Halloween Cookies | BEST Chocolate Chip Cookies

Sharing our favorite Halloween cookies today! My Halloween Chocolate Chip Cookies could not be more simple to prepare and are perfect for your upcoming parties!

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!

Try my Fudgy Graveyard Brownies too! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Easy Halloween Cookies

1. 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.
2. 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.
3. 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.

Always use large eggs in your baking, to keep things consistent. I added pure vanilla and almond extract in my cookie dough today. I’m a fan of almond extract, but if you are not, feel free to omit it.

Add your dry ingredients to the mixing bowl and give a gentle mix until dough starts to form.

You can use any kind of chocolate chip variety that you’d like in these cookies. Since I knew I was dipping half with chocolate I went with a mini chocolate chip to keep the cookie as flat as possible.

Scoop your cookie dough onto your baking sheet. 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 cookies for 11-12 minutes, remove and cool completely.

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. 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.

Serve room temperature and enjoy!

Tips For Making The Best Cookies

1. Don’t alter the recipe, use all ingredients as listed.
2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
5. Don’t skip creaming your butter and sugars for a good 1-2 minutes.  Helps create a fluffy, chewy cookie.
6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
7. Don’t overbake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
8. Let cookies cool completely before storing in containers. This will keep their crispness
9. Store leftover cookies in an airtight container for 3 days room temperature.

5 from 1 vote

Halloween Chocolate Chip Cookies

These Halloween Chocolate Chip Cookies are pefect for your upcoming parties and so simple to prepare!

Course: Dessert

Cuisine: American

Prep Time 10 mins

Cook Time 12 mins

Servings: 32

Calories: 148kcal

Author: Jenny

Cost: $8

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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

Calories: 148kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 141mg | Potassium: 21mg | Fiber: 1g | Sugar: 19g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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