Black Cocoa Halloween Crinkle Cookies: Easy 20-Min Recipe
These black cocoa Halloween crinkle cookies are deeply dark, fudgy, and dusted with powdered sugar for a dramatic crinkle effect. They come together in about 20 minutes of active time and taste like Oreos but better—perfect for Halloween parties or a spooky treat.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 31 minutes (includes 1 hour chilling)
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (50g) black cocoa powder
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (60g) powdered sugar (for rolling, plus more as needed)
Instructions
- In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt until well combined and no lumps remain. Set aside.
- In a large bowl, whisk the melted butter and granulated sugar together until combined (it will look like wet sand). Add the egg and vanilla extract, then whisk vigorously for about 30 seconds until smooth and slightly thickened.
- Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together until just combined. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the powdered sugar in a small bowl. Scoop about 1.5 tablespoons of dough and roll into a smooth ball. Roll the ball in the powdered sugar until completely coated. Place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10 to 12 minutes. The cookies will look puffed and cracked with soft centers. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for at least 1 hour to prevent spreading. For a more dramatic crinkle effect, double-coat the dough balls in powdered sugar. The cookies continue to bake on the hot pan after removal, so do not overbake. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 85
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: black cocoa, Halloween cookies, crinkle cookies, chocolate cookies, easy cookie recipe, spooky cookies, Oreo cookies