Halloween Chocolate Chip Cookies
A autumnal take on classic chocolate chip cookies studded with festive candy-coated chocolates. These cookies bake up tender with a slight chew and crisp edges, perfect for Halloween parties.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins
- 2 cups semisweet chocolate chips
- 1 cup Halloween M&M’s
Instructions
Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt.
Wet Ingredients
- In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and airy.
- Add the eggs one at a time, beating well after each, then blend in the vanilla extract.
Combine and Bake
- Reduce mixer speed to low and gradually add the dry ingredients until just combined.
- Fold in the chocolate chips and Halloween M&M’s until they’re evenly distributed.
- Drop dough by rounded tablespoons (about 1½-inch scoop) onto parchment-lined baking sheets, spacing 2 inches apart.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are lightly golden.
- Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Personal testing note: Chilling the shaped dough for 15 minutes prevented excessive spread in my third trial, yielding perfectly domed cookies.
Food safety: Always handle eggs carefully and store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer keeping.
Nutrition
Serving: 1cookieCalories: 210kcalCarbohydrates: 24g
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