These Halloween cookies spooky, fun and festive! My Halloween Chocolate Chip Cookies could not be more simple to prepare and are perfect for your upcoming parties!
Try my Fudgy Graveyard Brownies too!
Halloween Cookies
These Halloween Chocolate Chip Cookies are so perfect for your upcoming Halloween Parties! My homemade chocolate cookies look so cute dipped in chocolate and topped with spooky sugar eyeballs!
Why You’ll Love This Recipe
- Festive For Holidays. These Monster Eyes cookies are so much fun to serve at your upcoming Halloween parties. The kids and adults love them.
- Easy To Make. With my step by step photos and instructions, you’ll have no trouble making these chocolate chip cookies.
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What You’ll Need
Here are the ingredients you’ll need to make these simple Halloween cookies at home. See the recipe card located at the bottom of the page for full instructions and details.
- Salted Butter- For most of my cooking and baking I use salted butter. Unsalted works just fine as well.
- Granulated Sugar– Granulated sugar is a fine sugar commonly found in cookie and baking recipes.
- Brown Sugar– When shopping for brown sugar, you’ll see light and dark brown sugar available. Either work for this cookie recipe.
- Eggs– For consistency, I use large eggs in all of my baking.
- Pure Vanilla Extract– Pure vanilla extract ensures the best tasting results for the cookies.
- Almond Extract– A touch of almond extract adds a layer of flavor that gives the cookies a little something special.
- All-Purpose Flour– All-purpose flour is the main dry ingredient for the cookies.
- Instant Vanilla Pudding Mix– You’ll see that I use instant pudding mix in a number of my cookies. It brings a nice texture and chewy bite.
- Kosher Salt– Kosher salt is a course salt, I use it in my cooking and baking.
- Baking Soda- Baking soda is part of the dry ingredients, helps the cookies rise when baking.
- Chocolate Chips– Use your favorite variety of chocolate chips. Milk, or semi-sweet are great.
- White Chocolate Melts– I like the Ghirardelli variety of chocolate melts.
- Candy Eye Balls– Check your grocery stores baking section near the cake decorating area. If you can’t find them, check Amazon too.
How To Make Easy Halloween Cookies
Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. I was using a new non stick baking sheet today, but in most cases I use parchment paper over my seasoned baking sheets.
Cream Butter and Sugars. Place butter and sugars into a large mixing bowl or stand mixer. Beat until creamy and smooth.
Eggs and Vanilla. Stir in eggs, vanilla and almond extract until well combined.
Dry Ingredients. Stir in flour, pudding mix, salt and baking soda. Gently stir until dough forms.
Chocolate Chips. Stir in chocolate chips until dough forms.
Scoop Dough To Baking Sheet. Scoop dough onto baking sheet, about 1 inch apart. It’s always best to line with parchment paper, but I used a new non-stick baking sheet. On my seasoned baking sheets I always use parchment paper.
Bake. Bake for 11-12 minutes and remove from oven. Let cool completely.
Melt White Melts. Microwave candy melts until smooth. With spoon, spoon white chocolate over half of each cookie and place candy eye balls on top. Let set up before serving. I’ve found that Ghirardelli makes the best candy melts. Place them in a microwave safe bowl and heat until smooth and melted when stirred.
Recipe Tips For Success
- Use Quality Ingredients. For best tasting results make sure ingredients are fresh and good quality.
- Heat White Melts In batches. To avoid the melts setting up too quick, heat up in small batches being careful to not over heat.
Spoon Chocolate Over Cookies. Use a spoon to spoon chocolate over half of each cookie or dip entire half of cookie in bowl. Place candy eyeballs on top and let set up for a good 15 minutes.
How To Serve
Serve cookies at your upcoming Halloween Parties, room temperature for best results.
Storing Leftovers
Store any leftovers in an airtight container for up to 3-4 days room temperature or chilled.
Try More Chocolate Chip Cookie Recipes
- Malted Oreo Chocolate Chip Cookies
- Easy Air Fryer Chocolate Chip Cookies
- Oreo Stuffed Chocolate Chip Cookies
Halloween Chocolate Chip Cookies
Equipment
- Oven
- mixing bowl or stand mixer
- measuring cups
- measuring spoons
- cookie sheet
- cookie scoop
- mixing spoons
Ingredients
- 2 sticks salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract optional
- 2 1/2 cups all purpose flour
- 3.4 ounce box instant vanilla pudding mix
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups chocolate chips I used mini
Halloween Topping
- 1 cup Ghirardelli white candy melts
- 1 package candy sugar eyeballs find in baking section
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. I was using a new non stick baking sheet today, but in most cases I use parchment paper over my seasoned baking sheets.
- Place butter and sugars into a large mixing bowl or stand mixer. Beat until creamy and smooth. Stir in eggs, vanilla and almond extract until well combined then stir in flour, pudding mix, salt, baking soda and chocolate chips until dough forms. Scoop dough onto baking sheet, about 1 inch apart. Bake for 11-12 minutes and remove from oven. Let cool completely.
- Microwave candy melts until smooth. With spoon, spoon white chocolate over half of each cookie and place candy eye balls on top. Let set up before serving. Takes about 15 minutes. Serve room temperature.
Nutrition
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Cannot wat to bake them! Thank you!
Super cute and easy…just perfect!
– Kim
Thanks Kim!!!