These Halloween Chocolate Chip Cookies are soft and chewy with glistening chocolate puddles, bright candy pops, and silly candy eyes. They bake up bakery thick, taste like a cozy fall evening, and disappear faster than the trick-or-treat bowl.
Why You’ll Love This Halloween Chocolate Chip Cookies
- Bakery-style texture with crisp edges and gooey centers.
- Festive mix-ins for that instant Halloween party look.
- No fussy steps and reliable results for every baker.
- Easy to make ahead and freezer friendly.
- Kid-approved and crowd-pleasing for parties and bake sales.
Halloween Chocolate Chip Cookies Ingredients & Substitutions
- 1 cup unsalted butter, softened (use salted and reduce added salt to 1/2 tsp; dairy-free butter works).
- 3/4 cup packed light brown sugar (dark brown for deeper caramel notes).
- 1/2 cup granulated sugar.
- 1 large egg + 1 egg yolk, room temp (or 1 flax egg for egg-free, texture slightly cakier).
- 2 tsp pure vanilla extract.
- 2 1/4 cups all-purpose flour, 270 g (use a 1:1 gluten-free baking blend for GF).
- 2 tsp cornstarch for softness (or sub 2 tsp milk powder).
- 1 tsp baking soda.
- 3/4 tsp fine sea salt.
- 1 1/4 cups semi-sweet chocolate chips or chunks (use milk, dark, or dairy-free chips).
- 3/4 cup Halloween candy-coated chocolates, divided (orange, purple, green).
- 2 tbsp Halloween sprinkles, optional.
- Candy eyeballs for decorating, as many as you like.
Step-by-Step Instructions to Make Halloween Chocolate Chip Cookies
Step 1: Preheat and prep pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment for even baking and easy cleanup.
Step 2: Cream the butter and sugars
In a large bowl, beat softened butter with brown sugar and granulated sugar on medium until light and fluffy, 2 to 3 minutes. Proper creaming traps air for lift.
Step 3: Add egg, yolk, and vanilla
Beat in the egg, egg yolk, and vanilla until smooth. Scrape the bowl so everything mixes evenly.
Step 4: Whisk dry ingredients
In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Add to the butter mixture and mix on low just until a soft dough forms. Do not overmix.
Step 5: Fold in the fun
Fold in chocolate chips, half of the candy-coated chocolates, and the sprinkles. Reserve the remaining candies for topping so they stay vibrant.
Step 6: Scoop and top
Scoop 2-tbsp portions, about 40 g each, onto prepared sheets 2 inches apart. Press a few extra candy pieces on top for a bakery look.
Step 7: Bake
Bake 9 to 11 minutes, until edges are set and centers look slightly underdone and pale. Rotate sheets halfway for even browning.
Step 8: Add candy eyes and cool
Right after baking, gently press candy eyeballs onto warm cookies so they adhere without melting. Cool 5 minutes on the pan, then transfer to a rack.
Step 9: Optional thickness boost
If your kitchen is warm or butter too soft, chill scooped dough 15 minutes before baking for thicker cookies.
Tips for Success
- Measure flour accurately. Spoon and level or weigh for best texture.
- Use room-temperature butter, not melted, to prevent excess spread.
- Underbake slightly. They finish setting as they cool for that gooey center.
- Top after scooping. Reserving candies keeps colors bright and prevents bleeding.
- Use light-colored baking sheets for even browning.
Variations of Halloween Chocolate Chip Cookies
- Double Chocolate: Swap 1/4 cup flour for 1/4 cup Dutch or black cocoa for dark, spooky dough.
- Pumpkin Spice: Add 1 tsp pumpkin pie spice and a pinch of cinnamon. Delicious with white chocolate chips.
- Monster Mash: Fold in 1/2 cup quick oats and peanut butter chips for extra chew.
- Gluten-Free: Use a 1:1 GF flour blend and add 1 extra tsp milk or water if dough seems dry.
- Sandwich Cookies: Pair two cookies with marshmallow fluff or vanilla buttercream.
Serving Suggestions: What to Pair with Halloween Chocolate Chip Cookies
- Cold milk or vanilla oat milk.
- Pumpkin spice latte or hot cocoa with a pinch of cinnamon.
- Vanilla ice cream for cookie sundaes.
- A Halloween dessert board with caramel apples and pretzel rods.
Storage & Reheating Instructions
- Room Temp: Store in an airtight container up to 4 days with a slice of bread to retain moisture.
- Freeze Baked: Freeze in a zip-top bag up to 3 months. Rewarm at 300°F for 3 to 4 minutes or microwave 8 to 10 seconds.
- Freeze Dough: Scoop, freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Make Ahead: Refrigerate dough up to 72 hours. Scoop cold and bake, adding a minute if needed.
Memories Made Around the Table
Every year after trick-or-treating, we crowd around the kitchen island, still in costumes, and press candy eyes onto warm cookies. The giggles when a crooked little face appears are my favorite part of October.
FAQs
How do I keep my cookies from spreading too much?
Use room-temp butter, measure flour accurately, and chill scooped dough 15 minutes if your kitchen is warm. Parchment-lined light pans help too.
Can I swap the mix-ins?
Absolutely. Try chopped peanut butter cups, toffee, or chopped candy bars. Reserve a handful to press on top before baking for a bakery look.
When should I add candy eyes?
Add right after the cookies come out of the oven, while soft, so they stick without melting.
Can I make them smaller or larger?
Yes. For 1 tbsp cookies, bake 7 to 9 minutes. For 3 tbsp cookies, bake 11 to 13 minutes. Look for set edges and soft centers.
Final Thoughts
These Halloween Chocolate Chip Cookies are festive, foolproof, and irresistibly chewy. Bake a batch, add those googly eyes, and watch the magic happen.
Halloween Chocolate Chip Cookies (Soft, Chewy, Spooky)
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining pans
- 1 Hand mixer or stand mixer
- 1 Cookie scoop 2-tbsp (about 40 g)
- 1 Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.75 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 tsp pure vanilla extract
- 2.25 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 0.75 tsp fine sea salt
Mix-ins & Toppings
- 1.25 cups semi-sweet chocolate chips or chunks
- 0.75 cup Halloween candy-coated chocolates divided
- 2 tbsp Halloween sprinkles optional
- Candy eyeballs for decorating as many as you like
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment for even baking and easy cleanup.
- In a large bowl, beat softened butter with brown sugar and granulated sugar on medium until light and fluffy, 2 to 3 minutes. Proper creaming traps air for lift.
- Beat in the egg, egg yolk, and vanilla until smooth. Scrape the bowl so everything mixes evenly.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Add to the butter mixture and mix on low just until a soft dough forms. Do not overmix.
- Fold in chocolate chips, half of the candy-coated chocolates, and the sprinkles. Reserve the remaining candies for topping so they stay vibrant.
- Scoop 2-tbsp portions, about 40 g each, onto prepared sheets 2 inches apart. Press a few extra candy pieces on top for a bakery look.
- Bake 9 to 11 minutes, until edges are set and centers look slightly underdone and pale. Rotate sheets halfway for even browning.
- Right after baking, gently press candy eyeballs onto warm cookies so they adhere without melting. Cool 5 minutes on the pan, then transfer to a rack.
- If your kitchen is warm or butter too soft, chill scooped dough 15 minutes before baking for thicker cookies.