Get ready to bake up the most festive, fun, and unbelievably delicious cookies for your next Halloween celebration! This incredible, from-scratch Halloween Chocolate Chip Cookie recipe is the ultimate spooky season treat. We’re talking a soft, chewy, and buttery oatmeal chocolate chip cookie, absolutely loaded with a colorful explosion of Halloween candies and sprinkles, and staring right back at you with a pair of spooky, googly candy eyeballs!
This isn’t just a recipe; it’s a guide to your new favorite Halloween tradition. We’ll show you the simple secrets to a perfectly soft and chewy cookie that is loaded with all the best mix-ins. This is a guaranteed, crowd-pleasing hit that is as fun to make as it is to eat, making it the perfect project to do with your kids.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Spooky & Fun Halloween Cookie
What makes these Halloween Cookies so spectacularly delicious is their incredible “kitchen sink” style and their fun, festive decoration. This recipe is a masterpiece of textures and classic, comforting flavors. The cookie itself is a classic, rich, and chewy oatmeal cookie, made extra special with both chocolate chips and colorful, candy-coated chocolates. The dough is then loaded with a festive blend of Halloween sprinkles, and each cookie is topped with two adorable candy eyeballs to transform them into the cutest little monsters on the block. It’s a make-ahead-friendly recipe that is perfect for parties, bake sales, or a fun family baking day.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 24 cookies |
The Witch’s Pantry: The Essential Ingredients
This iconic party treat uses a handful of classic cookie staples and some fun, festive additions.
- The Chewy Cookie Base:
- Room Temperature Butter & Eggs: This is the number one secret to a perfect cookie texture! It is absolutely essential that both your butter and your eggs are at a true room temperature before you begin. This allows the ingredients to emulsify properly, creating a smooth batter that will result in a perfectly tender and chewy cookie.
- Brown & White Sugar: Using a combination of both sugars is key! The brown sugar adds moisture and a wonderful, deep, molasses-like flavor that is the secret to a chewy cookie. The granulated sugar helps the cookies to spread and to develop those irresistible, crispy edges.
- Old-Fashioned Oats: A cup of old-fashioned rolled oats adds a fantastic, hearty, and wonderfully chewy texture to the cookies.
- The Halloween Mix-ins:
- Candy-Coated Chocolates: A cup of your favorite Halloween-colored, candy-coated chocolates (like M&Ms®) adds a wonderful, crunchy and chocolatey surprise in every bite.
- Halloween Sprinkles: A festive blend of green, purple, orange, and black sprinkles and nonpareils makes these cookies a true celebration of the holiday.
- The Spooky Decorations:
- Candy Eyeballs: These are the brilliant, easy secret that transforms a simple cookie into an adorable, spooky monster! You can find them in the baking aisle of most grocery stores, especially around Halloween.
Step-by-Step to the Best Halloween Cookies
This fun and festive treat is incredibly simple to prepare.
Step 1: Make the Cookie Dough
Step 1: First, position your oven racks in the top and bottom thirds of the oven and preheat it to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 2: In a medium bowl, stir together the 2 cups of all-purpose flour, the 1 teaspoon of baking powder, the 1 teaspoon of kosher salt, and the 1/2 teaspoon of baking soda.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine the 1 cup of packed light brown sugar, the 3/4 cup of granulated sugar, and the 1 cup of room temperature butter. Beat on a medium-high speed for 1 to 2 minutes, until the mixture is light and fluffy.
Step 4: Add the 2 large, room temperature eggs and the 2 teaspoons of pure vanilla extract and beat well to combine, for about 1 to 2 more minutes.
Step 5: Add the flour mixture and beat on a low speed until it is just combined, being sure to scrape the bowl down once.
Step 6: Add the 1 1/2 cups of old-fashioned oats, the 1 cup of candy-coated chocolates, the 1 cup of semi-sweet chocolate chips, half of your Halloween sprinkles, and the optional 1/2 cup of chopped pecans. Mix on a low speed for about 30 seconds, just until everything is combined.
Part 2: Scoop and Decorate Your Monster Cookies
Step 1: Spread your remaining 1/2 cup of sprinkles in a small, shallow bowl. Step 2: Using a 1/4-cup ice cream scoop, scoop a scant 1/4 cup of the dough. Roll the dough into a ball and then flatten it slightly with the palm of your hand. Step 3: Press the top of the dough ball into the sprinkles to coat it. Step 4: Place 6 balls of dough on each of your prepared baking sheets. Step 5 (The Fun Part!): Gently press two of your candy eyeballs onto each of the dough balls to create your cute little monsters.
Pro Tip: For the absolute best, chewiest cookie that doesn’t spread too much, you can chill your prepared dough balls in the refrigerator for at least 30 minutes before you bake them.
Part 3: Bake to Spooky Perfection
Bake the cookies for 15 to 18 minutes, rotating the pans halfway through. You will know the cookies are perfectly done when the edges are crisp and a beautiful golden brown.
Remove the pans to a wire rack to cool slightly, and then transfer the cookies to the racks to cool completely. Allow your baking sheets to cool completely before you repeat the process with your remaining dough.
Halloween Cookies (Easy Recipe!)
A festive and fun recipe for large, bakery-style Halloween chocolate chip cookies. This dish features a classic brown sugar and butter cookie dough that is loaded with old-fashioned oats, semi-sweet chocolate chips, and a mix of green, purple, and orange candy-coated chocolates. For a spooky, decorative touch, the balls of dough are pressed into a bowl of Halloween-colored sprinkles and adorned with two candy eyeballs before being baked until the edges are crisp and golden.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup mixed green, purple and orange candy-coated chocolates (e.g., M&Ms)
- 1 cup semi-sweet chocolate chips
- 1 cup mixed Halloween sprinkles and nonpareils
- 1/2 cup chopped pecans (optional)
- 48 candy eyeballs
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, stir together the flour, baking powder, salt, and baking soda.
- In the bowl of a stand mixer, beat the brown sugar, granulated sugar, and butter on medium-high speed for 1 to 2 minutes, until light and fluffy. Add the eggs and vanilla and beat well to combine.
- On low speed, add the flour mixture and beat until just combined.
- Stir in the oats, candy-coated chocolates, chocolate chips, half of the sprinkles, and the optional pecans on low speed for about 30 seconds.
- Shape and Decorate: Spread the remaining 1/2 cup of sprinkles in a small, shallow bowl.
- Using a 1/4-cup ice cream scoop, scoop the dough, roll it into a ball, and flatten it slightly. Press the top of the dough ball into the sprinkles to coat.
- Place 6 balls of dough on each prepared baking sheet. Gently press 2 candy eyeballs onto each dough ball. Refrigerate the remaining dough while the first batch bakes.
- Bake: Bake, rotating the pans halfway through, for 15 to 18 minutes, until the edges are crisp and golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
Notes
- This recipe makes large, bakery-style cookies by using a 1/4-cup scoop for each one.
- Chilling the remaining dough while the first batches bake is an important step that helps the cookies from spreading too much.
- Rotating the baking sheets halfway through the baking time ensures that the cookies bake evenly.
Storage and Make-Ahead Tips
These Halloween Cookies are the perfect make-ahead party treat!
- Make-Ahead: The cookie dough can be made up to 3 days in advance and stored, well-wrapped, in the refrigerator. You can also freeze the unbaked, scooped balls of cookie dough for up to 3 months.
- Storage: Store the finished, baked cookies in an airtight container at room temperature for up to 1 week.
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Creative Recipe Variations (“Make it Your Own Potion!”)
- Make it a “Witch’s Brew” Cookie: For a different but equally spooky look, you can add a few drops of green food coloring to your cookie dough to create some creepy, green monster cookies.
- Add a Different Spooky Mix-in: If you’re not a fan of candy-coated chocolates, you can easily substitute them with an equal amount of peanut butter chips, white chocolate chips, or even some festive, orange-colored chocolate chunks.
- Make some “Spider” Cookies: For another classic Halloween cookie, you can bake your peanut butter cookies without the eyeballs. As soon as they come out of the oven, gently press a chocolate truffle or a miniature peanut butter cup into the center of the hot cookie. Once it has cooled, you can use some melted chocolate to pipe on eight little “legs.”
Enjoy Your Ultimate Spooky & Fun Halloween Treat!
You’ve just created a truly special treat that is a perfect harmony of fun, classic ingredients and delicious, satisfying flavors. These classic Halloween Chocolate Chip Cookies are a testament to the power of a simple, creative idea to become an instant party favorite and a treasured holiday tradition. It’s a rewarding and deeply satisfying recipe that is sure to make your Halloween party a memorable one.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a soft and chewy, not hard and crispy, cookie?
The secret is to not overbake them! A perfect, chewy cookie should be pulled from the oven when the edges are set and a light golden brown, but the very center still looks a little bit soft and slightly underdone. The cookie will continue to bake from the residual heat of the pan as it cools on the baking sheet, which is the key that will give you that perfect, soft and chewy center.
Q2: How do I keep my cookies from spreading out and becoming too thin in the oven?
The most important secret is to make sure your butter is at a cool room temperature, not melted or overly soft. Another fantastic trick is to chill your balls of cookie dough in the refrigerator for at least 30 minutes before you bake them. Chilling the dough will re-solidify the fat, which will help the cookies to hold their shape and prevent them from spreading too much.
Q3: Can I make these Halloween cookies ahead of time for a party?
Yes, these are a perfect make-ahead party treat! You can bake and decorate the cookies completely and store them in an airtight container at room temperature for up to a week. You can also freeze the unbaked balls of cookie dough and bake them fresh on the day of your party.
Q4: Can I make this recipe without a stand mixer?
Of course! You can easily make this dough in a large bowl with a good electric hand mixer. If you don’t have either, you can even make it by hand with a wooden spoon and a little bit of elbow grease! Just be sure that your butter is very soft so that you can cream it properly with the sugar.
Q5: Where can I buy the candy eyeballs for the decoration?
You can typically find edible candy eyeballs in the baking or seasonal aisle of most major grocery stores, especially around the Halloween season. They are also widely available at craft stores or from a variety of retailers online.