Description
Soft, chewy Halloween chocolate chip cookies packed with gooey chocolate, festive sprinkles, and candy eyes for a spooky treat.
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 (186 g)
1 1/2 cups chocolate chips
1/2–3/4 cup Halloween sprinkles
Candy eyes (optional)
Instructions
1. Mix melted butter with both sugars until smooth.
2. Stir in egg and vanilla until blended.
3. Add flour, salt, and baking soda, mixing just until combined.
4. Fold in chocolate chips and sprinkles.
5. Scoop dough into 2-tablespoon portions on a parchment-lined baking sheet.
6. Cover and refrigerate 1.5–2 hours, up to 24 hours.
7. Preheat oven to 350°F.
8. Arrange chilled dough balls about 2 inches apart on a lined baking sheet.
9. Bake 11–13 minutes until edges are golden.
10. Immediately press candy eyes onto warm cookies.
11. Cool before serving.
Notes
Use spoon-and-swipe method to measure flour to avoid adding too much.
An ice cream scoop helps make evenly sized cookies.
Chill dough at least 1.5 hours for best texture.
Add candy eyes right after baking or they won’t stick.
Recipe yields 18–20 cookies and can be doubled.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 219
- Sugar: 23 g
- Sodium: 111 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg