Halloween chocolate chip cookies that are irresistibly spooky and fun
Bake delightful Halloween Chocolate Chip Cookies that are irresistibly spooky and fun for the festive season.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- spatula
Ingredients
Baking Ingredients
- ½ cup unsalted butter melted
- ⅓ cup granulated sugar 67 g
- ½ cup packed light brown sugar 100 g
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour spooned and leveled (186g)
- 1 ½ cups chocolate chips
- ½-3/4 cup halloween sprinkles
- candy eyes optional, link: https://www.amazon.com/s?k=candy+eyes&crid=3JUD3JNGNQ1UQ&sprefix=candy+eye%2Caps%2C279&linkCode=ll2&tag=partyliciousb-20&linkId=e8ede8ffe9e46486858215b9c95c0e8c&language=en_US&ref_=as_li_ss_tl
Instructions
Baking Instructions
- Add the melted butter, brown sugar, and granulated sugar to a bowl and mix until smooth and combined.
- Mix in the vanilla and egg and continue mixing until combined.
- 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 it is smooth, scraping down the sides of the bowl as necessary.
- Using a spatula or large spoon, gently fold in sprinkles and chocolate chips.
- Place 2 tablespoon balls of dough on a baking sheet lined with parchment.
- Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
- When ready to make, preheat the oven to 350℉.
- Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart.
- Bake for 11-13 minutes until the edges are golden.
- Once the cookies are done, remove from the oven and if using candy eyes, immediately place them onto the cookies while they are still warm.
- Let cool and enjoy!
Notes
Measure the flour using the spoon and swipe method to ensure accurate measurement. An ice cream scoop works great for even-sized cookies. Chill the dough for at least 1.5-2 hours; it can be made up to 24 hours in advance. This recipe makes 18-20 cookies and can be doubled as needed. Cookies last about 3-5 days in an airtight container at room temperature or can be frozen for 2-3 months.
Nutrition
Serving: 1cookieCalories: 219kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 111mgPotassium: 25mgFiber: 1gSugar: 23gVitamin A: 204IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
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