Chocolate Vampire Cookies (Print Version)

Chewy chocolate treats adorned with candy fangs create a spooky and playful dessert experience.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Add-Ins and Decorations

10 - 1 cup semisweet chocolate chips
11 - 48 small candy fangs or white jelly beans
12 - 1/4 cup red gel icing

# Step-by-Step:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Fold in chocolate chips using a spatula or wooden spoon.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
09 - Remove from oven and allow cookies to cool on baking sheet for 5 minutes.
10 - Transfer cookies to a wire rack to cool completely.
11 - While cookies are still slightly warm, gently press two candy fangs or jelly beans into each cookie to resemble vampire fangs.
12 - Use red gel icing to pipe blood effects around the fangs for dramatic presentation. Allow icing to set completely before serving.

# Expert Tips:

01 -
  • They look way more impressive than the fifteen minutes of actual work they require, which means you can impress people without stress.
  • That chewy-fudgy center stays soft for days, so you can bake ahead and actually enjoy your Halloween instead of frantically decorating.
  • The playful fangs turn ordinary chocolate cookies into conversation starters that adults find just as charming as kids do.
02 -
  • Don't overbake these—the moment the edges look set is when you pull them out, even if the centers look slightly soft in the middle, because they'll continue cooking on the hot pan.
  • Room temperature ingredients make a genuine difference here; cold eggs won't blend smoothly into the butter and sugar, which affects the final texture.
03 -
  • Keep your chocolate chips in the freezer so they hold their shape during baking instead of melting into the dough and disappearing.
  • If you want extra decadence and your fridge has room, chill the dough for 30 minutes before scooping—it spreads less and bakes slightly puffier.
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