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Halloween Chocolate Chip Cookies

Halloween Chocolate Chip Cookies

These Halloween chocolate chip cookies use melted butter, brown sugar, chocolate chips, colorful sprinkles, and candy eyes to create a festive one-bowl treat. The pre-scooped dough chills for 1 1/2 to 2 hours, then the cookies bake for 11 to 13 minutes with soft centers and set edges. Make them for a school party, neighborhood gathering, or Halloween movie night when you need a reliable cookie with simple decorations.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings: 18 servings
Course: Cookies, Dessert
Cuisine: American
Calories: 219
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter (melted )
  • 1/3 cup granulated sugar ((67 g))
  • 1/2 cup packed light brown sugar ((100 g))
  • 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 (186g))
  • 1 1/2 cups chocolate chips
  • 1/2-3/4 cup halloween sprinkles
  • can dy eyes (optional)

Equipment

  • Mixing bowl
  • Ice cream scoop
  • Baking sheet
  • Parchment paper

Method
 

  1. Make the Cookie Dough
    Add the melted butter, brown sugar, and granulated sugar to a large mixing bowl. Mix until smooth and well combined. Add the vanilla and egg, then continue mixing until fully incorporated.
  2. Add the Dry Ingredients
    Add the flour, salt, and baking soda. Mix on low speed until the ingredients begin to come together, then increase the speed and mix for another 15–30 seconds, scraping down the sides of the bowl as needed. Stop mixing as soon as the dough is combined to avoid overmixing.
  3. Fold in the Mix-Ins
    Using a spatula or large spoon, gently fold in the sprinkles and chocolate chips until evenly distributed throughout the dough.
  4. Shape and Chill the Dough
    Scoop about 2 tablespoons of dough for each cookie and place the dough balls on a parchment-lined baking sheet. They do not need to be spaced apart at this stage because the dough will be chilled rather than baked. Cover the baking sheet with plastic wrap and refrigerate for 1½–2 hours, or up to 24 hours.
  5. Preheat the Oven
    When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  6. Bake the Cookies
    Arrange the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 11–13 minutes, or until the edges are lightly golden and the centers are set.
  7. Add the Candy Eyes
    Remove the cookies from the oven and immediately press the candy eyes into the warm cookies, if using. The residual heat will help the candy eyes stick to the surface.
  8. Cool and Serve
    Let the cookies cool on the baking sheet before serving. Once cooled, they are ready to enjoy.

Recipe Notes

Measure the Flour: Use the spoon-and-level method for accurate measurements. Fluff the flour, spoon it into the measuring cup, then level off the excess with a knife.
Even Cookies: An ice cream scoop works well for portioning the dough and creating evenly sized cookies.
Chill the Dough: Chill the dough for at least 1½–2 hours before baking. You can prepare the dough up to 24 hours in advance and keep it refrigerated.
Yield: This recipe makes about 18–20 cookies and can easily be doubled if needed.
Storage: Store baked cookies in an airtight container at room temperature for 3–5 days. Baked or unbaked cookies can also be frozen for 2–3 months.