Spooky Halloween Black and Orange Chocolate Chip Cookies
These Spooky Halloween Black and Orange Chocolate Chip Cookies are the ultimate festive treat! With their marbled black-and-orange dough and soft, chewy centers, they’re as delicious as they are eye-catching. Perfect for Halloween parties, fall gatherings, or just getting into the spooky spirit, these cookies will wow your guests with every bite.
Equipment
- Mixing bowls
- Electric mixer
- Measuring Cups and Spoons
- Baking Sheets
- Parchment paper
- Wire Cooling Rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- as needed black gel food coloring
- as needed orange gel food coloring
Instructions
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Cream softened butter with brown sugar and granulated sugar in a large bowl using an electric mixer for 2 minutes until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet ingredients on low speed until just combined.
- Divide the dough evenly into two bowls. Add orange food coloring to one and black food coloring to the other. Mix each until color is uniform.
- Stir 1 cup of chocolate chips into the orange dough and 1 cup into the black dough.
- Take a tablespoon of orange dough and a tablespoon of black dough, press them together, and roll gently into one ball without overmixing for a marbled look.
- Arrange dough balls on prepared baking sheets, 2–3 inches apart. Bake for 10–12 minutes, until edges are golden and centers are soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use gel food coloring to achieve vibrant colors without affecting dough texture. For a natural alternative, try dark cocoa powder for black dough and pumpkin puree with pumpkin spice for orange dough. Store cooled cookies in an airtight container with a slice of bread to keep them soft.