Cute Chocolate Halloween Cookies

These cute Chocolate Halloween Cookies are a hit with trick-or-treaters of all ages. Soft, buttery chocolate cut-out cookies are sandwiched around a layer of strawberry jam, with a little bat or ghost window on top so the ruby-red filling peeks through.

They're basically a Halloween twist on a Linzer cookie, and they're a lot easier than they look. I made them with my son, who doesn't have much of an attention span for baking, so you know they're simple! One easy chocolate dough, two cookie cutters, and a jar of jam are all it takes.

Key Ingredients & Substitutions

• Butter. Softened, room-temperature butter creams up light and fluffy with the sugar, which gives these cookies a tender, shortbread-like bite. Salted or unsalted both work; if you use unsalted, a pinch of salt with the flour brings out the chocolate.
• Caster sugar. Caster (superfine) sugar dissolves quickly into the butter for a smooth dough. Regular granulated sugar works too; just cream it a minute or two longer.
• Egg and vanilla. One egg binds the dough and a teaspoon of vanilla rounds out the chocolate flavor. For an egg-free version, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works well in a rolled cookie like this.
• Plain flour. Plain (all-purpose) flour gives the dough enough structure to hold crisp Halloween shapes. A good 1-to-1 gluten-free baking blend can be swapped in cup for cup; the dough will be a little more fragile, so chill it before rolling.
• Cocoa powder. This is where all the flavor comes from, so pick up a good quality cocoa powder. It makes all the difference. Natural or Dutch-processed cocoa both work; Dutch-processed gives a darker, more dramatic "spooky" color.
• Strawberry jam. A smooth, thick jam looks best through the cut-outs. Raspberry or cherry jam are just as festive (and extra blood-red), and seedless jam gives the cleanest look.

You'll also need some fun Halloween cookie cutters. I was inspired to make these when I came across some adorable bat and ghost shapes, and this set from Ann Clark would do the trick. I like the smaller size, which works really well for these cut-out style cookies. For the bases, grab a set of round cookie cutters, or use the rim of a drinking glass.

Helpful Tips

Chill the dough if it gets soft. There's a generous amount of butter in this dough, so on a warm day it can get sticky. If it's hard to roll or the shapes smear when you cut them, wrap it and pop it in the fridge for 20 to 30 minutes, then roll it between two sheets of parchment paper.

Roll evenly. Aim for about ⅛ inch (3 mm) thick for both the bases and the tops. Even thickness means every cookie bakes at the same rate, and thinner layers keep the finished sandwich from getting too thick to bite into.

Don't overfill with jam. A thin, even layer of jam is plenty. Leave a small border around the edge of each base so the jam doesn't bubble out and burn on the tray when you press the top in place.

Press the edges together. Once the cut-out top is on, gently press around the edge so the two layers bake into one cookie. Use the uncut round as the base, spread on the jam, stack the cut-out cookie on top, press, and they're ready to bake.

Bake the little shapes too. Don't waste those adorable bats and ghosts you cut out of the tops! Bake them on a separate tray for about 4 to 5 minutes and serve them right alongside your Halloween cookies. They're a great little treat for kids to snack on while the sandwiches cool.

Variations

• Change up the shapes. Pumpkins, cats, witch hats, and skulls all work. Small, simple shapes with bold outlines show off the jam best.
• Swap the filling. Try raspberry or cherry jam, orange marmalade for a Halloween-orange center, or a thin layer of chocolate hazelnut spread (add it after baking so it doesn't scorch).
• Make them vegan. Use a vegan butter block and a flax egg. For a naturally vegan Halloween treat with a different look, try our Spooky Vegan Halloween Cookies.
• Vanilla version. Leave out the cocoa and add ⅓ cup extra flour for a classic vanilla dough, or make a batch of Vegan Sugar Cookies and use this same jam-window trick.
• Add a little spice. A teaspoon of cinnamon or a pinch of cayenne in the dough gives a Mexican hot chocolate flavor that grown-ups love.
• Dust with sugar. A light snowfall of powdered sugar over the tops before serving makes them look extra pretty (and a little ghostly).

Serving Ideas

These cookies are made for a Halloween party table. Pile them onto a platter with the baked mini bat and ghost shapes scattered around, and add a few other easy treats like Caramel Popcorn Balls for a spread everyone can grab from.

They're also lovely with a warm drink on a chilly October evening. A glass of cold milk is the classic pairing for kids, and a mug of Mulled Sparkling Apple Cider or hot cocoa makes it feel like a proper fall treat. Pack a few in cellophane bags tied with orange ribbon, and you've got cute homemade gifts for teachers, neighbors, or classroom parties.

Storing & Freezing

Store the cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. Layer them between sheets of parchment paper so the jam centers don't stick to each other. The cookies soften slightly as the jam settles in, which many people think makes them even better on day two.

To freeze, let the baked cookies cool completely, then freeze them in a single layer on a tray before transferring them to a freezer bag or container. They'll keep for up to 2 months. Thaw them at room temperature for about an hour; no reheating needed.

You can also make the dough ahead. Wrap it tightly and refrigerate for up to 3 days, or freeze it for up to 3 months. Thaw frozen dough overnight in the fridge, let it sit at room temperature for a few minutes until it's rollable, then cut, fill, and bake as usual.

More Halloween Treats

If you loved these cookies, here are a few more spooky treats you might enjoy:

• Spooky & Sweet Halloween Desserts
• Halloween Mummy Brownies
• Halloween Oreo Pops
• Spooky Vegan Halloween Cookies
• Mummy Cupcakes for Halloween

📖 Recipe