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:

All-Purpose Flour (2 cups): Provides structure for the cookies.
- Substitution: Use gluten-free all-purpose flour for a gluten-free version.
Baking Powder (1 teaspoon): Helps the cookies rise slightly.
- Substitution: No direct substitute, but ensure it’s fresh for best results.
Kosher Salt (1 teaspoon): Balances the sweetness.
- Substitution: Use 1/2 teaspoon table salt or sea salt.
Baking Soda (1/2 teaspoon): Gives the cookies a slight spread and chewiness.
- Substitution: No direct substitute, but ensure it’s fresh.
Light Brown Sugar (1 cup, packed): Adds moisture and a caramel-like flavor.
- Substitution: Use dark brown sugar or coconut sugar.
Granulated Sugar (3/4 cup): Sweetens and helps create crispy edges.
- Substitution: Use a sugar substitute for a lower-glycemic option.
Unsalted Butter (2 sticks, 1 cup, room temperature): Adds richness and a soft texture.
- Substitution: Use margarine or vegan butter for dairy-free.
Large Eggs (2): Bind the dough and add structure.
- Substitution: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for vegan.
Pure Vanilla Extract (2 teaspoons): Adds warm, sweet flavor.
- Substitution: Use almond extract or omit if unavailable.
Old-Fashioned Oats (1 1/2 cups): Adds chewiness and texture.
- Substitution: Use quick oats or gluten-free oats.
Green, Purple, and Orange Candy-Coated Chocolates (1 cup, such as M&Ms): Brings festive Halloween colors and crunch.
- Substitution: Use other candy-coated chocolates or chocolate candies.
Semi-Sweet Chocolate Chips (1 cup): Adds rich chocolatey goodness.
- Substitution: Use milk chocolate, dark chocolate, or vegan chocolate chips.
Green, Purple, Orange, and Black Halloween Sprinkles and Nonpareils (1 cup): Adds festive flair and crunch.
- Substitution: Use any Halloween-themed sprinkles or omit.
Chopped Pecans (1/2 cup, optional): Adds nutty flavor and crunch.
- Substitution: Use walnuts, almonds, or omit for nut-free.
Candy Eyeballs (48): Creates the creepy monster look.
- Substitution: Use chocolate chips or piped icing for eyes.

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.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Oven and Pans

Position oven racks in the top and bottom thirds of the oven and preheat to 350°F.
Line 2 baking sheets with parchment paper.

Tip: Parchment paper prevents sticking and makes cleanup easy.

Step 2: Mix the Dry Ingredients

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

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.
Beat on medium-high speed until light and fluffy, 1-2 minutes.
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

Add the flour mixture to the butter mixture and beat on low speed until just combined, about 1 minute, scraping down the bowl once.
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).
Mix on low speed just to combine, about 30 seconds.

Tip: Don’t overmix to keep the cookies tender.

Step 5: Shape the Cookies

Spread the remaining 1/2 cup Halloween sprinkles in a small bowl.
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.
Flatten slightly with your palm and press the top into the sprinkles.
Place 6 dough balls on each baking sheet, spacing them apart.
Press 2 candy eyeballs onto each dough ball (use one medium and one large for a deranged look).
Refrigerate the remaining dough while baking the first batch.

Tip: A scoop ensures uniform cookies for even baking.

Step 6: Bake the Cookies

Bake for 15-18 minutes, rotating the pans top to bottom halfway through, until the edges are crisp and golden.
Remove to wire racks to cool slightly, then transfer the cookies to the racks to cool completely.
Let the baking sheets cool, then repeat with the remaining dough.

Tip: Check at 15 minutes to avoid overbaking—ovens vary!