Description
Delightful Halloween-themed chocolate chip cookies with colorful sprinkles and optional candy eyes, perfect for celebrating the spooky season.
Ingredients
- 1/2 cup unsalted butter (melted)
- 1/3 cup granulated sugar (67 g)
- 1/2 cup packed light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour (spooned and leveled, 186 g)
- 1 1/2 cups chocolate chips
- 1/2-3/4 cup Halloween sprinkles
- Candy eyes (optional)
Instructions
- In a bowl, add the melted butter, brown sugar, and granulated sugar. Mix until smooth and combined.
- Mix in the vanilla and egg, continuing to mix until everything is combined.
- Add the flour, salt, and baking soda. Mix on low until it starts to combine, then increase the speed and mix for an additional 15-30 seconds until smooth. Scrape down the sides of the bowl as needed.
- Gently fold in the sprinkles and chocolate chips using a spatula or large spoon.
- Scoop 2 tablespoon balls of dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
- Preheat the oven to 350℉ (175℃).
- Place the dough balls on a lined baking sheet, leaving about 2 inches apart.
- Bake for 11-13 minutes or until the edges are golden.
- Add candy eyes to the warm cookies as soon as they come out of the oven (if using).
- Let the cookies cool before enjoying!
Notes
Make sure the butter is melted, but not hot to prevent scrambling the eggs. Use a cookie scoop for even-sized cookies and do not skip the chilling step.