Happy Friday! We’re getting closer to Halloween and I’m excited to share these Spooky Mickey Crinkle Cookies! These Mickey shaped chocolate crinkle cookies have a spooky twist with a rich black chocolate flavor, a coating of Halloween sprinkles, and candy eyes!
Crinkle cookies are some of my favorite cookies. I love the deep chocolate flavor, the crunchy, crinkly outside, and the soft center. These crinkle cookies are a little different in that they have black chocolate cocoa powder in them. Not only does this make their color black, but the flavor is more similar to an Oreo. I thought this would be perfect for Halloween, especially when paired with some fun Halloween sprinkles.
If you’re interested in a more traditional chocolate crinkle cookie, be sure to check out my Chocolate Mickey Crinkle Cookies!
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To make these cookies, start by melting the bittersweet chocolate. You can do this is a double boiler or in the microwave. I used the microwave and just stirred the chocolate every 30 seconds until fully melted. Set it aside to cool slightly while you prepare the rest of the batter.
First, combine the flour, cocoa powder, baking powder, and salt in a small bowl. Then, in a medium bowl, beat the butter and brown sugar together until light and fluffy. Add the egg, vanilla, and melted chocolate and beat until combined. On low speed, beat in half of the flour mixture, then the milk, and then the second half of the flour mixture.
Wrap the dough in a piece of plastic wrap and chill in the refrigerator until firm, about 2 hours.
Once the dough has chilled, place a few spoonfuls of Halloween sprinkles in a small bowl. For these cookies, I used the Bats & Ghosts Sprinkle Mix from Target. You can use any kind of Halloween sprinkles, I just liked the coloring of these. I would recommend avoiding the hard ball sprinkles as they can be hard to eat.
Divide the dough into 6 1-inch dough balls and 12 ½-inch dough balls. Roll each dough ball in granulated sugar and then in powdered sugar. Place the 6 large dough balls on the one baking sheet, 2 inches apart from each other. Place two small dough balls at the top of each large dough ball to make Mickey ears.
Bake for 14 minutes or until the top surface is cracked. Place the entire baking sheet on a wire rack and let cool. While the cookies are cooling, add two candy or sprinkle eyes to each cookie, gently pressing them into the top of the cookie. I used large candy eyes from Betty Crocker.
Enjoy these Spooky Mickey Crinkle Cookies!
Spooky Mickey Crinkle Cookies
Ingredients
Black Chocolate Crinkle Cookies
- 4 ounces bittersweet chocolate, chopped
- 10 tablespoons all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 2 ½ tablespoons milk
- Halloween sprinkles, for rolling
- sprinkle eyes
Instructions
Black Chocolate Crinkle Cookies
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Melt the chocolate using a double boiler or in the microwave, stirring every 30 seconds. Set aside to cool.
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In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
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In a medium bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla, and melted chocolate and beat until combined. On low speed, beat in half of the flour mixture, then the milk, and then the second half of the flour mixture. Beat until combined.
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Wrap the dough in a piece of plastic wrap and chill in the refrigerator until firm, about 2 hours.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper. Place a couple spoonfuls of granulated sugar in a small bowl and a couple spoonfuls of powdered sugar in a small bowl.
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Make 6 1-inch dough balls and 12 ½-inch dough balls. Roll each dough ball in granulated sugar and then in powdered sugar. Place the 6 large dough balls on the one baking sheet, 2 inches apart from each other. Place two small dough balls at the top of each large dough ball to make Mickey ears.
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Bake for 14 minutes or until the top surface is cracked. Place the entire baking sheet on a wire rack and let cool.
Recipe Notes
Adapted from Martha Stewart