Midnight Halloween Cookie Bars

Midnight Halloween Cookie Bars taste like an Oreo with a soft cookie texture and topped with a smooth yet black buttercream that doesn’t use any food dye. For easy baking, these cookies are baked in a sheet pan and can be turned into any shape using a cookie cutter or simply cut into squares!

What ingredients are needed to make halloween cookie bars?

The blackout pumpkin chocolate cake recipe is a reader favorite and uses black cocoa powder to achieve an Oreo-like flavor and dye free black color. I set out to create a super easy and quick halloween dessert that incorporates the black cocoa powder. These Halloween Cookie Bars are super easy to make and can be turned into any shape.

These are the ingredients needed:

• 1 ½ cups all purpose flour
• ¾ cup black cocoa
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 12 tablespoons unsalted butter room temperature
• 1 cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs room temperature

The secret to a dark cake and frosting is in the cocoa powder. Super dark Dutch-process Black Cocoa or Black Onyx will yield a deep dark color in the cookies and buttercream.

This cocoa powder will remind you of the taste of an Oreo. I personally use King Arthur Black Cocoa in my cookies because it yields the darkest color but can be tricky to find. Another great alternative is Anthony’s (found on Amazon) which I used in these cookies.

How to make Halloween Oreo Cookie Bars

Follow these tips to make scarily delicious Midnight Halloween Cookie Bars:

• Read the entire recipe before you start– to ensure that you have all of the ingredients (such as the black cocoa) before you start baking.
• Use room temperature ingredients- Set eggs to sit a room temperature for 20-30 minutes before baking or in a bowl with warm water for 5-10 minutes. Allow butter to sit at room temperature for 45min-1 hour before making the frosting. To speed up the process, cut the butter into small pieces and place on a plate or microwave on 10 second increments or until slightly softened.
• Measure flour accurately- Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cookies that are too dense. Tips on how to properly measure flour- Instagram Reel videos!
• Make sure your baking powder/baking soda is not expired- Baking Soda and Baking Powder can expire within 5-6 months so I always write the date I open the box. This may impact your cookies texture.
• Black Cocoa Powder- This ingredient can’t be replaced in this recipe. I recommend King Arthur Black Cocoa in my cake because it yields the darkest color. Another great alternative is Anthony’s (found on Amazon) which I used in these cookies.
• Ensuring the cookies don’t stick to the pan- Spray with oil or coat the pan in vegetable shortening to ensure the cookies don’t stick to the pan.

Ideas for how to decorate Halloween cookie bars

Add a spooky twist on Halloween Cookie Bars by using ghost, bat, or pumpkin cookie cutters.

It’s easiest to cut each shape after the cookies have been baked and then frost and decorate. These cookie bars are an ideal way to bake shape cookies without having to roll out the cookie dough! Try decorating with eye ball sprinkles or halloween colored sprinkles. It’s so easy and fun!

How to make Dye-Free Black Frosting

To achieve black frosting that won’t color your teeth, you need black cocoa powder and patience.

Incorporating the black cocoa powder directly with the fat from the butter will bring out the dark color in the cocoa.

Adding the powdered sugar will slightly lighten the frosting so you can either add more cocoa powder or add 1-2 teaspoons (that’s it!) of black food coloring.

The key is to WAIT. Yes, wait. Make the frosting 24 hrs before you frost the cookies. If you don’t have 24 hours, not to worry. The frosting will still be dark and work just fine.

How to Store Halloween Cookie Bars

Store the Halloween Cookie Bars in an airtight container for up to 3 days at room temperature in a cool and dry place.

Can I make the cookies in advance?

The cookie dough and frosting can be made up to 7 days in advance. When you are ready to bake, allow the cookie dough to sit at room temperature for 20-30 minutes to slightly soften in order to spread in evenly in the sheet pan. Baking time may vary.

The cookie dough and frosting can also be made in advance and frozen for 3 months. Allow the dough and frosting defrost in the refrigerator for 24 hours before baking.

Halloween Cookie Bars

Midnight Halloween Cookie Bars taste like an Oreo with a soft cookie texture and topped with a smooth yet black buttercream that doesn't use any food dye. For easy baking, these cookies are baked in a sheet pan and can be turned into any shape using a cookie cutter or simply cut into squares!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Equipment

• 1 13×9 Sheet Pan or 2 8×8 pans
• 2 mixing bowls
• 1 whisk or spatula

Ingredients

  

Cookies

• 1 ½ cups all purpose flour
• ¾ cup black cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 12 tablespoons unsalted butter
• 1 cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs room temperature

Frosting

• 1 cup unsalted butter at room temperature
• 2 ¼ cups powdered sugar
• ½ cup black cocoa powder
• 4 tablespoons heavy cream

Instructions

 

Cookies

• Preheat the oven to 350 degree F and spray a half sheet baking pan with oil or spread with shortening
• in a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk to combine and set aside. Melt the butter in the microwave for 10 second increments until fully melted
• In a medium bowl, Combine the melted butter and sugars and whisk to combine. Whisk in the eggs.
• add the dry ingredients to the wet ingredients and mix with a spatula until combined.
• Pour the batter into the prepared pan and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
• Allow to fully cool before frosting. While the cookies cool, make the frosting.

Frosting

• In a mixer fitted with a paddle attachment, mix the butter on medium speed for 5-6 minutes or until light and creamy
• Sift in the powdered sugar and cocoa powder to remove any clumps. Mix on low speed until combined and then turn up the speed to medium until well combined.
• Add heavy cream or milk and mix until combined and you reach a spreadable consistency
• The buttercream will darken over 24 hours.
• Spread frosting onto the cookies, top with sprinkles and cut into 2×2 squares and enjoy!

Notes

*Black Cocoa Powder can be ordered online