It was a chilly October evening when my youngest insisted we “bake something spooky.” We had candy eyes in the pantry, orange sprinkles on hand, and a craving for chocolate. That’s how these Easy Halloween Chocolate Chip Cookies became our new October tradition—soft, chewy, and just creepy enough to make them fun.
Table of Contents
Why You’ll Love These Cookies
These cookies check every Halloween box.
They’re quick and easy to make—no mixer needed. You just stir, scoop, and chill.
They have that perfectly soft, chewy texture we all love, thanks to the melted butter and proper chilling time.
And visually? They’re festive, fun, and kid-approved. Those candy eyes make every bite feel playful.
They’re also a great make-ahead or freezer-friendly treat, which helps if you’re prepping for a party or trick-or-treat night.
Ingredients You’ll Need
Here’s everything you need for these easy Halloween chocolate chip cookies:
- Butter: Melted unsalted butter gives a richer flavor. You can swap in salted, just reduce the added salt to 1/4 tsp.
- Sugar: A mix of light brown and granulated gives the cookies that classic chewy texture and slight crisp on the edge.
- Vanilla & Egg: Classic binding and flavoring agents. Use room temp egg for best mixing.
- Flour: All-purpose flour, spooned and leveled for accuracy. Don’t scoop directly from the bag.
- Baking soda + Salt: The basics for structure and balance.
- Chocolate Chips: Use semi-sweet, milk, or even chopped M&Ms. This is a flexible cookie!
- Halloween Sprinkles: Use orange, purple, black, or anything you love.
- Candy Eyes (optional): These bring the Halloween vibe. But you can leave them out and sub more sprinkles or chips.
How to Make Easy Halloween Chocolate Chip Cookies
Step 1 – Make the Cookie Dough
First, grab a large bowl. Whisk together your melted butter, granulated sugar, and brown sugar until smooth.
Add the egg and vanilla. Whisk again until everything is fully combined.
Now switch to a spatula. Stir in the flour, salt, and baking soda until just combined. The dough will be soft but thick.
Fold in the chocolate chips and festive sprinkles.
Step 2 – Chill the Dough
Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet. Use a cookie scoop if you have one. It makes things faster and neater.
Cover the dough and chill it for at least 1.5 hours. You can chill overnight too. This step helps the cookies keep their shape and gives them a richer flavor.
Step 3 – Bake and Decorate
Preheat your oven to 350℉.
Space the chilled dough balls about 2 inches apart on a baking sheet.
Bake for 11–13 minutes. You want golden edges but soft centers.
As soon as they come out of the oven, press candy eyes into the tops while they’re still warm and soft. That’s when they stick best.
Let them cool on the sheet for a few minutes, then move to a wire rack.
Tips for Success
Here are a few simple tricks I’ve learned in my own kitchen:
- Spoon and level your flour so your cookies don’t turn out dry or cakey.
- Chill the dough for at least 90 minutes. The wait is worth it.
- Add candy eyes while the cookies are hot or they won’t stick properly.
- Use a cookie scoop for even sizes. That helps them bake evenly.
- Store them properly: Keep in an airtight container at room temp for up to 5 days. Or freeze for up to 3 months.
Festive Halloween Variations
Want to get even more creative? Try these ideas:
- Spider Cookies: After baking, drag melted chocolate from chocolate chips using a toothpick to make spider legs.
- Oreo Version: Replace chocolate chips with chopped Halloween Oreos.
- Nutty Twist: Fold in 3/4 cup chopped nuts like pecans or walnuts.
You can also check out my Halloween Crack – A Quick Halloween Candy Recipe or Easy Cauldron Cookies for Halloween Parties for more festive sweets.
FAQ
Can I make the dough ahead of time?
Yes! You can chill the dough for up to 24 hours or freeze the dough balls for later. Just bake them straight from the freezer—add a minute or two to the baking time.
How should I store baked cookies?
Keep them in an airtight container at room temp for 3 to 5 days. You can also freeze the baked cookies for up to 3 months.
Can I bake these without candy eyes?
Absolutely. You can decorate with more sprinkles or chocolate chips if you prefer. The eyes are just for fun!
Easy Halloween Chocolate Chip Cookies Recipe
Print
Easy Halloween Chocolate Chip Cookies – Fun & Chewy Delight
- Total Time: 1 hour 55 minutes
- Yield: 18–20 cookies
Description
Soft, chewy Halloween chocolate chip cookies with festive sprinkles and optional candy eyes. Fun, freezer-friendly, and perfect for spooky season.
Ingredients
1/2 cup unsalted butter, melted
1/3 cup granulated sugar (67 g)
1/2 cup packed light brown sugar (100 g)
1 large egg
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups all-purpose flour, spooned and leveled (186 g)
1 1/2 cups chocolate chips (any variety or chopped bars/M&Ms)
1/2–3/4 cup Halloween sprinkles
Candy eyes (optional)
Instructions
1. Mix melted butter, granulated sugar, and brown sugar until smooth.
2. Add vanilla and egg; mix until combined.
3. Add flour, salt, and baking soda; mix until just combined. Don’t over-mix.
4. Fold in chocolate chips and Halloween sprinkles with a spatula.
5. Scoop 2 tbsp dough balls onto parchment-lined baking sheet.
6. Cover and chill dough for 1.5–2 hours (or up to 24 hours).
7. Preheat oven to 350℉.
8. Place dough balls 2 inches apart on baking sheet.
9. Bake for 11–13 minutes until edges are golden.
10. Immediately press in candy eyes after baking while cookies are still warm.
11. Let cool and enjoy.
Notes
Spoon and level flour for accurate measuring.
Use an ice cream scoop for even-sized cookies.
Chill dough before baking for best texture.
Candy eyes must be added while cookies are hot.
Can substitute dark brown sugar or salted butter (adjust salt to 1/4 tsp).
Store in airtight container 3–5 days, or freeze baked/unbaked up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 219
- Sugar: 23 g
- Sodium: 111 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
More Such Recipes
Looking for more Halloween ideas? Here are a few you might love:
- Try this festive Easy White Chocolate Halloween Oreo Bark for a no-bake crowd-pleaser
- Or bake up Halloween Spiderweb Brownies Recipe for something gooey and chocolatey
Final Thoughts
These easy Halloween chocolate chip cookies bring all the joy of fall baking without any stress.
They’re soft, chewy, and full of personality. Whether you’re making them with kids, for a party, or just for fun, they’ll bring a smile to everyone’s face.
Pin the recipe, share it with a friend, or drop a comment with your favorite variation. And don’t forget to tag me on Pinterest or Facebook if you bake them!