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–+ servings
holding a halloween chocolate chip cookies.
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5 from 3 votes

Halloween Chocolate Chip Cookies

These easy Halloween Chocolate Chip Cookies use sprinkles and candy eyes for a deliciously fun and simple halloween treat.
Prep Time10 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 219kcal
Author: Sophia Assunta

Equipment

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.

Nutrition

Serving: 1Cookie | Calories: 219kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 111mg | Potassium: 25mg | Fiber: 1g | Sugar: 23g | Vitamin A: 204IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg