Halloween Chocolate Chip Cookies

These Halloween Chocolate Chip Cookies are the perfect festive treat for any spooky celebration. Big, chewy, and bursting with candy colors, they add fun and flavor to your party spread. The combination of oats, chocolate chips, and Halloween themed sprinkles makes them irresistibly textured and festive. I first made these cookies to impress my kids’ classmates, and they were such a hit that now I bake them every October without fail.

I love how the candy eyeballs turn the cookies into little monsters. Once, my niece insisted each cookie had the proper number of eyeballs before letting me pack her lunchbox. It was a hilarious and adorable moment.

Ingredients

• All purpose flour: Two cups for structure and chewiness. Look for unbleached flour for best results
• Baking powder: One teaspoon to give a gentle rise
• Kosher salt: One teaspoon to balance sweetness and enhance flavor
• Baking soda: Half teaspoon which helps with spreading and browning
• Light brown sugar: One cup packed adds moisture and rich caramel flavor
• Granulated sugar: Three quarters cup for sweetness and crisp edges
• Unsalted butter: Two sticks at room temperature to cream smoothly and control saltiness
• Eggs: Two large eggs as binding agents that add tenderness
• Vanilla extract: Two teaspoons for warmth and depth of flavor
• Old fashioned oats: One and a half cups give chew and a rustic texture
• Candy coated chocolates: One cup mixed colored candy coated chocolates such as M&Ms bring sweetness and Halloween vibes
• Semi sweet chocolate chips: One cup to keep the chocolate lovers happy
• Halloween sprinkles and nonpareils: One cup for color and crunch
• Pecans: Half cup chopped pecans can be added for a nutty crunch but are optional
• Candy eyeballs: Forty eight to complete the monster look and fun

Instructions

Preheat and prep pans:

Position an oven rack in the top and bottom and preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and allow even baking.

Mix dry ingredients:

In a medium bowl, stir together the flour, baking powder, kosher salt, and baking soda until thoroughly combined. This dry mix establishes the baking chemistry necessary for perfect cookies.

Cream sugars and butter:

In a stand mixer fitted with a paddle attachment, combine the packed light brown sugar and granulated sugar with the softened unsalted butter. Beat the mixture at medium high speed until it becomes light and fluffy which usually takes one to two minutes. This step is essential for incorporating air, producing a tender cookie texture. Add the eggs and pure vanilla extract and beat well to combine about one to two minutes more.

Combine dry and wet:

Add the dry flour mixture to the wet mixture and beat on low speed just until combined. Scrape down the sides of the bowl once to ensure an even distribution of ingredients. This should take about one minute. Overmixing here would develop gluten and make cookies tough.

Fold in add ins:

Fold in the oats, candy coated chocolates, semi sweet chocolate chips, half of the sprinkles, and chopped pecans if using. Use low speed to combine for just about thirty seconds to keep the mix uniform without overworking the dough.

Shape and decorate:

Spread the remaining half cup of sprinkles in a small bowl. Using a quarter cup measuring scoop or ice cream scoop, scoop scant quarter cup portions of dough. Roll each ball gently and flatten slightly with the palm of your hand. Press the top of each dough ball into the sprinkles bowl to coat generously. Arrange six dough balls on each parchment lined baking sheet, leaving space for spreading. Place two candy eyeballs on top of each dough ball to create a monster face. Store the leftover dough in the refrigerator while baking the current batch.

Bake and cool:

Bake the cookies in the preheated oven for fifteen to eighteen minutes, rotating the baking sheets halfway through for even cooking. You will know they are ready when the edges are crisp and golden but the centers still look slightly soft. Remove the pans and transfer to wire racks to cool slightly before moving the cookies to the racks for complete cooling. Allow the baking sheets to cool entirely before using them for the remaining dough to maintain proper temperature and baking conditions.

I have a soft spot for the candy coated chocolates in this recipe. They add bursts of bright color and a sweet crunch that instantly put a smile on everyone’s face. Once, during a Halloween party, my youngest guest declared these 'the best cookies ever' while clutching a freshly baked monster cookie. That memory always reminds me why I love baking these.

Storage Tips

Store cookies in an airtight container at room temperature for up to five days to keep them chewy and fresh. To extend shelf life, freeze cooled cookies in a freezer safe jar or bag for up to three months and thaw at room temperature before serving. If you want to keep the candy eyeballs intact, add them just before serving or store cookies in layers separated by parchment paper.

Ingredient Substitutions

If you don’t have old fashioned oats, quick oats work but may change the texture slightly. Feel free to swap pecans with walnuts or almonds or omit nuts altogether for a nut free version. Butter can be replaced by a plant based alternative if necessary, but note this may alter flavor and texture. Use any candy coated chocolate or regular chocolate chips you prefer to customize the color and sweetness.

Serving Suggestions

Serve these cookies with a cold glass of milk or a warm cup of spiced apple cider for a perfect fall combo. They make a great spooky addition to party platters or can be packed as festive lunchbox treats for kids. Consider pairing with pumpkin themed desserts for an all around Halloween experience.

These Halloween cookies are a fun festive treat to bake ahead or enjoy fresh from the oven. Happy baking and happy haunting.

Common Questions About Recipes

→ What gives these cookies their crunchy edges?

Using a combination of baking powder and baking soda helps create crispy edges while keeping the center chewy.

→ Can I substitute the candy eyes with other decorations?

Absolutely, candy eyeballs add a spooky touch but sprinkles or chocolate chips work as well for decoration.

→ How do the oats affect the cookie texture?

Oats add chewiness and a slight nuttiness, balancing the sweetness and enhancing texture variety.

→ Is it necessary to chill the dough between batches?

Refrigerating the remaining dough helps maintain shape and prevents spreading during baking.

→ Can I replace pecans with other nuts or omit them?

Yes, pecans are optional and can be swapped with walnuts or omitted without affecting flavor much.