Description
These Halloween Chocolate Chip Cookies combine classic chocolate chip goodness with festive touches like Halloween-colored candies and candy eyes, making them perfect for spooky celebrations and holiday treats. Soft in the center with golden edges, these cookies are both delicious and visually fun.
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 brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup Halloween-colored candies (such as orange and purple candy-coated chocolates)
- 1/4 cup candy eyes
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening and seasoning are evenly distributed throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
- Incorporate Chocolates and Candies: Fold in the semisweet chocolate chips and the Halloween-colored candy-coated chocolates evenly through the cookie dough for bursts of flavor and color.
- Portion the Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the edges are golden but the centers remain soft, keeping them chewy and moist.
- Add Candy Eyes: Remove the cookies from the oven and immediately press candy eyes into the tops of the cookies while they are still warm so they stick properly and maintain their shape.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For an extra festive touch, add Halloween sprinkles to the dough before baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
