Go Back
Halloween Chocolate Chip Cookies Recipe
Ben Carraoli

Halloween Chocolate Chip Cookies Recipe

I recently made these Halloween Chocolate Chip Cookies, and I have to tell you—they were a total hit! From the moment I mixed the dough, my kitchen smelled like sweet autumn magic. I loved how simple the recipe was, yet the cookies turned out soft, chewy, and perfectly festive.
Print Recipe Pin Recipe
Total Time 2 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • Light brown sugar – ½ cup packed. Adds rich sweetness and a chewy texture; dark brown sugar works too.
  • Granulated sugar – ¼ cup. Balances the brown sugar’s deep flavor.
  • Unsalted butter – ½ cup melted. Using unsalted allows you to control the salt, but salted butter works if you reduce added salt.
  • Egg – 1 large. Helps bind the cookies and adds structure.
  • Vanilla extract – 1 teaspoon. Enhances the overall sweetness and flavor.
  • All-purpose flour – 1 ½ cups. Provides the perfect base for soft yet sturdy cookies.
  • Baking soda – ½ teaspoon. Helps cookies rise slightly without spreading too much.
  • Salt – ¼ teaspoon. Enhances flavors and balances sweetness.
  • Chocolate chips – 1 cup. Semi-sweet is classic but milk, dark, white chocolate, or chopped chocolate bars are fun alternatives.
  • Halloween sprinkles – ¼ cup. Adds festive flair and crunch.
  • Candy eyes – 12–15 pairs. Optional but makes cookies spooky and fun!

Method
 

  1. Start by mixing the melted butter, brown sugar, and granulated sugar until smooth. Then add the egg and vanilla extract, stirring until combined. Finally, fold in the flour, baking soda, and salt, followed by chocolate chips and sprinkles.
  2. Scoop 2-tablespoon balls of dough onto a parchment-lined sheet. Cover and refrigerate for 1.5–2 hours, or up to 24 hours. Chilling prevents cookies from spreading too much during baking.
  3. Preheat your oven to 350℉. Place dough balls 2 inches apart on a lined baking sheet and bake for 11–13 minutes until the edges turn golden. Immediately press candy eyes onto hot cookies if using, then let them cool.

Notes

  • I always chill the dough; it keeps cookies from spreading too much.
  • Using an ice cream scoop ensures all cookies are the same size.
  • Adding candy eyes while cookies are hot helps them stick perfectly.
  • I fluff and spoon the flour instead of scooping directly to prevent dense cookies.
  • Mixing gently avoids overworking the dough, keeping cookies soft and chewy.