Cookies and Brownies

Pistachio Monster Cookie Sandwiches 👀💚

Prep time: About 20 minutes
Bake time: 10–12 minutes per batch
Cooling time: About 30 minutes

These cookies have their eyes on you 👀💚 Chocolate chip cookie sandwiches filled with store-bought pistachio frosting and dressed up with candy eyes and orange sprinkles!

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups chocolate chips or chunks

For decorating

• Store-bought pistachio frosting
• Candy eyeballs
• Orange Halloween sprinkles

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Beat butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in eggs and vanilla.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients just until combined.
5. Fold in chocolate chips.
6. Scoop dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft. Larger cookies may need additional time.
7. Let cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. Spread or pipe store-bought pistachio frosting onto the flat side of one cookie. Top with a second cookie and gently press together.
9. Press orange sprinkles into the exposed frosting, leaving room at the front for candy eyes. Add the eyes to create your little monsters!

Makes approximately 9–12 large cookie sandwiches, depending on scoop size.

Storage: Keep in an airtight container and follow the frosting package’s refrigeration instructions.

Spooky Skull Brownie Bites

Prep time: 15 minutes
Yield: About 12 brownie bites

These easy Halloween brownie bites start with store-bought brownies and get a spooky finish with homemade cream cheese frosting, red skull candies, and a little red drizzle. They’re a fun treat for Halloween parties and come together without baking.

Ingredients

• Store-bought brownie bites
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1–2 tablespoons sour cream
• ½ teaspoon vanilla
• ¼ teaspoon salt
• Red candy skulls
• Edible blood gel

Instructions 

1. Beat the cream cheese, powdered sugar, salt, and vanilla until smooth and creamy. Add the sour cream and blend.
2. Spoon or pipe a small amount of frosting onto each brownie bite.
3. Add a red skull on top.
4. Pipe a little edible blood gel over the skulls and cream cheese topping.

Keep refrigerated until serving.

Double Chocolate M&M Cookies

Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: About 27 minutes
Oven temperature: 350°F

These soft, fudgy chocolate cookies are loaded with colorful regular and mini M&M’s, plus chocolate chips. They’re easy to make and perfect for sharing—or keeping all to yourself!

Ingredients

• 2 cups all-purpose flour, plus 1–2 tablespoons if needed
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup regular and mini M&M’s
• ½ cup chocolate chips

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda, and salt.
3. Beat the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the eggs one at a time, then add the vanilla.
4. Gradually mix in the dry ingredients just until combined. Fold in the M&M’s and chocolate chips.
5. Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 10–12 minutes, until the edges are set and the centers are still soft.
6. If desired, shape the warm cookies with a cookie ring. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Cranberry Orange Thumbprint Cookies

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12–14 minutes
Total Time: About 1 hour
Yield: Approximately 24 cookies

These cranberry orange thumbprint cookies are soft, buttery, and filled with sweet-tart cranberry preserves, then finished with a simple white chocolate drizzle. An easy and festive Christmas cookie recipe for holiday baking, cookie trays, parties, and homemade gifts. 🎄❤️

Cranberry Orange Filling

Ingredients

• 1 (12-ounce) bag fresh or frozen cranberries
• 1 cup fresh orange juice
• ¾ cup packed brown sugar
• 1 teaspoon vanilla bean paste
• Pinch of salt

Instructions

1. Combine the cranberries, orange juice, brown sugar, vanilla bean paste, and salt in a medium saucepan.
2. Bring to a gentle boil over medium heat.
3. Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally and gently crushing the cranberries as they burst.
4. Remove from the heat once the mixture is thick and jammy. It will continue to thicken as it cools.
5. Cool completely before filling the cookies. If the filling is still too loose, strain off a little excess liquid.

Sugar Thumbprint Cookies

Ingredients

• 1 package sugar cookie mix
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt
• Melted white chocolate, for drizzling (optional)

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Combine the sugar cookie mix, softened butter, egg, vanilla, and salt until a soft dough forms.
3. Roll the dough into 1½-inch balls and arrange them about 2 inches apart on the baking sheet.
4. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
5. Bake for 10–12 minutes, until the edges are lightly golden.
6. If the centers puff up, carefully press the indentations again while the cookies are warm.
7. Cool completely, then spoon the cranberry-orange filling into each center.
8. Drizzle with melted white chocolate, if desired.

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Black Velvet Cheesecake Cookies

Prep Time: 1 hour 15 minutes
Cook Time: 11–13 minutes
Total Time: About 1 hour 30 minutes
Yield: 12–14 large cookies

These spooky Black Velvet Cheesecake Cookies get their rich, Oreo-style flavor from black cocoa and have a creamy vanilla cheesecake center tucked inside. Rolled in sparkling black cocoa sugar, they’re soft, dramatic, and perfect for Halloween. 🖤🎃

Ingredients

Black Velvet Cookies

• 2 cups all-purpose flour, plus 1–2 tablespoons if needed
• ½ cup black cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla bean paste

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Black Cocoa Sugar Coating

• ½ cup granulated sugar
• 2 tablespoons black cocoa powder

Instructions

1. Make the cheesecake filling: Beat the cream cheese, sugar, and vanilla until smooth. Scoop into 12–14 small mounds, about 2 teaspoons each, onto a parchment-lined plate or baking sheet. Freeze for 30–45 minutes.
2. Make the coating: Whisk together the granulated sugar and black cocoa powder. Set aside.
3. Preheat oven to 350°F and line baking sheets with parchment paper.
4. Whisk together the flour, black cocoa powder, baking soda, and salt.
5. In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.
6. Beat in the eggs one at a time, then mix in the vanilla bean paste.
7. Gradually add the dry ingredients and mix just until a soft dough forms. Chill the dough for 30 minutes.
8. Scoop about 2½ tablespoons of dough and flatten into a disc. Place one frozen cheesecake mound in the center. Add enough dough to completely cover the filling and carefully seal the edges.
9. Roll each stuffed cookie in the black cocoa sugar and place about 3 inches apart on the prepared baking sheet.
10. Bake for 11–13 minutes, until the edges are set but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Tips

For the deepest black color and Oreo-like flavor, use black cocoa powder rather than regular cocoa.

Make sure the cheesecake centers are well frozen before stuffing the cookies—it makes them much easier to seal inside the dough.

Don’t overbake. The cookies will continue setting as they cool, while the cheesecake center stays soft and creamy.

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Banana Bread Chocolate Chunk Cookies 🍪 

• Prep Time: 15 minutes
• Bake Time: 10–12 minutes
• Yield: Approximately 16-18 cookies small cookies

Soft banana cookies loaded with rich chocolate chunks for a cozy twist on classic banana bread.

Ingredients 

• 3/4 cup butter shortening
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 mashed banana (about 1 small banana
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 cup chocolate chunks
• Flaky salt

Instructions 

1. Mix butter + brown sugar, sugar until smooth.
2. Add mashed banana, eggs and vanilla.
3. Stir in flour, cinnamon, baking soda, and salt.
4. Fold in chocolate chunks.
5. Scoop onto lined baking sheet.
6. Bake at 350°F for 10-12 minutes until edges are golden and centers stay soft.
7. Sprinkle flaky salt while warm. 

✨Enjoy!

Hope you love these Banana Bread Chocolate Chunk Cookies as much as I do. They’re soft, chewy, packed with chocolate chunks, and the perfect way to use up a ripe banana. Enjoy them with a cold glass of milk or your favorite cup of coffee.

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Caramel Chocolate Chunk Cookies

Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 12 large cookies or 16-18 small

✨Loaded with gooey caramel and rich chocolate chunks, these bakery-style cookies are the perfect combination of soft, chewy, and indulgent. Every bite is packed with sweet caramel goodness and melted chocolate. 🤎🍪

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• ½ cup caramel bits
• ½ cup chocolate chunks
• ½ cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Fold in the caramel bits, chocolate chunks, and chocolate chips.
7. Scoop large portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Halloween Oreo Brownie Cups

Prep Time: 10 minutes
Bake Time: 18–22 minutes
Cooling Time: 20 minutes
Total Time: 50 minutes
Yield: 6 brownie cups (or whatever your mold makes)

✨Recipe Note: I used a brownie cup mold for this recipe. The mold is linked in my Amazon Storefront.

If you love brownies and Oreos, these Oreo Brownie Cups are the perfect treat. Fudgy, creamy, and easy to make, they’re sure to disappear fast!

Ingredients

• 1 box brownie mix, plus the ingredients called for on the box
• 1 teaspoon vanilla extract
• ½ cup chocolate chunks
• ½ cup crushed Oreo cookies, divided
• Vanilla frosting or my homemade buttercream recipe⁠

Instructions

1. Preheat the oven to 350°F and grease a brownie cup mold.
2. Prepare the brownie batter according to the box directions. Stir in the vanilla, chocolate chunks, and about ⅓ cup of the crushed Oreos.
3. Fill each cavity about ⅔ full.
4. Bake for 12–15 minutes, until the edges are set and a toothpick inserted in the center has moist crumbs. Avoid baking until completely dry.
5. Cool completely in the mold, then carefully remove the brownie cups.
6. Top with vanilla frosting and the remaining crushed Oreos.

Tip: Make sure the cups are fully cool before frosting so the buttercream keeps its shape.

✨These Oreo Brownie Cups are made in a brownie cup mold, creating the perfect chocolate shell for a creamy cookies-and-cream filling. They’re rich, easy to make, and perfect for any Oreo lover!

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Hocus Pocus Cookies 🧡💚💜

Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: 30–32 minutes
Yield: About 12 Medium cookies

These colorful Hocus Pocus Cookies are soft, chewy, and perfect for Summerween or Halloween celebrations.

Ingredients

• 1 box white cake mix
• 2 eggs
• 1/2 cup vegetable oil
• Purple food coloring
• Green food coloring
• Orange food coloring

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix the cake mix, eggs, and oil until a soft dough forms.
3. Divide the dough evenly into three bowls.
4. Color one bowl purple, one green, and one orange.
5. Take a small portion of each color and gently press them together to form a large dough ball. (I use a ice cream scoop to form ball) ✨See video
6. Place on the prepared baking sheet. 
7. Bake for 9–11 minutes or until the edges are set.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

✨These colorful Hocus Pocus Cookies are soft, chewy, and perfect for Summerween or Halloween celebrations. Save this recipe for when you’re craving a little spooky fun in the kitchen! 

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Halloween S’mores Whoopie Pies

Prep time: 15 minutes
Bake time: 8–10 minutes
Yield: 10–12 whoopie pies

Soft chocolate cookies filled with fluffy marshmallow creme and rolled in graham cracker crumbs for an easy treat with all the flavors of classic s’mores.

Ingredients

Chocolate Cookies

• 1 box (15.25 ounces) chocolate cake mix
• 2 large eggs
• ½ cup butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Pinch of salt
• ¾ cup marshmallow bits

Filling

• 1 jar (7 ounces) marshmallow creme

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Mix the cake mix, eggs, melted butter, vanilla, and salt until a thick dough forms.
3. Fold in the marshmallow bits.
4. Scoop the dough onto the prepared baking sheets, spacing each portion about 2 inches apart.
5. Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft.
6. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. Spread or pipe 1–2 tablespoons of marshmallow creme onto the flat side of one cookie. Top with another cookie and gently press together.

Peanut Butter Dream Cookies

Prep time: 20 minutes
Bake time: According to package directions
Cooling and decorating: 30 minutes
Yield: Approximately 12–16 cookies

Soft sugar cookies topped with fluffy peanut butter buttercream, chocolate drizzle, crunchy peanuts and mini Reese’s Peanut Butter Cups. These easy cookies are rich, creamy and perfect for every peanut butter lover!

Ingredients

• 1 package refrigerated sugar cookie dough
• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 2–3 tablespoons heavy cream
• Pinch of salt
• ½ cup chocolate melting wafers or chocolate chips
• Chopped peanuts, for topping
• Mini Reese’s Peanut Butter Cups, unwrapped

Instructions

1. Bake the sugar cookies according to the package directions. Transfer them to a wire rack and allow them to cool completely.
2. Beat the softened butter and peanut butter until smooth and creamy.
3. Gradually add the powdered sugar and salt, mixing until combined.
4. Add the vanilla and 2 tablespoons of heavy cream. Beat on high for approximately 3 minutes, until light and fluffy. Add another tablespoon of cream if needed.
5. Spread or pipe the peanut butter buttercream over the cooled cookies.
6. Melt the chocolate in short microwave intervals, stirring after each one until smooth.
7. Drizzle the melted chocolate over the frosting.
8. Sprinkle with chopped peanuts and top each cookie with a mini Reese’s cup.
9. Allow the chocolate to set before serving.

Storage

Store the decorated cookies in an airtight container in the refrigerator for up to four days. Allow them to sit at room temperature for about 15 minutes before serving.

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Nutter Butter Santa Cookies

Prep time: 25 minutes
Chill time: 15 minutes
Servings: 12 cookies

These adorable Nutter Butter Santa Cookies are an easy no-bake Christmas treat made with colorful candy melts, mini marshmallows and red candies. They’re perfect for holiday parties, Christmas cookie trays or a festive activity with the kids!

Ingredients

• 12 Nutter Butter cookies
• 1 cup white candy melts
• ¾ cup red candy melts
• 12 red mini M&M’s or other small red candies
• 12 mini marshmallows, cut in half
• Black decorating icing or melted dark chocolate

Instructions

1. Line a baking sheet with parchment paper.
2. Melt the white candy melts according to the package directions.
3. Dip the bottom portion of each Nutter Butter into the white candy melts to create Santa’s beard. Place on the prepared baking sheet.
4. Melt the red candy melts and dip the top of each cookie to create Santa’s hat.
5. Add half of a mini marshmallow to the side of the hat while the coating is still wet.
6. Attach a red candy just above the beard for Santa’s nose.
7. Use black decorating icing or melted chocolate to add two small eyes.
8. Refrigerate for 10–15 minutes, or until completely set.

Tips

• Work with one cookie at a time so the decorations stick before the candy coating sets.
• If the candy melts become too thick, stir in a small amount of coconut oil or vegetable shortening.
• Store the finished cookies in an airtight container in the refrigerator for up to five days.

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Spooky Caramel Monster Brownie Bites 

Prep Time: 20 minutes
Bake Time: 10–12 minutes
Yield: About 24 mini brownie bites

These fudgy little brownie bites are filled with gooey caramel, topped with colorful frosting, Halloween sprinkles, and candy eyeballs. They’re easy to make with a boxed brownie mix and perfect for Halloween parties, treat trays, or a spooky movie night. 🧡💚

Ingredients

• 1 box brownie mix, plus ingredients listed on the box
• 1 teaspoon vanilla extract
• 24 soft caramel candies
• 2–3 tablespoons heavy cream
• About 1½ cups orange and/or green frosting
• Halloween sprinkles
• Candy eyeballs

Instructions

1. Preheat oven to 350°F and lightly grease a mini muffin pan.
2. Prepare the brownie batter according to package directions, then stir in the vanilla.
3. Fill each mini muffin cup about ⅔ full.
4. Bake for 10–12 minutes, or until just set.
5. Immediately press the center of each brownie with the back of a teaspoon to create a small well.
6. Cool completely before removing from the pan.
7. Microwave the caramels with 2 tablespoons heavy cream in 15-second intervals, stirring until smooth. Add a little more cream if needed.
8. Spoon caramel into each brownie well.
9. Pipe or spread orange and green frosting over the tops.
10. Decorate with Halloween sprinkles and candy eyeballs.
11. Serve right away for a gooier center, or allow them to set before serving.

🧡Easy Halloween brownie bites filled with gooey caramel and topped with colorful frosting, sprinkles, and candy eyes.

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Black Cocoa Halloween Oreo Cookies

Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Total time: about 55 minutes
Yield: approximately 18 large cookies

Ingredients

• 2 cups all-purpose flour
• ½ cup black cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla bean paste or vanilla extract
• 12 Halloween Oreos, roughly chopped
• 4–5 additional Halloween Oreos, broken into pieces for topping

Instructions

1. In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
3. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
4. Gradually add the dry ingredients and mix just until a soft cookie dough forms.
5. Gently fold in the 12 chopped Halloween Oreos.
6. Cover and refrigerate the dough for 30 minutes.
7. Preheat oven to 350°F and line a baking sheet with parchment paper.
8. Scoop the dough into large balls and place them several inches apart on the prepared baking sheet. Press additional Halloween Oreo pieces onto the tops.
9. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack.

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Pumpkin Cheesecake Cookie Cups

Prep Time: 20 minutes
Bake Time: 9–11 minutes
Chill Time: 30 minutes
Yield: 24 mini cookie cups

Soft pumpkin-spice sugar cookie cups filled with creamy pumpkin cheesecake and finished with caramel and a festive chocolate fall topper. 🍂🎃

Ingredients

Cookie Cups

• 24 Pillsbury refrigerated sugar cookie dough squares
• Nonstick cooking spray

Optional Pumpkin Spice Sugar

• 2 tablespoons granulated sugar
• ½ teaspoon pumpkin spice

Pumpkin Cheesecake Filling 

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• ¾ cup powdered sugar
• ¾ cup pumpkin purée
• ½ teaspoon pumpkin extract
• 1½ teaspoons pumpkin pie spice
• Pinch of salt
• 6 oz whipped topping, thawed

Topping

• Caramel sauce
• Mini chocolate pumpkins, leaves, acorns, or other fall chocolates

Instructions

1. Preheat oven to 350°F. Lightly grease a mini muffin pan.
2. Roll 1 sugar cookie dough square in the pumpkin spice sugar mixture. Place one ball in each mini muffin cup. Do not press the dough down before baking.
3. Bake for 9–11 minutes, until the edges are lightly golden.
4. Immediately after baking, while the cookies are still hot, use the bottom of a lightly greased shot glass (or something round) to press straight down into the center of each cookie, forming a cup.
5. Let the cookie cups cool in the pan for about 10 minutes, then carefully remove and cool completely.
6. To make the pumpkin cheesecake, beat the softened cream cheese and butter until smooth. Add the powdered sugar, pumpkin purée, pumpkin extract, pumpkin pie spice, and salt. Beat until creamy.
7. Gently fold in the whipped topping until light and fluffy.
8. Refrigerate the filling for 30 minutes so it firms up enough to pipe.
9. Pipe the chilled pumpkin filling into each cooled cookie cup.
10. Drizzle lightly with caramel sauce and top with a mini chocolate fall decoration.

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Candy Corn Whoopie Pies

Prep time: 15 minutes
Bake time: 8–10 minutes per batch
Cool time: about 20 minutes
Total time: about 45 minutes
Yield: 4 large or approximately 8 smaller whoopie pies

Soft orange and yellow cake cookies with a fluffy white center make these look just like candy corn. 🎃🧡💛🤍

Ingredients

• 1 box (15.25 oz) white cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• Yellow food coloring
• Orange food coloring
• Marshmallow fluff, for filling

Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Mix the cake mix, eggs, oil, and vanilla until a thick, soft dough forms.
3. Divide the dough evenly between two bowls.
4. Tint one bowl yellow and the other orange.
5. Scoop about 1–2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each.
6. Bake for 8–10 minutes, just until the cookies are set. Don’t overbake—you want them nice and soft.
7. Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack. Cool completely.
8. Pipe or spoon marshmallow fluff onto the flat side of a yellow cookie.
9. Top with an orange cookie, flat side toward the filling.
10. Gently press together to create the orange + white + yellow candy corn look.

Tip: Pair cookies that are similar in size before filling them so your whoopie pies look nice and even. 🧡💛🤍

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Caramel Chocolate Chip Shortbread Bars

Prep time: 20 minutes
Bake time: 45–55 minutes
Total time: 65–75 minutes, plus cooling
Pan: 8×8 inches
Yield: 9 large bars (or 16 smaller bars)

Buttery shortbread bars layered with gooey salted caramel, mini chocolate chips, and a soft crumb topping. An easy, rich dessert perfect for fall baking.

Ingredients

• 1 cup salted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup powdered sugar
• 1 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• Pinch of salt
• 8 oz soft caramels, unwrapped
• 3 tbsp heavy cream
• 1/4 tsp vanilla extract
• Mini chocolate chips
• Flaky sea salt, optional

Instructions

1. Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper.
2. Cream the butter, granulated sugar, and powdered sugar until smooth.
3. Mix in 1 tablespoon vanilla, then add the flour and salt. Mix until a soft dough forms.
4. Press about 2/3 of the dough evenly into the prepared pan. Refrigerate the remaining 1/3 of the dough while the crust bakes.
5. Bake for 20–25 minutes, until set and lightly golden around the edges. Let cool for about 15 minutes.
6. Melt the caramels and heavy cream together in 30-second intervals, stirring between each, until smooth.
7. Stir 1/4 teaspoon vanilla into the caramel.
8. Spread the caramel evenly over the baked shortbread crust.
9. Sprinkle with mini chocolate chips and a little flaky sea salt, if desired.
10. Crumble the remaining chilled shortbread dough evenly over the top.
11. Bake for another 25–30 minutes, until the topping is lightly golden and the caramel is bubbling around the edges.
12. Cool completely before slicing.

Tip: Let the bars cool completely before cutting so the caramel has time to set while still staying soft and gooey.

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Red Velvet Black Cocoa Halloween Cookies

Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: 30–32 minutes
Yield: Approximately 12 large cookies

Soft red velvet and black cocoa cookies swirled together for a dramatic red-and-black Halloween treat. Rich, chocolatey, and perfect for spooky-season baking. 

Ingredients

Red Dough

• 1 box red velvet cake mix
• 2 large eggs
• ⅓ cup vegetable oil

Black Dough

• 1 box white cake mix
• ⅓ cup black cocoa powder
• 2 large eggs
• ⅓ cup vegetable oil
• ½–1 teaspoon black gel food coloring
• 1 additional tablespoon vegetable oil, only if needed

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Combine the red velvet cake mix, eggs, and oil until a thick dough forms.
3. In a separate bowl, combine the white cake mix, black cocoa powder, eggs, oil, and black gel food coloring. If the dough is too crumbly to shape, add the additional tablespoon of oil.
4. Refrigerate both doughs for 30–45 minutes.
5. Scoop about 1 tablespoon red dough and 1 tablespoon black dough.
6. Press the two pieces together and gently roll once or twice to create a marbled ball. Don’t fully blend the colors.
7. Place cookies several inches apart on the prepared baking sheets.
8. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
9. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Tip: Don’t overmix the red and black dough together—you want those bold, distinct Halloween swirls.

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Stitched Halloween Cake Mix Cookies 🖤🩷🧡

Prep time: 20 minutes
Bake time: 10–12 minutes
Total time: 30–32 minutes
Yield: approximately 12 large cookies

Easy Stitched Halloween Cake Mix Cookies made with white cake mix and spooky black, pink & orange colors. 🎃🖤🩷🧡 Perfect for Halloween parties and spooky-season baking!

Ingredients

• 1 box white cake mix (about 15.25 oz)
• 2 large eggs
• ⅓ cup vegetable oil
• 1 teaspoon vanilla
• Electric Pink gel food coloring
• Orange gel food coloring
• Black gel food coloring
• 1 tablespoon black cocoa powder, optional but great for getting the black really dark
• Black candy melts for stitches

Instructions

1. Mix the white cake mix, eggs and oil until a thick cookie dough forms.
2. Divide the dough evenly into 3 bowls.
3. Color one portion pink and one orange.
4. For the black portion, add 1 tablespoon black cocoa plus black gel coloring. If it gets noticeably drier than the other colors, add just a tiny splash of oil.
5. Chill all three doughs for about 30 minutes. This makes them much easier to shape and helps prevent spreading.
6. Take a small piece of each color and gently press the three together. Roll very lightly into a ball—you don’t want the colors blending.
7. Place on a parchment-lined baking sheet with the three colors still clearly visible.
8. Bake at 350°F for about 9–11 minutes. Pull them when the edges are set but the centers still look soft.
9. Let sit on the baking sheet for about 5 minutes before moving to a cooling rack.
10. Once completely cool, melt black candy melts and pipe the stitch lines along the color seams on a few of them.

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Reese’s Peanut Butter Harvest Cookies 🍂🍪

Prep: 15 minutes
Chill: 30–45 minutes
Bake: 12–15 minutes per batch                    
Approximately makes: 18-20 medium cookies 

Thick peanut butter cookies loaded with Reese’s Pieces, peanut butter chips, and chopped Reese’s peanut butter cups. Their warm fall colors make them a cozy treat for autumn gatherings—or an afternoon baking at home!

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour, spooned and leveled
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup Reese’s Pieces
• ½ cup peanut butter chips
• ¾ cup roughly chopped Reese’s peanut butter cups, chilled
• Additional candy and chips for topping, optional

Instructions

1. Beat the softened butter, peanut butter, and both sugars until creamy, about 2 minutes.
2. Beat in the egg and vanilla.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Mix the dry ingredients into the wet ingredients just until combined.
5. Gently fold in the Reese’s Pieces, peanut butter chips, and chilled chopped peanut butter cups.
6. Scoop into 3-tablespoon portions and shape into thick mounds. Cover and refrigerate for 30–45 minutes.
7. Heat the oven to 350°F. Line baking sheets with parchment paper.
8. Place dough mounds about 3 inches apart. Gently flatten slightly; do not make fork marks.
9. Bake for 12–15 minutes, until the edges are set and the centers still look slightly soft.
10. If desired, gently press extra Reese’s Pieces, chips, and peanut butter cup pieces into the warm tops.
11. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Baking Tips

• Use regular creamy peanut butter for consistent results.
• Chill the chopped peanut butter cups before folding them into the dough to help them hold their shape.
• Avoid overbaking—the cookies will continue to set as they cool.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. 

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Halloween Skull S’mores Brownie Cups

Prep: 25 minutes
Chill: 15–20 minutes
Bake: 10–13 minutes per batch                                 Approximately: About 24 mini cauldron brownies

Ingredients

Brownie cups

• 1 box brownie mix
• Eggs, oil, and water listed on the package
• 1–1½ cups marshmallow fluff

Chocolate skulls

• Chocolate melting wafers
• Mini skull silicone mold
• Crushed chocolate graham crackers, optional

Instructions 

1. Prepare the brownie mix according to the package directions. Heat the oven to the temperature listed on the box.
2. Grease a mini muffin pan. Fill each cup about two-thirds full with brownie batter.
3. Bake for 10–13 minutes, or until the edges are set. Start checking early, since oven times can vary.
4. While the brownies are warm, gently press an indentation into the center of each one. Cool completely.
5. Melt the chocolate wafers. Fill the skull mold with melted chocolate and chill until firm, about 15–20 minutes. Unmold the skulls.
6. Pipe marshmallow fluff into each cooled brownie cup. Lightly toast the tops with a kitchen torch.
7. Place a chocolate skull on each brownie. Add a sprinkle of crushed chocolate graham crackers, if you like.

Tip: Let the brownie cups cool completely before filling them so the marshmallow fluff holds its shape.

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Frankenstein Oreo Cookies

Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 9–11 minutes
Total time: About 56 minutes
Makes: 18 cookies

These soft, bright-green cake mix cookies are loaded with Oreo pieces and chocolate chips. They’re an easy Halloween treat for anyone who loves the combination of cookies and chocolate.

Ingredients

1 box white cake mix
2 eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
Green gel food coloring
¾ cup chopped Oreo cookies
½ cup chocolate chips

Instructions

1. Heat the oven to 350°F. Line baking sheets with parchment paper.
2. Mix the cake mix, eggs, oil, vanilla, and a few drops of green food coloring until a soft dough forms.
3. Fold in the chopped Oreos and chocolate chips.
4. Cover and chill the dough for 30 minutes.
5. Scoop the dough onto the prepared baking sheets, leaving space between cookies. Press a few extra Oreo pieces or chocolate chips on top, if desired.
6. Bake for 9–11 minutes, until the edges are set and the centers still look soft.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips: Use gel food coloring for a bright green dough without adding extra liquid. Chop the Oreos into chunks so you can see them in the cookies, and avoid overbaking—the centers should still look soft when you take them out. Press a few Oreo pieces and chocolate chips on top while the cookies are warm for a prettier finish.