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Halloween Double Chocolate Cookies

PrintPrint Recipe
  • Yield: 2 dozen large cookies
  • Prep Time: 0:20
  • Bake Time: 12 to 14 minutes

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/3 cup Karo® Dark Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1-1/2 cups candy-coated chocolate OR peanut butter pieces

Directions

  1. Preheat oven to 350°F.
  2. Whisk together flour, cocoa powder, baking powder and salt in a bowl.
  3. Beat sugar, butter, eggs, corn syrup and vanilla in large mixer bowl until well blended. Gradually beat in flour mixture. Stir in chocolates.
  4. Drop by heaping tablespoonfuls onto greased baking sheets. Lightly press down with the moistened heel of your hand. Bake for 12 to 14 minutes until cookies are set but still soft. Cool on pans for 2 to 3 minutes. Remove to rack to finish cooling.

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Corn Syrup

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Halloween Double Chocolate Cookies

  • Yield: 2 dozen large cookies
  • Prep Time:  20 minutes
  • Bake Time: 12 to 14 minutes

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups brown sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1/3 cup Karo® Dark Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1-1/2 cups candy-coated chocolate OR peanut butter pieces

Directions

  • Preheat oven to 350°F.
  • Whisk together flour, cocoa powder, baking powder and salt in a bowl.
  • Beat sugar, butter, eggs, corn syrup and vanilla in large mixer bowl until well blended. Gradually beat in flour mixture. Stir in chocolates.
  • Drop by heaping tablespoonfuls onto greased baking sheets. Lightly press down with the moistened heel of your hand. Bake for 12 to 14 minutes until cookies are set but still soft. Cool on pans for 2 to 3 minutes. Remove to rack to finish cooling.