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Delicious Black and Orange Brownie Batter Halloween Cookie Cups

black and orange brownie batter halloween cookie cups - featured image
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These festive cookie cups combine a crisp orange cookie shell with a gooey, fudgy brownie batter filling, perfect for Halloween treats that are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • For the Cookie Cups:
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Orange gel food coloring
  • For the Brownie Batter Filling:
  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (40g) unsweetened cocoa powder
  • ⅓ cup (40g) all-purpose flour
  • ¼ teaspoon salt
  • Black gel food coloring
  • Optional Toppings:
  • Mini chocolate chips or Halloween-themed sprinkles
  • A pinch of sea salt

Instructions

  1. Prepare the Cookie Dough (15 minutes): In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy—about 3-4 minutes. Add in 1 egg and 1 teaspoon vanilla extract, mixing until fully combined.
  2. Combine Dry Ingredients: In a separate bowl, whisk together 2 ¼ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
  3. Add Orange Color: Stir in orange gel food coloring drop by drop until you reach a vibrant orange hue.
  4. Shape Cookie Cups (10 minutes): Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin pan. Take about 2 tablespoons of cookie dough and press it into the bottom and up the sides of each muffin cup, creating a shallow cup shape.
  5. Bake Cookie Cups (12-14 minutes): Bake for 12-14 minutes until edges start to turn golden but centers still look soft. Remove and cool for 10 minutes.
  6. Prepare Brownie Batter (10 minutes): Melt ½ cup butter. Whisk in ¾ cup sugar. Beat in 2 eggs and 1 teaspoon vanilla extract until smooth. Sift in ⅓ cup cocoa powder, ⅓ cup flour, and ¼ teaspoon salt; fold gently until combined. Add black gel food coloring until deep black.
  7. Fill Cookie Cups (5 minutes): Spoon or pipe about 1 tablespoon of brownie batter into each cooled cookie cup, filling nearly to the top but leaving room to rise.
  8. Bake Final Assembly (15-18 minutes): Bake filled cups for 15-18 minutes until brownie batter is set but fudgy. Toothpick should come out with moist crumbs.
  9. Cool and Serve: Let cool completely in pan on wire rack before removing. Optionally sprinkle mini chocolate chips or Halloween sprinkles while warm.

Notes

Avoid overbaking the brownie filling to keep it gooey. Use gel food coloring for best results. Let cookie cups cool before filling to maintain shape. Press dough evenly to avoid thin spots. For gluten-free, use 1:1 gluten-free baking flour blend. For vegan, use vegan butter and flax eggs. Optional toppings include mini chocolate chips or Halloween sprinkles. Store leftovers airtight at room temperature up to 2 days, refrigerate up to 5 days, or freeze up to 1 month.

Nutrition

Keywords: Halloween, cookie cups, brownie batter, chocolate, pumpkin, festive treats, easy dessert, holiday baking

Find it online: https://chrisfeasts.com/delicious-black-and-orange-brownie-batter-halloween-cookie-cups-recipe-easy-and-fun-treat-ideas/