These Spooky Halloween Chocolate Chip Cookies are the perfect treat for your Halloween celebrations! They’re a fun and festive twist on classic chocolate chip cookies, with the addition of Halloween sprinkles and candy eyes to create a spooky and delicious cookie. I love how this recipe is easy to make and perfect for getting kids involved in the kitchen. Get ready to bake up a batch of cookies that are both adorable and incredibly tasty!
Why You’ll Love These Halloween Cookies
- Festive and Fun: The Halloween sprinkles and candy eyes make these cookies perfect for Halloween parties and celebrations.
- Soft and Chewy: These cookies have a perfectly soft and chewy texture.
- Chocolate Chip Goodness: Packed with chocolate chips, these cookies are a chocolate lover’s dream.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Kid-Friendly: Kids will love helping to decorate these spooky cookies.
Ingredients for Halloween Chocolate Chip Cookies
Here’s what you’ll need to make these festive cookies. The full list with measurements is in the recipe card below.
Main Ingredients
- Unsalted butter, melted (Fat)
- Granulated sugar (Sweetener)
- Packed light brown sugar (Sweetener)
- Large egg (Binder)
- Vanilla extract (Flavoring)
- All-purpose flour (Dry Ingredient)
- Salt (Seasoning)
- Baking soda (Leavening Agent)
- Chocolate chips (Chocolate)
- Halloween sprinkles (Decoration)
- Candy eyes (optional) (Decoration)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Halloween Chocolate Chip Cookies as is, but here are a few ideas for variations:
- Different Sprinkles: Use different colors or types of sprinkles to match any holiday or occasion.
- Add Nuts: Stir in some chopped walnuts, pecans, or almonds to the dough.
- Different Chocolate: Use white chocolate chips, dark chocolate chips, or a mix of different types of chocolate.
- Make them Spookier: Use black and orange sprinkles and add some pretzel sticks to create spider legs.
- Add Food Coloring: Add a few drops of orange or green food coloring to the dough for a more vibrant Halloween look.
How to Make Halloween Chocolate Chip Cookies
Let me show you how easy it is to make these Spooky Halloween Chocolate Chip Cookies:
Combine Wet Ingredients
- I add the melted butter, brown sugar, and granulated sugar to a bowl and mix until smooth and combined.
- I mix in the vanilla and egg and continue mixing until combined.
Add Dry Ingredients
- I add in the flour, salt, and baking soda and mix on low until it starts to combine.
- Then I turn up the speed and mix for another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. I try not to over-mix the batter. You want to mix until it is just combined.
Fold in Sprinkles and Chocolate Chips
- Then, using a spatula or large spoon, I gently fold in the sprinkles and chocolate chips.
Chill Dough (Important!)
- I place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time.
- I cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours. Chilling the dough is important for preventing the cookies from spreading too much during baking.
Preheat Oven and Bake
- When ready to make, I preheat the oven to 350℉ (175°C).
- I place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart.
- I bake for 11-13 minutes, until the edges are golden.
Add Candy Eyes and Cool
- Once the cookies are done, I remove them from the oven and, if using candy eyes, immediately place them onto the cookies while they are still warm.
- I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Tips and Tricks for the BEST Halloween Cookies
Here are my secrets for making these cookies truly spooktacular:
- Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Don’t Overmix: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
- Use a Cookie Scoop: A cookie scoop helps to create uniformly sized cookies.
- Add Candy Eyes Immediately: Add the candy eyes to the cookies as soon as they come out of the oven, while they’re still warm and soft.
- Don’t Overbake: The cookies should be slightly underbaked in the center for a soft and chewy texture.
How to Serve
These Halloween Chocolate Chip Cookies are perfect for:
- Halloween Parties: A fun and festive treat for your Halloween party.
- Classroom Treats: A great treat to send to school for a Halloween party.
- Trick-or-Treat: A delicious homemade treat to hand out to trick-or-treaters (if your neighborhood allows homemade treats).
- Anytime Treat: A fun and delicious cookie to enjoy any time of year.
Make Ahead and Storage
You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for longer storage. Baked cookies can be stored in an airtight container at room temperature for up to 3 days.
FAQs about Halloween Chocolate Chip Cookies
- Can I use a different type of chocolate chip?
- Yes, you can use white chocolate chips, dark chocolate chips, or a mix of different types of chocolate.
- Can I make these without the sprinkles?
- Yes, you can omit the sprinkles or use different colors of sprinkles.
- Can I freeze these cookies?
- Yes, you can
Enjoy these spooky, fun, and delicious Halloween Chocolate Chip Cookies! They’re a perfect treat for celebrating Halloween.
Print
Spooky Halloween Chocolate Chip Cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 58 minutes
- Yield: 18–24 cookies 1x
- Category: Dessert, Cookies, Halloween
- Cuisine: American
Description
These Halloween Chocolate Chip Cookies are a fun and festive treat! Soft and chewy chocolate chip cookies are loaded with Halloween sprinkles and decorated with candy eyes for a spooky (and delicious) twist.
Ingredients
Scale
- 1/2 cup (1 stick, 113g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups (188g) all-purpose flour, spooned and leveled (see notes)
- 1 1/2 cups chocolate chips (semi-sweet, milk chocolate, or dark chocolate)
- 1/2 – 3/4 cup Halloween sprinkles (jimmies or nonpareils)
- Candy eyeballs, for decorating (optional)
Instructions
- Melt and Cool Butter: Melt the butter in a microwave-safe bowl or in a small saucepan over low heat. Let it cool slightly before using.
- Combine Sugars and Butter: In a large mixing bowl, combine the melted (and slightly cooled) butter, granulated sugar, and packed light brown sugar. Whisk or beat with an electric mixer until smooth and well combined.
- Add Egg and Vanilla: Add the room-temperature egg and vanilla extract to the butter mixture. Mix again until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Do not overmix.
- Fold in Chocolate Chips and Sprinkles: Using a rubber spatula or a large spoon, gently fold in the chocolate chips and Halloween sprinkles until evenly distributed.
- Chill Dough (Important): Scoop 2-tablespoon portions of the cookie dough onto a plate or baking sheet (it doesn’t matter how close together they are at this stage). Cover the dough tightly with plastic wrap and refrigerate for at least 1.5 to 2 hours, or up to 24 hours. Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- Preheat Oven: When you’re ready to bake, preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats.
- Arrange Dough Balls: Place the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake: Bake for 11-13 minutes, or until the edges of the cookies are golden brown and the centers are still slightly soft.
- Add Candy Eyes (Optional): Immediately after removing the cookies from the oven, gently press candy eyeballs onto the tops of the warm cookies, if desired.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Using a room-temperature egg helps the ingredients emulsify properly.
- Measuring Flour: For the most accurate results, measure flour by weight using a kitchen scale. If you don’t have a scale, use the “spoon and level” method: fluff the flour in the container, spoon it into the measuring cup, and level off the excess with a straight edge. Do not pack the flour.
- Chilling Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also allows the flavors to develop.
- Baking Time: The baking time may vary slightly depending on your oven.
- Candy Eyeballs: Candy eyeballs are optional, but they add a fun and spooky touch for Halloween.
- Serving suggestions enjoy.
- Storage store for up to 4 days.