Chocolate Skeleton Cookies Recipe
Chocolate Skeleton Cookies Recipe photo by Taste of Home

Chocolate Skeleton Cookies Recipe

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Put these cute treats out for your next ghost and goblin party and watch them disappear.--Lisa Rupple, Keenesburg, Colorado
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk

Nutritional Facts

1 each: 138 calories, 5g fat (3g saturated fat), 20mg cholesterol, 90mg sodium, 22g carbohydrate (13g sugars, trace fiber), 1g protein


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets.
  3. Bake at 375° for 7-8 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.
  4. For icing, in a small bowl, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies. Yield: 3 dozen.
Originally published as Chocolate Skeleton Cookies in Taste of Home Halloween Food & Fun Annual 2006, p86

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Reviewed Oct. 30, 2012

"I agree with some of the other reviews. The dough was dry so I added 1-1/2 tbs cold water and it helped. Not much flavor though."

Reviewed Oct. 29, 2012

"They taste good and look very cute. These cookies really hold their shape! But I also had trouble with the dough being a bit hard to work with. Slightly crumbly and it took a good bit of kneading to get to a roll-able consistency. After one hour in the fridge I let the dough stand to warm for about 30 minutes at room temp. I rolled the dough on a silicone mat and used a pancake turner to transfer the cookie from the mat to the pan. Next year I will look for a similar recipe that has a slightly higher fat/liquid content so that the dough is easier to work with. Too much kneading made my cookies a bit tough and it was too time consuming. I am also wondering if the weather affects how the dough turns out. The humidity was very low the day I made these."

Reviewed Oct. 19, 2011

"These cookies have been part of our family's Halloween traditions for several years now! Not only are they delicious, but they're adorable! I use the recipe as is and have never had problems with the dough."

Reviewed Oct. 27, 2010

"I would never attempt this recipe again. I followed the recipe to a T and it was so dry I couldn't even form a dough. I am not sure how this worked out for anyone else. I will use this idea but not with this dough recipe. What a waste of ingredients :("

Reviewed Oct. 25, 2010

"I liked the way the cookies turned out, but I wouldn't refridegerate longer than 2 hours, the dough gets too hard. We had to let it sit out a long time before we could roll it.

They were delicous when we did get them rolled out and baked though."

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