These chewy chocolate cookies are so soft and gooey that they will rival your favorite bakery. The perfect backdrop for some drizzled icing for Halloween and beyond.
When your mom buys an incredible Zombie Cookie Jar, you feel the need… the need for making Halloween cookies!
Who could resist a Zombie Head for a cookie jar? Am I right?!
Recipe | Perfectly Portioned Cookies
Ingredients
There aren’t many ingredients for these chewy chocolate cookies. You just have your basic cookie ingredients.
I had to test this recipe many different ways, adjusting amounts of each ingredient, before I found the perfect balance to make a chewy deli style chocolate cookie that is my favorite.
The other ingredients are for the Halloween decorating. This is all optional. These are premium cookies and are fantastic by themselves with no decorating at all. It’s up to you how much decorating you want to do.
I’m going to be taking an online course to learn how to do more professional decorating because this is really fun. Have a look at the Wilton site for more ideas.
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Perfectly portioned cookies
I’ve used a 2-inch cookie scoop. Since there’s no need to roll or flatten the cookies, you can use a couple of spoons. Drop an ounce (two tablespoons) on the parchment paper for each cookie.
The chewy cookies are very tender and flatten perfectly. Imagine, if you will, the Little Debbie’s Oatmeal Cookie in the bigger size. This is the size, texture and gooey-ness you will find here.
As they’re cooling on a wire rack, you can see how perfectly shaped they have become from the almost ice cream look of the dough. I’m tempted to make my only cream filled cookie with these beauties.
I’ll have to save that for next time because I’ve got these adorable candy eyes that I need to use.
If you make smaller cookies, you should refrigerate the cookie dough for about an hour before use. The cookies spread perfectly for the larger cookie but they spread too quickly when making the smaller size. Refrigerating will help them keep their shape.
Halloween cookie decorations
I started off by melting the white chocolate morsels into a smooth paste. Then I added a little food coloring to match the cookie jar.
If your melted chocolate doesn’t want to smooth into the desired consistency, use about a tablespoon or two of milk and stir briskly.
The green frosting was in a convenient pressurized can, like whipped cream. You don’t need to use care about it. Just squirt it on. Zombie cookies don’t need to be perfect.
Squish the candy eyeballs into the frosting and then sprinkle as much red sugar as you like. Make sure to allow all of your decorations to set before storing.
More cookies, please!
How do you feel about cookies? I love them! So easy to make and store. We have lots more cookies you will love too. Browse the Cookie recipes category, or try one of these.
- Old Fashioned Oatmeal Carrot Cookies
- Unicorn Chip Cookies with Secret Ingredient
- Lemon Sugar Cookies with White Chocolate Drizzle
- Cranberry and Pistachio Cookies
Recipe
Ooey Ghoulie Chocolate Cookie Recipe
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Ingredients
- 270 grams All Purpose Flour, (about 2 ¼ cup spoon and fill)
- ½ cup Cocoa Powder, unsweetened
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Unsalted Butter, two sticks, softened
- 1 ¼ cup Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup White Chocolate Morsels
- Red Food Coloring, optional
- 1 pkg Decorating Candy Eyeballs, optional
- 1 pkg Green Frosting, optional
- 1 pkg Red Sanding Sugar, optional
Instructions
- Preheat oven to 350℉.
- Whisk together flour, cocoa, salt, baking soda and baking powder in medium bowl until well combined. Set aside.
- Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add flour mixture, about ½ cup at a time, mixing well after each addition.
- With 2" cookie scoop (or 2 tablespoons per cookie), drop on parchment paper lined cookie sheet, about 2 inches apart. No need to roll into a circle or flatten.
- Place cookies in preheated oven for 12 to 14 minutes. Cookies should be set around the outside but will still look a little wet in the center. They will continue cooking while cooling. Do not overcook.
- Remove from oven and cool on wire rack until cool enough to remove from pan then allow to cool completely before adding drizzle.
- Drizzle: Place white chocolate morsels in microwave safe bowl or cup. Microwave for 30 seconds and stir. Repeat once or twice more, as needed, to almost fully melt the white chocolate. The heat of it will continue melting. Stir until smooth. Add food coloring and stir until mixed well.
- Once cooled slightly, place melted white chocolate in a zipper bag. Cut off the lower tip and "pipe" the chocolate over each cookie. Allow to harden. Make two dots with green frosting and place a candy eyeball in each dot. Sprinkle with sanding sugar.
- Allow to completely cool and harden before storing.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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