How do I keep my Halloween Chocolate Chip Cookies soft?

To keep your cookies soft and chewy, avoid overbaking them. Remove them from the oven when the edges are golden but the centers still look slightly underdone—they will continue to set as they cool. Storing cookies in an airtight container with a slice of bread will also help maintain softness.

Can I freeze Halloween Chocolate Chip Cookie dough?

Yes, you can freeze the cookie dough for up to 2–3 months. Scoop dough into balls, freeze them on a tray until solid, then transfer to a freezer bag. Bake from frozen, just adding a couple of extra minutes to the baking time.

Can I make these cookies gluten-free or dairy-free?

Absolutely. For a gluten-free option, substitute the flour with a 1:1 gluten-free baking blend. For dairy-free cookies, use vegan butter and dairy-free chocolate chips. The texture and flavor will still be deliciously festive.

When should I add the candy eyes to the cookies?

Candy eyes should be added immediately after the cookies come out of the oven while they’re still warm. This ensures they stick properly without melting into the dough.

Halloween Chocolate Chip Cookies – Easy Recipe

Name: Halloween Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
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; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 cups all-purpose flour, spooned and leveled (186 g); 1 1/2 cups chocolate chips; 1/2–3/4 cup Halloween sprinkles; Candy eyes (optional, for decoration)

Description

These Halloween Chocolate Chip Cookies are festive, chewy, and packed with chocolate chips, sprinkles, and spooky candy eyes. Quick to prepare with less than 10 minutes of prep time, they’re the perfect treat for Halloween parties, bake sales, or cozy nights at home.

Ingredients

Scale

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
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour, spooned and leveled (186 g)
1 1/2 cups chocolate chips
1/2–3/4 cup Halloween sprinkles
Candy eyes (optional, for decoration)

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Instructions

In a bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and well combined.
Add the vanilla extract and egg, mixing until fully incorporated.
Stir in the flour, baking soda, and salt until just combined. Avoid over-mixing.
Fold in the chocolate chips and Halloween sprinkles using a spatula.
Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet. Cover and chill in the refrigerator for 1.5 to 2 hours, or up to 24 hours.
Preheat the oven to 350°F (175°C). Place chilled dough balls 2 inches apart on a lined baking sheet.
Bake for 11–13 minutes until the edges are golden but the centers are still soft.
Immediately press candy eyes onto the warm cookies, then allow them to cool before serving.

Notes

Measure flour using the spoon-and-level method to avoid dense cookies.
Chilling the dough is essential for chewy cookies and better flavor.
Add candy eyes immediately after baking while cookies are still hot so they stick properly.
Use an ice cream scoop for evenly sized cookies.
Cookies can be stored for 3–5 days in an airtight container or frozen for up to 2–3 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 219 kcal
Sugar: 23 g
Sodium: 111 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 1.3 g
Trans Fat: 0.2 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg