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Easy Halloween Chocolate Chip Cookies Recipe

Easy Halloween Chocolate Chip Cookies Recipe
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★★★★★

5.1 from 28 reviews

These Easy Halloween Chocolate Chip Cookies are a festive twist on the classic favorite, featuring melty chocolate chips and colorful Halloween sprinkles. Perfect for a fun and spooky treat, these cookies are soft, chewy, and topped optionally with candy eyes to add a playful touch. With simple ingredients and an easy prep process that includes chilling the dough for better texture, these cookies guarantee delicious results for your Halloween celebrations.

Ingredients

Scale

Dry Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour, spooned and leveled (186g)

Wet 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

Add-ins and Toppings

  • 1 1/2 cups chocolate chips
  • 1/2 to 3/4 cup Halloween sprinkles
  • Candy eyes (optional)

Instructions

  1. Mix the Sugars and Butter: In a large bowl, add the melted butter, light brown sugar, and granulated sugar. Use a mixer or whisk to blend everything together until the mixture is smooth and fully combined.
  2. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the sugar-butter mixture. Mix well until the batter is uniform with no streaks.
  3. Add Dry Ingredients: Gradually add the flour, salt, and baking soda to the wet ingredients. Start mixing on low speed until just combined, then increase speed slightly and mix for an additional 15 to 30 seconds. Scrape down the bowl sides to ensure all flour is incorporated but avoid overmixing to keep the cookies tender.
  4. Fold in Chocolate Chips and Sprinkles: Using a spatula or large spoon, gently fold in the chocolate chips and Halloween sprinkles, distributing them evenly through the dough without breaking the chips or deflating the batter.
  5. Portion the Dough: Using a tablespoon or cookie scoop, place approximate 2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. The spacing does not need to be large as the dough will chill and not spread significantly yet.
  6. Chill the Dough: Cover the baking sheet with plastic wrap and refrigerate for 1.5 to 2 hours, or for up to 24 hours. Chilling helps develop flavor and texture in the cookies.
  7. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
  8. Arrange Dough to Bake: Place chilled dough balls about 2 inches apart on a parchment or silicone mat-lined baking sheet.
  9. Bake: Bake the cookies for 11 to 13 minutes or until the edges turn golden brown and the centers are set but still soft.
  10. Add Candy Eyes (Optional): Immediately after removing the cookies from the oven, press candy eyes into the tops while the cookies are still warm so they stick well.
  11. Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy once fully cooled or slightly warm.

Notes

  • For best texture and flavor, do not skip the chilling step.
  • Use room temperature egg for better emulsion with the wet ingredients.
  • Do not overmix the dough to keep cookies tender and avoid toughness.
  • You can customize the amount of sprinkles or skip candy eyes if preferred.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • You can freeze unbaked dough balls for up to 1 month; thaw before baking.

Nutrition

Keywords: Halloween cookies, chocolate chip cookies, festive cookies, easy Halloween dessert, holiday baking

Find it online: https://dinewithlily.com/easy-halloween-chocolate-chip-cookies-recipe/