Description
Have you ever wondered if a cookie could be so spooky it makes your Halloween party guests giggle with delight? Picture giant, crispy-edged cookies packed with colorful candy, chocolate chips, and creepy candy eyeballs that stare right at you. Sounds like a treat that’s perfect for a haunted bash, right? These Halloween Chocolate Chip Cookies are super easy to make, with just 30 minutes of active prep, and guaranteed to bring monster-sized fun to your celebration.
Ingredients
This recipe uses simple ingredients to create a festive, flavorful cookie. Here’s what you’ll need, why each one matters, and some substitutions:
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All-Purpose Flour (2 cups): Provides structure for the cookies.
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Substitution: Use gluten-free all-purpose flour for a gluten-free version.
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Baking Powder (1 teaspoon): Helps the cookies rise slightly.
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Substitution: No direct substitute, but ensure it’s fresh for best results.
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Kosher Salt (1 teaspoon): Balances the sweetness.
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Substitution: Use 1/2 teaspoon table salt or sea salt.
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Baking Soda (1/2 teaspoon): Gives the cookies a slight spread and chewiness.
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Substitution: No direct substitute, but ensure it’s fresh.
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Light Brown Sugar (1 cup, packed): Adds moisture and a caramel-like flavor.
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Substitution: Use dark brown sugar or coconut sugar.
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Granulated Sugar (3/4 cup): Sweetens and helps create crispy edges.
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Substitution: Use a sugar substitute for a lower-glycemic option.
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Unsalted Butter (2 sticks, 1 cup, room temperature): Adds richness and a soft texture.
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Substitution: Use margarine or vegan butter for dairy-free.
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Large Eggs (2): Bind the dough and add structure.
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Substitution: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for vegan.
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Pure Vanilla Extract (2 teaspoons): Adds warm, sweet flavor.
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Substitution: Use almond extract or omit if unavailable.
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Old-Fashioned Oats (1 1/2 cups): Adds chewiness and texture.
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Substitution: Use quick oats or gluten-free oats.
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Green, Purple, and Orange Candy-Coated Chocolates (1 cup, such as M&Ms): Brings festive Halloween colors and crunch.
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Substitution: Use other candy-coated chocolates or chocolate candies.
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Semi-Sweet Chocolate Chips (1 cup): Adds rich chocolatey goodness.
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Substitution: Use milk chocolate, dark chocolate, or vegan chocolate chips.
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Green, Purple, Orange, and Black Halloween Sprinkles and Nonpareils (1 cup): Adds festive flair and crunch.
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Substitution: Use any Halloween-themed sprinkles or omit.
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Chopped Pecans (1/2 cup, optional): Adds nutty flavor and crunch.
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Substitution: Use walnuts, almonds, or omit for nut-free.
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Candy Eyeballs (48): Creates the creepy monster look.
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Substitution: Use chocolate chips or piped icing for eyes.
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Why These Ingredients Matter
The eggs and optional pecans provide protein, while the oats add fiber, making these cookies a bit more filling than typical treats. The colorful candies and sprinkles create a fun, Halloween vibe, and the butter and sugars ensure a chewy, crispy texture. The ingredients are affordable, widely available, and easy to swap for dietary needs, like gluten-free or vegan diets, making this recipe versatile and perfect for spooky season.
Instructions
Step 1: Prep the Oven and Pans
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Position oven racks in the top and bottom thirds of the oven and preheat to 350°F.
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Line 2 baking sheets with parchment paper.
Tip: Parchment paper prevents sticking and makes cleanup easy.
Step 2: Mix the Dry Ingredients
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In a medium bowl, stir together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon baking soda.
Tip: Stir well to ensure even distribution of leavening agents.
Step 3: Cream the Wet Ingredients
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In a stand mixer fitted with the paddle attachment, combine 1 cup packed light brown sugar, 3/4 cup granulated sugar, and 2 sticks (1 cup) unsalted butter.
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Beat on medium-high speed until light and fluffy, 1-2 minutes.
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Add 2 large eggs and 2 teaspoons vanilla extract, beating until well combined, 1-2 minutes.
Tip: Ensure the butter is at room temperature for a smooth mixture.
Step 4: Combine Wet and Dry
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Add the flour mixture to the butter mixture and beat on low speed until just combined, about 1 minute, scraping down the bowl once.
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Add 1 1/2 cups old-fashioned oats, 1 cup candy-coated chocolates, 1 cup semi-sweet chocolate chips, 1/2 cup Halloween sprinkles, and 1/2 cup chopped pecans (if using).
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Mix on low speed just to combine, about 30 seconds.
Tip: Don’t overmix to keep the cookies tender.
Step 5: Shape the Cookies
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Spread the remaining 1/2 cup Halloween sprinkles in a small bowl.
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Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough and roll into a ball.
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Flatten slightly with your palm and press the top into the sprinkles.
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Place 6 dough balls on each baking sheet, spacing them apart.
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Press 2 candy eyeballs onto each dough ball (use one medium and one large for a deranged look).
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Refrigerate the remaining dough while baking the first batch.
Tip: A scoop ensures uniform cookies for even baking.
Step 6: Bake the Cookies
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Bake for 15-18 minutes, rotating the pans top to bottom halfway through, until the edges are crisp and golden.
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Remove to wire racks to cool slightly, then transfer the cookies to the racks to cool completely.
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Let the baking sheets cool, then repeat with the remaining dough.
Tip: Check at 15 minutes to avoid overbaking—ovens vary!