Description
Celebrate Halloween with these festive Chocolate Chip Cookies studded with colorful sprinkles and topped optionally with candy eyes. Soft and chewy with a perfect balance of sweet chocolate and vanilla, these cookies are chilling and baking classics, perfect for sharing at parties or enjoying as a seasonal treat.
Ingredients
Scale
Cookie Dough
- 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 to 3/4 cup Halloween sprinkles
- candy eyes (optional)
Instructions
- Combine butter and sugars: In a mixing bowl, add the melted butter, brown sugar, and granulated sugar. Mix until smooth and fully combined.
- Add egg and vanilla: Mix in the vanilla extract and egg, continuing to beat until the mixture is well combined and smooth.
- Incorporate dry ingredients: Add the flour, salt, and baking soda to the wet ingredients. Mix on low speed until the dry ingredients start to come together, then increase speed and mix for another 15-30 seconds. Scrape the bowl sides to ensure thorough mixing, but avoid overmixing to keep the dough tender.
- Fold in sprinkles and chips: Using a spatula or large spoon, gently fold in the Halloween sprinkles and chocolate chips to evenly distribute them throughout the dough.
- Shape and chill dough: Scoop 2-tablespoon portions of the dough onto a baking sheet lined with parchment paper. Don’t space them apart as you will chill the dough first. Cover the sheet with plastic wrap and refrigerate for 1.5 to 2 hours, or up to 24 hours for better flavor and texture.
- Preheat oven: When ready to bake, preheat the oven to 350°F (175°C).
- Arrange dough for baking: Place chilled dough balls on a lined baking sheet about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 11-13 minutes until the edges are golden and the centers are set.
- Add candy eyes: If using candy eyes, gently press them onto the tops of the cookies immediately after removing from the oven while cookies are still warm.
- Cool and serve: Allow the cookies to cool completely on the baking sheet before serving or storing.
Notes
- Use the spoon and swipe method to accurately measure flour: fluff it, spoon it lightly into the measuring cup, then swipe off excess.
- An ice cream scoop is helpful for creating evenly sized cookie portions.
- Chill the cookie dough for a minimum of 1.5 to 2 hours for best texture; dough can be made and refrigerated up to 24 hours ahead.
- The recipe yields 18-20 cookies and can easily be doubled.
- Store baked cookies in an airtight container at room temperature for 3-5 days or freeze baked or unbaked cookies for 2-3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
