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.

Most often, the dough wasn’t chilled long enough. Chilling keeps them thick and chewy.

Yes, replace the flour with a gluten-free 1:1 baking blend. Check the texture while mixing, it should resemble classic dough.

Soft, chewy, and festive Easy Halloween Chocolate Chip Cookies with sprinkles and candy eyes – perfect for parties or family fun.

Scale

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

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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.

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.