Halloween Chocolate Chip Cookies
These fun and festive Halloween Chocolate Chip Cookies are a delightful treat filled with chocolate chips, colorful sprinkles, and optional candy eyes, making them perfect for any spooky gathering.
Ingredients
Cookie Base
- 1/2 cup unsalted butter (melted) Make sure it is melted but not hot.
- 1/3 cup granulated sugar 67 grams
- 1/2 cup packed light brown sugar 100 grams
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour (spooned and leveled) 186 grams
Mix-ins
- 1 1/2 cups chocolate chips
- 1/2-3/4 cup Halloween sprinkles Amount can vary based on preference.
- as needed Candy eyes Optional for decoration.
Instructions
Preparation
- Start by adding the melted butter, brown sugar, and granulated sugar to a bowl. Mix until smooth and well combined.
- Next, mix in the vanilla extract and the egg. Continue mixing until combined.
- Then, add in the flour, salt, and baking soda. Mix on low speed until it starts to come together, then increase speed and mix for another 15-30 seconds until smooth.
- Carefully fold in the sprinkles and chocolate chips using a spatula or large spoon.
- Take about 2 tablespoons of dough and place them on a baking sheet lined with parchment paper without worrying about spacing them apart.
- Cover the dough with plastic wrap and chill in the fridge for 1.5 to 2 hours, or up to 24 hours.
Baking
- When ready to bake, preheat the oven to 350℉ (175℃).
- Place chilled dough balls on a parchment-lined baking sheet, ensuring they are about 2 inches apart.
- Bake for 11-13 minutes until edges are golden.
- Remove cookies from the oven. If using candy eyes, place them onto the warm cookies immediately.
- Let the cookies cool and enjoy!
Notes
Serve warm or at room temperature, paired with milk or hot chocolate. Store in an airtight container at room temperature for about a week, or freeze for up to three months.