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Dark Chocolate Halloween Chip Cookies have a super soft and black-as-night dark chocolate cookie base that is studded with sweet white chocolate chips and creamy peanut butter chips for a frighteningly delicious treat!

a stack of Dark Chocolate Halloween Chip Cookies with more cookies, chocolate chips and pumpkins around it

Dark Chocolate Halloween Chip Cookies

Everybody loves these Dark Chocolate Halloween Chip Cookies and they are such easy Halloween cookies to make!

Guys, October is seriously my favorite. The weather is perfect, fall is in the air, there are pumpkin patches and apple cider and hayrides, my birthday is halfway through the month, and Halloween is at the end of the month.

And I LOVE Halloween. I have been holding off watching Hocus Pocus (the BEST Halloween movie) or posting Halloween recipes even though I have been itching to do both.

But now that October is finally here, I’m so excited to share these dark & white chocolate peanut butter chip cookies with you!

These cookies are perfect for a Halloween party, especially if you like sticking with the orange, black and white color scheme.

If you are looking for more easy, Halloween treats with the same color scheme, you have to check out my Halloween Chex Mix Muddy Buddies that include candy corn & pretzels!

And these cookies don’t require any fussy decorating skills (which I totally lack), so they are an easy everyday cookie and you can make them all month long if you want (which you will once you try them!).

The only extra step I take that I wouldn’t normally do with a cookie recipe is I keep a few of the white & orange chocolate chips in reserve and press them into the cookies on top right as soon as they come out of the oven in order to give them a prettier look by showing off the orange & white colors.

I do the same thing when I am making M&M cookies or other cookies with mix-ins whenever I really want to show off what’s inside.

Dark Chocolate Halloween Chip Cookies neatly arranged on a cooling rack with scattered chips and a few pumpkins around it

To make these cookies, I used Hershey’s Special Dark cocoa powder instead of regular unsweetened cocoa powder. It makes the cookie dough almost black, it is so dark, which is perfect for Halloween!

But if you only have regular cocoa powder, you could just use that and they would still turn out delicious. The chips I used are the holiday baking chips that Nestle makes for both Halloween and Christmas. (*Updated 2019: Nestle discontinued their line of Halloween baking chips, but another brand called Yummallo makes similar chips that you can find at Wal-Mart. Thanks to reader Stacey for the tip!)

I love, love, love them because they are so cute and make baking seasonal goodies super easy for someone like me who doesn’t fuss too much with fancy piping or other decorating techniques.

The Halloween chips are a blend of semisweet chocolate chips and orange colored white chocolate chips and I always make sure to grab a couple of bags from the seasonal aisle in Target whenever they show up each year.

They are also fun to use in place of regular chocolate chips in my soft & chewy chocolate chip cookies recipe. But they are amazing nestled into this dark chocolate cookie dough.

Dark Chocolate Halloween Chip Cookies scattered around on and off of a cooling rack with a cookie in the lower center missing a bite

Since the Halloween chips only come in black (well, chocolate, so dark brown I guess) & orange, I decided to combine them with some regular white chocolate chips for a pop of ghostly color and peanut butter chips and mini Reese’s Pieces for just a hint of peanut butter flavor.

This recipe doesn’t use the whole bag of white chocolate chips, but you can use up any extras in these White Chocolate Macadamia Nut Cookies, which are another favorite of mine.

If you don’t want the peanut butter flavor or have allergies, just leave them out and only do the white chocolate chips instead! I found all of these chips in the seasonal baking aisle at Target, although if you have a hard time tracking down the mini Reese’s Pieces you could always use the regular size ones.

several rows of dark chocolate halloween chip cookies on a cooling rack with scattered chips and pumpkins around it

These dark chocolate Halloween chip cookies are sure to put a smile on your Trick-or-Treater’s face!

More Halloween Treat Recipes You’ll Love

a stack of Dark Chocolate Halloween Chip Cookies with more cookies, chocolate chips and pumpkins around it
Yield: 24 cookies

Dark Chocolate Halloween Chip Cookies

Dark Chocolate Halloween Chip Cookies have a super soft and black-as-night dark chocolate cookie base that is studded with sweet white chocolate chips and creamy peanut butter chips for a frighteningly delicious treat! These are such easy Halloween cookies to make!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 cups all-purpose flour
  • 2/3 cup Hsershey's special dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup Halloween baking chips (Yummallo makes a version that you can find at Wal-Mart)
  • 1/2 cup peanut butter chips
  • 1/2 cup white chocolate chips
  • 1/2 cup mini Reese's Pieces baking candies


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
  3. Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
  4. In a separate bowl, combine the Halloween chips, white chocolate chips, peanut butter chips, and mini Reese's Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
  5. Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands. You might need to refrigerate the dough for 30-60 minutes in order to work with it as it is a very soft dough, although I can usually skip that step as long as I work quickly. Once the dough is shaped, place the balls on the prepared baking sheet 2 inches apart and bake for 8-10 minutes, just until set. Do not overbake.
  6. As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. It's a total vanity move but adding the extra chips at the end makes the cookies look so pretty and festive. Transfer to a wire rack to cool completely and store in an air-tight container.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 271Saturated Fat: 8gCholesterol: 37mgSodium: 169mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 3g

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