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–+ servings
Halloween Chocolate Chip Cookies

Spooky Halloween Chocolate Chip Cookies with Festive Fun

Delightful and easy Halloween Chocolate Chip Cookies that are soft, chewy, and perfect for festive gatherings.
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Prep Time 10 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 23 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter Provides richness and moisture; substitution tip: you can use salted butter, just reduce the added salt by half.
  • ½ cup granulated sugar Adds sweetness and helps with cookie spread.
  • ¾ cup light brown sugar Enhances flavor depth and keeps cookies moist; dark brown sugar can be used for a richer taste.
  • 1 large egg Binds the mixture together and adds moisture.
  • 1 teaspoon vanilla extract Offers aromatic sweetness that elevates the cookie flavor.
  • ½ teaspoon salt Balances sweetness and enhances all flavors in the dough.
  • 1 teaspoon baking soda Serves as the leavening agent, giving the cookies that perfect puff.
  • 2 ¼ cups all-purpose flour Provides structure to the cookies; measure accurately using the spoon and level method.
For the Mix-Ins
  • 1 cup chocolate chips Adds that gooey chocolate goodness in every bite.
  • ½ cup Halloween sprinkles Brings festive color and fun to your spooky treats.
  • to taste candy eyes Perfect for giving your cookies a playful, spooky look.

Equipment

  • Mixing Bowl
  • hand mixer
  • Spatula
  • Baking sheet
  • Parchment Paper
  • refrigerator

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1 cup of melted unsalted butter, ½ cup of granulated sugar, and ¾ cup of light brown sugar. Mix them together using a hand mixer on medium speed until the mixture becomes smooth and creamy, about 1-2 minutes.
  2. Add in 1 large egg and 1 teaspoon of vanilla extract to your butter-sugar mixture. Continue mixing on medium speed until everything is thoroughly blended, about another minute.
  3. Sift together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl. Slowly add this dry mixture to your wet ingredients, mixing on low speed and then medium speed until a soft dough forms.
  4. Gently fold in 1 cup of chocolate chips and ½ cup of Halloween sprinkles with a spatula until evenly distributed.
  5. Scoop tablespoon-sized balls of the dough onto a parchment-lined baking sheet, spacing them apart. Chill in the refrigerator for 1.5 to 2 hours.
  6. About 15 minutes before baking, preheat your oven to 350°F (175°C).
  7. Once preheated, bake the cookies for 11-13 minutes, until the edges are just golden.
  8. Gently press candy eyes onto the tops of each warm cookie. Allow to cool before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for at least 1.5-2 hours for best texture. Store cookies in an airtight container for 3-5 days at room temperature.

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