Crispy on the outside with an ooey gooey chewy center, these Halloween Triple Chocolate Cookies are made with white and semi-sweet chocolate chips mixed with rich and chocolaty cocoa powder! We're talking out-of-this-world delicious!
This is the ultimate cookie recipe for chocolate lovers! These triple chocolate cookies are made with cocoa powder, semi-sweet chocolate morsels, and white chocolate morsels. And let me tell you, you can never go wrong with triple the chocolate!
Not only are cookies nice and fudgy, but they also have the most amazing rich flavor. And, they’re crispy on the outsides with a chewy center. Similar to my candy cookies, these triple chocolate cookies are made with cocoa powder which adds a nice chocolate flavor to every bite!
And any cookie made with some sort of chocolate chip, like these pumpkin chocolate chip cookies and these churro cookies are going to be delicious, but these triple chocolate Halloween cookies are just over-the-top wonderful in every way!
From start to finish, it only takes 30 minutes to make these cookies. The perfect cookie recipe, they are perfect for dipping in a tall glass of cold milk. I also enjoy them with a hot cup of coffee!
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ℹ️ Why This Recipe Works
1. This recipe makes 24 cookies and are very easy to make!
2. These triple chocolate cookies have a slightly crisp edge with a chewy center.
3. Customizable - you can add your favorite morsels and candies!
🛒 Ingredients You'll Need
- Brown Sugar - light or dark brown both work well. Dark brown sugar contains molasses and adds more of a toffee flavor with every bite.
- Butter - ensure the butter is room temperature and softened. This will ensure the cookie dough is more evenly mixed with the other ingredients and ensures even cooking without pockets of butter. Either salted or unsalted butter works well. These are very sweet cookies so even though you are adding salt, using salted butter can help cut down on some of the sweetness if that is your desired taste preference.
- Granulated sugar - not only will this contribute to the sweetness of the cookies, it also adds a crispness and a slightly firmer texture.
- Eggs - used as a binding ingredient, as well as provides flavor and moisture.
- Vanilla extract - a flavor enhancer that adds layers of flavor in each bite.
- All-purpose flour - do not use self-rising flour. These are not supposed to be fluffy cookies.
- Baking soda - a leavening agent that is triggered by the brown sugar. Ensures the cookies rise slightly, but not too much.
- Cocoa powder - adds to the triple chocolate base of the cookies and provides a nice chocolatey flavor.
- Salt - cuts down on the sweetness and provides balance in the flavor.
- Assorted candies - for these cookies, my go-to candies are semi sweet chocolate chip morsels, peanut butter morsels, white chocolate morsels, and Reese's Pieces candies.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Chunks - use chocolate chunks instead of morsels for a more richness.
- Types of Chocolate - white, milk, semi-sweet, and dark chocolate all taste great in these triple chocolate cookies!
- Reduce the Sweetness - use dark chocolate morsels or chunks for a less sweet version.
- Leftover Halloween Candy - add cut up snickers, twix, and kitkat candy bars to the top of the cookies before baking for an extra sweet treat. Caramel chips, Halloween sprinkles, and monster eyes are also fun adds!
- Add Nuts - pecan chips, walnuts, almonds, and macadamia nuts are a great add and can be folded in with the candy.
- Top with Sea Salt - for added texture and hint of salt, try adding coarse salt to the cookies when you pull them out of the oven.
👩🍳 Step-By-Step Recipe Instructions
Step 1: Preheat oven to 350℉. Line 2 baking sheets with parchment paper. Use a mixer to combine the softened butter, light brown sugar, and sugar. Mix on low for 3-4 minutes.
Step 2: Add in the eggs and the vanilla extract. Mix for 1 more minute.
Step 3: In a separate large bowl, add the flour, cocoa powder, baking soda, and salt. Use a handheld whisk to combine.
Step 4: Add the bowl of dry ingredients to the bowl of wet mixture and mix on low speed until all ingredients are well combined. Set aside.
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Step 5: In a separate medium sized bowl, combine the semi-sweet chocolate chip morsels, peanut butter morsels, white chocolate chips, and the Reese's Pieces. Stir with a spoon until well combined.
Step 6: Gently fold in ¾ of the candies into the cookie batter, setting the rest aside until after the cookies are done baking.
Step 7: Scoop 2 Tablespoons of the cookie dough and shape it into a ball by rolling the dough between the palms of your hand. Put each ball on the cookie sheets about 2 inches apart.
👩🍳 Note: The cookie dough is going to be more on the soft side.
Using your hand, gently press the ball of dough until flat. If desired, gently press additional pieces of candy into each cookie. This makes the cookies look extra appealing!
Step 8: Bake for 14 minutes, until done. The edges should be slightly crisp.
👩🍳 Important Note: When removing the cookies from the oven, they are going to be soft and may not appear to be done. Be assured, they are done and will continue to firm up as they cool.
Step 9: About 10 minutes after removing the cookies from the oven, transfer each cookie from the cookie sheet to a cooling rack. Allow them to completely cool.
And that's all it takes to make the best Halloween cookies in your own kitchen! Simple to make and incredibly indulgent, you'll love every single bite of these triple chocolate Halloween cookies!
🙋 Recipe FAQs
No, Sifting flour is needed when you want the texture of the baked goods to be smooth. When making these triple chocolate chip cookies, you want there to be a bit of texture to the cookie. Sifting also gets rid of clumps in the flour. Because you are mixing in morsels to the cookies, that will naturally remove any clumps.
No! There is no need to refrigerate or chill before baking! Chilling cookie dough before baking helps them rise. These cookies are not meant to be fluffy. They are meant to be chewy.
Store any leftover cookies in a container with a lid on the counter for 3-5 days.
💭 Expert Tips
- Freeze the dough ahead of time - since you're already making a batch, why not double or triple the recipe and freeze the extra dough for later? Simply wrap the dough in saran wrap and freeze it for up to 3 months. When ready to bake, place the dough in the refrigerator and allow to completely thaw. From there, bake according to the recipe below!
- Make sure your baking powder is not expired - baking powder is not one of those ingredients you use everyday so when it sits in the cabinet unused, it tends to expire and we don't realize it. Before making these triple chocolate cookies, check the expiration date on the baking powder, along with all the other ingredients you're using!
- Use good quality cocoa powder - the cocoa powder should not contain any additives or preservatives. Some good quality brands are Valrhona and Guittard. If you like cacao powder, Cacao Bliss is a great brand. I use in these Amaretto Chocolate Truffles! Ghirardelli and King Arthur brands are also good quality and can typically be found at a local grocery store.
- Use quality chocolate - while Hershey's chocolate morsels work just fine in this recipes, you can taste the difference when you use a good quality of chocolate. if you're looking for good quality chocolate that you can find just about anywhere, try using Ghirardelli, Enjoy Life Foods, and Guittard.
🍪 More Cookie Recipes!
If you tried these Triple Chocolate Halloween Cookies or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Triple Chocolate Halloween Cookies
Ingredients
- 1 cup butter, softened
- ⅔ cups light brown sugar, firmly packed
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cups cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chip morsels
- ½ cup peanut butter chips
- ½ cup white chocolate chips
- ½ cup Reese's Pieces
Instructions
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
- Use a mixer to combine the 1 cup of softened butter, ⅔ cups light brown sugar, and 1 cup of white granular sugar. Mix on low for 3-4 minutes.
- Next, add in the 2 eggs and 2 teaspoons of vanilla extract. Mix for 1 more minute.
- In a separate large bowl, add 2 cups of flour, ⅔ cups of cocoa powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Use a handheld whisk to combine.
- Then, add the bowl of dry ingredients to the bowl of wet mixture and mix on low speed until all ingredients are well combined. Set aside.
- In a separate medium sized bowl, combine ½ cup semi sweet chocolate chip morsels, ½ cup peanut butter morsels, ½ cup white chocolate chips, and ½ cup Reese's Pieces. Using a spoon, stir until combined.
- Gently fold in ¾ of the candies into the cookie batter, setting the rest aside until after the cookies are done.
- Scoop 2 Tablespoons of the cookie dough and shape it into a ball by rolling the dough between the palms of your hand. Put each ball on the cookie sheets, about 2 inches apart. Note: The cookie dough is going to be more on the soft side.
- Using your hand, gently press the ball of dough until flat. If desired, gently press additional pieces of candy into each cookie. This makes the cookies look extra appealing!
- Put the cookie sheets in the oven and bake for 14 minutes.Important Note: When you remove the cookies from the oven, they are going to be soft and may not appear to be done. Be assured they are done and will firm up as they cool.
- About 10 minutes after removing the cookies from the oven, transfer each cookie from the cookie sheet to a cooling rack. Allow them to completely cool.
- Store in an airtight container.
Notes
-
- You can freeze the dough ahead of time - since you're already making a batch, why not double or triple the recipe and freeze the extra dough for later? Simply wrap the dough in saran wrap and freeze it for up to 3 months. When ready to bake, place the dough in the refrigerator and allow to completely thaw. From there, bake according to the recipe below!
- Baking Powder - make sure your baking powder is not expired.
- Butter - ensure the butter is a room temperature.
- Assorted candies - for these cookies, my go-to candies are semi sweet chocolate chip morsels, peanut butter morsels, white chocolate morsels, and Reese's Pieces candies.
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Nutrition
Recipes Inspired by: House of Nash Eats
Linda Tanzini
I just subscribed to your site. I was just curious if you don,'t use xanthan gum in your baked goods? I have den baking gluten free for years using my own mix of brown rice flour, potato starch and tapioca starch. I have found that without it things just crumble. Not being critical, just curious if that happens to you. Looking forward to trying your recipes, thanks so much, Linda
Amanda Mason
Hi Linda! I'm so glad you subscribed to the blog!! I use Bob's Red Mill Gluten Free Flour in this recipe, along with baking soda. These cookies dont crumble when I make them and I honestly feel it's because of the baking soda. You can definately add Xanthan gum if you want, but I dont think it's needed in this recipe. In some gluten free baking recipes, it is but not this one. When making cookies, I hardly ever add xanthan gum...I feel the baking soda mixed with Bob's Red Mill Gluten Free flour does the trick. Bob's gluten free flour doesn't have xanthan gum in it either. I'm excited to hear what you think about this recipe!!
Joe Denny
Just like pillsbury GF flour I believe Bob's red mill flour already has Xanthan gum in it. This is why I buy one of those 2 brands exclusively. Original poster has a great point. Hope this helps! Making this recipe today in a smoker!
Amanda Mason
You are going to have to let me know how these turn out since you are making cookies in a smoker!! Sounds fun!!!
Joe Denny
Well our landlord is dragging his feet on fixing our oven lol I ruined my 1st batch of cookies Ginger molasses gluten free but then did some research and rebounded with some good cookies afterwards just have to make some adjustments and put the smoke setting to low! #Campchefsmokers
Amanda Mason
Love it!
Catherine Baez Sholl
These look so delicious! Love that they're gluten-free. Pinned. Found it at the Tasty Tuesday Party.
Amy
These really do look incredible and I love your take on them! Thanks so much for the shout out! Your photography is gorgeous!
Amanda Mason
Thank you!! Your original version is fabulous also!!!
Julia
I can't believe these are gluten free. They look absolutely scrumptious!!
Amanda Mason
Thank you!! These taste amazing!!