Description
Celebrate Halloween with these festive Halloween Chocolate Chip Cookies featuring classic semi-sweet chocolate chips and spooky orange and black sprinkles, optionally decorated with candy eyeballs. Soft, chewy, and perfect for parties or cozy fall treat times.
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 granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup orange and black sprinkles or Halloween-themed candies
- Optional: candy eyeballs for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once your dough is prepared.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which will create the perfect texture for your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition, then stir in the vanilla extract to infuse rich flavor.
- Mix Dry into Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough and keep the cookies tender.
- Fold in Chips and Sprinkles: Gently fold in the semi-sweet chocolate chips and orange and black sprinkles ensuring an even distribution throughout the dough.
- Shape Cookies: Using a tablespoon, scoop out portions of dough and place them on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Decorate: Press candy eyeballs or extra sprinkles on top of each cookie for a spooky festive touch, if desired.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes or until the edges turn lightly golden while the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Swap sprinkles with colored M&M’s or Halloween candy pieces for a fun festive variation.
- Use parchment paper to prevent sticking and promote even baking.
- Store cookies in an airtight container for up to a week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
