Halloween Chocolate Chip Cookies
Delicious chocolate chip cookies with a festive twist, featuring candy eyes and Halloween sprinkles for a fun seasonal treat.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 1/2 cup unsalted butter melted
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips
- 1/2-3/4 cup Halloween sprinkles optional
- 24 candy eyes optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix until smooth and creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add flour, salt, and baking soda, mixing until just combined.
- Fold in chocolate chips and Halloween sprinkles.
- Using a tablespoon, scoop out dough and place on the baking sheet, spacing them about 2 inches apart.
- Bake for 11-13 minutes until the edges are golden brown and the centers look slightly underbaked.
- If using, place candy eyes on the warm cookies immediately after removing from the oven.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week.