Go Back
Halloween Chocolate Chip Cookies Recipe
Ash Tyrrell

Halloween Chocolate Chip Cookies Recipe

I just have to share how much fun I had making these Halloween Chocolate Chip Cookies! They were incredibly easy to whip up, and they turned into the perfect spooky-but-sweet treat for the season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Servings: 20
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted: Using melted butter is the secret to a chewy cookie and makes the dough easy to mix by hand.
  • 1/3 cup granulated sugar: Provides sweetness and helps the cookies spread to the perfect shape.
  • 1/2 cup packed light brown sugar: Adds moisture and a rich molasses flavor that pairs perfectly with chocolate.
  • 1 large egg: Acts as a binder holding all the ingredients together for the right cookie structure.
  • 1 teaspoon vanilla extract: Enhances the other flavors in the cookie giving it that classic, warm taste.
  • 1/2 teaspoon salt: Balances the sweetness and brings out the depth of the chocolate and butter.
  • 1/2 teaspoon baking soda: Helps the cookies rise just enough keeping them soft in the middle.
  • 1 1/2 cups all-purpose flour: Be sure to spoon and level the flour; packing it in can result in dry cookies.
  • 1 1/2 cups chocolate chips: You can use semi-sweet milk, or dark chocolate, depending on your preference.
  • 1/2-3/4 cup Halloween sprinkles: These add the festive color and fun. Jimmies work best as they don't bleed color as much as nonpareils.
  • Candy eyes: These are optional but highly recommended for that fun spooky monster look.

Method
 

  1. In a large bowl, combine the melted butter, granulated sugar, and light brown sugar. Mix until the mixture is smooth and well combined. Then, add the egg and vanilla extract, continuing to mix until they are fully incorporated into the sugar mixture.
  2. Next, add the all-purpose flour, salt, and baking soda to the wet ingredients. Mix on low speed or by hand until the dry ingredients are just combined; be careful not to over-mix. Finally, use a spatula to gently fold in the chocolate chips and Halloween sprinkles until they are evenly distributed throughout the dough.
  3. Using an ice cream scoop or two spoons, portion the dough into 2-tablespoon-sized balls. Place the dough balls onto a baking sheet lined with parchment paper. At this stage, they can be close together, as you are only chilling them.
  4. Cover the baking sheet with plastic wrap and place it in the refrigerator to chill for at least 1.5 to 2 hours, or up to 24 hours. Chilling the dough is a crucial step that prevents the cookies from spreading too much while baking.
  5. Once the dough has chilled, preheat your oven to 350°F (175°C). Arrange the cold cookie dough balls on a parchment-lined baking sheet, ensuring they are about 2 inches apart to allow for spreading. Bake for 11-13 minutes, or until the edges are golden brown.

Notes

  • I found that using a mix of mini and regular-sized chocolate chips creates wonderful pockets of melted chocolate throughout the cookie.
  • Don't skip the chilling step! I once tried baking a batch with only 30 minutes of chilling, and they spread way too much. 1.5 to 2 hours is the sweet spot.
  • For the best visual appeal, I recommend reserving some sprinkles and pressing them onto the tops of the dough balls right before baking. This makes the colors pop.
  • If your candy eyes are not sticking, I've used a tiny dab of leftover melted chocolate as "glue" on the back of the eye. It works like a charm.