Halloween Red Velvet Brimstone Cookies – Devilishly Delicious Dessert Idea
Soft-chewy Halloween red velvet brimstone cookies with black cocoa marbling, mild cocoa-tang flavor, and dramatic contrast for party-perfect trays.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
All-purpose flour 2 cups
Natural cocoa powder 2 tbsp
Black cocoa powder 1–2 tbsp
Unsalted butter, softened 1/2 cup
Granulated sugar 1/2 cup
Light brown sugar 1/3 cup
Egg 1 large
Vanilla extract 1 tsp
Buttermilk or 1 tsp vinegar + 1 tbsp milk
Red food coloring gel as desired (optional)
Baking soda 1/2 tsp
Fine salt 1/2 tsp
White or semi-sweet chocolate chips 3/4 cup
Instructions
1. Cream butter and sugars until smooth; beat in egg, vanilla, and red color if using.
2. Whisk flour, natural cocoa, baking soda, and salt; fold into wet mixture with buttermilk.
3. Divide out 1/4 of dough; mix in black cocoa to create brimstone swirl.
4. Stir chips into main dough; marble with black cocoa dough sparingly.
5. Chill 30–60 minutes; preheat oven to 350°F and line trays.
6. Scoop 1.5 tbsp mounds; bake 10–12 minutes until edges set, centers soft.
7. Press extra chips on warm cookies; dust a pinch of black cocoa for smoky finish.
8. Cool on tray 20 minutes; store airtight up to 4 days or freeze dough balls.
Notes
Skip dye for flavor-first cookies; rely on black cocoa contrast.
For crinkle style, roll balls in powdered sugar before baking.
Bake from frozen: add 2–3 minutes.
Add candy eyes or white chocolate drizzle for party trays.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg