Description
Spooky, chewy, chocolatey cookies with a refreshing hint of mint, perfect for Halloween parties or kid-friendly baking nights.
Ingredients
1¾ cups all-purpose flour
¾ cup black or dark cocoa powder
1 tsp baking soda
1½ tsp cornstarch
½ tsp salt
12 tbsp unsalted butter (melted and slightly cooled)
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs (room temperature)
2 tsp vanilla extract
¼ tsp mint extract (optional)
¾ cup dark or semi-sweet chocolate chips
½ cup mint chocolate chunks (or chopped Andes mints)
Candy eyes and green candy pearls for decoration
Instructions
1. Preheat oven to 325°F. Line baking sheet with parchment paper or silicone mat.
2. Whisk together flour, cocoa powder, baking soda, cornstarch, and salt.
3. In stand mixer, beat melted butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
4. Add eggs, vanilla, and mint extract. Mix until smooth.
5. Slowly add dry ingredients. Mix just until combined — do not overmix.
6. Fold in chocolate chips and mint chunks.
7. Cover dough and chill in fridge for at least 30 minutes.
8. Form rough dough balls using 2–3 tbsp per cookie.
9. Press candy eyes and green pearls into top of each dough ball.
10. Freeze shaped dough balls for 10 minutes before baking.
11. Bake 12–14 minutes at 325°F. Add more eyes or pearls while warm if needed.
12. Cool slightly on baking sheet, then transfer to wire rack.
Notes
Make sure your butter is cooled to avoid greasy cookies.
Chilling dough helps prevent spreading.
Don’t place dough on a warm baking tray.
Use Andes mints as a great substitute for mint chunks.
Store leftovers in airtight container or freeze shaped dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg