Halloween Chocolate Chip Cookies (Recipe for Printing)

Festive chocolate chip cookies with Halloween sprinkles and candy eyes, perfect for spooky celebrations and holiday treats.

# What You’ll Need:

→ Cookie Base

01 - 1/2 cup (113g) unsalted butter, melted
02 - 1/3 cup (67g) granulated sugar
03 - 1/2 cup (100g) packed light brown sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon baking soda
08 - 1 1/2 cups (186g) all-purpose flour, spooned and leveled

→ Halloween Decorations

09 - 1 1/2 cups chocolate chips
10 - 1/2-3/4 cup Halloween sprinkles
11 - Candy eyes for decoration

# Steps to Prepare:

01 - Add the melted butter, brown sugar, and granulated sugar to bowl and mix until smooth and combined.
02 - Mix in the vanilla and egg and continue mixing until combined.
03 - 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 smooth, scraping down the sides of the bowl as necessary. Avoid over-mixing the batter.
04 - Using a spatula or large spoon, gently fold in sprinkles and chocolate chips.
05 - Place 2 tablespoon balls of dough on a baking sheet lined with parchment. They don't need to be spaced apart at this stage.
06 - Cover with plastic wrap and place in the refrigerator for 1.5 to 2 hours, or up to 24 hours.
07 - When ready to bake, preheat the oven to 350°F (175°C). Place the chilled dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 2 inches apart.
08 - Bake for 11-13 minutes until the edges are golden brown.
09 - Once the cookies are done, remove from the oven and immediately place candy eyes onto the cookies while still warm.
10 - Allow cookies to cool completely on the baking sheet before transferring to a serving plate.

# Helpful Advice:

01 - Measure flour by spooning into measuring cups and leveling off with a knife for accurate results.
02 - An ice cream scoop helps create evenly sized cookies.
03 - Chilling the dough for at least 1.5-2 hours is essential for proper cookie texture.
04 - Makes 18-20 cookies and can be doubled as needed.
05 - Cookies will keep 3-5 days in an airtight container at room temperature.
06 - Both baked and unbaked cookies can be frozen for 2-3 months.

Go Back