Get ready to celebrate spooky season with these fun and festive Halloween chocolate chip cookies! Loaded with colorful sprinkles and gooey chocolate chips, these cookies are perfect for any Halloween party or cozy night in.
If you're looking for even more Halloween recipes, try my Halloween cookie cake or my candy corn cupcakes!
Anyone who knows me knows how much I love Halloween. It's such a fun time of year in my opinion, and I think BAKING for Halloween is one of my favorite fall activities. There are just so many fun and festive treats out there!
We're classic chocolate chip lovers in our house, so of course I had to put a festive spin and create some Halloween chocolate chip cookies. So not only do we have lots of melty, gooey chocolate packed into these cookies, we also have lots of colorful sprinkles.
These are so much fun to make with kiddos or to serve up at a Halloween party. It's a simple recipe that's sure to be a hit every time.
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Why You'll Love This Recipe
- Just look at them! They're so fun for spooky season. You could omit the candy eyeballs if you can't find them, but I think they add such a cute finishing touch.
- This is SUCH an easy recipe. It's just a classic, straightforward chocolate chip cookie recipe. Plus, the chill time is minimal (but essential). Only 30 minutes in the fridge and you've got perfect cookies.
- These cookies are so soft, buttery, and delicious. If you like slightly thick and soft chocolate chip cookies, these are the ones for you.
Ingredient Notes and Substitutions
- Flour: I use Bob's Red Mill 1 to 1 flour to make these cookies gluten free, but you can use all-purpose flour without making any adjustments to the measurements. If you use a different gluten free flour blend, make sure it contains xanthan gum.
- Brown sugar: I recommend light brown sugar for this recipe but dark brown can be used in a pinch.
- Egg: Regular readers know I tend to bake without eggs. If you're also looking to make these cookies eggless, use Bob's Red Mill egg replacer.
- Chocolate chips: I like to use semisweet in this recipe but you can use dark or milk chocolate if that's what you like better.
- Sprinkles: Pretty much anything goes here! I recommend jimmies or shapes (like bats, spiders, pumpkins or ghosts). You can use nonpareils, but they may bleed into your dough a bit. Here is a fun mix to try.
- Candy eyeballs: These make such a fun finishing touch! You can omit if you'd like. I like to use Wilton brand. You should be able to find these at any craft store or major grocery store, in the baking aisle.
Step-By-Step Instructions
STEP ONE: In a small bowl, whisk together the flour, baking powder, salt, and baking soda. Set the mixture aside.
STEP TWO: Cream the butter and both sugars until smooth. Add in the egg and vanilla extract and mix until combined.
STEP THREE: Gradually add the dry ingredients to the wet mixture and mix on low speed until a cookie dough forms. Gently fold in the chocolate chips and sprinkles. Cover the dough and chill for at least 30 minutes.
STEP FOUR: Bake the cookies for 8-10 minutes. Once out of the oven, press candy eyes on top of each cookie while they are still warm.
To store these cookies, keep them in an airtight container at room temperature for up to 5 days.
Expert Tips
- My top tip is always to weigh your flour using a kitchen scale if at all possible. This is the best way to ensure accuracy and make sure you are not adding too much or too little flour, which will affect the end result.
- Don't skip the chill time! I know it can be tempting but we are using quite a bit of butter in this recipe, so we need to chill the dough to keep the cookies from spreading too much.
- You can fold in the sprinkles and chocolate chips or, if you want to, you can also mix on the lowest setting of your mixer.
- I like to use an ice cream scoop to scoop out my dough for baking. The one I use is a larger size scoop, about 2 tablespoons.
Frequently Asked Questions
Yes! The cookies can be baked and stored in an airtight container for up to 5 days, or you can freeze them for up to 3 months. You may also freeze the dough.
You can make these cookies dairy-free by using your favorite non-dairy butter and chocolate chips. Be sure to also check the ingredients on the sprinkles that you use.
Any type of sprinkles can work, but jimmies, nonpareils, and shaped Halloween sprinkles (like pumpkins and bats) are best. Note that nonpareils might bleed into the dough a bit.
Not all brands are gluten free, but many are. Be sure to read the packaging before buying. I like to use Wilton brand sprinkles.
Did you try my Halloween chocolate chip cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
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๐ Recipe
Halloween Chocolate Chip Cookies
Ingredients
- 1 ยพ cups (259g) flour*
- ยฝ teaspoon baking powder
- ยฝ teaspoon fine sea salt
- ยผ teaspoon baking soda
- ยพ cup (170g) unsalted butter room temperature
- ยฝ cup (100g) granulated sugar
- ยผ cup (50g) light brown sugar packed
- 1 egg*
- ยฝ teaspoon vanilla extract
- ยฝ cup (56g) semisweet chocolate chips
- โ cup Halloween sprinkles*
- candy eyeballs
Instructions
- In a small bowl, whisk the flour, baking powder, salt, and baking soda together. Set aside.1 ยพ cups (259g) flour*, ยฝ teaspoon baking powder, ยฝ teaspoon fine sea salt, ยผ teaspoon baking soda
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Mix in the egg and vanilla extract.ยพ cup (170g) unsalted butter, ยฝ cup (100g) granulated sugar, ยผ cup (50g) light brown sugar, 1 egg*, ยฝ teaspoon vanilla extract
- Add the dry ingredients into the wet ingredients and mix on low speed until cookie dough forms. Fold in the chocolate chips and sprinkles. Cover and chill dough for at least 30 minutes.ยฝ cup (56g) semisweet chocolate chips, โ cup Halloween sprinkles*
- Preheat oven to 350ยฐF. Line a baking sheet with parchment paper. Arrange scoops of cookie dough on prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes. Immediately after removing the cookies from the oven, press candy eyeballs on top of each cookie. Allow the cookies to cool on baking sheet at least 10 minutes before transferring to a wire cooling rack.candy eyeballs
Notes
- I use Bob's Red Mill 1 to 1 flour for gluten free cookies. If you are not looking to make these gluten free, use any AP flour.ย
- For eggless cookies, I recommendย Bob's Red Mill Egg Replacer. You will need 1 tablespoon of egg replacer mixed with 2 tablespoons of water. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- While any sprinkles will work, I recommend jimmies or fun shapes (like bats or ghosts). Nonpareils may be used, but might bleed into your dough a bit.ย
Emily says
These were so fun to make and so yummy!!
Taleen Benson says
I'm so glad, Emily! Thank you for the comment.
Sebastian says
Last year I baked your Halloween cookie cake. It was a smash in our household. I am going to try this, this year. My kids have always enjoyed your recipes. Thank you so much for providing recipes for gluten free sweets.
Taleen Benson says
That's so great to hear, Sebastian!
Jess says
I saw the picture and had to try these, they were so good! Iโm going to bake another batch to have for Halloween. Super creative and fun to make, thanks for sharing!
Taleen Benson says
Thanks so much, Jess!