These Halloween Chocolate Cookies are soft, fudgy, and gluten free. This recipe is made with Reese's Piece's peanut butter candies!
Halloween is a holiday that basically revolves around chocolate and if you read this blog at all you know that I LOVE chocolate, especially these Fudgy Chocolate Cookies.
Well, summer is coming to an end. Kids are going back to school, we start craving vegetable soups and beef stews, and pumpkin spice everything is lurking around the corner. You know what else is lurking around the corner? Halloween!
These chocolate cookies are just the thing to ring in the fall Halloween season.
These cookies are super chocolate-y and brownie-like in texture. They're mixed with Reese's Pieces candies so they've got that chocolate peanut butter thing going on.
These gluten free chocolate cookies are soft and fudgy and completely irresistible. They're great to serve at a Halloween party and are sure to be loved by both kids AND adults!
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How To Make Halloween Chocolate Cookies
These chocolate cookies are homemade but there's nothing complicated about them. There's no fancy ingredients or crazy baking techniques required.
The wet and the dry ingredients start out in separate bowls and are then mixed together.
- In one bowl combine: 2 cups gluten free flour (use regular AP flour if not gluten free), ¾ cup baking cocoa, 1 tsp. baking soda, and ½ tsp. kosher salt. Mix together with a fork or small whisk.
- Using the paddle attachment of a Kitchen Aid stand mixer or a hand mixer mix 1 cup (2 sticks) of softened butter, ¾ cup white sugar and ½ packed cup brown sugar for 30 seconds on medium speed or until creamed.
- Add 3 large eggs and 1 tsp. vanilla extract and mix on medium speed for another 30 seconds. (The butter/egg mixture may look a little curdled or separated at this point).
Combine The Wet and Dry Ingredients
At this point the dry ingredients are added to the wet to create the batter. It's best not to add all the dry ingredients at once but rather in parts so everything mixes together equally.
- Start by adding ⅓ of the dry ingredients to the wet and mix with a spatula or wooden spoon. Repeat a second, and then third time.
- Mix until completely combined.
I will warn you that this batter is extremely thick - It will take some arm strength if you do this by hand. You can also mix the batter using a hand mixer or the Kitchen Aid stand mixer.
The batter feels more like brownie batter than cookie dough.
What Is The Best Gluten Free Flour For Baking Cookies?
This recipe is written to be gluten free but can absolutely be made with regular AP flour if you are not gluten free. My favorite gluten free flour blend is Bob's Red Mill 1 to 1 Flour or Cup4Cup. I find that the texture and taste is similar to AP flour.
Using a gluten free flour blend such as these does not require any complicated measurements or baking techniques.
I have used one or both of these flour blends to make pancakes, waffles, quick breads, biscuits, and pies and have been consistently happy with the results (and I'm a pastry snob).
Once the wet and dry ingredients are combined it's time to add some more goodies.
Add 1 tsp. Instant coffee to the batter along with 1 ½ cups Reese's Pieces candy. Mix the coffee granules and candies into the batter using your arm strength as this batter is very thick.
I recommend mixing the candies into the batter by hand as the mixer may break them into smaller pieces.
Can I Use A Different Candy?
You can use any type of candy you like! This chocolate cookie recipe is a great way to use up some of that leftover Halloween candy.
I recommend using the Reese's Pieces candies if you'd like to keep this recipe gluten free as they contain no gluten. A Reese's Pieces/Reese's Peanut Butter Cup combo would also be delicious.
How Long Do Chocolate Cookies Take To Bake?
Once the candies are all mixed in it's time to bake the cookies!
- I find that it's best to scoop the cookie dough onto a baking sheet using a medium cookie scoop or ice cream scoop. This ensures that the cookies end up the same size and that they all bake evenly.
- Scoop the cookie dough onto a baking sheet, leaving a few inches between each cookie as they do spread a bit as they bake.
- This recipe yields 24-26 cookies so more than one baking sheet may be required. Alternatively, you can bake them in batches.
- Once the cookies are scooped place the pan(s) in the oven and bake for 14-15 minutes at 350 degrees Fahrenheit.
After 14-15 minutes the cookies are ready to come out of the oven. Remove the baking sheet(s) and place the cookies on a baking rack to cool. Alternatively, you can let them cool right on the pan.
Once the pan(s) have cooled, repeat the process with any remaining cookie batter.
Love chocolate? Don't Miss These Recipes!
- Baileys Chocolate Glazed Doughnuts
- Italian Chocolate Hazelnut Cake
- Peppermint Chocolate Mini Cheesecakes
- Cookies and Cream Ice Cream
Once the cookies have cooled they're ready to eat! I love these chocolate cookies because they're a thick, gooey, fudgy, and a little chewy at the same time.
Chocolate and peanut butter is the BEST combination. The salt in the cookies balances out the sweetness a bit and that instant coffee adds a little something.
These cookies should last 4-5 days kept in an airtight container at room temperature.
Can These Chocolate Cookies Be Frozen?
Yes! These cookies can be baked ahead of time, frozen, and then thawed before use.
How To Freeze
- Lay the baked cookies flat on baking sheets with a little space between each one, pop them in the freezer and allow to freeze completely.
- Once frozen, place the cookies in an airtight container, label with the date, and store for up to 3 months in the freezer.
How To Thaw
- Remove the storage container from the freezer, remove the cookies, and lay the cookies out on a paper towels to thaw.
- Thawing them in the container may result in a soggy cookie.
Love cookies? Check out these recipes!
- Gluten Free Peanut Butter Blossoms
- Chocolate Peppermint Shortbread Cookies
- Crispy Old Fashioned Sugar Cookies
Baking these cookies made me excited for Halloween (even though I'm not very excited about the cold weather that comes along with it).
Any holiday that involves eating chocolate guilt-free is certainly something to be celebrated!
Be sure to check out this Halloween Puppy Chow!
Looking For More Halloween Treats? Don't Miss These!
Halloween Gummy Eyeballs
Eerie Gummy Worms
Cute Monster Eye Cookies
Halloween Chocolate Cookies (Gluten Free)
Ingredients
- 2 cups gluten free flour blend or regular AP flour if not gluten free
- ¾ cup gluten free baking cocoa or regular baking cocoa if not gluten free
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 cup softened butter equals 2 sticks
- ¾ cup sugar
- ½ packed cup brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 tsp. instant coffee
- 1 ½ cups Reese's Pieces candy
Instructions
- Heat oven to 350 degrees Fahrenheit.
- In a large mixing bowl combine 2 cups gluten free flour blend (or regular AP flour if not gluten free), ¾ cup gluten free baking cocoa, 1 tsp. baking soda, and ½ tsp. kosher salt. Mix together with a fork or small whisk.
- Using the paddle attachment of a Kitchen Aid Stand Mixer or a hand mixer cream 1 cup (or 2 sticks) of softened butter, ¾ cup sugar, and ½ packed cup brown sugar on medium speed for 30 seconds. Add 3 large eggs and 1 tsp. vanilla extract. Mix on medium speed for another 30 seconds or until combined (the mixture will look a little curdled at this point).
- Add the dry ingredients to the wet a little at a time. Add ⅓ of the dry ingredients and stir until combined. Repeat this a second and third time until combined. The batter will be very thick at this point.
- Add 1 tsp. instant coffee granules and 1 ½ cup Reese's Pieces candies to the batter. Stir until combined using a wooden spoon.
- Once the batter is mixed scoop onto one or more baking sheets using a medium size cookie scoop or ice cream scoop. Leave a few inches between each cookie as they spread a bit as they bake.
- Bake the cookies for 14-15 minutes (cooking times may vary slightly). Remove the baking sheet(s) when finished and place the cookies on a cooling rack. Once the pan(s) are cooled repeat with any remaining batter.
- Serve the cookies once they have cooled.
Robin
These are the kind of cookies kids really gobble up!
Christine
For sure! 🙂
Suzy
We love how soft these cookies come out and that they are chocolate! Just perfect!
Christine
So glad you enjoyed them! 🙂