The Halloween chocolate cookies are delightful treats in many monstrous shapes like ghosts, skulls, spiders, bats, and many others. They are usually filled with red jam, Nutella, or melted chocolate. This time, I made pumpkin-shaped cookies with a dark chocolate shortcrust filled with peanut butter, perfectly in tune with the sweetest and scariest holiday of the year. I’ve already used this fabulous dark shortcrust to make the extra chocolate shortbread roll, and I found it perfect for these delicious cookies. Of course, you can make any shape. I wanted to make a monstrous yet delicious pumpkin, so get some spooky shapes and try this special dough. Now let’s see what we need to make the Halloween chocolate cookies.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: Halloween
Ingredients
RECIPE FOR HALLOWEEN CHOCOLATE COOKIES COOKED IN AIR FRYER
- 1 2/3 cups all-purpose flour
- 3/4 cup hazelnut flour
- 3/4 cup powdered sugar
- 1/2 cup unsweetened cocoa powder (dark)
- 1/2 cup butter (cold)
- 1 egg
- flavor (vanilla)
- peanut butter (as needed)
Steps
LET’S PREPARE THE COOKIES
To make the dark shortcrust, you can follow this recipe. After resting, roll out the dough, but it shouldn’t be too thin. Using a pumpkin-shaped cutter, cut out many little pumpkins, and on some, make small holes to create eyes. Bake the cookies at 392°F for about 10 minutes if using an air fryer, or 356°F for about 15 minutes in the oven. Once baked, let them cool and then fill them with peanut butter. The monstrous pumpkins are ready to be enjoyed.
