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Halloween Chocolate Blossom Sprinkle Cookies are a fun, easy cookie to make! Made with Hershey’s Hugs, instead of Kisses, little helpers will love rolling the balls of chocolate cookie dough in Halloween-themed sprinkles and pressing the candies into the warm cookies!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Halloween Chocolate Blossom Sprinkle Cookies

Baking around holidays is one of my favorite family traditions. Around Halloween we make these dark chocolate Halloween chip cookies or chocolate cut-out sugar cookies. But I wanted to try some new options this year for #HalloweenTreatsWeek, especially since Sweets & Treats Boutique sent me some of their Dragon Dreams sprinkles mix to try out. So I created these Halloween chocolate blossom sprinkle cookies!

Every Christmas our family makes peanut butter blossoms and the girls enjoy helping by rolling balls of cookie dough in sugar and pressing unwrapped Hershey’s Kisses into the warm cookies right after they come out of the oven. So I thought it would be fun to do a Halloween version this year and make chocolate blossom sprinkle cookies with a base chocolate instead of peanut butter and a sprinkle coating on the outside instead of sugar!

I also picked up Hershey’s Hugs since the stripes seemed Halloweeny to me (I guess it makes me think of the stripes on witches socks?) and I thought they would be pretty visually on top of the dark cookies with sprinkles around the edges. Plus, I just think they are yummy and would be great on a chocolate cookie!

How to Make Chocolate Sprinkle Blossom Cookies

1. In a large bowl, beat the butter and sugar until light and fluffy before adding the egg, milk and vanilla.
2. Add the flour, cocoa powder, baking soda and salt slowly, mixing until the dough is combined.
3. Scoop out small amounts of the dough and roll into balls between your palms before rolling in a bowl of sprinkles. You can do a solid color, a seasonal mix, or almost any type of sprinkle like jimmies or nonpareils. The only type of sprinkle I would probably avoid for these cookies is colored sanding sugar, which doesn’t show up well against the dark cookie dough.
4. Bake the cookies for 9-10 minutes at 350 degrees F, then place unwrapped Hershey’s Hugs (or Kisses if you prefer) in the center of each cookie while still warm. The candy will melt, but hold it’s shape and eventually firm up again once the cookie has completely cooled.

Looking for more Halloween Recipe Inspiration?

Keep scrolling past the recipe for these chocolate blossom sprinkle cookies for loads more Halloween Treat Ideas!

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Yield: 30 cookies

Halloween Chocolate Blossom Sprinkle Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3/4 cup sprinkles
• 30 Hershey's hugs, unwrapped

Instructions

1. Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Whisk together the flour, cocoa, baking soda, and salt in a medium bowl, then set aside.
2. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.  Add the egg, milk, and vanilla, beating again until combined, scraping down the sides of the bowl as needed.  
3. Add the flour, cocoa, and salt, beating on low speed just until combined. 
4. Place the sprinkles in a small bowl.  Scoop a tablespoon of dough and shape it into a ball with your hands, then roll it in the sprinkles to coat, repeating until all of the dough has been used.  Space the balls 2 inches apart on the parchment-lined baking sheets, then bake for 9 to 10 minutes.
5. Once the cookies come out of the oven, press a white chocolate hug (or a chocolate kiss, if you prefer) into the center of each cookie.  The chocolate will melt but eventually reharden while maintaining the shape of the candy.  Store in an airtight container up to 1 week.

Nutrition Information:

Yield:

30
Amount Per Serving: Calories: 109 Saturated Fat: 3g Cholesterol: 14mg Sodium: 62mg Carbohydrates: 15g Sugar: 10g Protein: 1g

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Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.