Description
A rich, dark chocolate cookie topped with a swirl of vibrant purple buttercream frosting and edible glitter for a magical Halloween look.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar
- 2 tablespoons heavy cream
- Purple gel food coloring
- Edible glitter or sprinkles
Instructions
- Preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Cream the 1 cup of softened butter with granulated and brown sugars until fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Refrigerate the dough for 30 minutes to prevent excessive spreading.
- Scoop 1.5 tablespoon mounds of dough onto the sheets and bake for 10-12 minutes.
- Allow cookies to cool completely on a wire rack.
- Beat the second cup of butter and powdered sugar together, adding heavy cream for consistency.
- Mix in purple gel food coloring until the desired shade is reached.
- Pipe frosting onto the cooled cookies in a swirl or hat shape.
- Top with edible glitter or sprinkles immediately before the frosting sets.