Halloween baking should feel festive, fun, and stress-free. These Easy Halloween Chocolate Chip Cookies bring together buttery dough, melty chocolate, and playful sprinkles in every bite. The best part? They’re simple enough for a last-minute treat yet special enough to impress. If you’re searching for a cookie that’s chewy, colorful, and brimming with Halloween spirit, this recipe will hit the spot. For more peanut butter magic, don’t miss these Chocolate Peanut Butter Cookies, they’re rich, chewy, and just as irresistible. And if you’re looking for more inspiration, our Seasonal Recipes collection is packed with cozy fall treats and spooky-good ideas.
Table of Contents
Why You’ll Love This Easy Halloween Chocolate Chip Cookies
- Quick prep with simple pantry staples.
- Fun for kids to help decorate with sprinkles and candy eyes.
- Perfect for Halloween parties, school events, or cozy nights in.
- Golden edges with soft centers for that bakery-style texture.
- Flexible, make ahead and chill the dough for fresh-baked cookies anytime.
Unlike ordinary chocolate chip cookies, this recipe adds a seasonal touch with candy eyes and festive sprinkles, giving every bite a little surprise. They’re playful, satisfying, and bound to bring smiles all around.
Ingredients Needed
For the Cookie Dough
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour, spooned and leveled
For the Mix-Ins
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 to 3/4 cup Halloween sprinkles
- Candy eyes (optional but fun)
Equipment Needed
- Stand mixer or hand mixer
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Ice cream scoop (optional, for even cookies)
How to Make Easy Halloween Chocolate Chip Cookies
- Mix the Base
In a large mixing bowl, whisk the melted butter with both sugars until smooth. This step creates that chewy texture and caramel-like flavor. - Add Wet Ingredients
Stir in the vanilla and egg until just combined. Mixing too much at this stage can make the cookies dense. - Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture on low speed until the dough starts to come together. Then mix 15–30 seconds more, scraping the bowl so nothing is left behind. Stop as soon as it’s smooth, over-mixing can toughen the cookies. - Fold in the Fun
Gently fold in the chocolate chips and sprinkles with a spatula. This keeps them evenly spread without crushing the sprinkles. - Chill the Dough
Scoop dough into 2-tablespoon balls and place on a lined baking sheet. Cover and refrigerate for at least 1.5 to 2 hours, or up to 24 hours. Chilling is key for flavor and preventing cookies from spreading too much. - Bake
Preheat oven to 350°F. Place chilled dough balls 2 inches apart on a lined sheet. Bake 11–13 minutes until edges turn golden but centers look slightly soft. - Add Candy Eyes
While cookies are still warm, press candy eyes on top. This playful step gives them that Halloween character. - Cool and Enjoy
Let the cookies rest on the pan for 5 minutes before transferring to a wire rack. Serve warm or cooled.
Serving and Storage Tips
- Best way to serve: These Easy Halloween Chocolate Chip Cookies taste incredible slightly warm, when the chocolate chips are still melty. Serve them with a cold glass of milk, hot cocoa, or even apple cider for a festive fall pairing.
- Presentation idea: Arrange them on a Halloween-themed platter with mini pumpkins, candy corn, or spooky napkins. You can also wrap 2–3 cookies in clear treat bags with ribbon for party favors.
- Room temperature storage: Keep cookies in an airtight container lined with parchment paper to prevent sticking. They stay soft for 3–5 days. Adding a slice of bread in the container helps maintain moisture.
- Freezing baked cookies: Once cooled, place cookies in a single layer on a baking sheet to freeze solid, then transfer to freezer bags. They’ll keep fresh for up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
- Freezing cookie dough: Chill scooped dough balls first, then freeze them on a baking sheet before transferring to a bag or container. Bake straight from frozen, adding 1–2 minutes to baking time.
- Make-ahead option: You can prepare the dough up to 24 hours in advance, chill it, and bake when ready. This is a time-saver for parties or busy weeks.
Helpful Notes
- Measuring flour: Always spoon flour into the measuring cup and level with a knife. Scooping directly from the bag packs in extra flour and makes cookies dry.
- Cookie size: An ice cream scoop (about 2 tablespoons) ensures even size and helps the cookies bake consistently. Larger cookies will need 1–2 extra minutes in the oven.
- Dough chilling: Chilling isn’t optional, it controls spreading and deepens the flavor. For thicker, chewier cookies, aim for at least 2 hours of chill time.
- Mixing tip: Don’t over-mix once the flour is added. Stop as soon as the dough looks smooth; over-mixing creates dense cookies.
- Sprinkle choice: Use festive orange, purple, or black sprinkles for Halloween, but you can swap them for red and green during Christmas or pastel colors for Easter.
- Texture variation: For crispier edges, bake for 13 minutes; for softer centers, pull them out closer to 11 minutes.
- Flavor twist ideas: Swap half the chocolate chips for white chocolate or peanut butter chips. Add a teaspoon of pumpkin spice to the dough for a seasonal twist.
- Scaling up: Double the recipe for a crowd. Bake in batches to avoid overcrowding the baking sheet.
Conclusion
These Easy Halloween Chocolate Chip Cookies combine festive fun with irresistible flavor. With golden edges, gooey chocolate, and playful decorations, they’re the perfect seasonal treat. Whether you’re making them for a party or just a cozy family night, these chocolate chip cookies will disappear fast. If you try them, leave a comment and a star rating, I’d love to know how they turned out. And if you add your own twist, like orange and black sprinkles or peanut butter chips, share it with us below. Don’t forget to pin this recipe or share it on Facebook to spread the spooky sweetness!
Frequently Asked Questions
Can I use different sprinkles?
Yes, any sprinkles work. For a true Halloween vibe, go with orange, purple, and black.
Can I freeze the dough?
Absolutely. Scoop dough balls, freeze them on a tray, then store in a freezer bag for up to 3 months.
Why did my cookies spread too much?
Most often, the dough wasn’t chilled long enough. Chilling keeps them thick and chewy.
Can I make them gluten-free?
Yes, replace the flour with a gluten-free 1:1 baking blend. Check the texture while mixing, it should resemble classic dough.
Easy Halloween Chocolate Chip Cookies
- Total Time: 2 hours 30 minutes
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy, and festive Easy Halloween Chocolate Chip Cookies with sprinkles and candy eyes – perfect for parties or family fun.
Ingredients
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 cups semi-sweet chocolate chips
1/2–3/4 cup Halloween sprinkles
Candy eyes, optional
Instructions
1. Whisk melted butter and both sugars in a bowl until smooth.
2. Add vanilla and egg, stirring until fully combined.
3. In another bowl, whisk flour, baking soda, and salt. Slowly add to wet mixture until dough forms.
4. Fold in chocolate chips and sprinkles with a spatula.
5. Scoop 2-tbsp portions of dough onto a lined sheet. Cover and chill for 1.5–2 hours (or up to 24 hours).
6. Preheat oven to 350°F. Place dough balls 2 inches apart on baking sheet.
7. Bake 11–13 minutes until edges are golden but centers look slightly soft.
8. Press candy eyes into warm cookies, then cool on wire rack before serving.
Notes
Measure flour by spooning and leveling for accuracy.
An ice cream scoop helps create even-sized cookies.
Chilling dough prevents cookies from spreading too much.
Store in an airtight container for 3–5 days or freeze baked/unbaked cookies up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 219
- Sugar: 23 g
- Sodium: 111 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg