Sourdough Halloween Cookies
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These sourdough Halloween cookies are the perfect Halloween treat! Loaded with chocolate, melty chocolate chips, and decorated with festive sprinkles or candy eyes, they’re as fun to make as they are to eat. You'll use sourdough starter or discard to add a subtle tang that really makes them special, unique and a tasty Halloween treat for kids and adults.
For more chocolatey sourdough desserts, try these sourdough chocolate chip cookie bars, these sourdough chocolate cupcakes, or these sourdough cosmic brownies. You might also enjoy these sourdough frosted Halloween brownies.
Why You’ll Love This Recipe!
Chewy Soft Texture - thanks to the melted butter, sourdough starter, and a touch of cornstarch, these cookies bake up with perfectly crisp edges and soft, chewy centres.
Rich Chocolate Flavor - the combination of cocoa powder and two types of chocolate chips (white and semi-sweet) creates a deep, indulgent chocolate taste in every bite.
Use Up Sourdough Discard - this recipe is a great excuse to put your sourdough discard (or starter) to good use. It adds a subtle tang that balances the sweetness and gives the cookies extra depth of flavor.
Ingredients
- All Purpose Flour
- Cocoa Powder
- Baking Soda
- Corn Starch - I like adding a little cornstarch to cookies because it keeps the cookies soft and chewy while helping them hold their shape in the oven.
- Salt
- Chocolate Chips - I've used semi-sweet chocolate chips, but use whatever chocolate chips you like.
- Peanut Butter Chips - These add a slightly salty, peanuty flavor to the cookies and really kick them up a notch. They kind of channel sourdough monster cookies.
- Sourdough Starter - you can use active sourdough starter or discard.
- Butter - I always prefer to use salted butter, but unsalted works too. Make sure it's melted, but cooled, for best texture.
- Brown and White Sugar - mixing brown and white sugar helps give the cookies a wonderful texture as well as a richer flavor.
- Eggs - I've used large eggs. You'll need one whole egg and one egg yolk.
- Vanilla Extract
- Halloween Sprinkles
How to Make Sourdough Halloween Cookies
I've adapted my tried and true sourdough chocolate chip cookie recipe to make these Halloween cookies. My family absolutely loves these cookies. Every time I make them they disappear.
Place some of the dry ingredients (flour, cocoa powder, baking soda, corn starch, salt, peanut butter chips and chocolate chips) into a large mixing bowl and combine. Set this aside.
Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.
The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.
Use a cookie scoop or large spoon to scoop out balls of dough. I have used 30g dough balls for this recipe. Place the dough balls onto the prepared baking sheets.
Add Halloween decorations to each cookie - I've chosen to use a few different ones that I picked up from the grocery store. See notes for some ideas if you can't find decorations where you live.
Place the cookies into the oven for 12 to 13 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre.
Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely. Maybe hide them at this stage, because mine literally disappeared from the cooling rack ... my boys absolutely LOVED these sourdough halloween cookies!
How to Store + Freeze
Keep these cookies fresh by storing them in an airtight container for 3-4 days. I like using a glass jar because it helps maintain their soft, chewy texture. Plastic containers can make them a bit softer than I prefer.
You can also freeze the baked cookies. Place them on a baking sheet in a single layer, and snap freeze until firm, then transfer to a Ziploc bag. They’ll keep well for up to 3 months and thaw perfectly at room temperature.
Want warm, fresh-baked cookies anytime? Freeze the dough instead! Scoop it into balls, snap freeze on a tray, and store frozen dough balls in a Ziploc bag. When you’re ready to bake, place the frozen dough on a baking sheet, let it soften slightly, and bake as directed. It’s the easiest way to have Halloween treats on demand, or prep for a party!
Sourdough Halloween Cookies
Equipment
- Baking Tray
Ingredients
- 350 g All Purpose Flour
- 25 g Cocoa Powder
- 6 g Baking Soda
- 6 g Corn Starch
- 2 g Salt
- 150 g Chocolate Chips
- 100 g Peanut Butter Chips
- 100 g Sourdough Starter (or Sourdough Discard)
- 180 g Salted Butter (melted)
- 160 g Brown Sugar
- 100 g White Sugar
- 1 Egg
- 1 Egg Yolk
- 5 g Vanilla Extract
Topping
- 50 g Halloween Sprinkles
- 50 g Chocolate Chips (or peanut butter chips if you prefer)
Instructions
- Place some of the dry ingredients (flour, cocoa powder, baking soda, corn starch, salt, chocolate chips and peanut butter chips) into a large mixing bowl and combine. Set this aside.
- Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
- Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
- Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.
- The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.
- Use a cookie scoop or large spoon to scoop out balls of dough. I have used 55g dough balls for this recipe (created used a large tablespoon cookie scoop). Roll each cookie dough ball into Halloween sprinkles. Place the dough balls onto the prepared baking sheets. Add eyes and extra chocolate chips by pushing them into the dough balls.
- Place the cookies into the oven for 12 to 13 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre.
- Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.
Notes
Nutrition
