Halloween Chocolate Chip Cookies
Halloween Chocolate Chip Cookies are a spooky, sweet hit. These festive cookie treats, with their chewy texture and vibrant candies, are perfect for Halloween fun.
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g brown sugar, packed
- ½ cup 100g granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2¾ cups 330g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups 270g semi-sweet chocolate chips
- 1 cup 200g Halloween-colored M&Ms or candy-coated chocolates
- Optional: Candy eyeballs Halloween sprinkles
Instructions
Prep Dough
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment. In a large bowl, I cream 1 cup butter, 1 cup brown sugar, and ½ cup granulated sugar with a mixer for 2–3 minutes until fluffy for a smooth holiday baking delight.
Add Wet Ingredients
- I add 2 eggs and 1½ tsp vanilla, mixing until combined for a rich festive cookie treat base.
Mix Dry Ingredients
- In another bowl, I whisk 2¾ cups flour, 1 tsp baking soda, and ½ tsp salt. I gradually add this to the wet mixture, mixing until just combined to avoid tough spooky baked goodies.
Add Mix-Ins and Bake
- I fold in 1½ cups chocolate chips and 1 cup Halloween M&Ms, reserving some for topping. I scoop 2-tbsp dough balls, place them on the baking sheet, and press reserved candies and optional sprinkles or candy eyes on top. I bake for 10–12 minutes until edges are golden, cooling 5 minutes on the sheet before transferring to a rack for perfect festive cookie treats.
Notes
- Don’t overbake; cookies should look slightly underdone in the center.
- Use parchment paper to prevent sticking and overbrowning.
- Chill dough for 30 minutes for thicker cookies if desired.
- Customize with candy eyes, themed sprinkles, or Halloween Oreos.
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