Description
These Hauntingly Delicious Chocolate Chip Spooky Cookies are perfect for Halloween or any fun occasion. Soft and chewy with a delightful mix of semisweet and white chocolate chips, they’re decorated with festive spooky sprinkles and candy eyeballs for a fun and spooky twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
Add-ins and Decorations
- 2 cups semisweet and/or white chocolate chips
- Assorted spooky decorations (black and orange sprinkles, candy eyeballs, or Halloween-themed candies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking soda; set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add Flavorings and Eggs: Add the salt, vanilla, and eggs to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter mixture, beating at low speed until just combined.
- Fold in Chocolate Chips: Stir in the chocolate chips by hand using a wooden spoon or rubber spatula.
- Portion Dough: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets about 2 inches apart.
- Decorate: Decorate each cookie with your spooky decorations, gently pressing them into the dough so they stick while baking.
- Bake: Bake cookies in the preheated oven for 10 to 12 minutes or until edges are golden brown but centers are still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
- If you prefer, you can use all semisweet or all white chocolate chips depending on taste preference.
- To keep cookies soft, do not overbake; remove as soon as edges turn golden.
- For extra festive flair, add a variety of Halloween-themed candies and sprinkles.
- Butter should be at room temperature for optimal creaming with sugars.
- Store cookies in an airtight container at room temperature for up to 5 days.
