These Halloween Cereal Brownie Cookies are super cute and festive and inspired by Halloween. Filled with crunchy cereal and baked until soft and chewy. Each cookie has a gooey centre made from buttery melted chocolate ingredients and studded with Reese’s bat cereal for the perfect treat to make with kids or bring to a party!

I love Halloween- I think it’s so fun to get into the spirit of the season from decorations, to baking, to dressing up. It’s all for the cause and the fall vibes and colours are what make it extra special. It’s just a warm and cozy time of year and get everything out of the way before you hunker down for winter. So we’re getting our chocolate fill with our Halloween candy but also making these cookies to tie us over and keep us from eating all the candies meant for the kids. HAHA that is the challenge?!

These cookies are super fun and cute and expand a little bit when baking so they are a pretty good sized cookie. I love homemade chocolatey brownies and every bite is indulgent and melt in your mouth. Eat them warm or let them cool- either way they are sooo delicious. 

We’ve made these brownie cookies are few times before by keeping them classic and all chocolate with nothing added, and in the Spring we turned them into Easter cookies by stuffing them with mini eggs. Well now we’re making them fun and spooky with bat cereal. Any Halloween cereal will do that’s crunchy and chocolatey. We used Reese’s puff’s bat shaped cereal but if you can get a hold of some Count Choculat or anything with green or orange for a pop of colour that works too. How we combined the cereal was we mixed in 1 1/2 cups into our brownie batter and afterwards, once the cookies were done baking and cooled a bit on the tray we gently nudged a few more pieces into the cookies for a bigger cereal look on top. The cereal doesn’t stay the crunchiest over time but eaten fresh they are super tasty and it’s hardly noticeable. After all, these are meant to be fun and spookyish. 

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Print Recipe

Halloween Cereal Brownie Cookies

Festive Halloween inspired cookies filled with crunchy cereal and baked until soft and chewy.

Prep Time15 minutes mins

Cook Time12 minutes mins

Additional Time30 minutes mins

Total Time57 minutes mins

Course: Dessert

Servings: 28

Author: the communal feast

Ingredients

• 2 cups cold butter cut into cubes
• 1 1/2 cup granulated sugar
• 4 eggs
• 1 cup cocoa powder
• 1 TBS vanilla
• 3 cups all-purpose flour
• 1 TBS cornstarch
• 1 TBS baking soda
• 1 tsp salt
• 150 g good quality dark chocolate
• 1 1/2 cups Halloween cereal + more for garnish

Instructions

• 1. In a stand mixer (preferred) cream together 1 1/2 cups cubed butter and sugar until light and fluffy. About 5 mins. If clumping together, scrape the mixture with a spatula off the sides and the whisk to ensure a smooth mixture. (you may need to do this a few times)
• 2. While the butter and sugar are mixing, melt the chocolate with the remaining butter. Bring a small saucepot filled half way with water to a boil. Once boiling, reduce to simmer and place a large enough heat safe bowl overtop to create a bain marie. Add the butter and chocolate to the bowl and stir until just melted. Remove from heat and let chill 2 minutes.
• 3. To the stand mixer, add eggs one at a time, mixing well after each addition. Add the cocoa powder and vanilla and continue to mix until just incorporated.
• 4. In a separate bowl sift together the flour, cornstarch, baking soda, and salt. Slowly incorporate the dry ingredients into the cocoa mixture, alternating with the melted chocolate. Mix until just combined. Fold in the cereal until just combined. Use a cookie scoop to form 2 inch balls and place on a baking sheet lined with parchment. Chill the cookie balls for 30 minutes in the freezer.
• 5. Preheat the oven to 325 degrees F. Line a second cookie sheet with parchment paper and place cookie balls leaving space in between each dough and bake 1 sheet at a time for 12 minutes until the edges just begin to crisp. The cookies spread quite a bit so leave a good amount of space around each ball. The cookies should look soft and fluffy. and will continue to cook on the baking sheet. Allow to rest on tray for 4 minutes before transferring to cooling rack. Repeat until all the cookies are baked.
• 6. For extra cereal look to the cookies, add cereal pieces to the cookies once they've cooled slightly on the baking tray. Gently press them in the centre and around each cookie.
• 7. Enjoy warm.