Halloween Brownie Cookie
If you canāt decide between a fudgy brownie and a chewy cookie, this Halloween Brownie Cookie is the answer. These “brookies” feature a rich, dark chocolate base with that iconic crinkle top, stuffed with festive M&Ms and spooky sprinkles. They are the perfect addition to your seasonal recipes and take less than 30 minutes to make!
Why You'll Love This Halloween Brownie Cookie
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Fudgy Texture: All the richness of a brownie in a convenient, hand-held cookie form.
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Spooky Colors: Bright orange, purple, and green M&Ms make every Halloween Brownie Cookie pop on a dessert table.
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One-Bowl Cleanup: No fancy equipment is needed to whip up these chocolatey treats.
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Quick Bake Time: These cookies bake in just 10 minutes, making them perfect for last-minute party prep.
- 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 ā donāt forget to snap a pic!
Key Ingredients You'll Need
- 1 cup semi-sweet chocolate chips (melted)
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1/2 cup unsalted butter recipes
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3/4 cup sugar recipes
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2 large egg recipes
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1 tsp vanilla extract recipes
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1 cup all-purpose flour recipes
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1/4 cup dark cocoa powder
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1/2 tsp baking powder & 1/4 tsp salt
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1/2 cup Halloween M&Ms and spooky sprinkles
How to Make Halloween Brownie Cookie
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Melt: Melt the butter and chocolate chips together in the microwave or over a double boiler until smooth.
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Whisk: Whisk in the sugar, then add the eggs and vanilla. Mix until the batter looks shinyāthis is the secret to that crinkle top!
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Combine: Fold in the flour, cocoa powder, baking powder, and salt until just combined.
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Scoop: Use a cookie scoop to place dough on your Caraway Baking Sheet (use code STACIE at checkout!).
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Decorate: Press a few extra M&Ms and sprinkles into the top of each Halloween Brownie Cookie.
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Bake: Bake at 350Ā°F (177Ā°C) for 10ā12 minutes. Let them cool on the pan to set.
What Makes These Brownie Cookies So Fudgy?
- 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. - 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.
- 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 youāre using gluten-free flour, stick with a 1:1 baking blend for best results.
- 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.
Stacieās Tricks & Tips
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The Glossy Finish: To get that perfect “brownie skin” on your cookie, make sure to whisk your eggs and sugar well. This creates the meringue-like layer that cracks beautifully in the oven.
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Don’t Overbake: A Halloween Brownie Cookie should be soft when removed from the oven. They will firm up as they cool; overbaking will make them more cake-like than fudgy.
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Non-Stick Magic: I always use my Caraway Bakeware for these because the chocolate dough slides right off without any stickingāplus, it’s non-toxic!
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Salt it Up: A tiny pinch of flaky sea salt on top of the chocolate dough really makes the cocoa flavor sing.
- Chilling the dough for 30ā45 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 Reeseās 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 |
Storage & Meal Prep
- 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
- Caraway Baking Sheet ā Nonstick, nontoxic, and perfect for baking cookies (Use code SUGARFACEBAKES10 for 10% off!)
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- Cookie scoop
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- Mixing bowls
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- Silicone spatula
- Be sure to save this recipe to your Pinterest Halloween dessert board. These Reeseās Bat Brownie Cookies are sure to be a hit at any spooky event.
For more Halloween Treat Ideas, check How To Make Halloween Reese CookiesĀ
Made these cookies? Tag me on Instagram at @sugarfacebakes or comment below with your favorite Halloween tradition. Donāt forget to rate the recipe!
Halloween Brownie Cookies with Reese’s Cup Bats
If you’re searching for the ultimate Halloween cookie recipe that’s equal parts spooky and scrumptious, these Reeseās Bat Brownie Cookies are it!
- Cookie Scoop
- Mixing Bowls
- Caraway Baking Sheet
- Parchment paper
- Silicone Spatula
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
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In a heatproof bowl, melt the butter and the chocolate chips together (microwave or stovetop) until smooth. Let cool for 5 minutes.
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Add granulated sugar brown sugar, eggs, and vanilla to the melted mixture. Whisk until glossy and smooth.
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Sift in the flour, cocoa powder, baking powder, and salt. Fold to combine.
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Refrigerate for 30-45 minutes so the cookies don’t spread too thin. This ensures thick, bakery-style brownie cookies.
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Preheat your oven to 350ā (175ā). 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.
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Cool completely before decoration.
For Bat Cookie The Assembly
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Place one Reese’s cup in the center of a cooled brownie cookie.
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Insert two “bat wings” on either side of the Reese’s cup.
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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.
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Repeat until all cookies have been completed.
Estimated Nutrition Facts per Cookie (with Reeseās + Oreo + Eyes)
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | ~235 kcal |
| Total Fat | ~13g |
| ā Saturated Fat | ~6g |
| Cholesterol | ~35mg |
| Sodium | ~85mg |
| Total Carbohydrate | ~27g |
| ā Sugars | ~19g |
| ā Dietary Fiber | ~2g |
| Protein | ~3g |
Nutrition Breakdown Includes:
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1 Reeseās snack-size cup (~88 cal, 5g fat, 9g sugar)
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1/2 Oreo cookie (~27 cal, 1.3g fat, 3.5g sugar)
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Edible candy eyes (negligible, <5 cal)
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Fudgy brownie cookie base (~115 cal per cookie)
Frequently Asked Questions
Why didn't my Halloween Brownie Cookie get a crinkle top?
A Halloween Brownie Cookie usually lacks a crinkle top if the eggs and sugar weren’t whisked long enough. The signature crackle is formed by a thin layer of meringue that rises to the surface during baking. To ensure success, whisk your eggs and sugar for at least 2 minutes until the mixture is pale and fluffy before adding your melted chocolate and dry ingredients.
Can I make a Halloween Brownie Cookie without cocoa powder?
While you can make a Halloween Brownie Cookie using only melted chocolate, the cocoa powder adds necessary structure and a deeper chocolate intensity. If you must skip it, you may need to increase the flour slightly to prevent the cookies from spreading too thin. For the best fudgy results, using a dark or Dutch-processed cocoa powder is highly recommended.
How do I keep the M&Ms from cracking on a Halloween Brownie Cookie?
To keep M&Ms from cracking on a Halloween Brownie Cookie, press them into the top of the dough immediately after the cookies come out of the oven while they are still soft. If you bake the M&Ms inside the oven for the full duration, the heat can cause the candy shells to expand and crack.
How long does a Halloween Brownie Cookie stay fresh?
A Halloween Brownie Cookie stays fresh and fudgy for up to 5 days when stored in an airtight container at room temperature. To maintain the chewy texture, avoid refrigerating the cookies, as the cold air can dry out the chocolate base. If they do get a bit firm, a 5-second zap in the microwave will bring back that “fresh from the oven” feel.
Is a Halloween Brownie Cookie gluten-free?
This specific Halloween Brownie Cookie recipe is not gluten-free, but it can be easily adapted by using a 1:1 gluten-free flour replacement. Because the recipe relies heavily on melted chocolate and eggs for its fudgy structure, gluten-free versions often turn out nearly identical to the original in both taste and texture.
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