Make spooky and delicious Halloween brownie cookies with Reese’s cups and Oreo bat wings! Thick, fudgy, and gluten-free friendly—perfect for parties or baking with kids. Watch how to make them here!
🦇 These Halloween Brownie Cookies Are a Bite-Sized Scare
If you’re searching for the ultimate Halloween cookie recipe that’s equal parts spooky and scrumptious, these Reese’s Bat Brownie Cookies are it. Thick, chewy brownie cookies act as the base, topped with a snack-size Reese’s cup, halved Oreo wings, and edible eyes to complete the cutest chocolatey bats ever.
These cookies are fun to bake with kids, perfect for Halloween parties, and can easily be made gluten-free with just one simple swap.
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🦇 Toppings for Reese’s Bat Cookie
- Snack-size Reese’s Peanut Butter Cups (unwrapped)
- Oreos, halved and then cut in half again to create “bat wings”
- Edible candy eyes
- A small dab of melted chocolate or icing to secure eyes and wings
🍫 How to Make Halloween Brownie Cookies
Step 1: Melt Butter & Chocolate
In a heatproof bowl, melt the butter and chocolate chips together (microwave or stovetop) until smooth. Let cool for 5 minutes.
Step 2: Mix Wet Ingredients
Add granulated sugar, brown sugar, eggs, and vanilla to the melted mixture. Whisk until glossy and smooth.
Step 3: Add Dry Ingredients
Sift in the flour, cocoa powder, baking powder, and salt. Fold until just combined—don’t overmix!
Step 4: Chill the Dough
Refrigerate for 30–45 minutes so the cookies don’t spread too thin. This ensures thick, bakery-style brownie cookies.
Step 5: Scoop & Bake
Preheat your oven to 350°F (175°C). Scoop dough into 2-tbsp balls and place 2 inches apart on a parchment-lined baking sheet.
Bake for 9–11 minutes, until the edges are set but centers are still soft.
🦇 Turn Your Cookies Into Reese’s Bat Treats
While the cookies are still warm (but not too soft), gently press a Reese’s cup in the center of each cookie.
- Insert two Oreo “bat wings” into the cookie on either side of the Reese’s cup.
- Add two candy eyes with a tiny dab of icing or melted chocolate.
Let cool completely so the Reese’s cup stays intact.
🧙♀️ Why You’ll Love These Reese’s Halloween Brownie Cookies
- 👻 Kid-friendly: Great for Halloween baking parties or school treats
- 🍫 Ultra fudgy texture: Like a brownie in cookie form
- 🧁 Gluten-free option that tastes exactly like the original
- 🦇 Creative and fun: Turn simple ingredients into spooky bat cookies
- 🎉 Perfect for Pinterest and Instagram — don’t forget to snap a pic!
Let’s Talk About These Fudgy Brownie Cookies (The Star of the Show)
When we say fudgy, we mean crackly tops, chewy centers, and a deep chocolate flavor that tastes like your favorite corner brownie — but in cookie form. These aren’t your average chocolate cookies. They’re rich, thick, and ultra-satisfying, thanks to the perfect ratio of melted chocolate, butter, sugar, and cocoa powder.
✅ What Makes These Brownie Cookies So Fudgy?
1. Melted Chocolate + Butter Combo
Unlike regular chocolate cookies that rely only on cocoa powder, this recipe starts by melting real chocolate chips with butter. This creates a shiny, rich base that gives these cookies that irresistible brownie texture with slightly crisp edges and gooey middles.
2. Brown Sugar Boost
Using a mix of brown sugar and granulated sugar adds depth and chewiness. Brown sugar also helps keep the center moist and tender, while granulated sugar contributes to those classic shiny tops.
3. Just the Right Flour Ratio
With only 3/4 cup of flour and a touch of cocoa powder, these cookies stay dense and soft, never cakey. If you’re using gluten-free flour, stick with a 1:1 baking blend for best results.
4. Egg Structure = Fudgy Middle
Two eggs provide structure and richness. When whipped into the sugar and chocolate, they help the cookie puff slightly, crack on top, and sink into a brownie-like bite after baking.
📌 Pro Tip: Chill for Thickness
Chilling the dough for 30–45 minutes is key! It keeps the dough from spreading too much in the oven, giving you thick, bakery-style brownie cookies that can hold the weight of the Reese’s cup and Oreo wings without flattening out.
🔁 Texture Recap:
| Part of Cookie | Texture & Flavor |
|---|---|
| Top | Crackly, shiny, slightly crisp |
| Middle | Gooey, soft, brownie-like |
| Edges | Firm enough to hold shape, slightly chewy |
| Flavor | Deep cocoa, chocolatey, rich, not overly sweet |
📸 Tips for Success
- Chill the dough for thick, chewy cookies
- Don’t overbake — you want that fudgy brownie center
- Use a sharp knife to cut Oreos cleanly for symmetrical wings
- Use gel icing or melted chocolate as “glue” for the eyes and wings
- Let cookies set fully before stacking or storing
🔄 Storage & Make-Ahead Tips
- Store in an airtight container at room temp for up to 4 days
- Freeze undecorated brownie cookies for up to 2 months
- Assemble the bats the day of serving for best appearance
🛒 Tools & Brands I Used
- Caraway Baking Sheet – Nonstick, nontoxic, and perfect for baking cookies (Use code SUGARFACEBAKES10 for 10% off!)
- Cookie scoop
- Mixing bowls
- Silicone spatula
📌 Pin This Recipe for Later!
Be sure to save this recipe to your Halloween dessert board. These Reese’s Bat Brownie Cookies are sure to be a hit at any spooky event.
🧁 More Halloween Treat Ideas
💬 Let’s Make It Spooky Together!
Made these cookies? Tag me on Instagram at @sugarfacebakes or comment below with your favorite Halloween tradition. Don’t forget to rate the recipe!
Halloween Brownie Cookies with Reese’s Cup Bats
Equipment
- Cookie Scoop
- Mixing Bowls
- Caraway Baking Sheet use code STACIE at checkout for 10% off your purchase!
- Parchment paper
- Silicone Spatula
Ingredients
For The Brownie Cookies
- 1/2 cup unsalted butter 1 stick
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour or gluten-free flour 1:1 flour blend
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips melted with butter
For The Assembly
- 16 Reese's Cup cups unwrapped
- 12 Oreo's or chocolate sandwich cookies halved then cut each half in half again to make bat wings.
- 32 Candy eyes
- 1 tbsp Vanilla icing or use the cream from the sandwich cookies
Instructions
- In a heatproof bowl, melt the butter and the chocolate chips together (microwave or stovetop) until smooth. Let cool for 5 minutes.
- Add granulated sugar brown sugar, eggs, and vanilla to the melted mixture. Whisk until glossy and smooth.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold to combine.
- Refrigerate for 30-45 minutes so the cookies don't spread too thin. This ensures thick, bakery-style brownie cookies.
- Preheat your oven to 350℉ (175℃). Scoop dough into 2-tablespoon balls and place 2-inches apart on a lined baking sheet with parchment paper. Bake 9-11 minutes. Allow to cool on the pan before removing.
- Cool completely before decoration.
For Bat Cookie The Assembly
- Place one Reese's cup in the center of a cooled brownie cookie.
- Insert two "bat wings" on either side of the Reese's cup.
- Add a bit of cream or icing to a candy eye and stick it in the center. Then, follow with the next eye, as pictured.
- Repeat until all cookies have been completed.
Notes
Storage & Make-Ahead Tips
- Store in an airtight container at room temp for up to 4 days
- Freeze undecorated brownie cookies for up to 2 months
- Assemble the bats the day of serving for best appearance
Estimated Nutrition Facts per Cookie (with Reese’s + Oreo + Eyes)
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | ~235 kcal |
| Total Fat | ~13g |
| – Saturated Fat | ~6g |
| Cholesterol | ~35mg |
| Sodium | ~85mg |
| Total Carbohydrate | ~27g |
| – Sugars | ~19g |
| – Dietary Fiber | ~2g |
| Protein | ~3g |
Nutrition Breakdown Includes:
- 1 Reese’s snack-size cup (~88 cal, 5g fat, 9g sugar)
- 1/2 Oreo cookie (~27 cal, 1.3g fat, 3.5g sugar)
- Edible candy eyes (negligible, <5 cal)
- Fudgy brownie cookie base (~115 cal per cookie)
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