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.