These dark chocolate cookies are filled with chocolate chips, peanut butter chips, white chocolate chips and Reese’s Pieces candies. They are delicious and festive for Halloween.
Halloween is in the air and I cannot wait. We have been so busy here at our house with volleyball and musicals and they are now over which means that we can enjoy the next couple of weeks of October and do some fun actives and makes some yummy, spooky treats. We love cookies at our house (especially chocolate chip ones) so we thought it would be fun to take one of our favorite dark chocolate chip cookie recipes and fancy them up into Halloween cookies.
Lets just take a little bit about them; they are filled with several chips and Reese’s Pieces. The dark color of the cookies are perfect for Halloween and the flavor is delicious. The candies give them a great crunch and you really can’t stop eating them. I took them to my family Sunday dinner and my sister Kassie like them because they aren’t too sweet. I feel like the dark chocolate balances out all of the sweetness from the chips and candy.
My girls loved making them. I love adding the extra chips to the top to make them look pretty. This is a fun step for the kids to help with.
Don’t forget to head over to Pinterest and save this PIN to your boards so you can have the recipe saved!
Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
cookies
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- 1 cup butter softened
- 1 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2/3 cup Hsershey's special dark cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup white chocolate chips
- 1/2 cup Reese's Pieces candies
Ingredients
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- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light and fluffy. Add eggs one at a time, add vanilla and mix well.
- Add the flour, cocoa powder, baking soda and salt to the butter mixture and mix on low speed, just until combined.
- In a separate bowl, combine the semi-sweet chips, white chocolate chips, peanut butter chips, and Reese's Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
- Scoop approximately 2 tablespoons of cookie dough for each cookie. If the dough is too soft you can refrigerate for 30-60 minutes, if you're working quickly you can skip this step. Place the balls on the prepared baking sheet 2 inches apart and bake for 8-10 minutes, just until set. Do not overbake.
- As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. Adding the extra chips to the top just makes them look pretty. Transfer to a wire rack to cool completely and store in an air-tight container.
