookies the *slightest* rise and puff while baking while keeping them super soft. Huzzah!
• Sugar Cookie Frosting

How to Make the BEST Halloween Sugar Cookies

1. In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
2. Next, scrape the sides and add in your egg and vanilla.
3. Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
4. Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired finished thickness!
5. Bake on a cookie sheet lined with parchment or a silicone mat at 350° F until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
6. Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!

How long do Halloween Sugar Cookies Last?

These sugar cookies freeze incredibly well, meaning you can make them up to 3 months in advance and simply thaw them the day you need them! But if you’re hoping to skip the freezing step, I would recommend making these 3 days in advance at the most!

How should I Roll & Cut my Halloween Sugar Cookies?

I recommend rolling your cookie dough out with a rolling pin on a silicone baking mat, but a skiff of flour on your countertop works great, too! 

Roll to your desired finished thickness – because these cookies do not spread (just puff up a tiny bit)! I typically roll small cookies to 1/4 of an inch and larger cookies to about a 1/2 inch thick. Then, using the cookie cutters of your choice, make your shapes and place them on your lined baking sheet!

What Frosting Should I Use on Halloween Sugar Cookies?

My absolute FAVORITE sugar cooking frosting is this crusting vanilla buttercream. It is so yummy, it’s fast, and it makes decorating SO easy. That being said, if you’re a Royal Icing fan, these cookies will also pair well with that.

How long before an event can you make sugar cookies?

These sugar cookies freeze incredibly well, meaning you can make them up to 3 months in advance and simply thaw them the day you need them! But if you’re hoping to skip the freezing step, I would recommend making these 3 days in advance at the most! 

Other Spooky Treats

• Halloween Whoopie Pies
• Halloween Cake Pops
• Peanut Butter Ball Pumpkins

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Halloween Sugar Cookies

The perfect Halloween Sugar Cookie recipe was just a bunch of hocus pocus until now! This spooktacularly easy dough is ideal for shaping and decorating, with zero spread and endless tasty possibilities!

Course Dessert

Cuisine American

Keyword frosted sugar cookies, halloween sugar cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 100kcal

Ingredients

• 1 cup (222g) salted butter, room temperature
• 1 cup (233g) granulated sugar
• 2 tsp vanilla extract
• 1 egg
• 3 cups (456g) all-purpose flour
• 2 tsp baking powder
• 1 batch Sugar Cookie Frosting

Instructions

• In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
  1 cup (222g) salted butter, room temperature, 1 cup (233g) granulated sugar
• Next, scrape sides and add in your egg and vanilla.
  2 tsp vanilla extract, 1 egg
• Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
  3 cups (456g) all-purpose flour , 2 tsp baking powder
• Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired thickness.
• Bake on an ungreased cookie sheet at 350° F (180°C) until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
• Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!
  1 batch Sugar Cookie Frosting

Nutrition

Calories: 100kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Calcium: 17mg | Iron: 1mg

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• Black Cocoa Brownies
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The post Halloween Sugar Cookies appeared first on Cookies for Days.

What Makes This Halloween Whoopie Pie Recipe Different?

Halloween whoopie pies are decadently festive in ways you never thought possible! The fluffy chocolate cookies are primarily colored by black cocoa powder, actually making them BLACK rather than the typical dark brown of my popular chocolate whoopie pies. Stuffed between the two cakey cookies we add vibrant, smoooooth buttercream dyed pumpkin orange, princess pink, witches’ hat purple, ghoulishly green (or any other frightening color you can think of).

I love this Halloween version of whoopie pies because they are every bit the party showstopper without sacrificing taste. You can expect a whole lot of whoopie pie fun dressed up in a spooky fun costume!

Ingredients in Whoopie Pies 

• Salted butter, softened – I always use salted butter in my recipes! Unsalted will work, just throw an extra pinch of salt in the dough! 
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour – No need for a specialty flour here, all-purpose works great. 
• Black cocoa powder – This helps flavor + color this spooky whoopie pie recipe. 
• Cornstarch – The cornstarch helps these cookies attain a soft, pillowy fluff for days! 
• Baking soda 
• Salt 
• Buttermilk – We need a little more buttermilk in this recipe than the standard whoopie pie! 
• Black food coloring – Let’s just seal the deal on making sure these cookies are the blackest black possible. 

How to Make Homemade Whoopie Pies (Halloween Style!)

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
3. Add the egg and vanilla, mixing well.
4. Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
5. Mix until a thick batter forms.
6. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
7. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
8. Allow the cookies to cool on the pan.
9. While the cookies are cooling, make the filling.

Vanilla Buttercream Filling + Cookie Assembly

1. To make the filling, slowly cream the butter until smooth.
2. Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it  to help incorporate the powdered sugar into the butter.
3. Repeat the last step until all 3 cups of powdered sugar have been added.
4. Add in the clear vanilla extract and more heavy cream to thin the filling, if needed. 
5. If coloring your frosting, add in your desired food coloring. 
6. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies! 
7. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Do I have to use Black Cocoa Powder?

To get the dark black color of the cookies, yes! If you don’t want to use black cocoa powder, check out my chocolate whoopie pie recipe!

How long will homemade whoopie pies last?

Your Halloween Whoopie Pies will keep for 3 days at room temperature or up to 1 week in the fridge. Just make sure to store them in an airtight container!

What colors can I make my filling?

In the spirit of Halloween, I made vibrant orange, purple and pink fillings. I think a green or red would also be good options here. Just be weary of trying black in the frosting if you want to avoid getting it all over your teeth.

More Whoopie Pie Recipes

• Red Velvet Whoopie Pies
• Pumpkin Whoopie Pies
• Oreo Cookies 

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Halloween Whoopie Pies

They’re creepy & they’re kooky, you’re gonna love this cookie! Halloween Whoopie Pies are fluffy black cocoa cookies sandwiched with tender buttercream frosting that’s dyed the season’s favorite colors.

Course Dessert

Cuisine American

Keyword chocolate whoopie pies, Halloween whoopie pies

Prep Time 12 minutes minutes

Cook Time 10 minutes minutes

Servings 12 large whoopie pies

Calories 323kcal

Ingredients

• 1/2 cup salted butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/3 cup + 2 tbsp black cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• black food coloring

Vanilla Buttercream Filling

• 1/2 cup salted butter, softened
• 3 cups powdered sugar
• 2 tsp clear vanilla extract
• 1/4 – 1/2 cup heavy whipping cream
• Food coloring

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
• Mix until a thick batter forms.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.

Buttercream Filling

• To make the filling, slowly cream the butter until smooth.
• Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it to help incorporate the powdered sugar into the butter.
• Repeat the last step until all 3 cups of powdered sugar have been added.
• Add in the clear vanilla extract and more heavy cream to thin the filling, if needed.
• If coloring your frosting, add in your desired food coloring.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies!
• Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Nutrition

Calories: 323kcal | Carbohydrates: 69g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 90mg | Fiber: 1g | Sugar: 48g | Vitamin A: 137IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 2mg

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
• Golden Oreo Truffle Mummies 
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The post Halloween Whoopie Pies appeared first on Cookies for Days.

You’ve Gotta Try Eggless Pumpkin Cookie Dough

If you’re new here, I have some shocking news; I don’t eat raw cookie dough. I know it’s abnormal (especially for a food blogger), but all it really means is I am exceptionally motivated to make edible cookie dough that tastes like the real deal. And this safe-to-eat pumpkin cookie dough is smashingly good! With a texture that actually tastes like cookie dough (thanks, brown sugar), mini chocolate chips and the coziest pumpkin spice seasoning, you’ll be left thinking, “egg who?”.

Ingredients for Pumpkin Cookie Dough (Edible!) 

• Butter – I used salted because that is what I keep stocked. Unsalted butter will also work! Just make sure to add an extra pinch of salt to the dough. 
• Brown sugar
• Pumpkin puree 
• All-purpose flour, heat treated – I outline the whole process below, but I have a whole post about how to heat treat flour if you have more questions! 
• Salt
• Pumpkin pie spice – You can buy this in the spice aisle of your local grocery store or you can mix up your own with a quick google. 
• Powdered sugar
• Mini chocolate chips – The mini chocolate chips are perfect in this!

How to make Edible Cookie Dough

1. Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F (I use an instant-read thermometer to measure!).
2. Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
3. In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
4. To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
5. Mix well until a thick dough forms.
6. Fold in the chocolate chips, making sure not to overmix.
7. Enjoy!

How to Store Edible Cookie Dough

Store leftover pumpkin cookie dough in the fridge for up to 1 week. Prior to eating, remove from the fridge and let it soften for 5-10 minutes. 

Can I bake Eggless Cookie Dough?

That’s a big nope! This recipe has zero leavening agents which means it will not bake, it will spread and be a mess. But if you’re looking for  delicious pumpkin cookie recipes, I’ve got you! Check out these fan favorites:

• Pumpkin White Chocolate Chip Cookies
• Pumpkin Cookies with Cream Cheese Frosting
• Chewy Pumpkin Cookies
• Pumpkin Crinkle Cookies
• Pumpkin Whoopie Pies

The BEST Edible Cookie Doughs

• Homemade Edible Cookie Dough
• Edible Sugar Cookie Dough For One
• 10 Edible Eggless Cookie Dough Recipes

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Edible Pumpkin Cookie Dough

Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.

Course Dessert

Cuisine American

Keyword edible cookie dough, eggless pumpkin cookie dough

Prep Time 15 minutes minutes

Servings 12 servings

Calories 127kcal

Ingredients

• 1/4 cup salted butter
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 1/2 cups all-purpose flour, heat treated
• 1/4 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/2 cup powdered sugar
• mini chocolate chips

Instructions

• Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.
• Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
• In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
• To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
• Mix well until a thick dough forms.
• Fold in the chocolate chips, making sure not to overmix.
• Enjoy!

Nutrition

Calories: 127kcal | Carbohydrates: 24g | Protein: 0.2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 85mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 1707IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.3mg

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• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
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The post Edible Pumpkin Cookie Dough appeared first on Cookies for Days.

Pumpkin Shaped Peanut Butter Balls

There are very few treats that I love more than peanut butter balls. Smooth, creamy, sweet and designed for popping into your mouth, they’re the best little way to get your peanut butter fix! And while the original version is cute, this festive iteration is definitely the cutest pumpkin in the patch. AKA, a darling fall treat with a flavor and texture that cannot be beat! 

But don’t worry – fall may not last all year, but my peanut butter ball recipe never goes out of season. Check out the original post for tips on making these year-round.

Ingredients for Peanut Butter Ball Pumpkins

• Butter, softened – I used salted butter because that’s what I have on hand. 
• Creamy peanut butter – Creamy is a must here! 
• Powdered sugar
• Vanilla extract 
• Salt
• Orange gel food coloring – Gel is a lot easier to use, but you could also use food coloring if necessary. 
• Chocolate chips – I prefer Ghirardelli, but any brand will work.

How to Make Peanut Butter Balls Shaped Like Pumpkins

1. In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
2. Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
3. Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
4. Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
5. Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
6. Repeat with remaining dough and enjoy!

How do I store peanut butter balls?

Store your peanut butter ball pumpkins in an airtight container with parchment paper between the layers. Place in the fridge for up to 2 weeks!

Can I halve this recipe?

Yes! This recipe can be halved really well.

Fun Fall Treats

• Pumpkin White Chocolate Chip Cookies
• Pumpkin Cookies with Cream Cheese Frosting
• Halloween Cake Pops

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Peanut Butter Ball Pumpkins

Let’s turn my fan-favorite creamy, sweet peanut butter balls into a festive dessert! These pumpkin-shaped treats are perfect for Autumn.

Course Dessert

Cuisine American

Keyword peanut butter ball pumpkins, peanut butter balls

Prep Time 30 minutes minutes

Servings 50 pumpkins

Calories 55kcal

Ingredients

• 1/4 cup butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt
• orange gel food coloring
• 50 chocolate chips

Instructions

• In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
• Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
• Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
• Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
• Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
• Repeat with remaining dough and enjoy!

Nutrition

Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 6g | Calcium: 3mg | Iron: 0.1mg

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• Black Cocoa Brownies
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The post Peanut Butter Ball Pumpkins appeared first on Cookies for Days.

You’ll Fall in LOVE with Halloween Cakesicles

I’ll go to my grave insisting my method for making cake pops is the GOAT (or ghost?). They’re unbelievably delicious and moist without being tedious. And because they’re so easy to customize, homemade cake pops are the ultimate candidate for a fun holiday treat. Halloween cake pops are made in three easy steps: 

1. Throw AN ENTIRE CAKE into your mixing bowl straight out of the oven and mix it with your paddle attachment. Add a dash of vanilla + powdered sugar and the heat from the cake will bind it together into the *perfect* cake pop batter.
2. Place your batter into the cakesicle molds (with a stick, if desired) and freeze. 
3. Dip your frozen halloween cakesicles into melted candy melts and decorate however your little heart desires. My heart wanted to make cute mummies, ghosts, frankensteins and monsters – but I can’t wait to see what else you guys come up with!

Here’s What You’ll Need to Make Halloween Cake Pops

• Vanilla cake mix (plus ingredients on the back) – You can use whatever flavor of cake mix you’d like! 
• Powdered sugar
• Vanilla extract 
• Color melts – Use any color to create your perfect Halloween treat! 
• Cakesicle mold – If you’d rather, you can of course just form your own shapes. 
• Popsicle sticks – These aren’t necessary, but to make a true cakesicle, you’ll need them. Plus, they make it so much easier to eat!

How to Make Halloween Cake Pops

1. Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
3. Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula. 
5. Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
6. Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
7. Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
8. Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
9. Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
10. Decorate as desired with additional colors of candy melts.
11. Serve as is or package up individually in bags with ribbon if desired. Enjoy! 
12. Store at room temp for up to 3 days.

How Do I Decorate My Halloween Cakesicles?

How Should I Store Homemade Cake Pops?

You can store your cake pops at room temperature for up to 3 days. I typically just place them in an airtight container separated by parchment paper.

Other Fall Favorites

• Pumpkin Crinkle Cookies
• Pumpkin Whoopie Pies
• Apple Crisp without Oats

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Halloween Cake Pops

My ridiculously easy cake pop recipe, but with a boo-tiful facelift! These halloween cake pops are spookily delish and frighteningly cute.

Course Dessert

Cuisine American

Keyword halloween cake pops, halloween cakesicles

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Servings 16 cake pops

Ingredients

• 1 vanilla cake mix + ingredients on the back
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 12 oz color melts
• Cakesicle mold
• Popsicle sticks

Instructions

• Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
• Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
• Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula.
• Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
• Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
• Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
• Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
• Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
• Decorate as desired with additional colors of candy melts.
• Serve as is or package up individually in bags with ribbon if desired. Enjoy!
• Store at room temp for up to 3 days.

Latest Recipes:

• Black Cocoa Brownies
• Cookies and Cream Fudge 
• Halloween Popcorn Balls 
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The post Halloween Cake Pops appeared first on Cookies for Days.