Description
These Halloween Chocolate Chip Cookies are a spooky and festive treat perfect for the holiday season. Loaded with chocolate chips, colorful candies, and candy eyes, these cookies are fun to make and even more fun to eat!
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins:
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup Halloween-colored candies (such as orange and purple candy-coated chocolates)
- 1/4 cup candy eyes
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix wet ingredients: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add mix-ins: Stir in the chocolate chips and Halloween-colored candies.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes until the edges are golden but centers remain soft.
- Decorate: Remove from the oven and press candy eyes into the tops of the cookies while still warm.
- Cool: Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For extra festive cookies, add Halloween sprinkles to the dough before baking.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
