13 Easy Halloween Baking Recipes That Save Time

Halloween is coming up fast and you probably want some easy treats without spending hours in the kitchen. These recipes use basic ingredients and short steps so you can get them done between other tasks. You will find options that work for school parties or a quick family dessert. Each one keeps the prep simple while still looking festive.

Helpful Tips Before You Start

A little prep work keeps these Halloween recipes moving quickly from start to finish.

Measure Everything First

Set out all ingredients and tools before you begin mixing. This prevents pauses that add up during baking.

Preheat While You Prep

Turn the oven on as soon as you start. It reaches temperature by the time the batter or dough is ready.

Use Parchment Paper

Line baking sheets before scooping or rolling. It cuts cleanup time and keeps shapes intact.

Chill Dough in the Freezer

Place cookie dough in the freezer for 10 minutes instead of the fridge. It firms up faster for quicker cutting and baking.

Spiderweb Fudge Brownies

These Spiderweb Fudge Brownies bring a simple Halloween touch to a classic chocolate bake. The rich, fudgy base comes together quickly with basic pantry items, and the white chocolate web adds a festive look without extra steps. They work well for last-minute gatherings or weeknight treats when you want something themed but low effort.

The brownies bake up dense with deep chocolate flavor and a slight chew from the cocoa. The melted white chocolate on top sets into clean lines that hold their shape once cooled.

Spiderweb Fudge Brownies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Microwave-safe bowl
• Loaf pan
• Mixing spoon
• Parchment paper

Ingredients

  

• 4 tablespoons unsalted butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup white chocolate chips

Instructions

 

• Preheat the oven to 350 degrees F and line a small loaf pan with parchment paper.
• In a microwave-safe bowl, melt the butter and semisweet chocolate chips in 20-second bursts, stirring until smooth.
• Stir the sugar into the melted chocolate mixture until fully combined.
• Add the egg and vanilla extract, then mix until the batter looks glossy.
• Sprinkle in the flour, cocoa powder, and salt, and stir until no dry streaks remain.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 20 to 22 minutes until the center is just set.
• While the brownies cool slightly, melt the white chocolate chips in the microwave in short bursts.
• Drizzle the melted white chocolate over the brownies in concentric circles, then drag a toothpick from the center outward to form a spiderweb pattern.
• Let the brownies cool completely so the web sets before slicing.

Notes

Melt the white chocolate just until smooth to keep the lines sharp when piping the web. If the chocolate thickens too much while working, warm it for a few seconds to loosen it again. Store any leftovers in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Microwave-safe bowl, Loaf pan, Mixing spoon, Parchment paper

Ghost-Shaped Pumpkin Sugar Cookies

These ghost-shaped pumpkin sugar cookies add a simple Halloween touch to a classic treat. They bake up soft with a light pumpkin flavor and gentle spice, making them easy to prepare when time is short.

They suit quick weeknight baking or small gatherings. The dough rolls out smoothly without extra chilling, and the finished cookies have a tender bite with a sweet white topping.

Ghost-Shaped Pumpkin Sugar Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Rolling Pin
• Ghost Cookie Cutter

Ingredients

  

• 1 1/4 cups all-purpose flour
• 1/2 cup canned pumpkin puree
• 1/4 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons mini chocolate chips

Instructions

 

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, beat the softened butter and granulated sugar until smooth.
• Add the pumpkin puree, egg yolk, and vanilla extract, then stir until combined.
• In the same bowl, mix in the flour, baking powder, cinnamon, and salt until a soft dough forms.
• Lightly flour a surface and roll the dough to about 1/4 inch thick.
• Use a ghost-shaped cookie cutter to cut out shapes and place them on the baking sheet.
• Bake for 10 to 12 minutes until the edges are lightly golden, then let the cookies cool completely on the sheet.
• In a small bowl, stir the powdered sugar with the milk until smooth to make the icing.
• Spread the icing over the cooled cookies and press two mini chocolate chips into each one as eyes.

Notes

Roll the dough between two sheets of parchment if it sticks. The icing sets faster if the cookies are fully cool before decorating. Store leftovers in an airtight container at room temperature for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Ghost Cookie Cutter

Candy Corn Swirl Cheesecake Bars

These bars bring a fun Halloween touch to any gathering with their bright swirls and candy corn topping. They come together quickly with a simple crust and creamy filling, making them a good choice for busy fall days when you want something festive without much effort. The texture stays smooth and rich, with a slight crunch from the graham base and a sweet burst from the candy pieces.

The flavors balance classic cheesecake tang with vanilla and a mild sweetness from the candy corn. They work well for parties or as a make-ahead treat that holds up nicely in the fridge.

Candy Corn Swirl Cheesecake Bars

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Dish
• Oven

Ingredients

  

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• Yellow food coloring
• Orange food coloring
• 1/4 cup candy corn, chopped

Instructions

 

• Preheat the oven to 350 degrees and line a small baking dish with parchment paper. Mix the graham cracker crumbs with the melted butter and 2 tablespoons sugar until the crumbs hold together when pressed. Spread this mixture evenly in the bottom of the dish and press it down firmly to form the crust.
• In a mixing bowl, beat the cream cheese with 1/4 cup sugar and vanilla until smooth. Add the egg and mix just until combined. Divide the filling into three equal portions in separate bowls.
• Leave one portion plain. Tint the second portion yellow with a few drops of food coloring and the third portion orange with a few drops of food coloring. Drop spoonfuls of each color over the crust in a random pattern.
• Use a knife to gently swirl the colors together for a marbled effect without overmixing. Scatter the chopped candy corn evenly across the top.
• Bake for 20 to 25 minutes until the edges look set and the center still has a slight jiggle. Let the bars cool at room temperature, then chill in the refrigerator for at least one hour before slicing.

Notes

Chop the candy corn into small pieces before adding it so it melts slightly into the filling during baking and creates pockets of sweetness. For a stronger swirl look, keep the colors separate until the final drop and swirl step. These bars store well in an airtight container in the fridge for up to three days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Dish, Oven

Witch Hat Chocolate Cupcakes

These cupcakes give you a quick Halloween treat without extra fuss. A simple chocolate base comes together fast with a cake mix shortcut, then gets topped with a chocolate-dipped cone to create the witch hat shape. The result is moist chocolate cake with smooth frosting and a crisp cone top that holds its form.

They work well for last-minute parties or school events when you need something festive but still easy. Kids enjoy helping with the assembly step, and the flavor stays straightforward with rich chocolate throughout.

Witch Hat Chocolate Cupcakes

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Cupcake Pan
• Oven
• Microwave-safe Bowl

Ingredients

  

• 1 cup chocolate cake mix
• ⅓ cup water
• 1 large egg
• 2 tablespoons vegetable oil
• ½ cup chocolate frosting
• 4 sugar cones
• ½ cup chocolate chips
• 4 chocolate kisses

Instructions

 

• Preheat the oven to 350°F. In a mixing bowl, combine the chocolate cake mix, water, egg, and vegetable oil until smooth. Divide the batter evenly among four lined cupcake cups.
• Bake the cupcakes for 15 to 18 minutes until a toothpick comes out clean. Let them cool completely on a wire rack.
• While the cupcakes cool, melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Dip the outside of each sugar cone into the melted chocolate and set them on parchment paper to harden.
• Spread a layer of chocolate frosting over each cooled cupcake. Place one dipped sugar cone point-up in the center of each cupcake to form the hat shape.
• Set one chocolate kiss at the tip of each cone to finish the hat.

Notes

Melt the chocolate chips slowly to avoid seizing, and work quickly when dipping the cones so the chocolate stays even. If the cones soften after sitting, store the finished cupcakes in a single layer in an airtight container at room temperature for up to two days. For a different look, swap the chocolate frosting for vanilla tinted orange.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Cupcake Pan, Oven, Microwave-safe Bowl

Monster Green Velvet Whoopie Pies

These Monster Green Velvet Whoopie Pies offer a quick way to add a festive touch to Halloween without hours in the kitchen. The bright green cookies pair with a simple cream cheese filling for a treat that works well for parties or after-school snacks.

The soft, slightly chocolatey cookies hold a mild sweetness that balances the tangy filling. A few candy eyes turn each pie into a playful monster shape that kids enjoy.

Monster Green Velvet Whoopie Pies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Baking Sheet
• Electric Mixer

Ingredients

  

• 1 1/4 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup buttermilk
• 1 teaspoon green food coloring
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• Candy eyes

Instructions

 

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Whisk the flour, cocoa powder, baking soda, and salt in a bowl.
• In a second bowl, beat the softened butter and granulated sugar until light. Add the egg, buttermilk, green food coloring, and vanilla extract, then mix until smooth.
• Stir the dry ingredients into the wet mixture until just combined. Drop rounded tablespoons of batter onto the baking sheet, spacing them apart, and bake for 10 to 12 minutes.
• Cool the cookies completely on a wire rack. While they cool, beat the cream cheese, softened butter, powdered sugar, and vanilla extract until creamy.
• Spread the filling on the flat side of half the cookies. Top each with a second cookie to form a sandwich. Press candy eyes onto the tops.

Notes

Chill the assembled whoopie pies for 20 minutes before serving to help the filling set. Store leftovers in an airtight container in the refrigerator for up to two days. If the green color looks too pale after mixing, add a few extra drops of food coloring to the batter before baking.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Baking Sheet, Electric Mixer

Black Cat Macadamia Blondies

These Black Cat Macadamia Blondies make a simple addition to any Halloween spread. They bake in one pan and yield chewy bars with a buttery base and plenty of crunch from the nuts.

The flavor stays mild and sweet, which balances the rich macadamia pieces and bits of dark chocolate. They suit quick weeknight baking or a last-minute treat for small gatherings.

Black Cat Macadamia Blondies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• 8×8 Baking Pan
• Oven

Ingredients

  

• ½ cup unsalted butter, melted
• ¾ cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup macadamia nuts, chopped
• ¼ cup dark chocolate chips

Instructions

 

• Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
• In a mixing bowl, stir the melted butter and brown sugar until smooth.
• Add the egg and vanilla extract, then mix until fully combined.
• Whisk in the flour, baking powder, and salt until no dry streaks remain.
• Fold the chopped macadamia nuts and dark chocolate chips into the batter.
• Spread the batter evenly in the prepared pan.
• Bake for 20 to 22 minutes, until the edges turn golden and a toothpick comes out with a few moist crumbs.
• Cool completely in the pan before slicing into bars.

Notes

Chop the macadamia nuts into smaller pieces so they distribute evenly and do not overpower each bite. Let the bars cool fully before cutting to keep the edges clean and the centers set.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, 8×8 Baking Pan, Oven

Bat Wing Shortbread Cookies

These bat wing shortbread cookies add a simple Halloween touch without extra steps. The chocolate dough bakes into crisp, buttery cookies that hold their shape well for parties or school events.

They suit busy evenings because the dough mixes in one bowl and needs no chilling. The flavor stays lightly sweet with cocoa depth and a sandy shortbread texture.

Bat Wing Shortbread Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Rolling Pin

Ingredients

  

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt

Instructions

 

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, beat the softened butter and sugar until smooth and creamy.
• Stir in the vanilla extract until combined.
• Add the flour, cocoa powder, and salt to the bowl. Mix until a soft dough forms.
• Place the dough on a lightly floured surface and roll it to about 1/4 inch thick.
• Cut bat wing shapes using a knife or cookie cutter and place them on the baking sheet.
• Bake for 10 to 12 minutes until the edges look set. Let the cookies cool on the sheet for 5 minutes before moving them to a rack.

Notes

Roll the dough between two sheets of parchment if it sticks to the rolling pin. Dust the cooled cookies lightly with powdered sugar to highlight the wing shapes. Store leftovers in an airtight container at room temperature for up to four days.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin

Pumpkin Spice Loaf with Cream Cheese Glaze

This loaf brings warm spices and pumpkin flavor into a quick bake that fits busy fall days. It works well for Halloween gatherings or weekday treats when you want something homemade without hours in the kitchen. The result is a moist crumb with a tangy cream cheese glaze on top.

Pumpkin Spice Loaf with Cream Cheese Glaze

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowls
• Loaf Pan
• Whisk
• Oven

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350 degrees and grease a small loaf pan.
• In a mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
• In a second bowl, stir the pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth.
• Pour the wet mixture into the dry ingredients and stir just until combined.
• Transfer the batter to the prepared pan and bake for 45 minutes, or until a toothpick comes out clean.
• Let the loaf cool completely in the pan.
• In a clean bowl, beat the cream cheese until smooth, then mix in the powdered sugar, milk, and vanilla extract until the glaze reaches a drizzling consistency.
• Remove the loaf from the pan and drizzle the glaze over the top before slicing.

Notes

Cool the loaf fully before glazing so the cream cheese topping sets instead of melting. Store leftovers in the refrigerator because of the dairy in the glaze. You can make the loaf a day ahead and add the glaze just before serving.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Loaf Pan, Whisk, Oven

Graveyard Dirt Brownie Cake

This brownie cake gives you a quick chocolate dessert with a fun Halloween look. A fudgy base gets covered in crushed cookies that resemble dirt, then finished with simple cookie tombstones and gummy worms. The texture stays moist inside with a light crunch on top, and it comes together with basic pantry items.

It suits busy weeknights or small gatherings when you want something themed but low stress. The recipe scales easily for four and needs only one pan, so cleanup stays minimal.

Graveyard Dirt Brownie Cake

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• 8×8 Baking Pan
• Oven

Ingredients

  

• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup flour
• 1/4 teaspoon salt
• 1 cup crushed chocolate sandwich cookies
• 4 rectangular shortbread cookies
• 4 gummy worms

Instructions

 

• Preheat the oven to 350°F and line an 8×8 pan with parchment paper. In a mixing bowl, stir together the melted butter and sugar until smooth.
• Add the eggs and vanilla extract, then mix until fully combined. Stir in the cocoa powder, flour, and salt until no dry streaks remain.
• Pour the batter into the prepared pan and bake for 20 to 22 minutes, until the center is just set. Let the brownie cool completely in the pan.
• Sprinkle the crushed chocolate sandwich cookies evenly over the cooled brownie to create the dirt layer. Press the shortbread cookies upright into the topping to stand as tombstones.
• Tuck the gummy worms into the crushed cookies so they appear to be coming out of the dirt. Slice into four pieces and serve.

Notes

Crush the cookies in a sealed bag with a rolling pin to keep the crumbs fine and contained. If you make the brownie base a day ahead, add the cookie topping right before serving so it stays crisp. For a milder flavor, swap half the cocoa for an equal amount of melted chocolate chips.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, 8×8 Baking Pan, Oven

Caramel Apple Crumble Muffins

These muffins pack tart apple pieces and ribbons of caramel into a lightly spiced batter. A simple oat crumble on top adds crunch that contrasts the soft centers. They make a fast option for Halloween gatherings or weekday treats when you want something seasonal without extra steps.

The result tastes like a caramel apple in muffin form. Warm spices highlight the fruit while the caramel keeps each bite rich and moist.

Caramel Apple Crumble Muffins

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Muffin Tin
• Whisk

Ingredients

  

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1 large egg
• 1/2 cup milk
• 3 tablespoons unsalted butter, melted
• 1 medium apple, peeled and diced
• 1/4 cup caramel sauce
• 2 tablespoons rolled oats
• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cold butter

Instructions

 

• Preheat the oven to 375°F and line a muffin tin with 4 paper liners.
• In a mixing bowl, stir together the 1 cup flour, granulated sugar, baking powder, cinnamon, and salt.
• In a separate bowl, whisk the egg, milk, and melted butter until smooth.
• Pour the wet mixture into the dry ingredients and stir gently until just combined.
• Fold in the diced apple, then divide the batter evenly among the 4 liners.
• In a small bowl, combine the oats, brown sugar, and 1 tablespoon flour. Cut in the cold butter until the mixture forms coarse crumbs.
• Sprinkle the crumble evenly over each muffin.
• Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
• Let the muffins cool for 5 minutes, then drizzle the caramel sauce over the tops.

Notes

Warm the caramel sauce slightly before drizzling so it flows easily over the crumble without soaking the muffins. These keep well in an airtight container at room temperature for two days. If you want a stronger caramel flavor, swirl a teaspoon of sauce directly into the batter before adding the crumble.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Whisk

Mummy-Wrapped Pastry Twists

These Mummy-Wrapped Pastry Twists bring a playful Halloween look to any snack table without extra effort. Store-bought puff pastry keeps the steps short, and the finished twists bake up flaky with a light cheese filling. They work well for last-minute parties or after-school treats.

Mummy-Wrapped Pastry Twists

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Course Snack

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Parchment paper
• Pizza cutter
• Pastry brush

Ingredients

  

• 1 sheet puff pastry, thawed
• ½ cup shredded mozzarella cheese
• 1 egg, beaten
• 8 candy eyes

Instructions

 

• Heat the oven to 400°F and line a baking sheet with parchment paper.
• Unroll the puff pastry sheet on a lightly floured surface and sprinkle the mozzarella evenly over half of it.
• Fold the plain half over the cheese and press gently to seal.
• Cut the folded pastry into 4 long strips with a pizza cutter.
• Twist each strip several times, then wrap a thin extra strip of pastry around the middle of each twist to create a mummy bandage effect.
• Place the twists on the baking sheet and brush them lightly with the beaten egg.
• Bake for 12 to 15 minutes until golden brown.
• Remove from the oven and press two candy eyes onto each twist while still warm.

Notes

Press the candy eyes on right after baking so they stick without melting. If the pastry strips feel too wide, cut a few thinner pieces from the edges before wrapping to keep the mummy look neat. Leftovers reheat well in a 350°F oven for five minutes to restore crispness.

Course: Snack
Cuisine: American
Equipment: Baking sheet, Parchment paper, Pizza cutter, Pastry brush

Orange Creamsicle Bundt Cake

This bundt cake brings the classic orange and vanilla flavors of a creamsicle into a moist, easy bake that fits right into busy Halloween prep. It works well for last-minute parties or weeknight treats when you want something festive without spending hours in the kitchen. The cake turns out tender with a bright citrus note balanced by creamy vanilla.

Orange Creamsicle Bundt Cake

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Bundt Pan
• Mixing Bowl
• Whisk

Ingredients

  

• 1 1/2 cups orange cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 1/2 cup orange juice
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 2 tablespoons orange juice
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350 degrees and grease a small bundt pan.
• In a mixing bowl, combine the orange cake mix, instant vanilla pudding mix, 1/2 cup orange juice, vegetable oil, eggs, and 1 teaspoon vanilla extract. Stir until the batter is smooth.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake cools in the pan for 10 minutes, whisk together the powdered sugar, 2 tablespoons orange juice, and 1/2 teaspoon vanilla extract to make the glaze.
• Turn the cake out onto a plate and drizzle the glaze over the top while it is still slightly warm.

Notes

Let the cake cool fully before slicing so the glaze sets without soaking in too much. If the orange flavor needs a boost, add a little extra zest to the batter next time. Store leftovers in an airtight container at room temperature for up to two days.

Course: Dessert
Cuisine: American
Equipment: Bundt Pan, Mixing Bowl, Whisk

Skull-Shaped Chocolate Chunk Cookies

These skull-shaped chocolate chunk cookies add a fun Halloween twist to a classic treat. They come together fast with everyday ingredients and require no chilling time.

The cookies bake up with chewy centers, crisp edges, and plenty of chocolate chunks in every bite. They suit quick after-school baking sessions or last-minute party prep.

Skull-Shaped Chocolate Chunk Cookies

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Course Dessert

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Skull Cookie Cutter

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chunks

Instructions

 

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• Stir together the flour, baking soda, and salt in a medium bowl.
• In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and creamy.
• Mix in the egg and vanilla extract until fully combined.
• Add the dry ingredients to the wet mixture and stir until a dough forms.
• Fold in the chocolate chunks evenly.
• Roll the dough to about 1/4 inch thick on a lightly floured surface. Cut out shapes with a skull cookie cutter and place them on the prepared baking sheet.
• Bake for 10 to 12 minutes until the edges turn golden. Cool on the sheet for a few minutes before moving to a wire rack.

Notes

Press a few extra chocolate chunks onto the tops right after baking for a more visible melty look. Store cooled cookies in an airtight container at room temperature for up to three days. If the dough feels too soft to cut cleanly, chill it for 10 minutes before rolling.

Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Skull Cookie Cutter