These easy Halloween Chocolate Chip Cookies have 10 minute prep time and use sprinkles and candy eyes for a deliciously fun and simple halloween treat.
Aren’t these Halloween Chocolate Cookies cute? They’re such a fun and simple way to jazz up your normal chocolate chip cookies for spooky season.
But unlike these two-day brown butter chocolate chip cookies or Jacque Torres chocolate chip cookies, these are super easy to make. Seriously, the prep time is less than 10 minutes, making them a fun and easy way to celebrate Halloween.
Ingredients
How To Make
Step 1: Mix Ingredient
Add the melted butter, brown sugar, and granulated sugar to bowl and mix until combined. You can use a standing mixer, a hand held mixer, or even just mix by hand. Mix until it is smooth and combined.
Then add in the vanilla, salt, and egg and continue mixing until combined.
Turn off the mixer and add in the flour and baking soda. If using an electric mixer, mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Do not over-mix the batter. Then, using a spatula or large spoon gently fold in sprinkles and chocolate chips.
Step 2: Chill Dough
Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. An ice cream scoop works great for this.
You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it. Cover the baking sheet with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
Step 3: Bake Cookies
After the dough has chilled, preheat the oven to 350℉. 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. Bake for 11-13 minutes until the edges are golden.
Once the cookies are done immediately remove from the oven and if using candy eyes, immediately place them onto the cookies while they are still hot from the oven. Let cool and enjoy!
Tips and Tricks
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- You can use your favorite chocolate chips, chopped chocolate bars, halloween M&Ms, etc.
- Be sure to chill the dough for at least 1.5-2 hours. You can make the dough up to 24 hours in advance.
STORING AND MAKING AHEAD
These cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for 2-3 months.
Looking for more Halloween Recipes? Check these out!
- Halloween Chocolate Covered Strawberries
- Ghost Cupcakes
- Brain Hemorrhage Shot
- Alien Brain Hemorrhage Shot
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Halloween Chocolate Chip Cookies
Equipment
- Mixer
- Spatula
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Ice Cream Scoop optional
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
- candy eyes optional
Instructions
- Add the melted butter, brown sugar, and granulated sugar to bowl and mix until smooth and combined.
- Mix in the vanilla and egg and continue mixing until combined.
- Add in the flour, salt, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter. You want to mix until it is just combined.
- Then, using a spatula or large spoon gently fold in sprinkles and chocolate chips.
- Please 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. Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
- When ready to make, preheat the oven to 350℉.
- 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.
- Bake for 11-13 minutes until the edges are golden.
- Once the cookies are done remove from the oven and if using candy eyes, immediately place them onto the cookies while they are still warm from the oven.
- Let cool and enjoy!
Notes
- Measure out the flour using the spoon and swipe method of fluffing up the flour and then spooning into a measure cups and swiping the excess off the top with a knife.
- An ice cream scoop works great for getting even sized cookies.
- Be sure to chill the dough for at least 1.5-2 hours. You can make the dough up to 24 hours in advance.
- This recipe makes 18-20 cookies and can be doubled as needed.
- These cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for 2-3 months.
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