These dark chocolate Halloween cookies pack a fun surprise – a creamy slime-filled center! Rich black velvet cookies are stuffed with a bright green cheesecake filling and topped with candy eyeballs and festive sprinkles for a spooky cookie recipe that is perfect for Halloween.
Also, don’t miss these candy corn cookies to use up those little packages of candy corn the kids get when trick-or-treating. And these Halloween cake mix cookies are super easy to make when you need something quick to take to a Halloween party. And of course, it just doesn’t feel like fall until you’ve had some pumpkin cookies with chocolate chips!
Halloween’s knocking on our door, and there’s no better way to get into the spooky spirit than by whipping up a batch of delicious Halloween cookies. Who can resist a cookie that’s soft and chewy with a creamy cheesecake center? Not me, that’s for sure!
The fun part about these stuffed Halloween cookies is that you can play around with the flavors by swapping out the flavor extract for the cheesecake filling. Peppermint, orange, or almond extract would all be tasty choices. And for those who aren’t into spending hours decorating cut-out cookies, these sweet treats are no-fuss. They come out looking cute and festive every single time.
So, what are you waiting for? Ditch the store-bought cookies this year. Instead, grab your ingredients and a cookie scoop, and get started on these dark chocolate Halloween cookies!
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Cream Cheese — This will be used to make the cheesecake filling. Let it soften to room temperature first to make mixing easier.
- Confectioners Sugar — Powdered sugar sweetens up the cream cheese. It is finer than granulated sugar and will give the filling a smoother consistency.
- All-Purpose Flour — You’ll need flour for both the filling and the cookies. It helps thicken the cheesecake filling and gives structure to the cookies.
- Vanilla Extract — Use pure vanilla extract in both the filling and the cookie dough to add depth of flavor.
- Salted Butter — Let the butter soften to room temperature. If you’re using unsalted butter, just add a couple pinches of salt (about 1/8 teaspoon total).
- Brown Sugar — Adding light brown sugar to cookie dough sweetens it and adds moisture, giving the cookies that amazing chewy texture.
- Granulated Sugar — For more sweetness.
- Egg — Eggs act as binders for cookies and help provide structure. I recommend letting the egg come to room temperature so it mixes in easier and helps the flour rise more easily.
- Milk — Adds moisture to the cookies. I often use whole milk when baking, but 2% works, too.
- Baking Soda — Adding baking soda helps the cookies rise when baked. It is a leavening agent.
- Dark Chocolate Baking Cocoa — Dark cocoa powder gives these chewy cookies their rich chocolatey flavor. Or use black cocoa powder and skip the black food coloring.
- Halloween Sprinkles — Use any colors you’d like! Green, purple, and orange sprinkles are perfect for Halloween. Don’t forget the candy eyes!
- Food Coloring — You’ll need neon green food coloring for the cheesecake filling and black gel food coloring for the cookies.
To get in on the Halloween fun and make these black velvet cookies, you’ll need the following kitchen supplies:
- mixing bowls
- baking sheets
- electric mixer
- cookie scoop
- parchment paper
- measuring cups and spoons
- cooling rack
- rubber spatula
How to Make Slime Filled Halloween Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prepare the filling. In a medium bowl, mix cheesecake ingredients with an electric mixer until smooth. Adjust food coloring to desired shade. Scoop the cheesecake filling onto a parchment-lined baking sheet and freeze for 2 hours.
Make the cookie dough. In a large bowl, cream butter, brown sugar, and granulated sugar. Add wet ingredients: egg, milk, vanilla, and black food coloring. In a separate bowl, whisk baking soda, cocoa, and flour. Combine wet and dry ingredients.
Assemble the cookies. Preheat oven to 350°F. Use a cookie scoop to portion the dough. Roll into a ball, flatten slightly, and place onto a parchment-lined cookie sheet. Add a frozen cream cheese ball to the tops of the cookies, cover with another flattened dough tablespoon, and seal edges. Top with sprinkles. Repeat for the remainder of the dough and the frozen cheesecake filling.
Bake. Chill assembled cookies for 30 minutes. Bake cookies for 12-15 minutes. Cool on baking sheet for 10 minutes, then transfer to a wire rack. Your Halloween treats are ready for enjoying!
Storage and Freezing
Room Temperature: Store these spooky chocolate cookies in an airtight container at room temperature for up to 3 days. I recommend separating layers with parchment paper when stacking cookies.
Fridge: Refrigerate for up to 5 days.
Freezer: Although the baked cookies will be fragile, you can freeze them in a single layer in a freezer-safe container for up to 1 month.
The unbaked cookie dough will keep in the freezer for up to 3 months. It’s a good idea to let them thaw for a bit in the refrigerator before baking or add a few extra minutes to the baking time.
Tips and Tricks for Making Stuffed Halloween Cookies
- Use a cookie scoop to make cookies with a uniform size and shape.
- If the dough is too sticky to work with, dust your hands with a bit of flour, chill the dough for a few more minutes, and/or add a bit more flour.
- These cookies taste best when fresh. However, if you plan on storing them, place a sheet of parchment paper between layers in a container to keep them from sticking together.
- Make sure your cream cheese is softened to room temperature before making the cheesecake filling.
- Don’t skip the chilling steps. They ensure the cookies maintain their shape and the filling doesn’t ooze out during baking.
- You can eliminate the black gel food coloring by using black cocoa powder instead of dark chocolate cocoa.
- Make a double batch for Halloween night. They go quickly!
Additions and Variations
Add nuts. Toss some chopped nuts like walnuts, peanuts, or pecans to add crunch and texture.
Up the chocolate factor. Mix in white chocolate or milk chocolate chips with the dough to make the cookies more decadent.
Use up leftover Halloween candy. Top the cookies with some Halloween M&Ms, candy corn, or pieces of chocolate bars while they’re still warm and soft from the oven. Crushed Oreo cookies would be yummy, too.
Swap out the colors and flavors for other holidays. Make these for any holiday by swapping out the color of cheesecake filling and sprinkles. For example, you could add some peppermint extract to the cheesecake filling instead of vanilla to make Christmas cookies.
Halloween Cookies FAQ
Yes, you can use the gel food coloring of your choice for this Halloween dessert. However, the neon green gives it that spooky Halloween touch. Orange would be great, too!
Yes, you should be able to freeze the unbaked cookies. When you’re ready to bake, simply thaw in the refrigerator then bake as directed.
A great trick for keeping cookies soft is to store them with a slice of bread.
More Spooky Halloween Cookie Recipes
- Witches Hat Cookies — These are the BEST Halloween cookies if you’re looking for something that’ll be a huge hit with the kids. Homemade chocolate cookies topped with frosting, sprinkles, and Hershey’s kisses to make adorable witches’ hats.
- Halloween Mummy Cookies — Easy cookies with stripes of buttercream frosting and candy eyes to make some marvelous mummies.
- Brimstone Cookies — You won’t believe how easy these spooky cookies are to make with just 4 ingredients!
- Spider Rice Krispies Treats — Not exactly a cookie, but they’ll look great on the dessert table for all your Halloween parties.
Slime Filled Halloween Cookies
↑ Click stars to rate now!Print Pin SaveSaved! Rate
- 4 ounces cream cheese, softened
- 2 cups confectioners sugar
- 1 ½ Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- neon green food coloring
- ½ cup salted butter, room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 Tablespoon milk
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ¼ cup dark chocolate cocoa powder, or black
- black gel food coloring
- 1 ⅔ cups all-purpose flour
- Halloween sprinkles
For the filling:
- In a medium mixing bowl, use an electric mixer to combine the cheesecake filling ingredients, adding enough food coloring to reach your desired shade of green.
- Line a baking sheet with parchment paper. Scoop out 1 ½ teaspoons of the filling and place it on the lined baking sheet. Repeat until all the filling has been scooped. Freeze for at least 2 hours.
For the cookies:
- In a large bowl, use an electric mixer to beat together the butter, brown sugar, and granulated sugar until creamy and well-combined. Mix in the egg, milk, vanilla, and black food coloring. Start with about ½ a teaspoon of the food coloring and add more until the dough reaches a deep black color.
- In a medium bowl, whisk to combine the baking soda, cocoa powder, and flour. Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Cover and chill the dough for at least 2 hours.
- Line 2 cookie sheets with parchment paper.
- Roll 1 Tablespoon of dough into a ball, flatten slightly, and place on a prepared baking sheet. Repeat until you have used half of the black dough, placing each dough ball 2 inches apart.
- Place a cream cheese ball in the center of each.
- Roll and slightly flatten another 1 Tablespoon of cookie dough and place it on top of each cookie. Gently press the two layers of cookie dough together to seal the edges.
- Add sprinkles, gently pressing them into the top of the cookies.
- Chill for 30 minutes before baking.
- When ready to bake, preheat the oven to 350°F.
- Bake for 12-15 minutes. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack to cool fully.
- Store in an airtight container for up to 3 days or refrigerate for up to 5 days.
- The dough can be a little sticky to work with so if it gets too sticky place it back in the fridge to chill again or add a little more flour to the dough.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.