Description
Celebrate Halloween with these festive Halloween Chocolate Chip Cookies, loaded with semisweet chocolate chips, Halloween-themed M&M’s, and colorful black and orange sprinkles. Soft, chewy, and perfectly sweet, these cookies are a delightful treat for seasonal gatherings or trick-or-treat celebrations.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
- 1 cup Halloween-themed M&M’s or candy-coated chocolates
- ½ cup black and orange sprinkles
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This creates a creamy base for the cookies.
- Add eggs and vanilla: Incorporate the eggs one at a time into the mixture, mixing well after each addition to maintain a smooth texture. Then, stir in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in mix-ins: Gently fold in the semisweet chocolate chips, Halloween M&M’s, and black and orange sprinkles ensuring they are evenly dispersed throughout the dough.
- Scoop dough: Using a tablespoon or a small ice cream scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden while the centers remain slightly soft. This ensures chewy, moist cookies.
- Cool cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely to set the texture.
Notes
- For softer cookies, slightly underbake and allow to set on the baking sheet.
- You can substitute Halloween-themed M&M’s with any candy-coated chocolates of choice.
- Make sure butter is softened but not melted for best creaming results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
