Sourdough Halloween Cookies are the perfect treat to delight both bake‑lovers and trick‑or‑treaters alike. This recipe uses sourdough starter (or discard), rich chocolate, festive toppings, and a soft‑chewy texture that’s both delicious and just a little spooky. If you’ve ever wondered how to combine the tangy charm of sourdough with the sweetness of classic Halloween cookies, you’re in for a treat. Whether you bake them for a party, for gifts, or just because fall is calling, these cookies deliver flavor, fun, and a bit of crunch from the sprinkles.
Why You’ll Love This Recipe
Combines the subtle tang of sourdough starter with the sweetness of chocolate and brown sugar, creating a complex flavor.
Texture is soft and chewy in the center, with slightly crisp edges.
Festive and fun — Halloween sprinkles + “eyes” make them perfect for the season.
Dough benefits from resting in the fridge: flavor deepens, cookies spread less, texture improves.
Flexible enough to allow for variations (e.g. different chips, possibly dairy/vegan tweaks) or substitutions.
Ingredients
Here are the ingredients you’ll need:
350 g all‑purpose flour
25 g cocoa powder
6 g baking soda
6 g corn starch
2 g salt
150 g chocolate chips
100 g peanut butter chips
100 g sourdough starter (or sourdough discard)
180 g salted butter, melted
160 g brown sugar
100 g white sugar
1 large egg
1 egg yolk
5 g vanilla extract
Topping:
50 g Halloween sprinkles
50 g chocolate chips (or peanut butter chips if preferred)
Step‑by‑Step: How to Make Sourdough Halloween Cookies
Prep dry ingredients. In a large bowl combine the flour, cocoa powder, baking soda, corn starch, salt, chocolate chips, and peanut butter chips. Mix well and set aside.
Mix wet ingredients. In a separate bowl, stir together the sourdough starter (or discard), melted butter, brown sugar, white sugar, egg + egg yolk, and vanilla extract until the mixture resembles a runny caramel.
Combine wet + dry. Pour the wet mixture into the dry ingredients. Stir until just combined to form the cookie dough. Be careful not to over‑mix.
Chill the dough. Cover the dough bowl with plastic wrap and refrigerate for 12‑24 hours. This resting period helps flavor development and prevents excess spreading.
Preheat & prepare baking sheets. When ready to bake, preheat oven to 165 °C (≈ 330 °F). Line cookie sheets with parchment paper.
Portion & top. Use a cookie scoop or large spoon (~55 g per ball) to shape dough balls. Roll each ball in Halloween sprinkles. Place onto baking sheets. Add “eyes” or extra chocolate chips by gently pressing into each dough ball.
Bake. Bake in the preheated oven for 12‑13 minutes. The tops should look golden, but the centers should still look somewhat molten (not fully set).
Cool. Let cookies cool on the tray for about 10 minutes — they’ll firm up during this time. Then transfer to a wire rack to cool completely.
Helpful Tips
Melt the butter before measuring and mixing. Slightly warm butter works best. If using salted butter, adjust any additional salt accordingly.
Coating the chocolate and peanut butter chips in flour (by including them with dry ingredients) helps distribute them evenly so they don’t all sink or melt weirdly.
Resist the urge to add extra flour even if the dough seems wet — too much flour can lead to dry or cake‑like cookies.
Refrigeration isn’t just “pause time” — it improves texture and flavor. Overnight rest allows sourdough bacteria to develop more depth.
Watch baking time carefully. Oven temperatures vary; aim to remove when edges are set and top is golden, but center still “jiggly” or molten.
Substitutions And Variations
Vegan / dairy‑free version: Use vegan butter or margarine and dairy‑free chocolate/peanut butter chips. Replace egg + yolk with flax egg or other binder.
Different flavor chips: Swap peanut butter chips for white chocolate, butterscotch, or even caramel bits.
No‑sprinkle version: If you don’t want a very colorful cookie, skip sprinkles and just decorate with extra chips.
Flavor boosts: Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
Texture tweaks: For chunkier texture, use chopped chocolate chunks instead of chips; for smoother, more spread, flatten dough slightly before baking.
Storage Instructions
Store baked cookies in an airtight container at room temperature. They’ll stay fresh for about 3‑4 days.
For longer storage, freeze cooled baked cookies in a tightly sealed freezer‑safe bag or container. They can keep for up to 1‑2 months.
To freeze unbaked dough, scoop dough balls, freeze on a sheet tray until firm, then store in freezer bags. You can bake them straight from the freezer—just extend the baking time by a minute or two.
Nutritional Information
Here are approximate nutrition values per 55 g cookie:
| Nutrient | Amount |
|---|---|
| Calories | ~ 242 kcal |
| Carbohydrates | ~ 35 g |
| Protein | ~ 3 g |
| Fat | ~ 11 g |
| Saturated Fat | ~ 6 g |
| Polyunsaturated Fat | ~ 0.4 g |
| Monounsaturated Fat | ~ 2 g |
| Trans Fat | ~ 0.3 g |
| Cholesterol | ~ 35 mg |
| Sodium | ~ 176 mg |
| Potassium | ~ 80 mg |
| Fiber | ~ 1 g |
| Sugar | ~ 20 g |
| Vitamin A | ~ 238 IU |
| Calcium | ~ 22 mg |
| Iron | ~ 1 mg |
Serving Suggestions
Serve warm with a glass of cold milk (or your favorite plant‑based milk).
Pair with a scoop of vanilla or pumpkin‑spice ice cream for extra seasonal flair.
Arrange on a Halloween platter with other treats (such as pumpkin cookies or ghost‑shaped biscuits).
Package in decorative bags or boxes for gifting — festive ribbon complements the sprinkle colors nicely.
Frequently Asked Questions About Sourdough Halloween Cookies
Q: Is it okay to use sourdough discard in place of an active starter?
A: Absolutely. Using discard (fed or unfed) works well here and helps reduce waste. Because you’re not relying on the starter for leavening (the recipe uses baking soda), the ’strength’ of the starter is less critical. The tang will be milder, but you’ll still get the flavor enhancement.
Q: What happens if I skip chilling the dough overnight?
A: The cookies will still bake, but you may see more spreading, thinner cookies, and a less developed sourdough flavor. Chilling gives the fat time to solidify, which prevents spreading, and gives enzymes in the starter time to break down starches, improving texture and taste.
Q: Why is the baking temperature relatively low (165 °C / 330 °F)?
A: It’s low because we want soft centres and crispy edges. High heat cooks edges too quickly and can leave the center raw. The lower temp ensures even baking and allows the cookie to set gently without browning too fast.
Q: Can I make these gluten‑free?
A: Possibly, but it will need some adaptation. Use a gluten‑free all‑purpose blend that includes binders (xanthan gum, etc.). The texture may be a bit different. Also, chocolate/peanut butter chips might sometimes have cross‑contamination, so check labels.
Q: How large should each cookie be?
A: The recipe uses ~ 55 g dough balls. That’s pretty large — results in big, bakery‑style cookies. You can make smaller ones if preferred; reduce baking time slightly (watch closely).
Conclusion
Thank you so much for exploring this Sourdough Halloween Cookies recipe with me. Baking these has been a joy — from melting the butter to rolling those sprinkle‑covered dough balls, each step is fun and satisfying. I hope you love the perfect balance of chew, crisp, rich chocolate, and sourdough tang as much as I do. May your kitchen smell of cocoa and vanilla, may your cookies delight all who try them, and may your Halloween be sweet, spooky, and full of good treats. Happy baking, dear reader — enjoy every bite!
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Sourdough Halloween Cookies Recipe
- Total Time: 33 minutes + chill time
- Yield: 18 cookies 1x
Description
Sourdough Halloween Cookies are the perfect combination of chewy, chocolatey, and spooky! Made with sourdough starter or discard, these cookies are decorated with Halloween sprinkles and bake up soft in the center with crisp edges. Great for parties, gifts, or sweet seasonal snacking.
Ingredients
350 g all-purpose flour
25 g cocoa powder
6 g baking soda
6 g corn starch
2 g salt
150 g chocolate chips
100 g peanut butter chips
100 g sourdough starter or discard
180 g salted butter, melted
160 g brown sugar
100 g white sugar
1 egg
1 egg yolk
5 g vanilla extract
Topping:
50 g Halloween sprinkles
50 g chocolate chips or peanut butter chips
Instructions
Prep dry ingredients. In a large bowl combine the flour, cocoa powder, baking soda, corn starch, salt, chocolate chips, and peanut butter chips. Mix well and set aside.
Mix wet ingredients. In a separate bowl, stir together the sourdough starter (or discard), melted butter, brown sugar, white sugar, egg + egg yolk, and vanilla extract until the mixture resembles a runny caramel.
Combine wet + dry. Pour the wet mixture into the dry ingredients. Stir until just combined to form the cookie dough. Be careful not to over‑mix.
Chill the dough. Cover the dough bowl with plastic wrap and refrigerate for 12‑24 hours. This resting period helps flavor development and prevents excess spreading.
Preheat & prepare baking sheets. When ready to bake, preheat oven to 165 °C (≈ 330 °F). Line cookie sheets with parchment paper.
Portion & top. Use a cookie scoop or large spoon (~55 g per ball) to shape dough balls. Roll each ball in Halloween sprinkles. Place onto baking sheets. Add “eyes” or extra chocolate chips by gently pressing into each dough ball.
Bake. Bake in the preheated oven for 12‑13 minutes. The tops should look golden, but the centers should still look somewhat molten (not fully set).
Cool. Let cookies cool on the tray for about 10 minutes — they’ll firm up during this time. Then transfer to a wire rack to cool completely.
Notes
Slightly warm melted butter works best.
Don’t add extra flour — dough is meant to be soft.
Chilling overnight improves flavor and texture.
Bake straight from frozen by adding 1–2 extra minutes to baking time.
Use chocolate chunks for a gooier center.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 242 kcal
- Sugar: 20 g
- Carbohydrates: 35 g
- Protein: 3 g